Thread: Chorizo!
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ImStillMags ImStillMags is offline
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Default Chorizo!

On Feb 18, 6:47*pm, sf > wrote:
> On Fri, 18 Feb 2011 17:54:21 -0700, Arri London >
> wrote:
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> > 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.

>
> So, what is the Rick Bayless recipe for chorizo?
>
> --
>
> Today's mighty oak is just yesterday's nut that held its ground.


My Mexican cook used hot Mexican chorizo(bulk) to 'season' taco
meat. She would brown the burger meat and chorizo together and drain
well. It makes fabulous taco meat.