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Old 12-11-2006, 07:22 PM   #11
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chorizo is always cured, not raw. it is like Spanish salami, kinda...

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Old 12-11-2006, 09:09 PM   #12
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You are saying that Mexican Chorizo is cooked? Interesting...
The pkg said cook before eating...

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Old 12-11-2006, 10:42 PM   #13
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Better known in the United States (and seldom encountered in Europe) are the Mexican and Caribbean versions. Based on the uncooked Spanish chorizo fresco, these versions are made from fatty pork (however, beef, venison and even kosher versions are known) that is ground rather than chopped and different seasonings are used in addition to chile...

From the link. There is a difference between Ttradititional, and "pseudo" chorizo.
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Old 12-11-2006, 11:43 PM   #14
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In my understanding, chorizo is a broad category, of which there are many varieties, including many Spanish varieties. The main two forms of Spanish chorizo are fresh and cured. Fresh is very hard to find in America, though I happen to have a source here in SF. Or you can make your own. IMHO, for most recipes, fresh is what you want. Cured, on the other hand, has become fairly easy to find. Traditionally, it isn't cooked - just as most Italian salami traditionally aren't cooked - though most I see has been, I presume for regulatory reasons. Given its texture - think pepperoni - I don't think it works well in most recipes, though sliced it pairs extremely well with manchego.

BTW, I've never found a reliable source for good Mexican chorizo (which, to my knowledge, is always a fresh sausage, i.e., neither cooked nor cured). If I want it, I make it myself. Interestingly, decent Filipino-style chorizo (albeit a little fattier than I like) is pretty easy to find here.
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Old 12-12-2006, 07:13 AM   #15
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That's a very good anology comparing the texture to pepperoni but the flavor is very different. I would disagree with your statement that it isn't that good in most recipes. I have been experimenting with it and found it to work well in a number of dishes and that is why I started this thread to find other fun uses for for it.

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Old 12-12-2006, 08:56 AM   #16
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it`s not very Chefy but I like it sliced in cheese mac, or slice up a load of it then deep fat fry it until it`s crispy, let it cool on kitchen paper to get excess fat off then put it in a paper bag to eat while watching the TV, probably not very healthy, but certainly tasty :)
Katherine Snow. xx
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Old 12-13-2006, 07:23 PM   #17
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Every one to his own.
Good Spanish Chorizo is delicious sliced thin and served with olives, a glass of Rioja and a slice or three of Manchego.

You could, however, be adventurous and make a paella using chicken and chorizo instead of seafood.

Take a large chunk, chop it`up into rough cubes, fry gently with plenty of olive oil and garlic, then blend it to a paste and use it to stuff mushrooms, or small cherry tomatoes.

Find several chorizos ( if you can find one, there's a "Chorizo Gallego" which is smoked - mmmmm), chop them into thick pieces then make a stew with them, garbanzo beans, tomatoes, peppers, chunks of chicken.

Traditionally, the Madrileņos make something called " Cocido Madrileņo" which is a sort of boiled dish including potatoes, cabbage, chorizo, skirt of beef and garbanzo beans.

Chop some up fine in your next " Salsa 4 Quesos" ...
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Old 12-13-2006, 09:04 PM   #18
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When I was a little girl and stayed with my "Abuelita" chorizo was a common breakfast meat along with eggs.It was also used as a common base ingriedient much as bacon would be used to flavor things like potatoes and chicken and fish dishes. I had used it in recipes where andouille sausage was called for - when andouille wasn't so ready available in our area.Just the aroma of frying chorizo brings back wonderful memories of my grandmother and her kitchen!!Thanks for this post for bringing all those wonderful memories this time of year!!Merry Christmas or should I say Feliz Navidad ;) Love and energy, Vicki
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Old 12-14-2006, 08:06 AM   #19
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I know I'm just beating a dead horse here, but the difference between Spanish and Mexican chorizo are as follows:

Spanish - dry, cured, pepperoni-like in that it can be eaten out of hand.
Mexican - bulk, wet, fresh ground pork-like. Must be cooked.

They cannot be used interchangably, but can be used in the same recipes - typically egg based - with different results.

When I lived in Spain, chorizo was a wonderful tapa as Clive allude to in his post. I also used to buy it to mix with scrambled eggs or render the chorizo and cook eggs in the paprika flavored fat.

They both have their uses and are wonderful in their own rights. But DON'T get them confused.


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