[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 10 KB, 300x168, chor.jpg [View same] [iqdb] [saucenao] [google]
6822268 No.6822268 [Reply] [Original]

Just came into a bunch of homemade mexican chorizo. Any good uses for it?

>> No.6822274

>>6822268

what's his name?

>> No.6822275

take the chorizo challenge

>> No.6822276

tacos
breakfast burritos

>> No.6822297

why not just use a fucking tissue

>> No.6822313
File: 1.61 MB, 1952x3264, 1383333856440.jpg [View same] [iqdb] [saucenao] [google]
6822313

>>6822297

>> No.6822315

pizza. fry it up and put it on some pizza

>> No.6822413

>>6822297
The best thing about this is that I tabbed back to check this with cum on my hand.

>>6822275
Not familiar, but if it's what I think it is, this chorizo is way too spicy to go in there.

>>6822274
I don't know who you're talking about, but statistically it's probably Jesus or Juan

>>6822315
Damn, just ran out of dough. I could make some, though, any cheeses/spices particularly good with mexican chorizo?

>> No.6822443

>>6822413
I don't know maybe the queso they sell at the store.

>> No.6822935

>>6822268
Cook it up with some onions and sweet potato hash. I eat it with guacamole. Spicy, sweet chorizo heaven.

Also, chorizo and shrimp burritos are awesome.

>> No.6822936

Jambalaya.

>> No.6822944

HUEVOS. CON. CHORIZO.

>> No.6822989

>>6822936
you put andouille in gumbo, not chorizo

>> No.6823009

>>6822944
Huevos rancheros con chorizo, güey

>> No.6823017

>>6822935
>chorizo and shrimp burritos

What the fuck?

>> No.6823022

>>6823017
it sounds fucking great man
surf n turf nigga

>> No.6823046

>>6823022
It sounds a bit pointless. Chorizo is very flavorful. Shrimp isn't unless you do something more to it. Also just chorizo and another meat inside a tortilla is boring. Chorizo and potato, OK. THAT makes sense. Chorizo and shrimp? Nope.

>> No.6823054

>>6823046
>>6823046
Exactly.
Shrimp will absorb the chorizo's greasy saltiness with a hint of seafood taste.
bomb/10

>> No.6823061
File: 16 KB, 231x244, 27464734.jpg [View same] [iqdb] [saucenao] [google]
6823061

>>6822268
>chorizo
>mexican

>> No.6823062
File: 1.30 MB, 245x280, 1440558194011.gif [View same] [iqdb] [saucenao] [google]
6823062

>>6823054
>>6823022
Chorizo has no place in a taco, fucking retard

>> No.6823063

slice thin and add to pepper jack quesadillas

>> No.6823094

>>6823062
>muh authenticity
No fuck you, this is progress you backwards heathen

>> No.6823099
File: 27 KB, 282x281, 1425599054744.jpg [View same] [iqdb] [saucenao] [google]
6823099

>>6823094
It's not about that, I don't care about that, but a sausage fucking taco sounds gross

>> No.6823102

>>6823062
You're wrong, you know. If you're building it like some carne asada it is, but with some eggs, peppers, and potatoes it's goddamn perfect. As a matter of fact, I learned that from my Mexican painter (or his wife, to be more precise).

>> No.6823111

>>6823054
>Shrimp will absorb the chorizo's greasy saltiness

Potato does that MUCH better. Shrimp doesn't really absorb much of anything, it's already full of water.

>> No.6823115
File: 49 KB, 389x366, 1440077029132.jpg [View same] [iqdb] [saucenao] [google]
6823115

>>6823102
Fucking gross

>> No.6823118

>>6823115
>Huevos con Chorizo is gross

Anyone with tastebuds disagrees.

>> No.6823120

>>6823099
Yeah sentient tacos sounds pretty terrifying.

>> No.6823121

>>6823118
Oh I thought you were describing a taco, if it's just an egg dish with those ingredients that sounds pretty boss

>> No.6823123

>>6823121
You scoop it up in corn tortillas tho

>> No.6823128

>>6823123
Oh well that's fucking gross

>> No.6823130
File: 46 KB, 400x299, 1254255753678.jpg [View same] [iqdb] [saucenao] [google]
6823130

>>6823123
They better be freshly made, fuck those store bought corn "tortillas" that are basically rubber

>> No.6823146
File: 653 KB, 1632x996, 1440207009518.jpg [View same] [iqdb] [saucenao] [google]
6823146

>>6822268
Fry it up with some scallops, serve with patatas bravas, mop up the oils with a nice thick slice of soda bread.

>> No.6823205

>>6823062

Oh my god you know nothing. Chorizo is ONE of the big three possible ingredients of ataco in more than 3/4 of Mexico. A long with beef steak and pork gutters.

>> No.6823210
File: 348 KB, 919x892, 1285601762808.jpg [View same] [iqdb] [saucenao] [google]
6823210

>>6823205
This is fucking absolutely not true at all

>> No.6823227

>>6822989
>implying it matters
Sausage is sausage.

>> No.6823232

feed it to refugees?

alot of leftovers

>> No.6823235

>>6823146
mmm i need to make some soda bread
thanks for reminding me anon

>> No.6823238

toss some mushrooms and some chopped chorizo in a pan and fry it
add cream and cook
serve on bread

>> No.6823244

running with the night. helps anxiety

>> No.6824401

>>6823017
>>6823046
>>6823111
A shrimp and chorizo burrito is more than literally just shrimp and chorizo, you autist. You can add rice or yeah I guess potatoes if it's too rich.

The richness of the chorizo compliments the mild seafood flavor of the shrimp.

>> No.6824421

paella... chorizo is part of a classic paella along mussels, gambas, chicken or rabbit, safron, etc

>> No.6824440

>>6822268
Thin sliced on a quesadilla

>> No.6824447

>>6823009
With fried potatoes wrapped up in a tortilla.

>> No.6824454

Spaniard here, most of the shit ITT is terrible advice IMO.
First thing is first: How cured is it OP? If it's hard to the touch just slice it thin and eat it by itself or on top of bread with tomato and olive oil. Cured chorizo is not very suited for cooking.
If it's softer the traditional use here in Spain would be patatas riojanas, lentils or chickpeas. Or pair it with eggs and potatoes in any concievable way. It is also a great way to add flavour to any meat based sauce. Just dice it and stir fry it together with some sweated onions, peppers and tomato and you have a killer base for pasta sauce for instance.
You can also use it as filling for savoury pastores, although I have never tried it myself.
>>6824421
>chorizo is part of a classic paella
This is bait

>> No.6824458

>>6824454
This

Also shrimp and chorizo kebabs (stick kind) are good

>> No.6824459

>>6824454
>pastores
Pastries*
Damn you autocorrector

>> No.6824499

>>6824454
>chorizo is part of a classic paella
>This is bait

thanks... I learned something today!
thb I learned it with chorizo and never searching for an Original Valencia Paella...
and an the other side chorizo taste good in paella

>> No.6824552

>>6824499
It's a fairly common error outside of Spain. I blame Jamie Oliver tbh.

Paella is not an easy dish to make, but with quality ingredients and broth, patience for the sofrito and some practice with cooking times/quantities, you should kill it every single time.
Also, another usual rookie mistake: if you are touching the rice once you've added the broth, don't. Just give the pan a shake with your hands if you really need to. The correct ratio is twice as much broth as rice, that way the rice will be cooked through just in time when there is no broth left.

I personally dislike mixed paella, either go seafood and fish or meat, but IMO both at the same time end up badly more times than not. Then again I've tasted very decent mixed ones.