{"id":3783,"date":"2011-04-11T17:55:25","date_gmt":"2011-04-11T17:55:25","guid":{"rendered":"https:\/\/patijinich.com\/es\/?p=3783"},"modified":"2021-05-03T18:11:16","modified_gmt":"2021-05-03T18:11:16","slug":"chorizo","status":"publish","type":"post","link":"https:\/\/patijinich.com\/es\/chorizo\/","title":{"rendered":"Chorizo"},"content":{"rendered":"

Crec\u00ed comiendo chorizo en M\u00e9xico, y me encanta. Tiene un color rojo quemado, suave, hecho de carne molida sazonada con especias ex\u00f3ticas. Una vez frito, el chorizo queda crujiente, con un sabor audaz y miles de usos.<\/p>\n

Cuando me mud\u00e9 a los Estados Unidos hace m\u00e1s de doce a\u00f1os, me dio mucho gusto encontrar chorizo en muchas tiendas de comida internacional. \u00daltimamente, me ha llamado la atenci\u00f3n ver que mi chorizo mexicano est\u00e1 acompa\u00f1ado ahora por otros tipos de chorizo en las secciones refrigeradas de tiendas m\u00e1s comerciales:<\/p>\n

Los chorizos latinoamericanos son muy diferentes a los espa\u00f1oles. Los chorizos espa\u00f1oles t\u00edpicamente son de carne seca y ahumada, sazonados con ajo y paprika. Usualmente est\u00e1n listos para comerse y tienen una consistencia como salami, suave y chiclosa. Los latinoamericanos son crudos y hay que cocinarlos antes de comerlos.<\/p>\n

El chorizo mexicano es el m\u00e1s picante de los latinoamericanos, y reconozco que es mi favorito. Los chorizos mexicanos tambi\u00e9n var\u00edan entre ellos, pero por lo general todos tienen chiles secos como ancho, pasilla, guajillo y\/o chipotle; una mezcla de especias que incluye or\u00e9gano, comino, tomillo, mejorana, hoja de laurel, canela, semillas de cilantro, pimienta gorda, paprika, achiote y clavos. Casi siempre traen ajo y a veces cebolla y siempre vinagre, que hace que la carne se desmorone mientras se dora y le da un toque de acidez.<\/p>\n

Toluca es una ciudad mexicana conocida como la Capital del Chorizo, tiene un chorizo verde con chiles frescos y hierbas y es muy rico.<\/p>\n

Para las diferentes formas de usar chorizo, revisa las ideas y recetas, como la pasta con chorizo, que vienen en mi episodio sobre este ingrediente. Si tienes ganas de preparar el chorizo, puedes probar la receta de la Sra. Wheelbarrow.<\/p>\n","protected":false},"excerpt":{"rendered":"

Crec\u00ed comiendo chorizo en M\u00e9xico, y me encanta. Tiene un color rojo quemado, suave, hecho de carne molida sazonada con especias ex\u00f3ticas. Una vez frito, el chorizo queda crujiente, con un sabor audaz y miles de usos.<\/p>\n","protected":false},"author":6,"featured_media":7854,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[12,2918],"tags":[7773],"dish":[],"meal":[],"event_type":[],"recipe-ingredient":[],"region":[],"time":[],"series":[],"class_list":["post-3783","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-ingredientes","tag-chorizo","has-green-color"],"acf":[],"yoast_head":"\nChorizo - Pati Jinich en Espa\u00f1ol<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/patijinich.com\/es\/chorizo\/\" \/>\n<meta property=\"og:locale\" content=\"es_MX\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chorizo - Pati Jinich en Espa\u00f1ol\" \/>\n<meta property=\"og:description\" content=\"Crec\u00ed comiendo chorizo en M\u00e9xico, y me encanta. 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