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Chorizo, what to buy?

Vee7 Apr 2, 2008 12:09 PM

I wanted to make a quesadillas the other day. Went to the supermarket for chorizos and was overwhelmed by the choices. Dry hanging in plastic bags, fresh, smoke sausage looking ones in the refrigerated section. I wanted some that I can crumble into the qessadillas. I ended up buying some organic ones from Nieman's Ranch. They were precooked, spicy and were similar to andulille sausage. Can some one clue me in on the different types and a good brand.

  1. The Chowhound Team Apr 9, 2008 01:22 AM

    We've split a recipe for Chorizo and Potato Tacos With Salsa Verde to a new thread on the Home Cooking board. You can find that thread here: http://www.chowhound.com/topics/507592

    1. x
      xanadude Apr 5, 2008 10:46 PM

      I like Trader Joe's chicken chorizo. It's not authentic, but it's pretty good, less greasy, and made from chicken instead salivary glands.

      There's also a soyrizo which, while, again, not the real thing, isn't bad as vegetarian analogues go.

      1. danhole Apr 3, 2008 08:55 AM

        I was asking about chorizo awhile back and I got a lot of responses, with brand names, as well. Here is a link:


        1. rworange Apr 2, 2008 10:42 PM

          Seriously, there are no good brands of Mexican chorizo. Ask on your local board (Florida?) for a good Mexican market from you. Mexican markets will have two types... fresh and dried. Both work, but I like the dried better.

          If you decide to go with a supermarket brand read the ingrediant list. Some have really scuzzy things in them like lymph nodes.

          5 Replies
          1. re: rworange
            opinionatedchef Apr 5, 2008 08:50 PM

            YOU are funny! lymph nodes........

            1. re: opinionatedchef
              rworange Apr 6, 2008 08:32 AM

              Seriously ... sometimes I regret reading ingrediant lists

              Chorizo crawl - Pork salivary glands, lymph nodes & fat (cheeks)

              If El Mexicano is sold in the OP's markets ... skip it.

              1. re: opinionatedchef
                Bat Guano Apr 8, 2008 01:52 PM

                It's true - I read the ingredient labels too. Very common to see lymph nodes and salivary glands listed as primary ingredients for fresh chorizo. I don't know if that's a bad thing or not; the ones made with lymph nodes don't really taste any different than the ones that just list 'pork,' in general.

                1. re: Bat Guano
                  rworange Apr 8, 2008 03:03 PM

                  I do. The ones with nodes and glands taste like slime. I had a commercial local brand, Silva, that was just pork and spices. While it wasn't as good as the stuff at carnecerias, it didn't ooze either.

                  1. re: rworange
                    hill food Apr 9, 2008 12:19 AM

                    first time I tried fresh Chorizo was in South Phoenix and the clerk asked gravely "You know you have to cook it thoroughly?"

                    it was our tamale where we messed up.

            2. a
              alias wade Apr 2, 2008 03:23 PM

              The dried ones are superb sliced into casserole-y dishes, e.g., a kicked-up paella. A cuban roommate used to make a one-pot dish in a rice cooker with dried chorizo, canned goya squid, onion, garlic and bell pepper-- unbelievable.
              If you want to crumble use the fresh but precook it first-- it renders a lot of red-tinted, paprika-infused fat, and will turn your quesidilla into an oil slick.

              1. MMRuth Apr 2, 2008 01:43 PM

                I think you want Mexican chorizo, which is uncooked - like uncooked sausages, rather than the Spanish chorizos which are dried. I don't know any brands though - I've bought it att little Mexican grocery stores.

                You might glean some more information here:


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