Goomba wrote:
>
> Bob Terwilliger wrote:
> > I have several recipes for chorizo, and it occurred to me that chorizo might
> > be a good thing to make in the grey gloomy weather we're experiencing here
> > in Northern California. Then it struck me that chorizo is only part of the
> > equation: What do you do *with* chorizo?
> >
> > Poking around online I found this recipe:
> >
> > http://www.rickbayless.com/recipe/view?recipeID=172
> <clipped>
> > What are your favorite ways to use chorizo?
> >
> > Bob
> >
> I made Rick Bayless' recipe for chorizo to make into his recipe for
> queso fundido, and thought the recipe way underspiced. But I'm no
> chorizo expert. Have you made it yet? What did you think of the spice
> levvel?

Rick Bayless does sometimes tone down the spiciness of his recipes. The
commercial Mexican-type chorizo sold locally varies quite a bit. Some
brands spicier than others.

Mexican-type chorizo tastes very good crumbled and fried together with
chunks of cooked potato, onion, garlic and strips of green or red bell
peppers.
It's also used in breakfast burritos, quesadillas, tostadas, nachos.
Nearly anywhere crumbled minced beef can be used.