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I would like to try this popular item and invite you to offer your favourite means of utilizing
this Portuguese delicacy.

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  1. Just as an FYI, it's also used in Spain, Colombia, and other parts of SA. I just had some Colombian with a strong cumin flavor.

    My "lazy man's" dish I discovered when I was in a hotel room with only a microwave..but some poblano or long peppers, or whatever you like. Slice it and stuff with the chorizo..some cheese..and nuke. Add hot sauce to taste.

    I also like it in a tortilla, on a pizza, Pretty much good whatever you do to it..:)

    1 Reply
    1. re: 9lives

      Breakfast burritos! (scrambled eggs, cheese and chorizo) Also huevos rancheros con chorizo. Soup, pasta...

    2. It's great fried up in a pan along with green peppers, onions, mushrooms. Serve over rice or eat just like that.

      1 Reply
      1. re: linguafood

        That was last night's dinner..:)

      2. paella!

        it's also fantastic addition to scrambled eggs, and goes really well with chicken or shrimp & rice.

        1. Just a point of clarification. Isn't chorizo Spanish/Latin American and Chorico, Portuguese/Brazilian? I love them both. I just brought back a load of fresh and smoked chorizo and charqui from Austin, Tx. But when we visit mom in the NYC area we bring back chorico and linguica. Am I getting senile or am I correct?

          1 Reply
          1. In addition to paella, it's great in jambalaya, chopped and mixed in with scrambled eggs, and while I haven't made it, would be great in a calzone with Monterey Jack cheese and maybe black beans.

            1. traditionally served with manchego cheese bread and wine....simple..lol

              but i love, crave, chickpeas "garbanzo" stew with potatoes chorizo and ham....its delicious!!!~ served with white rice and some nice juicy meat....ahhh !!

              what else...chorizo is often served cooked in wine...making a chorizo wine reduction....jummy...

              try a pizza with hama mushroom chorizo!!! oh my god!!!!

              you could also make a cheese dip with chorizo......oh my......

              1. The Mexican and Spanish versions are night and day different. The Mexican is hotter, but that's not the whole differnce. The Spanish tastes more, intense? Is that the word I want? I've never had the Portuguese version. How does it differ from the Spanish?

                1 Reply
                1. re: nliedel

                  The biggest differnce between the Mexican and Spanish versions is that the Mexican version is fresh and must be cooked whereas the Spanish version is dry and needs no cooking.

                  Chourico is much like Spanish chorizo.

                2. Look up chorizo (chorico), kale and potato soup. A great winter treat. A local diner puts slices of chorico on hamburgers.
                  Nleidal, the Spanish chorizo is simiiar to Port. chorico.

                  1. I use it in Gumbo.
                    My mom used to slice it up and grill it with onions and peppers and serve on a roll, she would sometimes add tomato sauce to it....Yummy.
                    I also slice it down the middle, grill it and serve as a breakfast sausage. For an omelet, I will remove the casing and crumble the meat and fold it into the omelet.
                    My mom would also make a Chourico roll. Onions and peppers and cheese rolled in a dough and baked, like a calzone.

                    1. I use it to make mashed potato cakes. Left over mahed potaotes, cheddar cheese, onion, and chorizo. Dredge in flour and fry. Mmmmm.

                      1. I add slices of Chorizo to Moules Mariniere. MM.. so delicious with some bread. Gumbo too.

                        1. I'm another fan of Kale soup or "Caldo Verde." I'm half Portuguese, so it has always been comfort food for me. Otherwise, there are 101 ways to cook/eat chorico. It's used in everything from salads to chicken or seafood dishes, soups and bread. Here's a link to some Portuguese recipes, the first one is for the soup ... http://www.leitesculinaria.com/recipe...

                          Also on that page, is a recipe for bread ("Bolas de Presunto e Linguiça"). It mentions linguica, which is usually a little spicier, but it's great with chorico as well.

                          1. Like others have said chorizo not Portuguese.

                            Spanish chorizo in potato/onion tortillas is one of my favorite ways. I also made chorizo/cornbread stuffing for Thanksgiving.

                            I like kale and chourico soup.

                            1. I prefer the Mexican Chorizo. It's spice is amazing. I start warming some canned cannelini bean, or chick peas, or any white bean, throw in a ton of chopped chorizo. The beans soak up a lot of the flavor and this makes a great side. Serve a piece of grilled chicken on top, sprinkle some parika or maybe even some cayenne pepper, and you've got your entree. Not unhealthy either.

                              1. I like to use it in a salad of white beans, chorizo, and shrimp, served at room temperature - cook the white beans in chicken stock with some white wine and bay, then when they're done, saute (in a separate pan) some garlic in olive oil, add sliced chorizo, saute until it starts to crisp, add raw shrimp, saute until pink, then tip in cooked white beans, chopped parsley, salt and pepper, and a splash of sherry vinegar.

                                1. If it's indeed chouriço and not fresh Mexican chorizo, there are plenty of great and savory uses. My preference is to use chouriço to flavor stews like feijoada (black bean stew), fabada (white bean stew akin to a cassoulet) or to make soups like callos (tripe and sausages) or in a hotpot such as cocido. Beyond the traditional Iberian uses in paella and tapas, chouriço also is great in meatloaf as well as braised with chicken and olives. Some people enjoy it with eggs; personally I don't.

                                  1. I love chorizo/chouriço!

                                    One of my favourite things to do is a little indoor 'grilling' - I don't know what the exact term for it is, but for Xmas I received a clay pig-shaped assa(?) that you put some aguardente in, light it on fire, and cook the chouriço. Just remember to turn your smoke alarm off before doing this. I've put a picture so you get a general idea.

                                    I also love to serve it generously in my caldo verde.

                                    Sliced, a quick grill, and put in a soft papo seco roll with a chickpea mash, squirt of fresh lemon and some rocket.

                                    Diced, sauteed, and folded into a warm corn tortilla with some roasted peppers and onions, cilantro, lime.

                                    Sliced really thin, almost a shave, and thrown in with some mussels/clams. In fact, chouriço is amazing with all kinds of seafood; I love to wrap a shrimp around a slice, skewer and grill. Amazing.

                                    1. +

                                      Sorry I can't edit to add a photo, but I wanted to include a picture I took of the shrimp/chouriço I was talking about above. It was one of my favourite things to make last summer; so quick and tasty.

                                      1. Is there a particular brand that's good? All I've ever noticed is Goya's, in an airtight plastic package.

                                        Where do you find chorizo? Deli counter, meat section?

                                        1 Reply
                                        1. re: Angela Roberta

                                          At the supermarket, I usually find chorizo at the deli counter along with the other cured sausages. Occasionally I've seen it in a random ethnic foods aisle.

                                          The most widely available and decent Spanish-style chorizo I've seen is Palacios. I'd avoid using Goya for some of the more delicately flavored Iberian dishes.

                                        2. Its great on pizza...

                                          Its also very tasty with stewed chick peas and in caldo verde (both mentioned already)