How to Cook Mexican Chorizo

[Music] okay we're making Charisse Oh tacos and I just want to show everybody what cooking chorizo is like I had a big chub like this right there from cacique this is a beef chorizo but we already cooked the pork chorizo and this is what I usually buy the la bete long la banda Rita Bob and Rita chorizo and so this is a pound this guy over here was like eight ounces so you basically you open up the package and the reason I want to do this video is because if you've never cooked chorizo it can surprise you you can see in here in this little pound there's all these little tubes and they're all in plastic and it's a raw sausage so you have to you have to you have to cook it and I get a little knife in here and I just make a slit I'll do a couple just for the cameras sake it's a very soft mealy kind of product but again it's raw sausage so and the other chorizo is a spanish chorizo that's very pretty much like a salami you know a cured product that's already good so this is mexican chorizo so let's go over to the stove and I already got the heat oh don't let the heat off and put it on medium medium high low medium well what did I just say maybe my little media um putting it on medium high on the low end let me get this out so you can see it I know what I want you to see is what you end up with when you cook this stuff because it's kind of crazy really let me get a few more chubs out and we'll then we'll come back okay so I got the chorizo in the pan it's starting to sizzle like I said medium high heat these kind of a hot-looking promised to chop it up so basically here's what you do in here stop it up as best you can initially and then let it cook let it do its thing lose the role of the promise that needs to be cooked okay this has been cooking for about four or five minutes very clingy and sticky it's not probably like Italian sauce but I think it's time to start flipping thanks guys just get in here and it does render a lot of fat and that's really what is it shows it's almost surprising and astounding the first time you ever cut three so you might be surprised and that's why I wanted to do this video already over here we're gonna bring that off when this is gone we're gonna dump the chorizo into a paper towel okay it's been about eight minutes or so and I think it's nicely browned you can see how soupy it is and what I do point I guess first I'm gonna get my plate here and a big sick wad of paper towels just gonna start spooning it on the air you will be surprised at how much fat and grease comes from this sausage this is why you have to do this step you can see it already soaking into the paper towel I'm gonna finish this up and then I'm gonna get the rest out of here and I'll be right back with you okay this is what you end up with and you could see all the grease soaking up in the paper towel it's kind of crumbly it's delicious it savory and salty and if you look over here in the pan that's what you end up with it's quite a mess but it's worth it and what I do is I put this on a paper towel here and then I throw one on top just kind of Pat it down and drain it and what you end up with over there is show you what you end up with and you finally drain everything out nice I don't know how attractive we get that in over here and this ultimately is our finished product then we're gonna stuff in our tacos so see that's not very attractive but it tastes great so that's what you get when you cook chorizo I just wanted everybody to know because it is a weird product if you've never dealt with it before okay all right I just want to pop in here at the last minute and do a little voiceover to let you know that that's reso not only is it great in tacos burritos what-have-you it's also awesome awesome with eggs and maybe some hatch chilies or you know whatever you want to come up with I mean it's it's a spicy delicious sausage and it's also the key ingredient in my favorite bacon-wrapped jalapeno poppers chorizo cream cheese shredded cheese all kinds of cheeses and there's a picture there of some a couple of little poppers we did a couple of years back but these are the chorizo stuffed smoked jalapenos you can grill them you can do them in the oven but that's going to be my next video it will be the making the poppers with the chorizo and wrapping them in bacon so please subscribe to our Channel and click that bell for notifications and you'll see our our chorizo poppers show up in your notifications hey thanks again for watching I appreciate it and we'll see you next time bye bye [Music] you [Music]

Channel: HotSauceDaily

Views: 241,783

Keywords: chorizo, pork, sausage, grilled, fried, panfried, cooked, mexican, cooking

Id: 96R1WCuw2K8

Length: 8min 8sec (488 seconds)

Published: Sat Feb 10 2018