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 chorizo is characterized by the aromatic and incredibly vivid spice mix used to flavor it. It’s usually made with pork, but this is Texas. And in Texas we eat beef! I’ve made this beef version for a while now and it’s absolutely my preferred way to make chorizo now. Everyone who tries it LOVES the intense umami flavor the beef lends the dish.
I recommend you use 80/20 beef (that means 80% lean, 20% fat) for this recipe. You CAN use a leaner mix, but the fat is where so much of the flavor comes from. Having extra in there will also help keep your chorizo nice and juicy, too – ain’t nobody got time for dry breakfast meats!
I recommend you serve this beef chorizo with scrambled eggs and warmed flour tortillas for a new take on a breakfast taco – and somehow it tastes even better when it’s by a campfire.
Pro tip: double or triple the spice mix when you make it, then store any extra as a pre-made chorizo spice for next time. Trust me, you’ll be making this again and again.Print