Chorizo – Know which type to use

When I see a menu item or a recipe with Chorizo as one of the ingredients, I am all in. Chorizo is not monolithic, though. There are different types, and what those are is the subject of this Cooking Tip.

Chorizo originated in the Iberian peninsula (Spain and Portugal) and is usually made from pork. Initially, it wasn’t red, but when Europe discovered smoked paprika in the 16^th century, it became a staple in chorizo.

There are different ways to categorize chorizo, but the main one is Mexican versus Spanish. Because they are quite different, we cooks need to know why.

Mexican

• Mexican chorizo is raw, ground pork (sometimes beef) seasoned with spices such as coriander, paprika, chili powder, chili peppers, dried herbs, and garlic.
• It is sold in the fresh sausage section of the market, where you can find items such as breakfast sausage or brats.
• It is often sold in links but can be found in bulk.
• Since this chorizo is raw, it must be cooked before eating.

There are two categories.

• Classic chorizo is made of pork or beef and contains, among other spices, chili and vinegar.
• Chorizo Verde (green chorizo) contains chili (often green), tomato and green herbs such as cilantro and parsley. It may also contain tomatillos.

Spanish

• Spanish chorizo is usually a cured sausage with a texture similar to salami.
• It is made with cured or semi-cured chopped and smoked pork and seasoned predominantly with smoked Spanish paprika. Other ingredients include herbs, garlic and white wine.
• It will be sold in casings that might be short or very long.
• It will be found in the cured meats department.
• If cured, it is not necessary to cook before eating. However, if semi-cured or fresh, it must be cooked before eating.
• If cooking the cured type, it is best to remove the casing as it can become tough.
• There are various ways to categorize Spanish chorizo.
  • Curing state
    • In the average US market, you will find it in a cured form.
    • In some specialty markets, you may find it semi-cured or raw.
  • Location/Shape
    • In Spain, every region has its own style. These will vary based on the ingredients and shape of the finished sausage.
    • Almost all of them will contain Spanish smoked paprika, which is what results in the red color. Other common ingredients are garlic and white wine, although some locales include black pepper, oregano, thyme, or nutmeg.
    • The shape can vary from rope-like to horseshoe-shaped, and they will also vary in length and diameter.

In the typical US supermarket, you will almost surely be able to find Mexican chorizo. You may or may not find the Spanish type. When you do, your choices will probably be limited to one variety or, at most, two. For the other types, you will need to check a specialty market or search out online sources. There are other chorizos but they, too, are typically described as a Spanish or Mexican type.

Portuguese chouriço

• This is similar to Spanish but contains less paprika but abundant garlic and red wine.

Chaurice (Louisiana, Creole, Cajun cuisine)

• Another Spanish-style chorizo but with different spices.
• Typical spices include chile, cayenne, green onions, garlic, thyme, celery, parsley and bay leaves.

Colombian chorizo

• This Mexican-style chorizo is less spicy and contains less paprika than many.
• It also usually contains green onion, cilantro, garlic, and vinegar.

Argentine

• As Italian flavors inspired this, it often includes herbs such as oregano and thyme.
• It may also contain garlic, nutmeg and wine.

Filipino Chorizo de Cebu

• This unique style of chorizo is spherical in shape.
• It is a vibrant red color, caused by the inclusion of annatto. Another ingredient that results in its characteristic flavor is anise liqueur.

Goan chouriço

• Another type of Portuguese chouriço that has Indian notes.
• This sausage is hot and spicy with red chili, ginger, cloves, pepper, cumin, turmeric, cinnamon and vinegar.

How to use Chorizo

Mexican

• Typical dishes that call for Mexican chorizo are tacos, tortas and scrambled eggs.
• Cook’s Illustrated recommends using it as a substitute for taco seasoning. They add it to ground beef to give a spicy and complex flavor. Because of the high fat content of Mexican chorizo, they recommend using 90% lean ground beef.
• A more unusual recommendation by them is making Chorizo Bolognese. They substitute Mexican chorizo for ground beef in a 1:1 ratio. They testify that this gives the flavor of a long-cooked Bolognese but in much less time.

Spanish

• The cured variety is typically used for snacking or on a tapas plate.
• One exciting way to prepare it is in the recipe for Chorizo Lollipops.
• It may also be used in soups and stews.

Suppose you have a recipe that calls for chorizo but does not state what Image by tove erbs from Pixabaykind. Just take a closer look at the recipe. If the flavors are more Mexican, that is probably the type that should be used. Also, look at how it will be used. If the meat is to be cooked, go for Mexican. If you are chopping, slicing or serving raw, go for Spanish.

Are you a fan of chorizo? I prefer the Mexican style, but it can be very spicy at times. Different brands vary in spice level, so you need to find the one that works for you. If you want to throw a fun tapas party, Spanish-cured chorizo will be a wonderful addition.