Fresh Mexican chorizo for Cinco de Mayo and some uses

[a_boleyn]

It turns out there are 2 kinds of chorizo with different tastes and methods of preparation/use ... a dry, cured Spanish chorizo sausage, which can be sliced and eaten as is, and a fresh Mexican chorizo (either loose or in a casing), which needs to be cooked first. It is the latter kind that you find in the famous Queso flameado (flamed cheese),

Comments

[anonymous]

Zsuzsa here

As you may have noticed it Maria [or not], I don't generally comment on fishy or spicy fare. I don't like to eat stuff that swims, crawls or floats in water. The spicy thing and the avocado... - I couldn't eat it due to food related allergies. However in this case I wholly I wish I could.

[a_boleyn]

I'm sorry that I didn't notice, Zsuzsa. I am relatively new to my love of fishy stuff and the discovery of sushi is my most dramatic change from the same basic meat and potato diet that I grew up with. My mom only made 3 fish dishes: a salted cod (bacalao) and white bean bake, floured and fried perch and those little smelt ... I'm so proud of myself for eating the varieties that I do

[anonymous]

May I have a small portion of each of these? Everything looks so marvellous! I have never had Mexican chorizo, but in Spain there are actually two main kinds: 1) thick, wide one, sliced and usually eaten raw as cold meat (the one you mention) and thin, sausage-like which is also cured, but can be eaten both raw and cooked in meals (my husband loves the latter raw and I prefer it cooked). Both are delicious, especially the very hot versions. I am particularly fond of Spanish ham (of course it depends on the pigs and on the producer, but even "standard" pigs can yield an unforgettable product). Sissi (http://www.withaglass.com)

[a_boleyn]

LOL. I've only had the thinner version and eaten it mostly cooked in soups cause I DID find it pretty spicy/hot and diced small in omelettes. Very tasty stuff and somewhat pricey from the deli at the market in the double sausage package. I think I've only had Serrano ham once or twice. Yummy as well.

[ext_877277]

Damn, I wish I'd seen this a few days ago. I made something with chorizo and the sausage itself was dismally disappointing. The dish was still nice (recipe coming later) but it would have been SO much better with this "loose" style chorizo. Not that it would have helped though - I can't really find pork mince like this... butchers here always add some revolting spices to it, assuming that you want it to taste like a freaking French chipolata sausage - sigh... France! :(

[a_boleyn]

I wonder whether you could simply buy some raw pork and grind it yourself in a food processor. It shouldn't be too difficult. :) I'm lucky as I live in a pork raising area of Ontario and pork is usually very cheap to buy. I have a pound of it in large chunks which I want to do something interesting with.

[serendipity_15]

Oh that sausage looks yummy, I am going to try this sometime.

[a_boleyn]

It's tasty and easy to make and then you can use it in other ways not listed above, including in cornbread and added to noodles like in this posted recipe.

http://cooking.livejournal.com/9497884.html

[takayanagi]

This fresh chorizo looks amazing! all those spices and peppers AND you can determine how fatty you want the meat to be. Sometimes you have sausages and you know its loaded with fat - up to 1/4 of it is fat. With you method, you can control the fat content easily. Love it!

[a_boleyn]

No preservatives either as it's all fresh.

[takayanagi]

Even more reason to make it yourself! :)