Uploaded September 2021 | Updated September 2026, 2 weeks ago
How to Make Homemade Chorizo
Ingredients:
4 dried ancho chiles (stemmed,seeded & rinsed)
3 dried guajillo chiles (stemmed, seeded & rinsed)
1/2 small white onion, chopped
4 garlic cloves, minced
1/4 cup red wine vinegar
1 tbsp. smoked paprika
1 tbsp. ground coriander
1 tsp. ancho chili powder
1 tsp. ground cayenne pepper
2 tsp. kosher salt
2 tsp. ground black pepper
2 tsp.ground cumin
2 lbs. ground pork
Directions:
1. Bring a tea kettle of water to boil and remove from heat. Heat a iarge cast iron skillet to medium-high heat. Toast the chiles for 3-4 minutes, or until they become fragrant & start to change color. Pour the hot water over the chiles & letthem soak until tender for 15 minutes.
2. Drain chiles and place into blender. Add the garlic, onions & vinegar, blend until smooth. Add the remaining spices, blend until evenly distributed, becoming a heavy thick sauce.
3. Using a large bowl, combine the pork and sauce, using your hands until evenly blended. Cook chorizo in an oiled skillet medium-high heat, stirring frequently for 5-8 minutes, or until color changes from bright red to reddish brown. Store uncooked chorizo, refrigerated in a sealed container for up to one week, or freeze for up to 6 months.
4. Enjoy!!!
Webisode Index:
0:00 Lead in
0:10 Intro
0:49 Opening
1:39 Pre Camping Meat Grinding
2:32 The Two Parts
2:48 Chorizo Paste Ingredients
3:41 Chile Prep
4:49 Toasting the Chiles
6:45 Re-Hydrating the Chiles
7:12 Blending the Wet Ingredients
10:02 Blending the Dry Ingredients
13:08 Combinning the Paste & Meat
14:26 Cooking the Chorizo
16:16 Making Chorizo & Eggs
18:07 The Money Shot
18 :23 Closing
19:23 Outro
19:57 Cortney's Scones Link
Our Resource Links:
Cast Iron Cookware
Lodge Mfg.
lodgecastiron.com
Camp Chef
campchef.com
Cast Iron Roasted Coffee
WYO Buckin' Beans
wyobuckinbeans.com
Cutlery
Furnace Creek Forge
furnacecreekforge.com
Hunting Guide Services
Wyoming Wildlife Outfitters
wyomingwildlifeoutfitters.com
Game Meat Processing
Big Horn Meat Cutting
bighornmeatcutting.com
King Arthur Flour
Pizza Dough Flour
shop.kingarthurbaking.com/items/high-gluten-flour-3-lb
Music
Epidemic Sound
epidemicsound.com/referral/i3zn3v
Big Daddy Carl Burk Racing
We've teamed up with our life long friend, emblazened with Outdoor Cast Iron Cooking color schemes on his fleet of race cars & trucks.
Catch the action at the following Links (Check daily schedule for broadcast location)
youtube.com/c/lsrtv (Northwest Racing on LSRTV)
youtube.com/channel/UCY6eNSLUTylj0JdTjakw-og (WSRL on ESBN)
Monday - Northwest Cup on LSRTV
Tuesday - Western States Racing Trucks on ESBN
Wednesday - Northwest Trucks on LSRTV
Friday - Northwest Arca on LSRTV
Sunday - Medieval Racing on ESBN
How to Make Homemade Chorizo
Ingredients:
4 dried ancho chiles (stemmed,seeded & rinsed)
3 dried guajillo chiles (stemmed, seeded & rinsed)
1/2 small white onion, chopped
4 garlic cloves, minced
1/4 cup red wine vinegar
1 tbsp. smoked paprika
1 tbsp. ground coriander
1 tsp. ancho chili powder
1 tsp. ground cayenne pepper
2 tsp. kosher salt
2 tsp. ground black pepper
2 tsp.ground cumin
2 lbs. ground pork
Directions:
1. Bring a tea kettle of water to boil and remove from heat. Heat a iarge cast iron skillet to medium-high heat. Toast the chiles for 3-4 minutes, or until they become fragrant & start to change color. Pour the hot water over the chiles & letthem soak until tender for 15 minutes.
2. Drain chiles and place into blender. Add the garlic, onions & vinegar, blend until smooth. Add the remaining spices, blend until evenly distributed, becoming a heavy thick sauce.
3. Using a large bowl, combine the pork and sauce, using your hands until evenly blended. Cook chorizo in an oiled skillet medium-high heat, stirring frequently for 5-8 minutes, or until color changes from bright red to reddish brown. Store uncooked chorizo, refrigerated in a sealed container for up to one week, or freeze for up to 6 months.
4. Enjoy!!!
Webisode Index:
0:00 Lead in
0:10 Intro
0:49 Opening
1:39 Pre Camping Meat Grinding
2:32 The Two Parts
2:48 Chorizo Paste Ingredients
3:41 Chile Prep
4:49 Toasting the Chiles
6:45 Re-Hydrating the Chiles
7:12 Blending the Wet Ingredients
10:02 Blending the Dry Ingredients
13:08 Combinning the Paste & Meat
14:26 Cooking the Chorizo
16:16 Making Chorizo & Eggs
18:07 The Money Shot
18 :23 Closing
19:23 Outro
19:57 Cortney's Scones Link
Our Resource Links:
Cast Iron Cookware
Lodge Mfg.
lodgecastiron.com
Camp Chef
campchef.com
Cast Iron Roasted Coffee
WYO Buckin' Beans
wyobuckinbeans.com
Cutlery
Furnace Creek Forge
furnacecreekforge.com
Hunting Guide Services
Wyoming Wildlife Outfitters
wyomingwildlifeoutfitters.com
Game Meat Processing
Big Horn Meat Cutting
bighornmeatcutting.com
King Arthur Flour
Pizza Dough Flour
shop.kingarthurbaking.com/items/high-gluten-flour-3-lb
Music
Epidemic Sound
epidemicsound.com/referral/i3zn3v
Big Daddy Carl Burk Racing
We've teamed up with our life long friend, emblazened with Outdoor Cast Iron Cooking color schemes on his fleet of race cars & trucks.
Catch the action at the following Links (Check daily schedule for broadcast location)
youtube.com/c/lsrtv (Northwest Racing on LSRTV)
youtube.com/channel/UCY6eNSLUTylj0JdTjakw-og (WSRL on ESBN)
Monday - Northwest Cup on LSRTV
Tuesday - Western States Racing Trucks on ESBN
Wednesday - Northwest Trucks on LSRTV
Friday - Northwest Arca on LSRTV
Sunday - Medieval Racing on ESBN
