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chorizo
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henapple
Posts: 16,025
I've had some in the fridge for quite a while. .still cryo but the date was on the cardboard package. I've been told chorizo will keep a long time. .ideas?
Green egg, dead animal and alcohol. The "Boro".. TN
Comments
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It's usually a cured and smoked sausage. If it is then you will be fine. If it looks dry and is hard it's cured. If it isn't it will be mushy
Steve
Caledon, ON
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Favorite!
Saute in a skillet for a long time, broken up like ground beef, until very well cooked. Drain.
Then, your options are open:
Sprinkle on top of nachos. Om nom nom.
Mix in with cream cheese for abts
Mix in with scrambled eggs for awesome breakfast tacos
Mix in with refried beans - serve with scrambled eggs for awesome breakfast tacos
Mix with shredded cheese and stuff pork or chicken.
Mix in with black beans, with a little pico de gallo to make them edible.
Good stuff! ( Very well done, carmelized little peices or the flavor isn't right)+++++++++++++++++++++++++++Austin, Texas. I'm the guy holding a beer. -
If it is dry cured and hard like salami, tou should be good. Uncured, I would be very careful.XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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Good point -
Spanish chorizo is like pepperoni, should be fine.
I was talking about Mexican raw chorizo.+++++++++++++++++++++++++++Austin, Texas. I'm the guy holding a beer. -
sumoconnell said:Good point - Spanish chorizo is like pepperoni, should be fine. I was talking about Mexican raw chorizo.If you're unsure but feel bad about throwing it out, just read the ingredients list.You're welcome!_____________
Remember when teachers used to say 'You won't have a calculator everywhere you go'? Well, we showed them.
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I love mexican chorizo.
I make chori queso dip all the time. Will be perfect for the big game next weekend.
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
Yem trey ,
I love your Handle !
I am a huge phan , have been for many years
Toronto
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