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Mexican chorizo


Makes approx. 400g

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. Put the meat in a bowl, add Mexico Chorizo Seasoning and mix until thoroughly combined. If time allows, cover and refrigerate for 1 - 4 hours.
  2. To cook, heat a 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.
  3. 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.