Current Events > I tried making chorizo for the first time tonight

(+) Yeah! (+)

I regret everything

No pics this time because posting pics of hot feces is against the tos.
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How could you desecrate such a delicious sausage?
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hockeybub89 posted...

How could you desecrate such a delicious sausage?

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Murphiroth posted...

hockeybub89 posted...

How could you desecrate such a delicious sausage?

hockeybub89 posted...

How could you desecrate such a delicious sausage?

Mistake 1: I put it in the oven wrapped up
Mistake 2: I poked the membrane with a knife when it was done
Mistake 0: I bought Chorizo
Mistake 3: I ate Chorizo
Mistake 4: I will be alive tomorrow to endure the consequences of what I've done
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Holy shit.
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Ooooh mah goodness!
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Which brand did you buy? You could have asked I'm an expert at cooking it with eggs and tortillas included.
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El Mexicano Texano posted...

Which brand did you buy? You could have asked I'm an expert at cooking it with eggs and tortillas included.

I threw out the packaging already let me see if I can find it on the internet.
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Found it

https://images.app.goo.gl/UWkkwUR2zthe8DLQA
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I'm not understanding the issue
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Oh my lord.

I can tell you first off. Always stick with pork chorizo.
Second. Get the type that isn't a solid sausage. I didn't even know that type existed until I saw it on some food channel years ago. There's the kind I'm familiar with where you cut open the casing and it basically disintegrates once you start frying it. Farmer John use to be the best. And a solid sausage one like summer sausage that stays in a solid weenie shape. Don't ever do that one.
Even the fresh made one in a butcher block that's in bulk like at Starter Bros isn't good. It's like diced up pork meat with spices. Chorizo should have the texture/size of really tiny ground beef granules or canned cat food if you want to be gross.

Just fry it up. None of them seem to be as bright red as they once were. But it's a deep red color. Then beat a few eggs and throw them in stirring constantly. Turn off the heat once it turns to scrambled egg consistency.
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Mister_Sister posted...

I'm not understanding the issue

I made a huge mess and did everything wrong
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I'm not a huge fan, I love the smell though...it's just too damn greasy
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EternalDivide posted...

Oh my lord.

I can tell you first off. Always stick with pork chorizo.
Second. Get the type that isn't a solid sausage. I didn't even know that type existed until I saw it on some food channel years ago. There's the kind I'm familiar with with you cut open the casing and it basically disintegrates once you start frying it. Farmer John use to be the best. And a solid sausage one like summer sausage that stays in a solid weenie shape. Don't ever do that one.
Even the fresh made one in a butcher block that's in bulk like at Starter Bros isn't good. It's like diced up pork meat with spices. Chorizo should have the texture/size of really tiny ground beef granules or canned cat food if you want to be gross.

Just fry it up. None of them seem to be as bright red as they once were. But it's a deep red color. Then beat a few eggs and throw them in stirring constantly. Turn off the heat once it turns to scrambled egg consistency.

This guy gets it.
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Just saw the pic.
That is not the color chorizo should be. It should be bright orange/red to deep red.
Never seen that brand either.
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EternalDivide posted...

Just saw the pic.
That is not the color chorizo should be. It should be bright orange/red to deep red.
Never seen that brand either.

It was very red after I cooked it. I'll see if there's any other brands available. Maybe I'll find something better at a different place like Whole Foods
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Buy this brand. They sell it at Walmart as well.

https://www.heb.com/product-detail/san-luis-chorizo/211194

Here's how I make it takes about 20 mins. No oil included at all you can even choose not to add salt and it still taste good. You need a big pan though.

1. Get 5 eggs out and 4 tortillas cut them with your hand to look like regular tortilla chips about a triangle where each size is like 1 inch. Doesn't have to be perfect just grab all of them at once and cut them.

2. Open chorizo this chorizo has another layer of plastic inside as well. Throw all of it on the pan.

3. Set temperature to high 7ish or so for electric stove for gas about 3/4ths Move it around and smash it around until you break it down and see it's cooked to your liking. Takes about 10mins.

4. If you see it has too much grease then throw some of it out in the sink just tilt the pan till it falls I suggest you keep some it. Note: The grease looks like blood it's red-ish.

5. Throw tortillas you cut inside the pan throw them separately since they might get stuck together and move it around watch them absorb all the grease and turn orange red takes about 30seconds of moving them around.

6. Throw eggs in (add salt if you want) and move it all around takes about 1 minute here if you have it set at the high temperature still for it too cook.

7. Eat.

I can make a video for you on Sunday or at least clips of how I cook it. I would have to go buy the chorizo and that's my off day.
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@Cleo_II

Chime in I think they're all a little fucked up.
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The big pan is only if you want to cook it all which I suggest you do. If not I can tell you how much to use per chorizo that one I posted looks like a nunchuck it comes in 3 sections. Each section can use 2 eggs but if you use all of it I suggest 5 as I said in my previous post to cancel out with the tortillas.
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EternalDivide posted...

Oh my lord.

I can tell you first off. Always stick with pork chorizo.
Second. Get the type that isn't a solid sausage. I didn't even know that type existed until I saw it on some food channel years ago. There's the kind I'm familiar with where you cut open the casing and it basically disintegrates once you start frying it. Farmer John use to be the best. And a solid sausage one like summer sausage that stays in a solid weenie shape. Don't ever do that one.
Even the fresh made one in a butcher block that's in bulk like at Starter Bros isn't good. It's like diced up pork meat with spices. Chorizo should have the texture/size of really tiny ground beef granules or canned cat food if you want to be gross.

Just fry it up. None of them seem to be as bright red as they once were. But it's a deep red color. Then beat a few eggs and throw them in stirring constantly. Turn off the heat once it turns to scrambled egg consistency.

The brand I suggested is ground beef like once you move it around it splits into ground beef like texture. You pretty much cook it like I do except I add tortillas inside it.
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There was this hispanic dude that worked in the kitchen at my old job, and he would mix in chorizo with the breading and made fried chicken with it. It was incredible.
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Johnny_Nutcase posted...

@Cleo_II

Chime in I think they're all a little fucked up.

Ive never seen chorizo look like that. I get the reddish ones that are like ground pork in the casings. I just remove the casings, add the chorizo to the pan, cook it up and break it apart. Ill add a few eggs when its close to fully cooked so I can make a scramble. Ive added hash browns at times too.

Cleo_II posted...

Johnny_Nutcase posted...

@Cleo_II

Chime in I think they're all a little fucked up.

Ive never seen chorizo look like that. I get the reddish ones that are like ground pork in the casings. I just remove the casings, add the chorizo to the pan, cook it up and break it apart. Ill add a few eggs when its close to fully cooked so I can make a scramble. Ive added hash browns at times too.

^^^this is how you do it bud.

theres always next time
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MabusIncarnate posted...

There was this hispanic dude that worked in the kitchen at my old job, and he would mix in chorizo with the breading and made fried chicken with it. It was incredible.

That. Sounds. Amazing.
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