I keep this bold, smoky chorizo seasoning stocked because it gives ground pork or beef that rich, crave-worthy Mexican inspired flavor in minutes. One sprinkle and plain ground meat becomes the kind of filling I want in tacos, burrito bowls, eggs, and more.
I’m honestly obsessed with this chorizo seasoning because it hits hard in the best way. The second I smell smoked paprika and chili powder together, I know dinner is about to get loud.
I love the way it turns plain ground pork or beef into something bold, smoky, spicy, and seriously craveable. No bland bites.
No sad skillet situation. Just that deep chorizo flavor I want tucked into tacos, piled over eggs, or smashed into rice bowls.
And yes, I keep a jar around because once I taste homemade chorizo flavor like this, the store-bought stuff feels pretty flat now.
Ingredients
- Smoked paprika brings that deep, smoky red color and big chorizo energy.
- Chili powder adds warm pepper flavor without making everything taste like fire.
- Cumin gives it that earthy, taco-night backbone you’ll totally notice.
- Mexican oregano tastes brighter and bolder, like regular oregano with attitude.
- Garlic powder makes the whole mix savory, cozy, and honestly necessary.
- Onion powder adds sweet, mellow depth without chopping a single onion.
- Kosher salt wakes everything up, because bland chorizo is just sad.
- Black pepper adds a little sharp bite in the background.
- Coriander brings a light citrusy note that keeps things from feeling heavy.
- Red pepper flakes give tiny pops of heat here and there.
- Plus, cinnamon adds warmth that feels sneaky but really works.
- Cloves bring bold spice, so the seasoning tastes rich and old-school.
- Basically, cayenne is for when you want your chorizo to talk back.
Ingredient Quantities
- 3 tablespoons smoked paprika
- 2 tablespoons chili powder (or guajillo chili powder)
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano (preferably Mexican oregano)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground coriander
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon cayenne pepper (optional for extra heat)
How to Make this
1. Gather and measure all spices exactly: 3 Tbsp smoked paprika, 2 Tbsp chili powder, 1 Tbsp ground cumin, 1 Tbsp dried oregano, 1 Tbsp garlic powder, 1 Tbsp onion powder, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp ground coriander, 1 tsp crushed red pepper flakes, 1/2 tsp ground cinnamon, 1/2 tsp ground cloves, and 1 tsp cayenne pepper if using.
2. Sift the larger dried herbs like oregano to remove any large pieces and ensure even distribution.
3. Place all measured spices in a medium bowl.
4. Whisk vigorously for 30 to 60 seconds until the mixture is uniform and no clumps remain.
5. For an extra bright, well blended powder, pulse the mixture 6 to 8 times in a spice grinder or clean coffee grinder, then sift and whisk again.
6. Taste a very small pinch on a damp fingertip and adjust salt, crushed red pepper, or cayenne to personal heat preference.
7. Transfer the seasoning to an airtight jar or container and label with date.
8. Store in a cool, dark place for up to 6 months for best flavor.
9. To season chorizo, sprinkle 2 to 3 tablespoons of this blend per pound of ground pork or beef, mix thoroughly, and let rest in the refrigerator 30 minutes before cooking to let flavors meld.
10. Cook the seasoned meat over medium heat, breaking into small pieces, until fully browned and fragrant, then use in tacos, breakfast plates, or any recipe calling for chorizo.
Equipment Needed
1. Measuring spoons (Tbsp and tsp set)
2. Dry measuring cups (tablespoon/two tablespoon capacity)
3. Digital kitchen scale (for optional precision)
4. Medium mixing bowl
5. Whisk
6. Fine mesh sieve or sifter
7. Spice grinder or clean coffee grinder (for pulsing)
8. Airtight jar or container with label
9. Large skillet or sauté pan
10. Wooden spoon or spatula
FAQ
The Ultimate Chorizo Seasoning Recipe Substitutions and Variations
- Smoked paprika: substitute with regular sweet paprika plus 1/4 teaspoon chipotle powder, or use 1/4 teaspoon liquid smoke with sweet paprika, or replace with 1 teaspoon smoked salt and sweet paprika.
- Chili powder (or guajillo): substitute with ancho or New Mexico chili powder, or equal parts paprika and cayenne for heat, or 1 tablespoon dried guajillo rehydrated, seeded and blended.
- Mexican oregano: substitute with Mediterranean oregano plus a pinch of ground cumin, or use 1 teaspoon dried marjoram, or 1 teaspoon regular oregano plus 1/4 teaspoon dried epazote if available.
- Ground cloves and cinnamon (warm spice notes): if you prefer one spice, replace both with 3/4 teaspoon ground allspice, or omit cloves and use 1/4 teaspoon extra cinnamon, or substitute with a small pinch of nutmeg for warmth.
Pro Tips
1. Toast whole spices first if you have them, especially coriander and cumin seeds. A quick 1 to 2 minute dry toast in a hot pan deepens the aroma and makes the powder taste fresher when you grind and blend.
2. Use a tiny pinch on the back of your hand to test heat and balance, then wait 30 seconds before deciding. Capsaicin carries differently on skin than on the tongue, but that pause helps you sense the warmth without over-salting.
3. Make a double batch and store some in the freezer in a small airtight container. Freezing slows flavor loss and keeps the smoked paprika and chili flavors punchy for months longer than a pantry jar.
4. When seasoning raw ground meat, mix the spice into the meat and let it rest in the fridge for at least 30 minutes, or overnight if possible. The extra time lets the spices penetrate so each bite is consistently flavored.
The Ultimate Chorizo Seasoning Recipe
I keep this bold, smoky chorizo seasoning stocked because it gives ground pork or beef that rich, crave-worthy Mexican inspired flavor in minutes. One sprinkle and plain ground meat becomes the kind of filling I want in tacos, burrito bowls, eggs, and more.
16
servings
15
kcal
Equipment: 1. Measuring spoons (Tbsp and tsp set)
2. Dry measuring cups (tablespoon/two tablespoon capacity)
3. Digital kitchen scale (for optional precision)
4. Medium mixing bowl
5. Whisk
6. Fine mesh sieve or sifter
7. Spice grinder or clean coffee grinder (for pulsing)
8. Airtight jar or container with label
9. Large skillet or sauté pan
10. Wooden spoon or spatula
Ingredients
-
3 tablespoons smoked paprika
-
2 tablespoons chili powder (or guajillo chili powder)
-
1 tablespoon ground cumin
-
1 tablespoon dried oregano (preferably Mexican oregano)
-
1 tablespoon garlic powder
-
1 tablespoon onion powder
-
2 teaspoons kosher salt
-
1 teaspoon freshly ground black pepper
-
1 teaspoon ground coriander
-
1 teaspoon crushed red pepper flakes
-
1/2 teaspoon ground cinnamon
-
1/2 teaspoon ground cloves
-
1 teaspoon cayenne pepper (optional for extra heat)
Directions
- Gather and measure all spices exactly: 3 Tbsp smoked paprika, 2 Tbsp chili powder, 1 Tbsp ground cumin, 1 Tbsp dried oregano, 1 Tbsp garlic powder, 1 Tbsp onion powder, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp ground coriander, 1 tsp crushed red pepper flakes, 1/2 tsp ground cinnamon, 1/2 tsp ground cloves, and 1 tsp cayenne pepper if using.
- Sift the larger dried herbs like oregano to remove any large pieces and ensure even distribution.
- Place all measured spices in a medium bowl.
- Whisk vigorously for 30 to 60 seconds until the mixture is uniform and no clumps remain.
- For an extra bright, well blended powder, pulse the mixture 6 to 8 times in a spice grinder or clean coffee grinder, then sift and whisk again.
- Taste a very small pinch on a damp fingertip and adjust salt, crushed red pepper, or cayenne to personal heat preference.
- Transfer the seasoning to an airtight jar or container and label with date.
- Store in a cool, dark place for up to 6 months for best flavor.
- To season chorizo, sprinkle 2 to 3 tablespoons of this blend per pound of ground pork or beef, mix thoroughly, and let rest in the refrigerator 30 minutes before cooking to let flavors meld.
- Cook the seasoned meat over medium heat, breaking into small pieces, until fully browned and fragrant, then use in tacos, breakfast plates, or any recipe calling for chorizo.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 5.03g
- Total number of serves: 16
- Calories: 15kcal
- Fat: 0.2g
- Saturated Fat: 0.03g
- Trans Fat: 0g
- Polyunsaturated: 0.08g
- Monounsaturated: 0.09g
- Cholesterol: 0mg
- Sodium: 147mg
- Potassium: 75mg
- Carbohydrates: 2.52g
- Fiber: 1.51g
- Sugar: 0.25g
- Protein: 0.5g
- Vitamin A: 150IU
- Vitamin C: 0.5mg
- Calcium: 15mg
- Iron: 0.3mg
