Home Forums Hunting & Shooting Food, Cooking, and Game Preparation What is Chorizo?

chorizo and eggs wrapped in a tortilla is god like life

Just ordered 15 lbs of various types.

If you can obtain some of the Basque chorizos. You would be appalled at some of the stuff that goes into Mexican chorizos.

Look up Michael's Provision Company (508) 672-0982 in Fall River, MA. They make the best.

Had Buche de chorizo in a burrito for lunch today. From my understanding.... hearts and tongues and stomachs of pork(s) with seasoning and cooked rather than ground and stuffed into casings.
Traditionally, chorizo is made from the offal of the pig(s) rather than the more choice bits.

Funny being the only white person in the place.

You forgot the most important ingredient. Pitutary glands. It don't matter just eat it. It's hasn't killed me yet in 55 years.

Yep....most people don't want to know what goes into hotdogs

I'm the only white guy in the Vietnamese place I go to. I had a bowl of Pho the other day, and noticed the spongy meat in my soup the menu called meatballs. They had pieces of gristle, possibly tendon sticking out of them. One day, I know I'm going to be sorry but I like the food.

It's funny when the waitress offers to show you how to eat the food. Ban Hoi is a bunch of stuff: roasted chicken and thin sliced vegetables. I order it and the girl puts a giant bowl of boiling water in front of me. Then she comes with a plate of shredded food stuff and a half a dozen rice wrappers. She takes a wrapper and dunks it in the water to soften it, puts it on the plate, fills it, wraps it and hands it to me. Another time, she showed me how to slurp soup noodles with chop sticks. At least they're nice about having a big gringo in their restaurant. I appreciate it.

Chorizo, cut in chunks and fried up with peppers and onions, is about once a week here. My wife won't eat it but she sure can cook it!

There is a beef mexican marinated mix, that I can't think of the name right now, but people that that, and throw in the meat from the chorizo, and mix it and grill it, plus beer in it for flavorings and moistere. Very good stuff. Many people plug the hole shut on a farmer's worn out disk blade, and use that as the skillet over a fish fry burner. Also throw in a few jalapino peppers, and whole green onions.

I got some chorizo one time & tried to fry it , it just kinda melted & spread out in the pan , kinda soupy like.


Mike

That would be Mexican Chorizo. Very finely ground and fatty.
The Basque, Spanish and Portuguese chorizo is coarser and leaner, and will hold together.
Here, we can get great, locally made Basque chorizo, in links, bulk, (patties), and as a salami. Good stuff

look at www.tienda.com

A big plus 1 on the Basque, Portuguese and Spansih chorizo, particularly the Basque. From my knowledge of what goes into Mexican chorizo....no thanks!

Roundup

Messican snausage, made from sweepings off the floor and emptying out the sink trap. It's often very spicy, in order to mask what's actually in it.

To paraphrase Bismark, "People will sleep better not knowing how laws and sausages are made." Especially chorizo.

All I've tried is the Mexican version, both beef and pork. It just turned the scrambled eggs reddish-brown, but also flavored them. Tasted OK, but was not like any other sausage I've ever had. More like a soup base!

I'll hve to try some of the other varieties, as the ones at the website looked great.

Yep you need to. you don't have to order here but at least you can look at it huge difference in chorizo www.tienda.com