Mexican chorizo is a fresh, uncooked ground pork sausage seasoned with chili powder, cumin, garlic, and warm spices — nothing like the cured Spanish version. This recipe shapes it into patties, which means it goes from mixing bowl to plate in 25 minutes flat. If you want real chorizo flavor without hunting down a specialty butcher, this is the practical answer.
What makes this version work
Two things matter here. First, mixing the spices thoroughly into the cold pork before shaping — not after. Spices need time to coat every strand of meat, so work the mixture for a full minute with your hands or a fork until the seasoning is evenly distributed with no dry pockets. Second, the skillet needs to be genuinely hot before the patties go in. A properly preheated pan gives you a seared crust that holds the patty together and locks in the fat; a lukewarm pan just steams the meat and you lose that browned, slightly crispy exterior that makes chorizo taste like chorizo. Use a cast-iron or heavy stainless skillet if you have one — it holds heat better than a thin non-stick when you’re cooking five patties at once.
Ingredient notes
- Ground pork fat content: The recipe calls for lean ground pork, which works well for patties that hold their shape. If your ground pork is labeled 80/20, the patties will still cook fine but expect more shrinkage and more fat in the pan — drain it off before serving.
- Chili powder: Standard US chili powder blends already contain cumin and garlic powder, so your finished chorizo will have a slightly different spice balance than if you use pure ground chile (ancho or guajillo). Either works — just know the flavor will shift a little.
- Ground coriander: This is easy to skip by accident because it’s a small amount, but it adds a citrusy brightness that rounds out the heat. Don’t leave it out.
- Garlic: Fresh minced garlic is called for. Garlic powder can substitute in a pinch — use ¼ teaspoon — but fresh gives a sharper, more noticeable flavor in the finished patty.
Mistakes to avoid
- Skipping the internal temperature check: Ground pork must reach 160°F (71°C) all the way through. Color alone is not a reliable indicator — a patty can look brown outside and still be undercooked inside. Use an instant-read thermometer, especially if your patties are thicker than ¾ inch.
- Making the patties too thick: Thick patties take longer to cook through, and by the time the center hits 160°F the outside can be overdone. Keep patties to about ½–¾ inch thick for even cooking in the 10-minute window.
- Crowding the skillet: Five patties in a large skillet is fine, but if they’re touching, steam builds up and you lose the sear. If your skillet is on the smaller side, cook in two batches — skip the garnish, not the space.
- Not letting the patties rest before flipping: If a patty sticks when you try to flip it, it’s not ready. A properly seared patty releases naturally from the pan. Give it another 30–60 seconds rather than forcing it.
- Under-seasoning the mix: Taste-testing raw pork isn’t an option, so if you’re unsure about the salt level, cook a small pinch of the seasoned mixture in the pan first, taste it, and adjust before shaping all five patties.
Leftovers and meal prep
Cooked patties keep well in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them in a single layer on a baking sheet until solid, then transfer to a freezer bag — they’ll keep for up to 3 months. Reheat straight from the fridge in a covered skillet over medium-low heat for 3–4 minutes per side, or microwave on medium power in 45-second intervals until they hit 165°F internally (reheated pork should be piping hot throughout). You can also freeze the raw, shaped patties separated by parchment paper; thaw overnight in the fridge and cook as directed. Raw patties shouldn’t sit in the fridge longer than 1–2 days before cooking.
Easy Mexican Chorizo Patties (Homemade in 25 Min)
Equipment
Ingredients
¼ teaspoon cumin - ground
- 1 tablespoon neutral oil - vegetable or canola, for frying
Instructions
- In a large mixing bowl, combine all the spices, minced garlic, and salt. Add the ground pork and mix with your hands or a fork for about 60 seconds until the seasoning is evenly distributed with no dry pockets. Divide the mixture into 5 equal portions (about 3.2 oz / 91g each) and shape into patties approximately ½ inch (1.3cm) thick.1 pound ground pork (minced pork), 1 tablespoon chili powder, 1/2 teaspoon ground coriander, 1/4 teaspoon ground cloves, 1/4 teaspoon ground black pepper, 1/4 teaspoon dried oregano, 1/4 teaspoon cumin, 2 cloves garlic, 1 teaspoon salt
- Heat 1 tablespoon of oil in a large cast-iron or heavy skillet over medium-high heat until the oil shimmers. Place the patties in the skillet, leaving space between each one, and cook for 4–5 minutes until a deep brown crust forms on the bottom. Flip and cook for another 4–5 minutes until the internal temperature reaches 160°F / 71°C. Transfer to a plate and rest for 2 minutes before serving.1 tablespoon neutral oil
Notes
Nutrition
Frequently asked questions
Can I use ground beef instead of ground pork?
Yes, ground beef works and still needs to reach 160°F (71°C) internally. The flavor will be beefier and less fatty than traditional chorizo, but the spice blend holds up well — use 80/20 ground beef for the best texture.
How spicy are these patties?
With 1 tablespoon of standard US chili powder, the heat is moderate — noticeable but not aggressive. To dial it up, add ¼–½ teaspoon of cayenne to the spice mix; to dial it down, reduce the chili powder to 2 teaspoons.
Do I need to add vinegar or achiote like some chorizo recipes use?
Not for this version — it’s a simplified recipe that skips those ingredients and still delivers solid flavor. If you want a more traditional tang, stir in 1 tablespoon of apple cider vinegar when mixing the spices into the pork.
More mince recipes to try
- Spiced Pork Mince Flatbreads
- Savory Pork Noodle Stir-Fry
- Spicy Beef Stuffed Peppers
- Swedish Dill Pork Sausage
