Chorizo sausages originated in Spain and Portugal and versions exist throughout Latin America. Unlike most types of Spanish or Iberian chorizo (which is cured and dried in a manner somewhat similar to salami or pepperoni) Mexican chorizo is a raw ground sausage that must be cooked before it can be eaten.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 | Publish Date not found |  0 Views |
How to Make Chorizo | Easy Mexican Chorizo Recipe
In its commercial form Mexican chorizo generally comes in casings that are simply broken open and discarded when cooking the sausage so we have omitted the casings here. While you can add lard to this recipe for a richer result this recipe produces a leaner less fatty chorizo.
While most Mexican chorizo is red in color due to the dried chilies and paprika in the recipe the area around the city of Toluca (in central Mexico) is famous for its green chorizo made with tomatillos cilantro and/or green chilies. Chorizo is usually used in relatively small amounts to add a great flavor boost to many Mexican dishes such as eggs and tacos.
The fir eats/Cara Cormack
