Quote:
Originally Posted by Sarah_MaxCash
See, until recently I didn't know it was so different. I love the Spanish stuff and have been putting it in recipes I put on sites and then I noticed when some Americans were making them it appeared to be coming out totally different. Then, I figured out the Spanish one was more sausagey or something than the other version.
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I think many are almost the opposite and primary know Mexican chorizo. Mexican chorizo for one is sold raw and usually in a plastic casing or tube. It has the same brick red color yet I think more from chili and not paprika. It also has a lot more fat content for sure. When you do open it to cook it is a thick paste like consistency - thicker than wet cement often. If you do attempt to fry it by itself without adding a bit more liquid though it is very prone to burning quickly. Oddly they are not that interchangeable in recipes. You end up with different dishes.
Sure chorizo and eggs works the same, just like I said comes out at two separate dishes. The Mexican version will color the eggs with the fat, and you will end up with small bits of spicy chorizo in them. The Spanish version will color the eggs with the fat if you allow it to render out, and you will end up with pieces as large as your diced them in your dish.
Spanish/Portuguese type:
Mexican type:
OK that is a wee bit processes or manufactured. Here is another for Mexican.
