I grew up eating chorizo in Mexico, and I love it.\u00a0 It comes in deep-burnt-reddish links of fresh, moist, exotically seasoned ground meat, that once, fried, becomes crisp and filling bites with bold flavors and a thousand uses.<\/p>\n
When I moved to the United States, more than a dozen years ago, I was thrilled to find chorizo in international grocery stores.\u00a0 Lately, I have been intrigued and surprised to see that my Mexican chorizo is now accompanied by many other kinds in the refrigerated sections of bigger, more mainstream stores.<\/p>\n
Latin chorizos differ greatly from Spanish ones. Spanish chorizos typically are dried and smoked cured links of chopped\u00a0meat, seasoned mainly with garlic and paprika; they tend to be ready to\u00a0eat and have a salami-like soft and chewy bite. Latin ones however, are raw and need to be cooked before eating.<\/p>\n
Mexican is the spiciest of all the Latin chorizos, and I won’t deny that it’s my favorite.\u00a0 Mexican chorizos can have variations as well, but they generally contain dried chile peppers like ancho, pasilla, guajillo and\/or chipotles; a mix of spices that might include oregano, cumin, thyme, marhoram, bay leaves, cinnamon, coriander seeds, allspice, paprika, achiote and cloves; most times garlic and sometimes onion, and always vinegar, which makes the meat flake or crumble as it brown and give it a welcome hint of acidity.<\/p>\n
Toluca, a city in Mexico known as The Chorizo Capital, also has a delicious Green Chorizo. That has green fresh chiles and herbs in the mix.<\/p>\n
For different ways to try use chorizo, check out the ideas and recipes, like the Mexican style pasta below, on my chorizo episode<\/a>. And if you feel like making your own Mexican chorizo, you may want to give Mrs.Wheelbarrow’s recipe<\/a> a try.<\/p>\n","protected":false},"excerpt":{"rendered":" I grew up eating chorizo in Mexico, and I love it.\u00a0 It comes in deep-burnt-reddish links of fresh, moist, exotically seasoned ground meat, that once, fried, becomes crisp and filling bites with bold flavors and a thousand uses.<\/p>\n","protected":false},"author":1,"featured_media":11045,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"categories":[1936],"tags":[],"dish":[],"meal":[],"event_type":[],"recipe-ingredient":[7540],"region":[],"time":[],"series":[],"yoast_head":"\n