George Curtis
TVWBB Olympian
anyone know much about it ? i tried some once long ago and it just crumbled. i always see folks cooking it and it always stays together and looks like a sausage, etc. what should i look for ?
chorizo
- Thread starter George Curtis
- Start date
Albert, yes u take out of casing and straight into the skillet no steaming. Usually its one link for about 3 eggs max. Make sure the chorizo is cooked before adding eggs,beans, potatoes or what ever u want to mix it with. Chorizo and refried beans in a taquito for breakfast hard to beat that, maybe 3-4 taquitos lol.
Brian Trommater
TVWBB Super Fan
Mexican is just way too greasy for me but is all we have around here. I went to several stores recently trying to find some spanish with no luck. Ended up buying the mexican. Put it in the oven on a baking sheet to try to cook some of the grease out of it and when I went to take it out the baking sheet was so full of grease I couldn't take it out without spilling it.
Shaun R
TVWBB Hall of Fame
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brian Trommater:
Mexican is just way too greasy for me but is all we have around here. I went to several stores recently trying to find some spanish with no luck. Ended up buying the mexican. Put it in the oven on a baking sheet to try to cook some of the grease out of it and when I went to take it out the baking sheet was so full of grease I couldn't take it out without spilling it. </div></BLOCKQUOTE> C'mon Brian, you're in Texas! You should be able to find any kind of chorizo you want. I add a dozen eggs to two links to soak up the grease. Or you can cook it and lay it in paper towels to dry it out. Here's the thing, it's not meant to be a sausage that stays together, it is meant to be broken up. I notice Jhonsonville is making the kind Flaco has now, which are meant to be cut up or eaten whole. The Mexican stuff would be too rich to eat that way. Flaco's is a little more like a Portuguese linguica. They are just meant to be used differently. That's why I put it in paella, the rice soaks up the flavor of it. If you haven't tried it either way I highly reccomend it.
Mexican is just way too greasy for me but is all we have around here. I went to several stores recently trying to find some spanish with no luck. Ended up buying the mexican. Put it in the oven on a baking sheet to try to cook some of the grease out of it and when I went to take it out the baking sheet was so full of grease I couldn't take it out without spilling it. </div></BLOCKQUOTE> C'mon Brian, you're in Texas! You should be able to find any kind of chorizo you want. I add a dozen eggs to two links to soak up the grease. Or you can cook it and lay it in paper towels to dry it out. Here's the thing, it's not meant to be a sausage that stays together, it is meant to be broken up. I notice Jhonsonville is making the kind Flaco has now, which are meant to be cut up or eaten whole. The Mexican stuff would be too rich to eat that way. Flaco's is a little more like a Portuguese linguica. They are just meant to be used differently. That's why I put it in paella, the rice soaks up the flavor of it. If you haven't tried it either way I highly reccomend it.
John Solak
TVWBB 1-Star Olympian
Cooking chorizo on the grill or WSM gets rid of a lot of the grease.
I am surprised at all these responses and no mention of Portugese Chorizo! I didn't know there was any other kind. It's similar to linguica except hotter. My Portugese connection tells me the Chorizo is made with better meats than linguica.
I do not buy mine from a grocery store, only from smaller meat store/butcher shop-like places. I find the quality is exponentially better, meat is fresher,etc. Chorizo or linguica from one of these places is usually in links about 9" - 12" long
The funny thing is, that the place I get the best linguica in my vicinity is 3 towns away in a small Greek meat market/deli.
I typically like it cooked on the grill like dogs or sliced on pizza.
I do not buy mine from a grocery store, only from smaller meat store/butcher shop-like places. I find the quality is exponentially better, meat is fresher,etc. Chorizo or linguica from one of these places is usually in links about 9" - 12" long
The funny thing is, that the place I get the best linguica in my vicinity is 3 towns away in a small Greek meat market/deli.
I typically like it cooked on the grill like dogs or sliced on pizza.
Shaun R
TVWBB Hall of Fame
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Albert Adato:
OK, Noe, John, Shaun, Dwayne, you got me convinced to give it a try, could not find Chorizo De San Manuel in my local stores so I picked up
to put on the grill mañana, will report back with my findings. </div></BLOCKQUOTE>Thanks Albert, I look forward to hearing how it tasted. Thanks
Bob, I mentioned Portuguese Chorizo in my above post.It's more like a dense sausage.
OK, Noe, John, Shaun, Dwayne, you got me convinced to give it a try, could not find Chorizo De San Manuel in my local stores so I picked up
Bob, I mentioned Portuguese Chorizo in my above post.It's more like a dense sausage.
brady martin
Banned
confused here.
after the mexican chorizo is cooked cant you just empty the grease out then add potatos, eggs etc...?
after the mexican chorizo is cooked cant you just empty the grease out then add potatos, eggs etc...?