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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.

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  1. MMRuth RE: Vee7 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:

    http://www.chowhound.com/topics/49510...
    http://www.chowhound.com/topics/48565...

    1. a
      alias wade RE: Vee7 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. rworange RE: Vee7 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 RE: rworange Apr 5, 2008 08:50 PM

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

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

            Seriously ... sometimes I regret reading ingrediant lists

            Chorizo crawl - Pork salivary glands, lymph nodes & fat (cheeks)
            http://www.chowhound.com/topics/340224

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

            1. re: opinionatedchef
              Bat Guano RE: opinionatedchef 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 RE: Bat Guano 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 RE: rworange 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. danhole RE: Vee7 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:

            http://www.chowhound.com/topics/458326

            1. x
              xanadude RE: Vee7 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. The Chowhound Team RE: Vee7 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

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