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Mexican Pork Chorizo

What is your favorite way to use Mexican Pork Chorizo in a recipe? I'm thinking about using some in our turkey/pork burgers.

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  1. The local chorizo where I live is too fatty for something like a burger and really needs to be fried fairly crispy. Maybe for a topping but I wouldn't put it in the meat.

    2 Replies
    1. re: escondido123

      You have a point. Chorizo from the carniceria is usually pretty fatty and too coarse to stick together, though it's not hard to season ground pork similarly if you want a chorizo burger. As far as storebought goes, however, my favorite Mexican sandwiches are always brimming with crispy chunks of chorizo. It also makes a great creamy and spicy pasta sauce.

      1. re: escondido123

        Thanks, we decided not to put it in the burgers, but I will be making a big old mess of scrambled eggs this weekend.

      2. Huevos revueltos con chorizo (scrambled eggs with chorizo).

        2 Replies
        1. re: BigSal

          Add that to a tub of Country Crock garlic mashed potatoes and wrap it all in tortilla for a great breakfast burrito. Some cheese and a serrano cili are optional.

          1. re: BigSal

            The first time I had chorizo it was fixed this way.

          2. I can think of roughly 3 types on US markets:
            - cheapest commercially made - cooks down to an orange paste and fat
            - grocery store brand - ground pork plus some generic seasonings
            - specialty of the house in carnicerias.

            They have different uses.

            1 Reply
            1. re: paulj

              Thanks for the info. I knew of only two kinds, the Mexican and the Spanish.

            2. I mix it with ground beef and make a rice casserole (rice on the top layer) or a spicey mexican shepherd's pie (mashed potatoes on top).

              I mix the two meats and saute them then I turn the heat down and sweat whatever veggies I use in all that flavored fat. When I am through I soak up the extra grease with paper towels. Then I use the meat for the bottom layer of my casserole but you could use it for anything (tacos, burritos, enchiladas, mix with scrambled eggs).

              Several weeks ago I was able to score ten pound chubs of Jimmy Dean breakfast sausage for $1 each. I add chili powder and smoked paprika to it and make a pretty good chorizo.

              1 Reply
              1. re: Hank Hanover

                The rice casserole sounds kind of like dirty rice. Thanks for the idea!

              2. I agree with paulj that there are different Mexican-style chorizos with different uses. But honestly, I often prefer to make my own. The grocery store and carnicerias' versions often have pig parts such as cheek and offal. These can be good or bad additions depending on your view.

                Since Mexican chorizo is a fresh sausage, it can be made at home. It is easy and you can spice it as you wish, and use whatever cuts of meat you want. I make both beef and pork chorizos. I add them to meatloaf, scrambled eggs, breakfast burritos, spaghetti sauce and other dishes I want to kick up a notch. Even though it is not the same as Andouille at all, I sometimes replace one with the other for a flavor variation -- but never in gumbo!

                5 Replies
                1. re: travelerjjm

                  There's nothing wrong with cheeks (guanciale is made from cheek or jowl) or offal. However one of the top ingredients in the cheapest chorizo is salivary glands. Again nothing inherently wrong with those. But a lot of Americans get all squeamish when it comes to non-muscle parts of the animal.

                  But the chorizo made in-house in a grocery may be the same ground pork that they season as bulk breakfast sausage, italian sausage, or sell as unseasoned ground pork - most likely shoulder, without any offal. And in my experience, the butcher at a carniceria may be rightly proud of the chorizo he makes himself - though the spicing might be too hot for some of us.

                  1. re: paulj

                    I completely agree! I love cheek tacos, BTW.

                    I made the chorizo from the recipe in Great Sausage Recipes and Meat Curing by Rytek Kutas and I ended up doubling the spices because it was too mild. I like a bit of spice, having lived in the American Southwest for 40 years.

                    1. re: travelerjjm

                      I've been buying unseasoned ground pork and trying to spice it the Spanish chorizo style. However this last time I ended up closer to the Mexican (too much guajillo powder).

                      1. re: paulj

                        Spanish Chorizo is not as easy as Mexican. Spanish is traditionally a dried or cured sausage. Yes, one can approximate the taste with a fresh sausage. You can make an uncured dried chorizo and stuff it and dry it, but it still must be cooked. You can also use a cure and make a dried, cured sausage. The latter need not be cooked -- like the Spanish chorizo one fines frequently in Spain or Mexico (yes, you can get Spanish chorizo in Mexico; I used to get it often in Puerto Vallarta for eating with cheese while drinking rum, tequila or whatever).

                        1. re: paulj

                          Regular good quality Spanish paprika, garlic and pimentón is what is usually used in Spain, most Mexican/ Southwestern chilies would not really work due to their flavor and heat. If you want it the Picante style use the picante pimentón instead of dulce.