I bought some chorizo from the place where I buy my chicharrónes. Still not as spicy as I like it, but the guy at the counter said old people don’t like it spicy. This morning I cooked it up (with added Tapatio). I also cubed a Yukon potato and then nuked it and fried it in butter, and made scrambled home-grown eggs. I warmed a GIANT tortilla and made a burrito, and cut it in half to share with the roomie. It was so good I could have eaten the whole thing.
Coincidentally, the landscaper’s brother came by to look at some deconstruction/construction/repair work I want to have done on the house. He says he had chorizo this morning too, and he gets his at the same place. He’s Mexican and is from L.A. So I guess it’s authentic enough!
I grew up with spanish chorizo rather than mexican, so imagine my surprise when, in Virginia, I got some chorizo to make a nice breakfast skillet and it…melted in the pan! I thought I had rotten chorizo, I was so grossed out. Now I know better, but since I still can’t get over just melting something for the flavor, I let my husband do all the chorizo breakfasts now, lol. One of these days I will show him what I am used to regarding chorizo.
Ha! Roomie heard me talking about chorizo, so when she found some at the store (before she moved up here) she bought some. She was surprised it melted away to nothing! And then she didn’t know what to do with it.
The stuff I bought from Gloria’s and cooked up this morning surprised me. It stayed chunky and didn’t melt away all that much. Not a lot of grease. The flavour was good, too. If I make it for myself, I’ll add cayenne. Roomie liked it the way I made it today.
I get my chorizo from the neighborhood Mexican market, and it is meaty and wonderful. Any time I’m home, I get a couple of pounds and make huevos con chorizo for me and the wife several times. Its goooooood.
After our yearly visit to my parents’ home in Los Angeles, my mother makes burritos stuffed with scrambled chorizo and eggs, potatoes and refried beans using the giant flour tortillas so that we can take back to Japan. She usually prepares 4 each for wifey and me. For some reason, the burritos never make it back to Tokyo. Hehehe.
The exact nature of chicharrones varies by country, but in most cases they’re basically fried hide. The idea is that if it used to be part of a pig, you can eat it.