Throughout Mexico, local food stands and restaurants used cooked chorizo in burritos, chorizo con huevos, choriqueso, pizza, tacos and tortas. Corizo con huevos is a popular Mexican breakfast of scrambled eggs and chorizo stuffed into breakfast burritos, tacos and taquitos. Chorizo is also used in tortas where it is combined with refried beans. Choriqueso is also known as chorizo con queso which has fried chorizo added to melted cheese which is eaten with corn tortillas (similar to chips and salsa).
The instantly recognizable flavor of Mexican chorizo is due to the selction of chiles and vinegar. Like many regional dishes there can be subtle flavor preferences where some home cooks prefer to use various types of chiles such as anchos, guajillos or paprika and also different vinegars such as apple cider, red or white.
You’ll need to experiment with how much seasoning you like to use as some like it spicier than others. For a rule of thumb we like to recommend using 1 tablespoon of Mexican Chorizo seasoning to one pound of meat. (There is approx. 1/2 oz to 1 Tbsp) The same goes if you like to add vinegar. You can find the right amount of your favorite vinegar. We prefer apple cider vinegar.
For a more authentic Mexican chorizo you would use ground pork but we’ve also mixed the ground pork with lean ground beef, buffalo and even ground turkey (depending on what we had at the house). Our favorite is actually a mix of 50/50 ground pork and buffalo. It makes the most amazing burritos.
Our Mexican Chorizo seasoning is hand blended from Ancho chiles, cumin, garlic, coriander, salt, black pepper, Mexican oregano, thyme, Ceylon cinnamon, cloves and bay leafs.