There are different varieties of chorizo, each with its own unique flavor and culinary uses. The type I use most often is Mexican chorizo, which is a fresh, uncured sausage typically made from ground pork seasoned with a blend of spices like chili powder, paprika, garlic, and vinegar. Unlike Spanish chorizo, which is usually cured and ready to eat, Mexican chorizo must be cooked before serving. It has a rich, spicy flavor and a somewhat loose, crumbly texture when cooked.
Mexican chorizo is often sold either in casings (which can be removed) or in bulk without casings. Because it’s fairly fatty, it releases flavorful oils when cooked, making it a great base for dishes like tacos, breakfast burritos, quesadillas, or scrambled eggs. It’s also commonly used as a topping for nachos, stirred into soups or stews, or mixed with beans, potatoes, or rice for hearty, flavorful meals.
My favorite recipe to make with chorizo is Chorizo Sausage with Peppers and Onions.
Check out wikipedia if you want to know more about Chorizo and the different versions.
