Beef Chorizo
December 9, 2025
Beef Chorizo (Mexican-Style)
Grocery List
Produce
- Garlic cloves
- Onion (optional)
Pantry
- Apple cider vinegar
- Olive oil
- Tomato purée
- Soft brown sugar (optional)
Spices
- Paprika
- Smoked paprika
- Ground cumin
- Ground coriander
- Dried oregano
- Ground cinnamon
- Ground cloves
- Salt
- Black pepper
- Chilli flakes or hot chilli powder
- Optional: Ancho or chipotle paste
Proteins
- Beef mince (10–20% fat)
Other
- Food-safe gloves (optional)
Utensils List
- Mixing bowl
- Measuring spoons
- Frying pan or skillet
- Airtight container
Ingredients (scaled to 4 servings)
- 500g beef mince
- 3 tbsp paprika
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp dried oregano
- 1/4 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1–2 tsp chilli flakes or hot chilli powder
- 1.5 tsp salt
- 1 tsp black pepper
- 4 garlic cloves, finely minced
- 1 tbsp tomato purée
- 1 tbsp apple cider vinegar
- 1 tsp soft brown sugar (optional)
- 1 tbsp olive oil (optional, if mince is lean)
Meal Prep Steps
- Place the beef mince into a mixing bowl.
- Add all spices, minced garlic, tomato purée, vinegar, and optional sugar.
- Mix thoroughly with your hands until the mixture becomes sticky and uniform.
- Adjust seasoning and heat level to your preference.
- Cover and refrigerate for at least 2 hours, ideally overnight.
Cooking Instructions
- Heat a frying pan over medium heat.
- Add a little olive oil if the beef is very lean.
- Crumble the chorizo mixture into the pan.
- Cook for 8–10 minutes, breaking it apart until browned and slightly crispy.
- Optional: Add diced onion and cook 3–4 minutes extra.
- Use in tacos, quesadillas, eggs, rice bowls, or stuffed peppers.
Storage & Reheating Instructions
- Uncooked (fridge): Up to 2 days
- Cooked (fridge): Up to 4 days
- Frozen (cooked or uncooked): Up to 3 months
- Reheat:
- Pan: 3–5 minutes
- Microwave: 1–2 minutes