So I've been cooking w/ chorizo a lot and all of my recipes have said to take off the casing and chop...?!


Question:

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.




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