Chorizo!!!
First off, it’s pronounced ” chore eets oh”. I love chorizo, the Mexican spicy sausage. Sold in tubes virtually everywhere, this stuff rocks. Chorizo is so versatile, adding spiciness to just about any dish with meat in it. Of course, it’s great all by itself.
I especially enjoy this with eggs, and as a add-in for tacos. However, if you have an aversion to feeling your nasal passages open with each bite of food, this may not be for you. If you’re watching your fat intake, you’re S.O.L., ‘cuz brother, this ain’t fat free!
Of course, common sense always rules the day. No one should eat chorizo everyday, unless they’re bulking up for the Ukrainian women’s shotput team. Truth be told, it is very fatty- okay, drenched in grease. But the flavor-ooh, that hot, peppery, fat laden, goodness that Quetzalcoatl himself must have created- it’s the stuff meat lovers dream of.
M.F.O. 5 Grease will splatter, the dog will lick the floor, and your glasses will be coated with a fine film. Enjoy!
- Chorizo and Eggs: Brown your chorizo in the frying pan, just as you would brown ground beef. Trust me, you do not need to add any kind of cooking oil to the pan. When the chorizo starts to get the consistency of corned beef hash, you're just about done. Fry up your eggs- over easy is the best- and place them on top of your chorizo. Eat up, Amigo.
- Chorizo and Beef Taco: Mix equal parts ground beef and chorizo in your frying pan, and cook until just about brown. The oil in the chorizo will make the ground beef very moist. You might want to drain a little of the oil from the pan before you serve the meat, or else you will ruin a very expensive silk shirt you got as a birthday present, and why didn't you try not to spill down the front of yourself anyway? My god, it's like you're a little kid I've got to watch all the time. Seriously.
This entry was posted
on Friday, November 20th, 2009 at 9:21 pm and is filed under Pork.
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