Chorizo!

L

Last Man Standing

New member
I have several recipes for chorizo, and it occurred to me that chorizo might
be a good thing to make in the grey gloomy weather we're experiencing here
in Northern California. Then it struck me that chorizo is only part of the
equation: What do you do *with* chorizo?

Poking around online I found this recipe:

http://www.rickbayless.com/recipe/view?recipeID=172

Queso Fundido Burger
Serves 4

Ingredients
2 fresh medium poblano chiles
1 medium onion, sliced into 1/4-inch slices
2 cloves garlic, minced
2 teaspoons oil
1 1/2 pounds ground chuck
8 ounces chorizo, cooked
1 to 2 canned chipotle chiles in adobo, finely minced, seeded if you wish
8 thick slices Monterey Jack cheese
4 hamburger buns, lightly toasted


The recipe has you do what you might expect, but out of concern over
violating copyright laws I'm not going to post it here. The general
description follows:

Roast the chiles until blackened; remove the skin. Cut open and remove the
stems and seeds; cut into strips. Cook onions briefly; add chiles and garlic
and cook until the garlic has softened.

Make patties with the obvious ingredients. Grill patties one one side. Turn
patties over, top with cheese, then the veggies, then more cheese, cover the
grill, and cook until done. Place on buns and eat.


I think I'll try making those this coming Sunday.

Another chorizo application I want to try is a cocido-like hearty soup using
Mexican-style chorizo; it seems like another good dish for wet chilly
weather. It won't be all that close to "real" cocido since Lin doesn't like
garbanzos, but it'll follow the general idea.

What are your favorite ways to use chorizo?

Bob
 
"Bob Terwilliger" wrote:
-snip-
-snip-

I'm curious what a recipe means when it says 'Chorizo'. I haven't
ever noticed it in our grocery stores- but when a Meat House opened up
nearby I was poking around and found some packaged sausages marked
'chorizo'. 4-5 sausages to the pound, looked a lot like kielbasa.

Then I found another one labeled chorizo. This one looked like a
pepperoni.

Are either of these what merryb makes?

What makes a 'chorizo'- a 'chorizo'? and which one is usually meant
in a recipe?

[Both were good- but not worth the premium price to me. I must be too
used to italian style sausages.]

Jim
 
Re: [email protected]

Bob Terwilliger wrote:


I like that burger recipe. I've got some chorizo on hand right now so maybe
I'll try it this weekend, if the poblanos look better. Last week they looked
awful at two different stores.

I like a breakfast burrito skillet mixup based on papas con chorizo. Besides
the diced potatoes I also use green roasted and peeled numex or poblano
chiles, onions, a small amount of tomatillo, eggs or eggbeater, a bit of
chile ancho paste, S&P, chipotle powder, and cumin, all folded into a
burrito, then covered with cheese and salsa and run through the oven until
the cheese is melted. I start with the potatoes first in the skillet, get
them browned up, then the onion and tomatillo, let them soften up, then the
chilies, then the ancho paste and seasonings. Eggs go in last, then the
burritos are assembled and finished.

I also like to include chorizo in taco meat and chile.

Do you use the chorizo in a chub, for example, Supremo brand? I think that
stuff is absolutely horrible, gristly and full of fat. I understand there's
a "correct" way to use it but to me it's a waste of money. I only buy
chorizo if I'm going to a grocery that makes it fresh, or I just make it
myself whenever I'm doing sausage.

MartyB
 
Bob Terwilliger wrote:

I made Rick Bayless' recipe for chorizo to make into his recipe for
queso fundido, and thought the recipe way underspiced. But I'm no
chorizo expert. Have you made it yet? What did you think of the spice
levvel?
 
On Fri, 18 Feb 2011 12:00:02 -0500, Jim Elbrecht
wrote:


I'm guessing merryb made the Mexican style (loose, uncured), not
Spanish. http://www.mexican-barbecue-recipes.com/chorizo-recipe.html
(scroll down for recipes)

What is the difference between Italian sausage and pepperoni?


Either you know that it's a Spanish or Mexican recipe, or they tell
you which type to use.
I tried Spanish style chorizo once and was under-whelmed too.


--

Today's mighty oak is just yesterday's nut that held its ground.
 
On 2/18/2011 8:27 AM, Goomba wrote:

You should feel free to change the seasonings to your taste. My guess is
that most chorizo recipes are underspiced - mostly they're seasoned to
not put off the majority of people. I love that stuff but there's hardly
any on this island and only one company that makes is well - Kukui
sausage co.
 
Goomba wrote:

Rick Bayless does sometimes tone down the spiciness of his recipes. The
commercial Mexican-type chorizo sold locally varies quite a bit. Some
brands spicier than others.

Mexican-type chorizo tastes very good crumbled and fried together with
chunks of cooked potato, onion, garlic and strips of green or red bell
peppers.
It's also used in breakfast burritos, quesadillas, tostadas, nachos.
Nearly anywhere crumbled minced beef can be used.
 
On Fri, 18 Feb 2011 17:50:15 -0700, Arri London
wrote:

I was lucky just to find "spanish" chorizo, I don't remember if it was
labeled "from Spain" or not. In any case, I'm more interested in
finding a better andouille than I am in finding a better Spanish
chorizo.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Fri, 18 Feb 2011 17:54:21 -0700, Arri London
wrote:


So, what is the Rick Bayless recipe for chorizo?


--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Feb 18, 6:47?pm, sf wrote:

My Mexican cook used hot Mexican chorizo(bulk) to 'season' taco
meat. She would brown the burger meat and chorizo together and drain
well. It makes fabulous taco meat.
 
Marty asked:


I plan on making it myself. That way I can control the amount of fat (and
leave out the porcine salivary glands).

Bob
 
On Fri, 18 Feb 2011 19:26:30 -0800 (PST), ImStillMags
wrote:


Have you ever made chorizo yourself? It's very easy and fabulously
different from commercial kind. If you use "good" ground pork, it's
almost fat free.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Feb 18, 12:00?pm, Jim Elbrecht wrote:


Where I came from, Fall River Massachusett, the same place where
Emeral comes from.
There's a few places that makes it. There it's pronouce "cher
reece". It's a Porchugese(sp?) sausage.
They make two kinds. One mild and one hot. But the hot one isn't too
too hot. I usually buy the hot one.
I can find it here in Connecticut where I now live. It is shaped like
kielbasa. I cut it in half then cut both
pieces in half lenth wise. Then I slice it in pieces about 3/4 inch
and pan fry it with a little water to get it started.
I also cover it up. I don't add anything to it since it already has
spices in it when it's being made.

I'm sure there's other ways of cooking this. But this is the only way
I know about.

Lucille
 
On 2/18/2011 7:00 AM, Jim Elbrecht wrote:

Chorizos will vary wildly - some are uncured with no binding agents that
fall apart, some will be a smoked, fully cooked product, some will be a
cured hard sausage.

To me, a chorizo should be flavored with garlic, cumin with some vinegar
but most of them don't seem to fit that flavor profile. I like the
uncured loose chorizos and will get some in that style when it's
available. I just bought some Farmer John chorizo tonight. It comes in a
chub packaging and just falls apart in the pan when you fry it leaving a
lot of reddish oil in the pan. I guess a lot of people would find it
disgusting but it is tasty.
 
On Fri, 18 Feb 2011 23:37:47 -1000, dsi1 wrote:


As with all sausage there are as many kinds of chorizo as there are
those who prepare chorizo. But as with many sausage there are two
main classifications; cured and fresh. Fresh are treated the same as
typical Eyestallion sausage, cured are those that look like pepperoni,
however some are also smoked. Also those of Hispanic heritage are
seasoned very differently from Portuguese style. Personally I don't
care for chorizo no matter which, in fact it's my least favorite. I
would suggest trying the various kinds and from different sources to
find what you like. Also fresh chorizo is very easy to make yourself.

Here you'll find recipes:
http://www.alliedkenco.com/catalog/popup_text.php/fld/recipe_category/tbl/recipes/key/0
 
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