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
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

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

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

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.

"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)

"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.

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

"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

"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

>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

> 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!

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 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