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Jan 3, 2013 01:06 PM

Made some chorizo at home, tasted awful.

Bought some chorizo at the market - there are 2 options, one that has 8g fat per serving and one that has 30g fat per serving.

I opted for the lower fat. Threw it on a cast iron skillet and tried to fry it up a bit or w/e and get some texture but it just ended up tasting like mush. Did not taste ANYTHING like the chorizo tacos we get from the trucks.

1. Is it because I got the low fat chorizo!?!?
2. How do I make chorizo tacos like they do at the trucks? What is the secret to preparing the chorizo?

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  1. I'm not familiar with lowfat chorizo. I buy mexican chorizo at a large hispanic supermarket. No fat labeling (I think) and I don't want to know. I remove the casings and fry in a cast iron skillet, breaking it into chunks with a spatula. It tastes great in tacos so I'm going to venture that, yes, the low fat product had some wierd filler that affected the final taste and texture.

    2 Replies
    1. re: tcamp

      must've been that soy filler!

      1. re: tcamp

        I too like to use cast iron skillets for frying. I do just as you described. Some of my skillets were gifts from people who bought the skillets for themselves, and didn't know to use them and clean them or didn't like their weight or some other reasons. Lucky me!

      2. Like all food products, you can find varying degrees of quality in chorizo.

        1. I've made chorizo several times with boneless country ribs bought at BJs. I have an old fashioned hand meat grinder that must be bolted to a table that gives me 2 options of size of grind. I found a recipe that works for me with the ingredients for traditional uncured chorizo. Why do I bother doing this? Because I have control over which ingredients into the chorizo. I shape the final mixture into patties and freeze them.

          I most often use a chorizo patty when I make a frittata.

          If you are interested in making the chorizo yourself, google 'chorizo recipe', and see which one(s) tantalizes your palate. You may not be able to reproduce what you've enjoyed from the trucks, but then again you may find a recipe that works for you.

          BTW, hand crank meat grinders are still available. I googled 'hand crank meat grinder' and got lots of hits.

          In bocca al lupo (Italian for 'Good Luck')

          1. Every brand is different. Different cuts of meat, lymph nodes and salivary glands in some versions, none in others.

            Did the lowfat chorizo have TVP/soy in it? I buy soyrizo because it's less fattening, and it's good, but tastes different than meat chorizo. If I want meat chorizo, I buy freshly made chorizo made from ground pork or ground beef -- no glands or lymph nodes for me.

            1 Reply
            1. re: boogiebaby

              I'm almost certain it had a soy filler in it.

              Thanks all, I'll just have to suck it up and get full fat!

            2. Low fat is a scourge to all sausage, not just chorizo.