Print Recipe

Chorizo (Mexican Sausage)


  • 6 pounds lean ground beef
  • 2 cups white wine
  • 1 cup wine vinegar
  • 3 teaspoons salt
  • 4 tablespoons Mexican oregano
  • 1/2 cup garlic puree*
  • 8 ounces ground red chile, not chili powder
  • 2 quarts red chile paste


  1. Combine ground meat, wine and vinegar thoroughly.
  2. Add salt, oregano and garlic puree. Add ground red chile gradually, kneading it in with hands. Gradually knead in the chile paste.
  3. Place in large ceramic bowl, cover with plastic and refrigerate overnight.
  4. Drain any liquid. Use in a day or two, or divide into individual portions and freeze.

Yield: 6 pounds

* Garlic Puree: Peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator.

Recipe Goldmine

Join our Facebook group



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.