Skip to main content

Mamu Mexican Chorizo

⩧ Yield: 10 servings
Mamu Mexican Chorizo


5 to 6 each Guajillo chili peppers (dried whole)
3 each Ancho chili peppers (dried whole)
1½ Tablespoons / 11 grams Sweet paprika
1 each / .2 grams Bay leaf
¾ teaspoon / 1.3 grams Black pepper, ground
¼ teaspoon / 1.8 g Ground cumin
1 teaspoon / .9 grams Dried Mexican oregano
¼ teaspoon / .2 grams Dried marjoram
¼ teaspoon / .5 grams Dried thyme
¼ teaspoon / .4 grams Coriander seeds
3 each / .25 grams Whole cloves
¼ teaspoon / .7 grams Ground allspice
1 Tablespoon. / 17 grams Salt
⅓ cup / 75 grams White vinegar
2 cloves / 5 grams Garlic, peeled
1 pound / 454 grams Mamu
3¼ Tablespoons / 45 grams Coconut oil
Vegan sausage casings and butcher’s twine (optional)


  1. Boil a quart of water in a saucepan or kettle. Destem and deseed peppers and place them in a heat-proof bowl. Cover with hot water and let sit for 30 minutes.
  2. Meanwhile, place paprika, bay leaf, black pepper, cumin, oregano, marjoram, thyme, coriander seed, cloves, allspice, and salt into a spice grinder and mill into a fine powder.
  3. Drain peppers, discarding water,  and place the peppers in a blender. Add the vinegar and garlic cloves and puree until smooth; set aside.
  4. Place the Mamu and coconut oil in a large bowl. Add the ground spices and chili pepper puree. Mix well. Transfer to a glass container and cover.
  5. Place in the refrigerator to marinate for 24 hours.
  6. Stuff into vegan sausage casings or portion into containers and freeze.
  7. To cook, place a sauté pan over medium heat. Add chorizo, stirring and  and breaking up into  small firm crumbles. Cook until browned, 3 to 4 minutes.

Note: Sausage mix can be made ahead of time and refrigerated or frozen. If refrigerated, consume within five days.  

You May Also Like