Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

OT: How do you cook Chorizo?

BotchBotch Posts: 3,361
I used to love this stuff with my Huevos Rancheros when I lived in Albuturkey and hit Little Anita's for breakfast.  I visited a local hispanic market and found chorizo here in Utard, it comes in a flexible tube like breakfast sausage.
Anyway, I tried frying some up molded into a pattie this morning to go with my own HR, but the stuff fell completely apart.  It also shrunk down to less than half the original volume (it did leave lots of delicious, red grease to fry my corn tortilla in).
I was able to lift most of the meat out with a spatula, but it was pretty messy and I'm sure glad I didn't try cooking chorizo patties on my Egg!  So, how do you guys cook this stuff (it was delicious, just messy).  
 
 
(I also just noticed that smilies aren't available on New Topics....? )
_____________________________________________
 
Live fast, die young, and leave a well-marbled corpse.  
 
Ogden, Utard.  

Comments

  • I love this stuff. Saw some at the store the other day. I was thinking of buying it for pizzas.


    _______________________________________________

    XLBGE 
  • As for me, I pan fry them like ground beef, then drain the grease off.  I usually put them in scrambled eggs and add bell pepper, onions, jalapenos to make migas.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

  • In a skillet, crumble and mash it up with a spatchula.  Cook to well done and serve w/ eggs, cheese and tortillas...or whatever you like.
  • fishlessmanfishlessman Posts: 17,483
    i find it in sausage form near the bacon and keilbasa, its the portuguese version chourico. slice in half the long way and fry til black and sticky or sliced for soups and pizza
  • dgvdgv Posts: 32
    Thats correct. It is supposed to crumble. A little chorizo will go long ways, a lot of flavor. Very popular with eggs for breakfast and in tacos with melted cheese as appetizer..
  • ChubbsChubbs Posts: 5,585

    we hosted a mexican themed party at our house in May and we fried some up and put it in a crock pot of queso dip. So good.

    That is the only way I have cooked it.

    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • Village IdiotVillage Idiot Posts: 6,951
    edited January 2013
    i find it in sausage form near the bacon and keilbasa, its the portuguese version chourico. slice in half the long way and fry til black and sticky or sliced for soups and pizza
    I believe Botch is talking about Mexican chorizo.  "Chorizo", in Spanish, simply means "sausage", so any chorizo from Spain or Portugal will look and taste nothing like Mexican chorizo.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

  • fishlessmanfishlessman Posts: 17,483
    i find it in sausage form near the bacon and keilbasa, its the portuguese version chourico. slice in half the long way and fry til black and sticky or sliced for soups and pizza
    I believe Botch is talking about Mexican chorizo.  "Chorizo", in Spanish, simply means "sausage", so any chorizo from Spain or Portugal will look and taste nothing like Mexican chorizo.
    probably right as i havent had it down there, ours is either found fresh or hung and dried, it does put out the red/orange grease in the pan though and it can be spicey hot
  • Just cook it like you would ground beef for spaghetti, or sausage. Same thing.



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage."

  • dgvdgv Posts: 32
    10:29AMfishlessman said:i find it in sausage form near the bacon and keilbasa, its the portuguese version chourico. slice in half the long way and fry til black and sticky or sliced for soups and pizza
    I believe Botch is talking about Mexican chorizo.  "Chorizo", in Spanish, simply means "sausage", so any chorizo from Spain or Portugal will look and taste nothing like Mexican chorizo.

    Agree. Mexican Chorizo is very different than Chorizo from Spain. Even in Mexico you can find different kinds depending the area. However, In mexico sausage translates to "salchicha", chorizo is chorizo...
  • nolaeggheadnolaegghead Posts: 15,360
    Chorizo varies based on where it's from, but basically it's sausage seasoned predominantly with chili peppers.  It's used almost as a seasoning.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • SkiddymarkerSkiddymarker Posts: 7,193
    OK, as I am from Canuckistan, I know nothing about real Chorizo, but we do get it at Safeway, looks like a breakfast sausage, tubed casing. 
    I butterfly them, 50% finish on the egg, then use them in ATBs. 

    Never thought of using them with eggs - sounds good. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • I fry it up in a frying pan like ground beef, great on pizza with some jalepenos.  I have bought some chorizo where it was more like a regular sausage and could be cooked on the grill, but I consider that to be a lower grade.  Funny, thats how I buy it in Mexico, it's the Corona brand chorizo.
    Simi Valley, California
  • Botch, actually most chorizo sold in the grocery store is really not great. I make my own. Here is a link to the homesick Texan recipe....very similar to mine, same ingredients, different proportions. If you don't have a meat grinder have the butcher grind it. After you add all the ingredients let it sit a couple hours to meld all the flavors and then shape into patties or cook loose your preference. I like it fresh so I only make enough for one meal. http://homesicktexan.blogspot.com/2009/01/making-my-own-mexican-chorizo.html?m=1
    Eggin in SW "Keep it Weird" TX
  • BotchBotch Posts: 3,361
    Thanks for the advice, guys!  I fried up the rest of it like loose hamburger this morning.  It spatters and the stove will require some cleaning in a bit, and I got burned on the back of my hand.  I couldn't pour the grease off holding the lid askew on the frying pan like I do hamburger; the chorizo is so fine it just clogged the crack and wouldn't allow the grease to drain.  So I again tried pulling it out with my spatula, again a big mess.
    I think it will remain a restaurant-only treat for me.  Austin EH, thanks for posting that recipe, I will give that a try!  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • nolaeggheadnolaegghead Posts: 15,360
    Botch, use a colander.  If it's spattering bad, turn down the heat - it's from water in the food explosively boiling in the grease.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • I have a great chili recipe that uses chorizo. Brown a pound each of ground beef, chorizo, and sliced andouille sausage till they're done. Add chopped onion and bell pepper and cook for a little while. Drain, reserving the liquid. Put the meats and veggies back in the pot and add your spices (I like to use cajun seasoning along with the chili powder, cumin etc). Also add some of the reserved liquid as you like, but keep tasting as the chorizo-infused drippings will give you back lots of spice.
  • A couple edits to the chili recipe - see the whole thing here: http://eggheadforum.com/discussion/1147191/cajun-andouille-chili
  • Little StevenLittle Steven Posts: 27,377
    jigawatt said:
    I have a great chili recipe that uses chorizo. Brown a pound each of ground beef, chorizo, and sliced andouille sausage till they're done. Add chopped onion and bell pepper and cook for a little while. Drain, reserving the liquid. Put the meats and veggies back in the pot and add your spices (I like to use cajun seasoning along with the chili powder, cumin etc). Also add some of the reserved liquid as you like, but keep tasting as the chorizo-infused drippings will give you back lots of spice.
    True. I picked up a splatter screen and it works well for really fatty stuff. Chaurice is a totaly different sausage tha chorizo. The grind is different and there are wonderful veins of peri peri in the chaurice. I don't think it is ground but rather chopped. Chorizo is ground and has different spice blend. Right fish?

    Steve 

    Caledon, ON

     

  • nolaeggheadnolaegghead Posts: 15,360
    Generally it's ground.  It doesn't have to be - Some of the Spanish versions are chunky and cured.

    I look at chorizo as a flavor base like tasso.  Meat spice.  Good stuff.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • The best way I like it is a Queso Flameado!
    Its a melted Oaxaca Style cheese(looks like string cheese wrapped into a ball)
    Fresh Corn or Flour Tortillas, nothing else needed, well maybe Avocado!

    Felipe
    Men, easier fed than understood!!
  • Little StevenLittle Steven Posts: 27,377
    Generally it's ground.  It doesn't have to be - Some of the Spanish versions are chunky and cured.

    I look at chorizo as a flavor base like tasso.  Meat spice.  Good stuff.
    The Portuguese stuff is really chunky

    Steve 

    Caledon, ON

     

  • EggcelsiorEggcelsior Posts: 11,546
    I like to make Queso Fundido with it in the traditional way with warm tortillas, or I use American cheese to make it more of a dip when serving to a crowd.
Sign In or Register to comment.