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Chorizo seems to me like it’s something that is so distinctive that it only plays well in limited applications. I’ve eaten it, but I can’t recall ever cooking it. Mrs Mosca can’t have it, so I’ll probably end up freezing individual sausages and mixing it into breakfast food, or a taco here and there. Idk; peppers and onions, on a hoagie roll? Casserole with potatoes?
Help me out here. I have a week to think about it before freezing. I’ll probably do a taco tonight, just to see.
I make chorizo burritos which are a handy freezer snack! Chorizo I get isn't stuffed.
Fry up 1 lb. chorizo until done, scoop into bowl keeping fat in skillet.
cube Yukon Gold potatoes, fry in skillet
Chop onions, red bell pepper and put in pan with potatoes
cut kernels off of 2 ears of corn, add to pan.
cook until soft
add
1 package of Kraft 3 cheese blend cubes
optional: scrambled eggs, black beans
1 package of 12 Ole low carb tortillas (I like the red ones)
Mix everything up and stuff in tortilla. Roll it up in a piece of foil (easy reheating!), load up a gallon zipper bag and freeze until wanted.
Reheat and serve with sour cream and salsa.
Last edited by CandySueQ; June 28, 2023, 11:51 AM.
Reason: forgot corn!
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As others have said, chorizo and eggs. One of my favorite dishes growing up. I don’t really eat that type of chorizo - I wasn’t able to find gluten free chorizo for that style of cook and haven’t looked in years. But that was a really wet and crumbly style of chorizo.
then there’s the dry cured chorizo, like a charcuterie style that i use for paella. Sliced up and cooked a little to render out some fat. It’s also good with cheese and crackers.
the type you have in the photo, cook as whole sausage with onions and a roll, or take out of the casing and cook that way, as suggested with eggs for breakfast burritos, queso would be great, or any other sausage type meal you may make.
Traditional Mexican Chorizo has no gluten. If you don't make your own, which is so simple to do, buy it from a carniceria Commercial brands probable use fillers
.
Only bought packaged chorizo a few times, a couple of differnt companies. Didn’t like any of it. Git mine from a Mexican market, made fresh everyday. I’m spoiled & will eat no other. Bought three lbs of it 2 weeks ago & a customer standin next to me thought I wuz crazy. He wuz a fellow gringo who must’nt have had the taste, nope.
As everyone said, cook with eggs or cook with cubed par-cooked potato (brown chorizo first and then add the potatoes so they soak up all the rendered chorizo fat) or mix with melted cheese for queso fundido.
I always take it out of the casing and brown that way, with the fat and vinegar, i think the texture is much better in super crispy crumbles
Eat it all the time here in Texas. Scrambled with eggs for egg tacos/burritos is very common. Great with chopped potatoes. Also excellent when sauteed with fresh green beans. Makes a good pizza topping with jalapenos and onions, sprinkled with cilantro once it is cooked. I will also eat it by itself.
All of the above plus hash, pizzas, enchiladas, cut into hamburger at a 60/40 ratio for burgers, really, anywhere you'd use sausage as a flavor ingredient. Chorizo shakshuka is to die for!
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I've only used chorizo as a component in dishes, and bought the type you show, but pulled it out of the casings to use it as loose meat that I browned and mixed in. Otherwise, it would cook up like a brat or any other sausage, and I've never eaten chorizo that way, at least here.
It goes wonderfully in a pot of pinto beans. I always take the skin off and add the meat early in the cook so it has time to cook down to just a flavor in the background. I normally add some leftover brisket and a diced yellow onion also. They turn out great.
I love good chorizo and ever since I bought the meat grinder/sausage maker attachment for my KA mixer, my wife has urged me to make some. Stay tuned on that front.
I've done Chorizo Spag sauce, just using it instead of beef with a jar of sauce. Was insane food!! Am not sure I would try it with a Carboara, myself. Now those peppers, that sounds good, provided they aren't so hot as to cover up the Chorizo. Great ideas!!
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