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Southwest folks: Recommend a good Chorizo

Discussion in 'The Okie Corral' started by certifiedfunds, Mar 10, 2010.

  1. certifiedfunds

    certifiedfunds Cosmopolitan Bias

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    For use to crumble with eggs. Something I can order online.

    Any recipes for preparing it with eggs would also be appreciated.
     
  2. fnfalman

    fnfalman Chicks Dig It

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    Mexican chorizo or Spanish chorizo? They ain't the same.
     

  3. NW-Warlord

    NW-Warlord

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    Not the stuff at Safeway. It was 90% grease and gave me the 'green apple splatters' something fierce.
     
  4. silvercoupe

    silvercoupe

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  5. certifiedfunds

    certifiedfunds Cosmopolitan Bias

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    I know. I'm trying to replicate the great breakfasts I had so many times in Tucson.

    Am I correct to guess Mexican?
     
  6. Al Czervik

    Al Czervik

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    It is really easy to make at home. The results are so much better than supermarket brands which have a strange texture. Lots of weird things, like pork salivary glands end up in supermarket chorizo.

    2 pounds ground beef
    1 pound ground pork
    3/4 cup chili powder
    3/4 teaspoon dried oregano
    3 cloves garlic, minced
    2 teaspoons salt
    3/4 cup dry red wine
    1/4 cup cider vinegar

    Mix well. Cover, and pop in the chill chest for 2-3 days. Mix it once or twice per day. Make into links or patties. Freezes well.
     
  7. blackjack

    blackjack

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    I don't know about anybody else but I'm headed to Al Czervik's place for breakfast! His homemade chorizo in scrambled eggs or an omelet would be a great start to the day.
     
  8. certifiedfunds

    certifiedfunds Cosmopolitan Bias

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    you da man! I will definitely try this!
     
  9. certifiedfunds

    certifiedfunds Cosmopolitan Bias

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    That's exactly what I'm after!:cool:
     
  10. Jay9928

    Jay9928 I laugh at liberals.

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    We have a ton of the 1lb chorizo made from Elk that my FIL shot, and went to the butcher....... too bad you don't live in Phoenix, or I'll hook you up w/ a few pounds.
     
  11. HKUSP45Css

    HKUSP45Css

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  12. HarlDane

    HarlDane

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    It has that weird stuff in it because it's supposed to. Chorizo is made out of the face of the animal.
     
  13. HKUSP45Css

    HKUSP45Css

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    No, it isn't.

    It's made from fatty pork, in general.

    Barbacoa is made from cow's head but, there's nothing in the history of chorizo that calls for the use of a pig's head, specifically. Traditionally, parts of the head can be used but, it isn't necessary or even "more authentic" to do so. It's usually just cheaper to include them throw them away. It's important to remember that a large part of Mexican cuisine comes from the people cooking with things that were cheap because nobody with the money to buy something else wanted them.

    Lips, glands and lymph nodes can certainly be used but, it isn't like barbacoa, which is necessarily made from the whole head of a cow to be called barbacoa.

    Supermarket chorizo can contain some "waste" cuts of meats as filler but, it would be in very small amounts, similar to hot dogs.
     
  14. HarlDane

    HarlDane

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    My info comes mostly from migrant workers I used talk to while working in the produce biz. I guess because they were mostly poor, thats how they made it. Most of the carnicerias around here make it with face meat as well. But thanks for the correction.
     
  15. tbhracing

    tbhracing Senior Member

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    Tagged, I love food threads and chorizo.
     
  16. certifiedfunds

    certifiedfunds Cosmopolitan Bias

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    Well, cajun hogs head cheese is supposed to be made with the waste facial meat and I eat the snot outta that stuff. :dunno:

    Protein is protein but I suppose each person has his boundaries.
     
  17. certifiedfunds

    certifiedfunds Cosmopolitan Bias

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    We have a little mexican grocery just down the road. I may stop in there and check.

    But, man, I can't wait to try the homemade recipe above. Gonna make some patties. May even try smoking some.
     
  18. chewybaca67

    chewybaca67

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    You know what "chorizo" is slang for?
     
    Last edited: Mar 11, 2010
  19. Al Czervik

    Al Czervik

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    If you've ever noticed sausage or ground meat not browning, but getting watery in your fry pan, it is either because you have too much in the pan or carp like glands have been ground in with the protein.
    I have never heard of traditional chorizo being made with glands. Mollejas, on the other hand, are glands, and they are yummy.
    The recipe I listed earlier is just an easy, lean version. My grandmother's recipe requires a meat grinder, whole pork butts, whole chiles, and whole spices, which a is much more involved process.
    Barbacoa, as was previously mentioned, is different, and just about the best stuff that ever landed in the middle of a tortilla. I frequently cook beef cheeks which are a close approximation without requiring an entire cow head. The leftovers also make a fantastic ravioli filling.
     
  20. HKUSP45Css

    HKUSP45Css

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    Be very careful smoking chorizo ...










    It can be tough keeping those little sausages lit :tongueout: