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Mexican chorizo


Makes approx. 400g o

Cooks In

less than 60 minutes

Mexican chorizo is typically made with pork, but beef or a meat substitute like firm tofu (or tempeh or seitan) work equally well as an alternative. Buy ready minced or grind your own, using equal parts of minced pork belly, neck fillet, shoulder and pork lardo. Use as you would chorizo and remember that a little of this flavoursome, spicy mixture goes a long way!


  1. To make the Mexican chorizo seasoning paste, pull the stems off the dried chillies (the chipotle chillies are tough, so you will need to use a knife), split down the middle, and shake out the seeds.
  2. Heat a dry frying pan over a medium high heat and add the chillies. Using a spatula, press down on each of them, until you smell a nutty aroma – they will turn a lighter brown. Transfer the toasted chillies to a bowl and pour over enough freshly boiled water to cover them. Place a small saucer on top of the chillies to keep them submerged. Leave to soak for around 15 minutes.
  3. Drain the chillies, reserving the soaking liquid, then add to a plastic jug along with the Mexican chorizo spice mix, garlic, vinegar and a little of the soaking liquid. Use a hand blender to blitz everything into a smooth dark red puree – you should end up with around 130g. Chill in the fridge.
  4. Put the meat in a bowl, add the chilled puree and mix until thoroughly combined. The mixture is now ready to be fried but you could also divide it up while raw, wrap in portions and freeze (just make sure to defrost thoroughly before using and treat as you would frozen sausage meat).
  5. To cook, heat a large fry pan over medium heat, add oil and when hot add the Mexican chorizo. Saute, breaking up with a wooden spoon, until crumbled and browned in places.
  6. To serve, crumble over fried eggs, fold through scrambled eggs, or mix with fried diced onion and potato for a tortilla topping or taco filling.