Rich with smoky chili notes and a vivid red hue, this beefy version of Mexican chorizo will become your new go-to breakfast meat.
Mexican-Style Beef Chorizo (your new fave breakfast meat)
5 from 1 review
- Author: Jess Pryles
Ingredients
3 lb ground beef (80/20 recommended)
2 tablespoons paprika (smoked paprika if you like extra smokiness)
1 teaspoon ground cumin
1 teaspoon Mexican oregano
1 teaspoon ground cinnamon
2 teaspoons garlic powder
2 teaspoons ancho chile powder
1 teaspoon chili powder
1½ teaspoons kosher salt
½ teaspoon ground clove
1 tablespoon olive oil
Instructions
- In a medium bowl, mix all the dry spices together until evenly combined. This is your chorizo spice blend; taste a bit to check balance (it should be bold and aromatic).
- Heat a large skillet over medium heat and add the olive oil. When the oil shimmers, add the ground beef.
- Cook the beef, breaking it into small pieces with a spatula. Brown the meat evenly until most of the pink is gone and you see some rendered fat.
- Sprinkle the spice blend over the browned beef and stir thoroughly so every bit of meat is coated. Continue to cook, stirring occasionally, so the spices bloom and meld with the beef.
- Simmer for another 10–15 minutes over medium-low heat. Cook until flavors are well integrated and the beef is cooked through. If the mixture seems dry, a splash of water or a touch more oil will keep it juicy.
- Serve hot. This chorizo is excellent folded into scrambled eggs, spooned into warmed flour tortillas for breakfast tacos, or used wherever you want a spicy, savory beef punch.
Notes, Tips & Serving Suggestions
This beef chorizo delivers deep, smoky, and slightly sweet flavors thanks to the paprika, ancho powder, and warm spices like cinnamon and clove. Using 80/20 ground beef keeps the chorizo juicy and rich; leaner meat will be drier and less flavorful.
Serving ideas:
- Breakfast tacos: warm flour tortillas, scrambled eggs, fresh cilantro, diced onion, and a squeeze of lime.
- Breakfast bowl: rice or roasted potatoes, chorizo, beans, avocado, and a fried egg.
- Use as a filling for quesadillas, nachos, or mixed into a skillet of potatoes and peppers for a hearty hash.
Make-ahead and storage: the spice mix can be doubled or tripled and stored in an airtight jar for future batches. Prepared chorizo keeps well in the refrigerator for up to 4 days and freezes nicely for up to 3 months—portion it into meal-sized packages before freezing.
Adjusting heat: if you prefer more heat, add a touch of cayenne or a hotter chile powder. If you prefer milder flavors, reduce the chili powder and ancho to taste. For a touch of brightness, finish servings with chopped cilantro and a squeeze of lime.
Cooking notes: cook the spices long enough with the meat to bloom their flavors but avoid burning. If your skillet renders a lot of fat, drain a little for less greasy results, or leave it for extra richness.
Alternative proteins: while this recipe is written for beef, the spice mix also works well with pork, turkey, or plant-based ground meat substitutes—adjust fat and cooking time accordingly.