/ck/ - Food & Cooking

>>9203825
>its soft. loose chorizo. also its pork chorizo if it makes a difference
that's mexican style, and not really the breakfast egg kind, in my experience. Spain cured sausage is harder chorizo, looks like pepperoni. You basically can think of this softer kind as oil-flavoring, not meat to eat.

For instance, brown up some chorizo, not much, maybe the size of a single breakfast patty, render out all that luscious garlic, paprika, tumeric, cumin flavors into the oil....take out the chorizo...then make your hash browns in the flavored oil. For the home cook saving money on spices is where chorizo is the workhouse of the frugal cook.

Soft pork chorizo can be added to ground beef to make a cuban "frita" burger. About 1/4th to 1/2th of chorizo to the beef (or pork or chicken), and combine. Pat out into burgers, and griddle up. Cubans serve the sandwich on a toasted cuban bread roll, hard to find, but anyway, crispy shoestring fries, touch of tomato or ketchup, sometimes an egg or sweet maduros.

Soft chorizo can also be used in the oil-flavor-quick-seasoned food kind of sense by adding chorizo to your taco meat. So when chopping up some steak, you add a little chorizo there too. Some latin americans put it into a soft sausage link, and chori- is a suffix that is added when ordering your steak sandwich, like chori-pan. It's not alone, but in addition to other meat when it really shines. It kicks things up a notch.

Because of the high fat and highly seasoned sense, too much is a greasy bad thing. Think about it when adding to eggs, a little goes a long way, and the dry (seca) chorizo is a little bit better, just finely mince it.