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.
>
> -sw

very simple, because you want to have extra fat to put into the
refried beans, and it's needed to help fry the scrambled eggs. at
least that's what my mexican mother-in-law did and done this way, the
mexican style chorizo and eggs comes out wonderful.