Mexican Chorizo

Perfectly Spiced Mexican Chorizo served over scrambled eggs is the perfect way to start a day. Once you’ve eaten these you’ll struggle to have scrambled eggs alone again!

I have been a fan of Cool Chili Co ever since I first visited their stall in Borough Market. It is the only place I buy my Mexican spices and have been shopping there for years. 

So when Cool Chile Co sent me a couple of their new recipe kits I couldn’t wait to try them out! The kits come in a little ice cream style tub which includes the recipe with full instructions and all the spices you need to recreate the recipe. 

These kits are a great idea because you don’t have to worry about adding too much or too little of the spices. Also you don’t have to buy a whole pot of an ingredient you may only use every so often. Everyone knows a person that has found a jar of herbs or spices in the back of their cupboard that is about six years out of date!

I love chorizo, but I’d only had Spanish chorizo before. The difference between Spanish and Mexican chorizo that I can work out, is that Spanish chorizo is dried and cured and found with the ready-to-eat meat section of the supermarket. Mexican chorizo is spiced and ground and usually served fresh and raw with the rest of the uncooked meats. 

As I didn’t remember trying Mexican chorizo before, I was excited to try this. The recipe does take a little time to make. I must warn you, you can’t knock this up in the time it takes to cook the eggs. The good thing is that once you have made this, it makes eight portions so you can freeze the rest which makes it a lot quicker next time you want tasty Mexican Chorizo and scrambled eggs! You could also freeze the chorizo raw so you cook it once it has defrosted. But I decided to freeze it once it is cooked so I only need to heat it through once properly defrosted to make it even quicker. 

I incorporated two of the steps in the original recipe instructions. The instructions provided said to blend the chillies, then pass them through the sieve. Then to add this back to the food processor with the rest of the ingredients. When I tried to blend the chillies, it just chopped them up but I wasn’t anywhere near the consistency to be able to pass them through a sieve. So I added some of the soaking liquid along with the rest of the ingredients to get the paste like consistency I was looking for. 

I made this Mexican Chorizo using low fat pork mince because I always buy low fat mince whenever possible. It was only when I was looking at the recipe on the Cool Chile Co website that it said to use meat with 20% fat. When I next make this, I will definitely use the meat with a higher fat content because I think it will help keep the pork more juicy. 

Don’t be worried by the fact that there are quite a few chiles in this recipe, the finished Mexican Chorizo is quite mildly spiced so I think everyone will enjoy this.

You definitely don’t have to serve the Mexican Chorizo with corn tortillas, but they added another delicious flavour to the dish. 

5 from 1 vote

Mexican Chorizo

Perfectly Spiced Mexican Chorizo served over scrambled eggs is the perfect way to start a day. Once you’ve eaten these you’ll struggle to have scrambled eggs alone again!

Course Breakfast
Cuisine Mexican
Keyword Chorizo, Mexican
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 8
Calories 50 kcal
Author Curly


  • 20 g sachet Mexican Chorizo Spice Mix from Cool Chile Co
  • 1 Chile Ancho
  • 2 Chiles Guajillo
  • 1 Chile de Árbol
  • 500 g minced pork or beef 20% fat
  • 3 garlic cloves roughly chopped
  • 50 ml cider vinegar
  • 2 tbsp oil


  1. Wipe the dried chillies clean and remove any seeds and stems
  2. Open the chillies out flat and briefly toast them in a dry pan on a medium heat until you can begin to smell them
  3. Add the chillies to a bowl and soak them in just boiled water for 15 minutes
  4. Remove the chillies from the liquid and add them to a small food processor. Keep the soaking liquid
  5. Blend the chillies with the sachet of Mexican spice mix, garlic, cider vinegar and 3-4 tbsp of the soaking water. You’re looking for a smooth paste like consistency
  6. Push the blended mixture through a fine sieve
  7. Once cool, add to the meat and mix thoroughly
  8. Heat a large frying pan over a medium heat and add the oil. Once the oil is hot, add the meat to the pan. Break it up using a wooden spoon and cook until it is browned and cooked through
  9. Serve with scrambled eggs

Recipe Notes

Disclosure: Cool Chile Co sent me this kit to review, no payment was received. All opinions are my own. 

Nutrition Facts
Mexican Chorizo
Amount Per Serving
Calories 50 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 5mg0%
Potassium 107mg3%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Vitamin A 1390IU28%
Vitamin C 2mg2%
Calcium 4mg0%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

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11 thoughts on “Mexican Chorizo

  1. Monika

    This sounds like a pretty hearty breakfast! I love how you prepared the chillies. I’ve never heard of Mexican chorizo but it sounds awesome. Thank you for sharing this interesting recipe idea with #CookBlogShare:)


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