Chorizo

[munki]

Sometimes it's in tacos...

[After Shock Media]

Spanish chorizo kicks Mexican chorizo's ass all over the kitchen. Just a FYI.

[jscott]

chorizo is the best fucking thing in the world!

[After Shock Media]

chorizo is the best fucking thing in the world!

HAHA which type, they really are very different.

[makewild]

damn that picture of that chorizo made me hungry

[EthnicLover]

Soy Chorizo.

[uno]

Spanish chorizo kicks Mexican chorizo's ass all over the kitchen. Just a FYI.

I like portuguese Chorizo the best, but agree in general.

[SomeCreep]

Sometimes it's in tacos...

Now that is a delicious breakfast.

[Miss Munki]

Yum...never had it with avacado

[jscott]

HAHA which type, they really are very different.

I dont know, I like the mexican chorizo, it's great on tacos, tostadas, beans, rice, eggs, omg I miss it already chorizo isnt available anywhere in Asia

[After Shock Media]

I like portuguese Chorizo the best, but agree in general.

Well ya portuguese is damn near identical to spanish. The mexican stuff although also tasty, it is to damn greasy for most applications.

[MattO]

I put it in black beans & rice. Mmmm.

[Spunky]

My heart just skipped a beat looking at that

[Dagwolf]

I like chorizo and egg burritos..

[LeRoy]

Oda le' Chorizo con huevo

[tony286]

When I worked nights at the jackshack. There was this 24 hr Mexican joint close to us. They did a egg,chorizo and potato in the a burrito. It was so fucking good.

[brassmonkey]

i have it like 3 times a week

[John-ACWM]

Been in Spain a few times. Chorizo is one of the best things to eat there. Along with tortilla

[Icy]

Nothing beats good fried Spanish chorizo:



Or a good "chorizo Iberico" cut on thin slices:

[Sarah_Jayne]

Spanish chorizo kicks Mexican chorizo's ass all over the kitchen. Just a FYI.

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.

[sosfactory]

Sometimes it's in tacos...

Where is the Chorizo?

[tranza]

Never ate this...

[kowalsky]

Of course the Argentinen chorizo is the best one!

[LadyMischief]

I like a good portuguese chorizo. I use it to make my famous cajun chicken. mmm

[kmanrox]

brazilian churrasco is wayyyy better

[candyflip]

My girl is downstairs frying us up some with eggs right now.

Mmmmmmm.

[sortie]

I never liked it. Maybe I didn't cook it right.

[munki]

Chorizo for teh wins

[tammix]

in any mexican restaurant try "huevos con chorizo y tortillas de harina and salsa verde"
or "queso flameado con chorizo"
you will taste a little bit of heaven

[munki]

in any mexican restaurant try "huevos con chorizo y tortillas de harina and salsa verde"
or "queso flameado con chorizo"
you will taste a little bit of heaven

[After Shock Media]

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.

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.

[~Ray]

try some Longanisa with your scrambled eggs and rice.

http://www.filipino-food-lovers.com/.../longanisa.jpg

http://www.martinpurefoods.com/images/photo802.jpg

[Mutt]

what makes Chorizo sausage different from other kinds of sausages like Italian, German, Polish etc? hotter? what ingredients?

[After Shock Media]

what makes Chorizo sausage different from other kinds of sausages like Italian, German, Polish etc? hotter? what ingredients?

Well there are also numerous types of Italian, German, etc. types of sausage as well.

Typically Chorizo (European types) is a cured pork sausage with the predominate spices being paprika (from sweet to hot - and smoked varieties) and then garlic. Of course paprika goes from bland and very damn mild to fairly hot.
One thing I can say for sure is do not judge paprika taste from what the average American knows, that stuff that is rarely used in most pantries only to add color to deviled eggs or potato salad. The average McCormick's or whatever that has sat in someones kitchen since they bought the house is fairly bad.

[CaptainHowdy]

Why the hell this is on the 3rd. page?? CHORIZO ROCKS!

[nikad]

Nothing beats an Argentine choripan.....yummmmm ( but a Spanish tortilla with chorizo is also grrrreat! )

[czarina]

that chorizo looks a little yellowish... the one I'm used to is a lot more red.

[Nydahl]

I spent xmass time in Spain - I can't get enought of these.