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InksmythInksmyth Posts: 308
edited 1:04PM in EggHead Forum
Are there different styles of Chorizo? On the cooking shows it looks like it cooks up into little chunks like sausage. The only stuff I can find is mush and grease when it is cooked. I am cooking Pwise's refried bean recipe, with shrimp burritos.


  • stikestike Posts: 15,597
    spanish, mexican, portugese.

    don't make the mistake of pronouncing it "chorizo" to the portugese folks or by saying "shorees" to the spanish or mexican.
    ed egli avea del cul fatto trombetta -Dante
  • Richard FlRichard Fl Posts: 8,248
    I use Spanish the firm chorizo that slices for paellas. The Mexican is like a Jimmy Dean sausage roll and I take the skin off and cook and then degrease and mix with scrambles eggs or tacos.
  • BeliBeli Posts: 10,751
    There are plenty of Chorizo styles....some more spicy...some hotter...some greasier...even turkey try them & choose. PWise should be back on the forum tomorrow....perhaps you could ask him then.
  • PWisePWise Posts: 1,173
    Hey there:

    I've read all the posts and well, I'm no chorizo expert, but I agree with all of them. There are basically spanish, portuguese, and mexican, and each has different varieties... I normally use the mexican because it turns out precisely like cookes sausage (mush and fat) and that is easy to blend into the beans... If you use spanish chorizo (hard and easier to slice) you wouldnt't be able to blend it as evenly unless you have a blendtec or vitamix...

    Like Beli says: use whichever you like the best on its own...

    hope this helps
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