Mexican-Style Beef Chorizo (your new fave breakfast meat)
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.
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Mexican-Style Beef Chorizo (your new fave breakfast meat)
Ingredients
3lb ground beef (at least 20% fat)
2 tablespoon paprika
1 teaspoon cumin
1 teaspoon Mexican oregano
1 teaspoon cinnamon
2 teaspoons garlic powder
2 teaspoons ancho powder
1 teaspoon chili powder
1.5 teaspoons kosher salt
½ teaspoon ground clove
1 tablespoon olive oil
Instructions
- Combine all ingredients (EXCEPT beef and oil) in a bowl.
- Place a large skillet over a stove or campfire at medium heat. Add the olive oil.
- Brown the ground beef , breaking it up as it cooks.
- Dump in the spice mix, and stir through the beef.
- Cook a further 10-15 minutes to allow flavors to mingle and beef to cook through thoroughly.
- Optional: Serve with eggs and tortillas for beefy breakfast tacos!
THIS RECIPE WAS MADE POSSIBLE BY THE GOOD FOLKS AT THE BEEF LOVING TEXANS.
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About Jess Pryles
Jess Pryles is a full fledged Hardcore Carnivore. She’s a live fire cook, author, meat specialist and Meat Science grad student. She’s also a respected authority on Texas style barbecue. Australian born and raised, she now lives in Texas.
V.G. had to sub Cinnamon with Chinese 5 spice but it was still good enough to Mix up 4 x Recipe I used 1/4cp to 3 Pounds protein (Gr. Chuck in my case ) So its very Quick to toss together using the mix
This was delicious! My husband and I made it to go with enfrijoladas, but ended up eating most of it (first by itself out of the pan, then stuffed into warm corn tortillas with onion, cilantro, and lime) before even starting to prep the rest of our intended meal. I have already started to thaw another pound of ground beef for the next batch! Thank you for a delicious dinner.