So I've been cooking w/ chorizo a lot and all of my recipes have said to take off the casing and chop...?!
So I've been cooking w/ chorizo a lot and all of my recipes have said to take off the casing and chop...?
the chorizo. Then I should brown the chopped chorizo.
However when I take of the casing the chorizo comes out runny like ground beef in grease! Obviously this leaves me with nothing to chop!!!
Should I be cooking the chorizo in the casings first?
Then chop and brown it?
I know that's a dumb question but I've tried both kinds of chorizo that my store sells and both come out runny so I figure that they are forgetting to tell me to cook the chorizo first in my recipes!
Answers:
There are two types of chorizo...
The first is what I call mexican chorizo which comes in plastic tubes and is very soft like a paste.
The second is more of a Portugese/Spanish chorizo which is more like an Italian sausage where it's firm and has some texture... and is actually made from pork, not the by-products.
I believe the recipe you're using is the sausage type chorizo.