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Recipe: Mexican Chorizo

Updated: Nov 16, 2021

Tacos. Nachos. Spicy Chili. There really are so many things you can use chorizo for. In the past, I've used the Hi Mountain Chorizo Blend Breakfast Sausage Seasoning, and while there's nothing wrong with that, this year, I wanted to try something different. We have a whole collection of recipe books so I looked at Hank Shaw's 'Buck, Buck, Moose' and decided to try that one.

To be totally honest, I was a little weary because there as some spices that I had never used before and I wasn't that keen on the smell of them. So I checked his website for the recipe to see if there were any reviews, and they were all positive. Everyone who had tried this recipe liked it. So I gave it a go with a few modifications.

You can find Hank Shaw's original recipe here:

Below is my version:

Makes 15 pounds


  • 12 lbs ground venison, elk, or moose

  • 3 lbs ground bacon ends & pieces, partially frozen

  • 3 tbsp sugar

  • 9 tsp minced garlic

  • 4 tbsp oregano

  • 8 tsp cumin

  • 4 tsp chipotle powder

  • 1/4 cup cayenne powder

  • 1/2 cup ancho chile powder

  • 2 tbsp spicy pepper flakes

  • 2 tbsp achiote paste

  • 1/2 cup cold water


Combine venison and bacon until well blended. Mix all dry ingredients (everything except achiote paste and water).

Sprinkle 1/3 of dry ingredients onto the meat and mix well. Continue adding the dry mixture to meat until it's well mixed. Tip: Wear plastic gloves to prevent your hands from turning red.

Mix achiote paste and water, whisk until as smooth as possible. Pour water onto the meat and mix well. Tip: If there are still chunks/pieces of the paste in the water, don't add those to the meat.

**I struggled with this step. The paste would not fully dissolve, so I just whisked for about 5 minutes, then called it good.**

Once the meat and spices are well mixed by hand, regrind the mixture using the 3/8" plate.

Package in 1lb packs.

Tip: This is the size we package for our house, but you could do more if needed, depending on your family size.

The original recipe calls for stuffing the chorizo into hog casings to make links and includes a few more steps. We prefer to package as bulk meat.

Sarah Honadel is an avid outdoorswoman from Kentucky, now living in Idaho, who enjoys hunting elk, deer, turkey, pronghorn, and waterfowl. She is a team member at Huntress View, Pro Staff for Browning Trail Cameras, and Brand Ambassador for the BaseMap app. Follow her on Instagram @waddysarah and @arrowridgecreations.

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