On Sep 9, 10:57*am, Mark Thorson > wrote:
> Sqwertz wrote:
>
> > mequeenbe.nospam wrote:
>
> > > 1. *fry a small piece of chorizo by itself, (making sure you take off
> > > the casing) with a small amount of bacon grease or crisco in the pan,
> > > breaking up the chorizo while it's cooking.
>
> > Why would you want to use bqacon grease or Crisco to cook choriso?
> > * It's already 60-70% fat and it renders out quickly. *I cant see
> > adding *more* fat to it.
>
> That's true of traditional chorizo, the type made with
> beef lips, salivary glands, etc.
>
> I've recently found another type, which is all pork
> and less fat than dry salami.

The distinction is between Mexican chorizo and Spanish style. This
new brand you've found is making Spanish style chorizo (though their
focus seems to be Italian). Might be good stuff but not what is being
used in the OP burrito. I use the Spanish style in a version of arroz
con pollo to good effect. -aem

..