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cooking chorizo

mr mouther Nov 14, 2006 03:52 PM

I've been cooking chorizo for 5 years now and I think my skills have diminished over that period of time. What I usually do is heat up a frying pan and throw it on there and then it burns and i stir it around and add eggs and onions (or something else.) But I'm at the point now where I think there is something fundamental i don't understand about either chorizo itself or how to cook it that is making all my dishes with it a tat unsuccessful.

What is the simplest way to cook it when all you want is a little breakfast?

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    ghbrooklyn RE: mr mouther Nov 14, 2006 03:55 PM

    mexican or spanish chorizo?

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      Val RE: mr mouther Nov 14, 2006 04:04 PM

      Mexican chorizo comes in 2 forms: cured with a texture similar to pepperoni OR raw, totally uncooked. My guess is that you've been using the cured chorzio perhaps? The raw kind cooks up a little on the oily side but offers great flavors.

      1. rworange RE: mr mouther Nov 14, 2006 05:34 PM

        One of the few cooking areas in which I am an expert having eaten 23 Mexican chorizos since July of this year.

        Lowest heat possible. Be patient. It is usually ready in about 15 minutes, sometimes less.

        The good thing about cooking chorizo on low heat is that it doesn't loose too much fat, keeping it juicy. I never preheat the pan and don't even use oil ... chorizo & pan that's it.

        I froze alot of chorizo and actually it microwaves nicely if you are using it for just mixing in eggs. Throw it frozen into the microwave and nuke it for a minute or two depending on microwave, crumble and add to eggs or whatever.

        Actually I've learned slow cooking any sausage seems to be a good way to go.

        Were you looking for how to cook it without burning or other ways to use it?

        My qualifications:
        http://www.chowhound.com/topics/show/...

        6 Replies
        1. re: rworange
          mr mouther RE: rworange Nov 15, 2006 03:47 PM

          excellent - thank you rworange. I really just want to be able to cook it. And i was probably making it hard by adding either pam or oil, and then keeping the heat high. (I'm using raw mexican style.) It always turned out somehow both burned and oily.

          thanks for the tips: low heat; no oil.
          and great crawl rworange!

          1. re: mr mouther
            rworange RE: mr mouther Nov 15, 2006 08:31 PM

            A little oil or pam to coat the pan wouldn't hurt, I just didn't bother. Initially because I was doing the high heat and burning the chorizo while all the fat it it leached out. There was so much fat that putting oil seemed pointless.

            Play with the low heat. I'm to the point right now where I know the exact point to turn the dial on the stove for best results.

            1. re: rworange
              Eat_Nopal RE: rworange Nov 15, 2006 11:39 PM

              Sometimes you want the fat to leak it out... like when you are making Chorizo hash... use the fat to fry up the potatoes then reintegrate the Chorizo... it will be fine.

          2. re: rworange
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            Robynznest RE: rworange Dec 17, 2012 05:44 PM

            I am making Mexican chorizo for the first time. I thought it was like sausage. I froze it then microwaved it for about a minute to thaw it. When I took it out I realized it had a thick casing that was split and the meat mixture was oozing out so I just removed it. It was obvious I wasn't going to be able to slice it. Is it supposed to be like a mushy meaty substance? I was going to mix in with Zatarains black beans and rice. Hmmmm. Should be interesting. Appreciate your wisdom...you seem experienced with it.

            1. re: Robynznest
              chefj RE: Robynznest Dec 18, 2012 09:13 AM

              It is almost always taken out of the casing before cooking or simmered in water till cooked and then removed from the casing

              1. re: Robynznest
                kubasd RE: Robynznest Dec 18, 2012 09:21 AM

                Yes, that's the exact consistency of Mexican chorizo. It needs to be removed from the casing, as it is usually made of plastic. It will firm up and form crumbles as it cooks.

            2. Anonimo RE: mr mouther Nov 15, 2006 11:56 PM

              I cooked some Mexican chorizo this morning. I always pierce it with a knife, and put it into a small or medium non-stick skillet with a lttle water, then cover. I bring the water to a boil, then turn it to a lower heat. After several minues, I check to see if the chorizo is firm and nearly cooked. Then I discard all the water and grease. I usually continue cooking to brown it, or remove from heat, slt open the casing and crumble it for other uses.

              This morning's use was in a large piperade scramble with eggs and potatoes and sauteed sweet and hot peppers. It was tasty.

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                GH1618 RE: mr mouther Dec 17, 2012 05:59 PM

                Cooking any raw sausage to combine wirh eggs, I first cook the sausage separately in a small cast iron pan at low heat, breaking it up with a fork from time to time. Then I drain it before combining with eggs for a scramble.

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                  escondido123 RE: mr mouther Dec 18, 2012 10:28 AM

                  The Mexican people I know cook their chorizo out of the casing in a frying pan on not too high heat--and keep cooking it until it gets brown and crunchy.

                  5 Replies
                  1. re: escondido123
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                    Robynznest RE: escondido123 Dec 18, 2012 11:18 AM

                    Really? I cooked mine slowly on low heat for nearly half an hour and it got really greasy looking (oily) and the color never changed nor did the texture. Mushy not crumbly. Maybe I should add more heat...thank you.
                    I appreciate your input!!

                    1. re: Robynznest
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                      travelerjjm RE: Robynznest Dec 18, 2012 12:18 PM

                      I do it as escondido123 suggests. I remove the casing, crumble the meat and then cook it medium-low and it only takes a few minutes to get good and brown. I sometimes buy bulk chorizo when I can or I make it. It is easy to make if you want to leave it bulk and not stuff it into casings. I cook it exactly the same way. I drain on paper towels after cooking to get rid of any extra oil.

                      1. re: travelerjjm
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                        Robynznest RE: travelerjjm Dec 18, 2012 12:44 PM

                        I must have purchased an odd brand because it never gets brown unless I cooked on high and it remains mushy. I'll try cooking it in the casing and see how that works. Thanks!!

                        1. re: Robynznest
                          t
                          travelerjjm RE: Robynznest Dec 18, 2012 01:03 PM

                          Do not fry it in the casing. Only boil in the casing. Most chorizo casings are plastic.

                          1. re: travelerjjm
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                            Robynznest RE: travelerjjm Dec 19, 2012 09:32 AM

                            OK! Thank you!

                  2. mrbigshotno.1 RE: mr mouther Dec 18, 2012 03:45 PM

                    http://www.foodchannel.com/recipes/re...

                    1. mucho gordo RE: mr mouther Dec 19, 2012 11:32 AM

                      For my favorite breakfast burrito I remove the casing and fry up a package of chorizo, mix it with a tub of Country Crock garlic mashed and roll it up in a tortilla. Optional ingredients include egg, onion, cheese and serrano chilis.

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