Been having chorizo burritos and the local dive mexican place.. super yummy!
Anybody have a good recipe for one?

Thx!

On Aug 26, 1:58 pm, "Zippy P" > wrote:
> Been having chorizo burritos and the local dive mexican place.. super yummy!
> Anybody have a good recipe for one?
>
Recipe? For a burrito!? I'm guessing you really mean to ask what do
other people like with chorizo, and I'm assuming you mean Mexican
style chorizo, not Spanish.

My preference is to mix a little ground beef with chorizo--tames down
the harshness some chorizo has--and to drain the fat well. Then, I
think potatoes (leftover boiled, diced) go well with chorizo, and I
like strips of a mild green chile in the burrito. As for a cheese,
cotija or asadero might work well. That's really all that's needed;
tomatoes need not apply. -aem

For brief informative descriptions of various Mexican cheeses, check
out this webpage:
http://www.gourmetsleuth.com/mexicancheeses.htm

so could that be put in recipe form? I'm not even sure what chorizo is.

"Zippy P" > wrote in message
. net...
> Been having chorizo burritos and the local dive mexican place.. super
yummy!
> Anybody have a good recipe for one?


A burrito is what you want - just add what you like and roll it up. I
always use Mexican rice, a touch of beans spread out on the tortilla, plenty
of cheese like cotija for zest plus some store bought Monterrey jack and
cheddar. For meat I use whatever, shredded beef, chicken, chorizo. A great
breakfast burrito is chorizo and scrambled eggs with cheese. Thinly sliced
poblano peppers are great, too. I get them in cans.

Paul

"Zippy P" > wrote in message
et...
> so could that be put in recipe form? I'm not even sure what chorizo is.
>

Chorizo is made mostly of salivary glands, assorted pork pieces, paprika,
garlic and vinegar.

Paul

"aem" > wrote in message
ups.com...
> On Aug 26, 1:58 pm, "Zippy P" > wrote:
>> Been having chorizo burritos and the local dive mexican place.. super
>> yummy!
>> Anybody have a good recipe for one?
>>
> Recipe? For a burrito!? I'm guessing you really mean to ask what do
> other people like with chorizo, and I'm assuming you mean Mexican
> style chorizo, not Spanish.
>
> My preference is to mix a little ground beef with chorizo--tames down
> the harshness some chorizo has--and to drain the fat well. Then, I
> think potatoes (leftover boiled, diced) go well with chorizo, and I
> like strips of a mild green chile in the burrito. As for a cheese,
> cotija or asadero might work well. That's really all that's needed;
> tomatoes need not apply. -aem
>
> For brief informative descriptions of various Mexican cheeses, check
> out this webpage:
http://www.gourmetsleuth.com/mexicancheeses.htm
>

Just like sausage, chorizo varies from maker to maker. I believe
Johnsonville is making a chorizo, but it's not too flavorful or spicy. I'd
pass on it if I were you. I like chorizo and refried beans as well and a
nice white cheese with leetle chile bits in it.
Edrena

salivary glands???????????

"Zippy P" > wrote in message
. net...
> salivary glands???????????


Yep, tongue too. Mexican chorizo is typically what they make of what is
left of the pig after they've taken everything else. And so what? It's all
food and it all is edible. You eat liver, intestines, kidneys, heart etc.
Why not lymph and salivary glands? Heck in Thailand they eat pickled uterus
and even the pancreas is considered a delicacy. You can buy chorizo in
stores that are labeled as made from choice cuts only, so if it offends you,
look for that type. The genuine article though is made from scraps.

Food prejudice is silly. Did you know that as recently as the Great
Depression, lobster was considered food fit only for the poor? It was
formerly fed to slaves in the South because it was considered unfit for any
other purpose.

Paul

On Sun, 26 Aug 2007 22:52:42 GMT, "Paul M. Cook"
> wrote:

>Chorizo is made mostly of

....and I heard it was mostly eye, ear, nose and throat.....<vbg>

On Sun, 26 Aug 2007 21:25:27 -0400, Ward Abbott >
wrote:

>On Sun, 26 Aug 2007 22:52:42 GMT, "Paul M. Cook"
> wrote:
>
>>Chorizo is made mostly of
>
>...and I heard it was mostly eye, ear, nose and throat.....<vbg>

So, do you look like Brian Cox (if so, my condolences) or just
identify with the character he played?

Chorizo for sale in the US falls under the same regulations as all
other meats. You can rest assured you are not eating pork anus.

On Sun, 26 Aug 2007 18:36:42 -0700, Jason B.
> wrote:

>you are not eating pork anus.

LOL....eyes, ears, nose...etc. are on the OTHER end.

>Been having chorizo burritos and the local dive mexican place.. super yummy!
>Anybody have a good recipe for one?

In addition to chorizo, or chorizo fried together with ground
beef, good ingredients are sour cream, onions, a small proportion of
refried beans and rice, and a little chopped lettuce.

You really can't go wrong, if it's decent chorizo and a fresh
hot flour tortilla.

Steve

"Zippy P" > wrote in message
et...
> so could that be put in recipe form? I'm not even sure what chorizo is.

Sausage. Taco Time is currently selling chicken chorizo sausage foods. I
would assume you would use it just like you would use ground beef. You may
have to chop it up. Not sure if it comes ground or in a casing.

> In addition to chorizo, or chorizo fried together with ground
> beef, good ingredients are sour cream, onions, a small proportion of
> refried beans and rice, and a little chopped lettuce.
>
> You really can't go wrong, if it's decent chorizo and a fresh
> hot flour tortilla.

Excellent just what I was looking for!! Thankx!

"Jason B." > wrote in message
...
> On Sun, 26 Aug 2007 21:25:27 -0400, Ward Abbott >
> wrote:
>
> >On Sun, 26 Aug 2007 22:52:42 GMT, "Paul M. Cook"
> > wrote:
> >
> >>Chorizo is made mostly of
> >
> >...and I heard it was mostly eye, ear, nose and throat.....<vbg>
>
> So, do you look like Brian Cox (if so, my condolences) or just
> identify with the character he played?
>
> Chorizo for sale in the US falls under the same regulations as all
> other meats. You can rest assured you are not eating pork anus.
>

There's no law that says you can't sell pork anus or any other part of an
animal. What do you think chitlins are made of? As long as it's labeled,
it's OK. And the chorizo I buy in the store clearly has lymph and salivary
glands in the ingredients list.

Paul

On Mon, 27 Aug 2007 02:30:40 GMT, "Paul M. Cook"
> wrote:

>
>"Jason B." > wrote in message
.. .
>> On Sun, 26 Aug 2007 21:25:27 -0400, Ward Abbott >
>> wrote:
>>
>> >On Sun, 26 Aug 2007 22:52:42 GMT, "Paul M. Cook"
>> > wrote:
>> >
>> >>Chorizo is made mostly of
>> >
>> >...and I heard it was mostly eye, ear, nose and throat.....<vbg>
>>
>> So, do you look like Brian Cox (if so, my condolences) or just
>> identify with the character he played?
>>
>> Chorizo for sale in the US falls under the same regulations as all
>> other meats. You can rest assured you are not eating pork anus.
>>
>
>There's no law that says you can't sell pork anus or any other part of an
>animal. What do you think chitlins are made of? As long as it's labeled,
>it's OK. And the chorizo I buy in the store clearly has lymph and salivary
>glands in the ingredients list.

I have no problem with salivary glands and whatnot, having eaten
tamales sold from zinc pails in Central American villages and octopus
eyballs from Singaporean street stands. There are, however, controls
in the US as to what can and cannot be sold for human consumption.

What's in your bologna?

"Jason B." > wrote in message
...
> On Mon, 27 Aug 2007 02:30:40 GMT, "Paul M. Cook"
> > wrote:
>
> >
> >"Jason B." > wrote in message
> .. .
> >> On Sun, 26 Aug 2007 21:25:27 -0400, Ward Abbott >
> >> wrote:
> >>
> >> >On Sun, 26 Aug 2007 22:52:42 GMT, "Paul M. Cook"
> >> > wrote:
> >> >
> >> >>Chorizo is made mostly of
> >> >
> >> >...and I heard it was mostly eye, ear, nose and throat.....<vbg>
> >>
> >> So, do you look like Brian Cox (if so, my condolences) or just
> >> identify with the character he played?
> >>
> >> Chorizo for sale in the US falls under the same regulations as all
> >> other meats. You can rest assured you are not eating pork anus.
> >>
> >
> >There's no law that says you can't sell pork anus or any other part of an
> >animal. What do you think chitlins are made of? As long as it's
labeled,
> >it's OK. And the chorizo I buy in the store clearly has lymph and
salivary
> >glands in the ingredients list.
>
> I have no problem with salivary glands and whatnot, having eaten
> tamales sold from zinc pails in Central American villages and octopus
> eyballs from Singaporean street stands. There are, however, controls
> in the US as to what can and cannot be sold for human consumption.

By law they have to define what they mean by "meat by products." That's it.
I am aware of no banned parts of an animal.

> What's in your bologna?

I buy Hebrew National because I like the way it tastes. But even if I knew
it was not kosher, it would not bother me.

What bothers me are nitrites, dyes, preservatives and other non-organic
ingredients.

Paul

Zippy P > wrote:
>Been having chorizo burritos and the local dive mexican place.. super yummy!
>Anybody have a good recipe for one?

1 tortilla
1 chorizo

roll chorizo in tortilla

--Blair
"It ain't that complicated."

Zippy P wrote:
> salivary glands???????????

And lymph nodes. Don't forget the lymph nodes.

(All depending on the national style of the chorizo.)


--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

Jason B wrote:

> Chorizo for sale in the US falls under the same regulations as all
> other meats. You can rest assured you are not eating pork anus.

Mmmmmmmm......pork anus. No, wait. STOP! I didn't mean that...honest!

--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

On Sun, 26 Aug 2007 15:46:53 -0700, "Zippy P" > wrote:

>so could that be put in recipe form? I'm not even sure what chorizo is.
>

There is a huge taste difference between commercial and house made
chorizo! I've never attempted making chorizo but here's a site that
has some decent recipes....
http://www.mexican-barbecue-recipes....zo-recipe.html


--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

> wrote:

>There is a huge taste difference between commercial and house made
>chorizo! I've never attempted making chorizo but here's a site that
>has some decent recipes....
>http://www.mexican-barbecue-recipes....zo-recipe.html

I for one do not believe the recipe in the above that says you start
with fresh ground pork, and it keeps up to *two weeks* in the
refrifgerator.

Steve

"Zippy P" > wrote in message
. net...
> Been having chorizo burritos and the local dive mexican place.. super
> yummy!
> Anybody have a good recipe for one?
>
> Thx!

Chorizo is usually mixed with egg for burritos. There are two types of
chorizo; there is a firm sausage that is bit like a chili flavored polish
sausage, and there is a soft paste in a tube. You need to find the
paste-like chorizo for your burritos. I prefer the pork; there is also
beef.

Cook a little chorizo (two to four ounces - a couple of inches of the tube)
as you would brown ground beef. When you are done, there will be firm
cooked meat in a pool of chili flavored grease. Then cook one or two eggs
in the meat/grease mixture as you would scramble eggs. When the eggs are
done, roll the chorizo/egg mixture in a large flour tortilla.

Mitch

"Paul M. Cook" > wrote in message
news:_unAi.2941$ku.465@trnddc03...
>
> "Zippy P" > wrote in message
> et...
>> so could that be put in recipe form? I'm not even sure what chorizo is.
>>
>
> Chorizo is made mostly of salivary glands, assorted pork pieces, paprika,
> garlic and vinegar.
>
> Paul

No, no, no! It is not made mostly of salivary glands, lymph nodes nor eye
balls. I would recommend you find a new butcher or a new store to buy your
meats from, cuz this one is sure is having a good time with you.

Gunner > wrote:

>"Paul M. Cook" > wrote in message

>> Chorizo is made mostly of salivary glands, assorted pork pieces, paprika,
>> garlic and vinegar.

>No, no, no! It is not made mostly of salivary glands, lymph nodes nor eye
>balls.

Nobody said eyeballs.

Many types of chorizo are made from salivary glands and lymph nodes.
This is especially what you want if the chorizo is being
used to flavor ground beef. It gives it a sort of "merging"
quality.

For just a staight chorizo effect, ordinary ground pork without
the organ meat is fine (but the seasonings are still all-important).
So there's room for both types.

Steve

Steve Wertz wrote:

> On Wed, 29 Aug 2007 13:25:45 -0700, Gunner wrote:
>
> > No, no, no! It is not made mostly of salivary glands, lymph nodes
> > nor eye balls. I would recommend you find a new butcher or a new
> > store to buy your meats from, cuz this one is sure is having a good
> > time with you.
>
> 18 of the 20 kinds of chorizo I can buy at the regular grocery
> stores list salivary glands and lymph nodes in the ingredients.

There're 20 kinds of chorizo at the grocery stores there?




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

"Steve Pope" > wrote in message
...
> Gunner > wrote:
>
>>"Paul M. Cook" > wrote in message
>
>>> Chorizo is made mostly of salivary glands, assorted pork pieces,
>>> paprika,
>>> garlic and vinegar.
>
>>No, no, no! It is not made mostly of salivary glands, lymph nodes nor eye
>>balls.
>
> Nobody said eyeballs.

you are exactly correct, What was said was:
">Chorizo is made mostly of ...and I heard it was mostly eye, ear, nose and
throat.....<vbg>" so close enough for government work for me to say
eyeballs

Then there was also something mentioned about Anus being used, but lets not
attempt to dignify that comment. I said Chorizo is NOT made MOSTLY of
salivary glands and lymph nodes as was stated by someone. It is made
according to US Goverment Fresh Sausage Standards like the rest of fresh
sausage and I stick to that. I also said I would recommend you find a new
butcher or a new store to buy your meats from. That I mean.

>
> Many types of chorizo are made from salivary glands and lymph nodes.
> This is especially what you want if the chorizo is being
> used to flavor ground beef. It gives it a sort of "merging"
> quality.

I say some chorizo is made with... not from.... and I do not understand any
"merging" quality it would give to ground beef.. I do not feel that it is
necessary nor do I find that it is "authentic" as has been touted here
before. Kinda like Chili Steve and Steve, there are many forms, but which
one is correct? If you feel the glands and nodes give your chorizo a special
flavor, I will not disagree. Personally, I think it is the chile/paprika
and other spices that make a chorizo. the meat can be many things can it
not and still be chorizo, why? well you state that next
>
(but the seasonings are still all-important).

On this I will agree, so lets not go into "mine is more correct than yours"
Ok? It is the spice and chile not the glands and nodes that makes Chorizo.
I make my own variations with many different chiles and spices and I like
them just fine. I'm sure you have your own taste preference. Mine is not
store bought unless it is Spanish Chorizo, which I might add does not have
glands and nodes in it either, just chile and spices and nicely cured. I
make Mex style mostly with Hog Jowl Fat which as you know has has a bit of
the salivary gland in it. My recipe is a bit like this except I use ice in
place of the water to keep the mix cool when grinding and a chilled bowl,
then into the fridge before stuffing.
http://www.ag.auburn.edu/~kerthcr/47...es/CHORIZO.PDF but a
good Boston Butt, fat back and something lean is just as good.


No one really gave the person a recipe s/he asked for so here are 20 of
them if you count that one link had 2 recipes in it, just as many as Steve
W. had at his store in TX, all sans the glands and nodes.
http://www.premiersystems.com/recipe...n/chorizo.html


http://www.cdkitchen.com/recipes/rec...izo61448.shtml



http://www.mexican-barbecue-recipes....zo-recipe.html



http://www.tienda.com/reference/chorizo.html



http://www.elise.com/recipes/archive...o_and_eggs.php



http://www.elook.org/recipes/european/30495.html



http://www.johnmorrell.com/displayre...RecipeID=22082



http://www.grouprecipes.com/10190/chorizo.html



http://allrecipes.com/Recipe/Jims-Po...zo/Detail.aspx



http://find.myrecipes.com/recipes/re...pe_id=63 3469



http://www.recipeland.com/recipe/5848/



http://www.thespicehouse.com/recipes...chorizo-recipe



http://www.globalgourmet.com/destina.../chorizos.html



http://allrecipes.com/Recipe/Homemad...sLikeThis.aspx



http://lesleycooks.tripod.com/sausage/chorizo.htm



http://www.pepperfool.com/recipes/me...n_chorizo.html



http://southernfood.about.com/od/sau...r/bl30103q.htm





Charcuterie, Ruhlman & Polcyn, ISBN 978-0-393-05829-1



The Border Cookbook, Jamison & Jamison , ISBN 1-55832-103-9

Gunner > wrote:

>"Steve Pope" > wrote in message

>> Gunner > wrote:

>>>No, no, no! It is not made mostly of salivary glands, lymph nodes nor eye
>>>balls.

>> Nobody said eyeballs.

>you are exactly correct, What was said was:
>">Chorizo is made mostly of ...and I heard it was mostly eye, ear, nose and
>throat.....<vbg>" so close enough for government work for me to say
>eyeballs

You're weaseling.

> Chorizo is NOT made MOSTLY of
> salivary glands and lymph nodes as was stated by someone.

Some packaged chorizo, including the predominant types in some
markets depending on ethnicity, list salivary glands and lymph
nodes as the first ingredient.

Perhaps you have not encountered this.

>according to US Goverment Fresh Sausage Standards like the rest of fresh
>sausage and I stick to that. I also said I would recommend you find a new
>butcher or a new store to buy your meats from. That I mean.

WTF are you talking about?

>> Many types of chorizo are made from salivary glands and lymph nodes.
>> This is especially what you want if the chorizo is being
>> used to flavor ground beef. It gives it a sort of "merging"
>> quality.

>I say some chorizo is made with... not from.... and I do not understand any
>"merging" quality it would give to ground beef..

Consistent with you not having encountered, and used and become
familiar with, the product you are claiming doesn't exist.

>I find that it is "authentic" as has been touted here
>before. Kinda like Chili Steve and Steve, there are many forms, but which
>one is correct?

You edited out where I said there is room in the marketplace
for both types.

Steve

l, not -l > wrote:

>I don't know, or care, whether there are salivary glands in my Mexican
>Chorizo, so no quarrel with either of you there. However, I too have no
>idea what you mean by "merging" quality it would give to ground beef.
>Please explain, what is a "merging" quality?

The type of chorizo that is mostly salivary glands and lymph nodes
becomes completely liquid when cooked. Almost the only way
to consume it is to cook something with it to absorb it --
often ground beef. Something about the nature of this product
causes the chorizo to season the ground beef exceptionally well.

That's about the best that I can describe it.

Steve

"Steve Wertz" > wrote in message
...
> On Thu, 30 Aug 2007 18:49:29 +0000 (UTC), Steve Pope wrote:
>
>> The type of chorizo that is mostly salivary glands and lymph nodes
>> becomes completely liquid when cooked. Almost the only way
>> to consume it is to cook something with it to absorb it --
>> often ground beef. Something about the nature of this product
>> causes the chorizo to season the ground beef exceptionally well.
>
> I use the chorizo grease to fry potatoes. Mixing it hamburger
> sounds like a good idea. I just can't eat it the way that's
> traditional - scrambled with eggs with the full compliment of
> grease mixed in <shiver>.
>
> http://tinypic.com/fullsize.php?pic=4u9tjd1
> http://tinypic.com/fullsize.php?pic=4kjlvvb
>
> -sw

I prefer the dry type, about 10" long and thin, cooked with eggs. They are
not greasy at all.
Dee Dee

"Steve Pope" > wrote in message
...
> Gunner > wrote:
>
>>"Steve Pope" > wrote in message
>
>>> Gunner > wrote:
>
>>>>No, no, no! It is not made mostly of salivary glands, lymph nodes nor
>>>>eye
>>>>balls.
>
>>> Nobody said eyeballs.
>
>>you are exactly correct, What was said was:
>>">Chorizo is made mostly of ...and I heard it was mostly eye, ear, nose
>>and
>>throat.....<vbg>" so close enough for government work for me to say
>>eyeballs
>
> You're weaseling.
>
>> Chorizo is NOT made MOSTLY of
>> salivary glands and lymph nodes as was stated by someone.
>
> Some packaged chorizo, including the predominant types in some
> markets depending on ethnicity, list salivary glands and lymph
> nodes as the first ingredient.
>
> Perhaps you have not encountered this.
>
>>according to US Goverment Fresh Sausage Standards like the rest of fresh
>>sausage and I stick to that. I also said I would recommend you find a new
>>butcher or a new store to buy your meats from. That I mean.
>
> WTF are you talking about?
>
>>> Many types of chorizo are made from salivary glands and lymph nodes.
>>> This is especially what you want if the chorizo is being
>>> used to flavor ground beef. It gives it a sort of "merging"
>>> quality.
>
>>I say some chorizo is made with... not from.... and I do not understand
>>any
>>"merging" quality it would give to ground beef..
>
> Consistent with you not having encountered, and used and become
> familiar with, the product you are claiming doesn't exist.
>
>>I find that it is "authentic" as has been touted here
>>before. Kinda like Chili Steve and Steve, there are many forms, but which
>>one is correct?
>
> You edited out where I said there is room in the marketplace
> for both types.
>
> Steve