Ruffsta
Cook
I'm talking about Mexican Chorizo![]()
Portuguese chourico is the best..
https://www.youtube.com/watch?v=l_O3gTkR2s4
that's the true way of making it.. hope you can understand Portuguese when watching it
I'm talking about Mexican Chorizo![]()
Portuguese chourico is the best..
<snip>
that's the true way of making it.. hope you can understand Portuguese when watching iti can because I am half Portuguese
![]()
Mexican chorizo is not the same kind of sausage. So, the Portuguese way is not the "true way" of making Mexican chorizo.
i never sad the "true way" of making Mexican chorizo was the Portuguese way.. i just said that Portuguese chourico is the best and that video shows the true way of making Portuguese chourico..
I prefer the dried version over the fresh. I grew up eating it. My parents used it in several dishes.
My dad made an eye round roast with dried chorizo pushed all the way through the center. It really kicked it up. He also used dry chorizo as a seasoning meat in many Spanish dishes.
Its hard to find here and frankly I have never seen it in any store. But I do see it online.
Not sure I want to try drying it myself. And not sure I would have high quality ingredients to make it with?
I have seen it in Miami in a can packed with lard. Its good.
Is the dried version hard or just firm? I can get a firm, cured chorizo from the place that sends me a basket of produce and groceries every week. So, I'm curious. I usually just munch thick slices or put it on a charcuterie board. What sorts of recipes is the dried one used in?
Portuguese chourico is the best..
https://www.youtube.com/watch?v=l_O3gTkR2s4
that's the true way of making it.. hope you can understand Portuguese when watching iti can because I am half Portuguese
![]()