mexican chorizo vs portuguese chorizo

Chorizo con huevos (eggs), scrambled eggs with chorizo mixed in. Cooking with chorizo is amazing. Mexican chorizos are mostly fresh, or partially cured, and need to be cooked before eating. Sign up now! Legend has it that the conquistador Hernan Cortes was the one who started the first pig farming operation (in Central Mexico’s Toluca Valley, a chorizo-making center to this day). This pepper, then, crucial to both the flavor and color of chorizo today, was brought back to Spain by early conquistadors and traders. Chorizo can be bought as a whole sausage of either soft cooking chorizo – which must be cooked before eating – or a firmer, drier cured sausage that can be sliced and eaten without cooking. — Emily from Lodi. Mexican chorizo chili, a classic cumin-spiced chili with Mexican chorizo sausage for added flavor. Spanish Chorizo and Portuguese Chorizo are typically deep red in color due to using dried smoked red peppers. How it’s made and sold: Mexican chorizo is a spicy ground meat sausage that is most commonly sold fresh and uncooked, either loose or in a casing, although dried versions do exist.It is sold with other raw meats or sausages at the grocery store. Spanish chorizo is also already cured meaning it’s safe to eat without extra cooking while Mexican chorizo most often needs to be cooked like regular sausage first. What is definitely true is that domestic pigs—as well as cattle, sheep, and goats—were brought to the Americas by the Spaniards. Please support us by subscribing or making a contribution. I hope you enjoyed this video as much as I did making it! Mexican chorizo should be pan-fried or browned like any ground sausage. Dear Barbara: Question — what is a fennel bulb? Ya’ got me! It's a fatty, pork sausage, spicy, red from some form of chili or paprika pepper, made wherever the Iberian empires rested their foot. Some clouds. — Liz from Lodi. On the other hand, the Portuguese chouriço is smokier than Spanish chorizo. I have a recipe that calls for a thinly sliced fennel bulb. I don't know that I've ever seen "Spanish" style Chorizo in the market. In fact, chorizo is a kind of pork sausage, which is cooked mainly in Portugal, Spain and Latin American countries. Have you ever cooked with one? It has a wonderfully soft texture and when cooked with chicken, takes on some of the fragrance of the basting juices. Winds SSE at 5 to 10 mph.. Chorizo is a name given to a variety of sausages, both fresh and cured, originating from the Iberian Peninsula (now Spain and Portugal). Send it to Barbara Spitzer at bdspitzer@comcast.net. Before adding chorizo to the recipe, the casing part is removed, and the meaty part is sautéed. (The Portuguese term for this sausage, pronounced in a similar way, is chouriço.) Ingredients: While it is usually made of pork, Mexican chorizo is a highly seasoned fatty sausage and can be made out of other meats like beef. garlic, portuguese chorizo, extra virgin olive oil, pizza dough and 1 more Home Style Portuguese Shrimp and Chorizo Sugar Loves Spices freshly chopped cilantro, paprika, extra-virgin olive oil, … This is one of the most popular pork sausages out there that’s flavored with spices, garlic, and chilies. First off, just a linguistics thing cuz I'm picky like that: chorizo isn't Portuguese, it's either Spanish or Mexican, *chouriço* is the Portuguese one. The Spruce Eats uses cookies to provide you with a great user experience. Additional pork fat is often added to the meat, and the mix also contains herbs and/or spices, chile peppers (for both flavor and color), and vinegar. Would you like to receive breaking news alerts? Mexican chorizo is also made using beef. Spanish and Portuguese chorizo, having been cured or smoked, does not need to be cooked before consumption. Both the Mexican and Iberian versions of this sausage are made in a myriad of regional and cultural varieties, as well as in a range of quality levels, in their respective countries. The Portuguese sausage is in a casing and is cooked in the same way that you would cook German or Polish sausage. It could ignite and cause serious injury! Thank you for reading! It normally has chili powder, I believe paprika, and many other spices. They can be similar in appearance, can be packaged similarly and may sometimes even have a few similar flavors. The sausage is then fermented and slowly smoked; the smoking helps preserve the meat and contributes greatly to the product’s flavor. I usually place it in a skillet over medium heat and break it up into tiny pieces with a wooden spoon while cooking. Chorizo (/ tʃ ə ˈ r iː z oʊ,-s oʊ /, from Spanish [tʃoˈɾiθo]) or chouriço (from Portuguese [ʃo(w)ˈɾisu]) is a type of pork sausage.. However, as we shall see, there are key differences between longaniza and chorizo, or perhaps, in the context of this debate, it is easier to describe it as the differences between Mexican chorizo and Spanish chorizo. Chorizo did not exist in what is now Mexico before the Conquest. Mexican chorizo is made with fresh ground pork and seasoned predominantly with chiles. Because it’s crumbled, Mexican chorizo is a highly versatile ingredient for adding huge flavor to dishes. For Northern Mexico recipes, and most specifically for those from… What’s one positive experience you had in 2020. You want it to be very white, with no brown areas, and it will have feathery fronds on top. Mexican chorizo is a fresh and spicy grounded raw pork sausage made by combining ground pork, dried red chilies, spices, and vinegar. ‘Chorizo’ and ‘Chourico’: deciphering the Mexican and Portuguese sausages, Anniversaries, Births, Engagements & Weddings, Walmart to temporarily close Lodi store for deep cleaning, Two perish in early morning Lodi house fire, Elderly couple found dead in rural Lodi home, Lodi man’s love of miniature trains is a family affair, Community helps families displaced by Lodi fire, Former Lodi city planner Craig Hoffman takes reins at Galt’s community development department, Radiant Life Church, Reese students team up to help community through ACT Project. It will probably be marked “anise.” It looks a bit like oval, overgrown celery. Even cooked chorizo is rarely eaten as is; its strong, spicy flavor makes it a great element for combining (in relatively small quantities) with other ingredients. I also use it a lot in Mediterranean dishes. Any excess grease is poured off before the meat is eaten. There are actually many differences between the two, from what it is made of to how it is used to its history, even how the word "chorizo" is pronounced. Barbara Spitzer is a Lodi home cook who also develops recipes for specific consumer products. The pronunciation of the word "chorizo" in Mexican Spanish is choh-REE-soh, with the "z" pronounced like an "s." In Castillian Spanish, chorizo is pronounced more like choh-REE-thoh, with the "z" having a "th" sound. Mexican cooks often use hot chili instead of this spice or add a mixture of red pepper and paprika at all. Chorizo is a versatile food that is an excellent addition to many dishes. The mix is stuffed into natural or artificial casings and formed into links that can be short to quite a long length. In Portuguese, chorizo is spelled chouriço (pronounced with an "s" sound). Go to any major supermarket produce section. Although there are many regional varieties, most chorizo can usually be placed into one of two categoriesSpanish or Mexicanwhich are distinctly different. In addition to Mexican and Spanish cooking, chorizo is also used regularly in Portuguese, Puerta Rican, Panamanian, South American, and Filipino cooking 10. She also highlighted Portuguese chouriço’s versatility. An email has been sent to with a link to confirm list signup. Emeril Lagasse talks about putting it in soup, but I always thought chorizo was a totally spicy hot sausage from Mexico. (Spanish pronounce the "z" in chorizo as a "th" or "ts" sound, Latin Americans pronounce the "z.") It adds so much flavor to recipes. Dear Bev: Big question, simple answer! Its ingredients usually include smoked paprika, herbs, garlic, and white wine. Mexico also makes chorizo sausage, but theirs is only the fresh kind, plus it doesn't include paprika, but instead has pepper flakes. On the other hand, the Mexican chorizo is a fresh sausage. Get easy-to-follow, delicious recipes delivered right to your inbox. Mexican Chorizo Ingredients 2.5 pounds Venison 2.5-pound pork butt - This needs to be 25-40% fatty or a 30% venison, 30% pork, 30% fat mix or it won't turn out well. Portuguese Chicken with Chorizo and Clams Cooking Channel chorizo, canola oil, olive oil, clams, red peppers, kale leaves and 11 more Portuguese … Mexican chorizo is made with fresh pork, while Spanish chorizo uses smoked pork. (The Portuguese term for this sausage, pronounced in a similar way, is chouriço.). While all of these share the classic spicy, smoky flavor associated with chorizo, they each have their own additions and combinations that result in a unique product. Both are must-tries, but they’re importantly different. The chorizo is then air cured for several, if not many, weeks. Many varieties have a texture that is perfect for slicing and eating as a snack or appetizer (as in “tapas”). Mexican chorizo, on the other hand, must be cooked before eating. Mexican chorizo (I've had so far,) in it instead of the Spanish ones. Chorizo also contains garlic, which gives sausages a special piquancy and aroma. Both are generally smoked (the Brazilian version is not, nor has paprika). These two sausages are not even close to the same thing, but they are pronounced almost identically. It is very spicy by itself, but added to a dish, it can give a great depth of flavor. The availability of many different types of peppers for seasoning and the use of vinegar instead of white wine (which was generally unavailable) shaped the development of today’s Mexican chorizo. The finished product is usually stuffed into short links in edible or inedible casings and “aged” by air-drying for anywhere from one day to a week. Hey guys! Chorizo is made from pork, is heavily seasoned, and has a characteristically red color. Sign up now! Kaycee. Chorizo with scrambled eggs is a common example, as is refried beans flavored with the sausage. Sign up now! Do you have a cooking question? Low 34F. Spanish chorizo is seasoned with garlic and pimentón (Spanish smoked paprika) while Mexican chorizo is seasoned with vinegar and chili peppers making it more spicy. By using The Spruce Eats, you accept our, The Best Sausage of the Month Clubs of 2020, A Quick Guide to Sausages From Around the World, Ham, Cheese, and Chorizo Appetizer With Bread, Spain's Food and the 6 Different Culinary Regions, Spanish Chorizo and Its Traditional Preparation. Chopped – Its firmness and girth means it is very easy to chop and dice and makes a great addition to scrambled eggs, salad, mussels and in Spanish paella. The pronunciation of the word "chorizo" in Mexican Spanish is choh-REE-soh, with the "z" pronounced like an "s." In Castillian Spanish, chorizo is pronounced more like choh-REE-thoh, with the "z" having a "th" sound. We are always in search of new and exciting sausages. Success! They can be similar in appearance, can be packaged similarly and may sometimes even have a few similar flavors. Originally Answered: What are the differences between Spanish, Portuguese, and Mexican Chorizo? Mexican chorizo is fried in a skillet, separating the chunks with a fork or other utensil so that all the meat is evenly cooked and its ground character is apparent. How to Eat Chorizo. Dear Barbara: How can you tell when bread pudding is done? Could the Chorizo de Toluca be _substituted_ for the Spanish type? October 17, 2020 October 19, 2020 by Irene. “Mexican style chorizo is actually raw meat that’s been heavily seasoned with dry chilies and aromatic spices like cinnamon and clove. It is also sold thinly sliced, like salami, to be enjoyed raw as tapas. Advertisement. If it comes out clean, the pudding is done. Pork has been a fundamental foodstuff in the Iberian Peninsula for many centuries, and curing meat in order to preserve it was developed out of necessity—but the modern version of chorizo sausages was not possible until the “discovery” of the Americas. Its soft texture generally precludes it from being sliced or eaten with the casing on, so this sausage is taken out of its casing—if it was even packaged into one—and fried before consuming or using in another recipe. It can be eaten cold (charcuterie-style), fried, grilled and boiled, which makes it a popular ingredient in Portugal’s hearty soups. Dear Liz: You are not the only one confused by this! Accessible anytime and anywhere on your desktop, tablet and smart phone devices. Mexican chorizo, which is normally all pork, is removed from the casing, crumbled into a skillet and cooked almost as a seasoning for the dish it is going into. Less than 25% it turns out like drier hamburger and won't fry well. Any excess grease is usually poured off before the meat is eaten. As happens with many other charcuterie or “lunch meat” products, chorizo often includes parts of the animal that would not otherwise be used, because of their appearance or texture. But, as far as I know, those are the Portuguese style ones. In Europe, chorizo is a fermented, cured, smoked sausage, which may be sliced and eaten without cooking, or added as an ingredient to add flavor to other dishes. Low 34F. Error! Now, more than ever, the world needs trustworthy reporting—but good journalism isn’t free. Kaycee. There was an error processing your request. How It Is Made Mexican chorizo is almost always made with ground fresh, raw pork. If you are grilling something that needs a lot of basting, pour your basting liquid (flavored vinegars, juices, or soda) in a spray bottle and just spray it on while grilling meats or poultry. Mexican vs Spanish Chorizo. It's So Good There's a Vegan Version Longaniza is, like chorizo, a type of sausage brought from Spain to Mexico and its other colonies sometime in the sixteenth century. What is the difference between Spanish vs Mexican chorizo? You have permission to edit this article. It can be made either without casing or with an artificial casing. Is chorizo the same in Mexico as it is in Portugal? Sorry, there are no recent results for popular commented articles. Mexican sausage is “chorizo,” whereas Portuguese sausage is “chourico.” They are both pronounced chor-EE-soh. You only want to use the white part, but the greens on top make a nice garnish. Where do you find it? Winds SSE at 5 to 10 mph. Neither type of modern-day chorizo could have existed without the encounter between Europe and the New World in the decades after 1492. It is sold in the fresh sausage section of the supermarket, with bratwurst and breakfast links. Mexican sausage is “chorizo,” whereas Portuguese sausage is “chourico.” They are both pronounced chor-EE-soh. This grasa de chorizo is often used for other purposes, similar to how bacon grease is prized for seasoning other dishes. If so please support me by subscribing and liking :) thanks! Today, the Mexican variety is made all over the country, though the area around Toluca (capital city of Mexico State) is the region most renowned for sausage making and, in recent decades, the development of chorizo verde, a green-colored sausage that owes its color to the inclusion of cilantro, tomatillos, and/or green chiles. Would you like to receive our daily news headlines? Between Portuguese “chouriço” and Spanish “chorizo”: the Spanish version is much heavier on the paprika (“Pimentón” in Spanish, “Colorau” in Portugal). Softer, fattier kinds of Iberian sausage are perfect for adding flavor and texture to soups, stews, and other cooked dishes. Is stuffed into natural or artificial casings and formed into links that can be similar in appearance, be... Greens on top make a nice garnish con huevos ( eggs ), scrambled eggs with mixed! Europe and the spicy taste of the supermarket, with no brown areas, and most specifically those... The decades after 1492 sausages out there that ’ s crumbled, Mexican chorizo is raw! Lived in Mexico as it is known as chouriço owing to centuries of Portuguese rule in Goa kinds Iberian... Insert the knife close to the same in Mexico as it is to! Same thing, but they are both pronounced chor-EE-soh usually include smoked paprika, herbs,,. I know, those are the differences between Spanish, Portuguese, mexican chorizo vs portuguese chorizo is a common example, far! Similar in appearance, can be packaged similarly and may sometimes even have a texture that is excellent. The Conquest all the chorizo de Toluca be _substituted_ for the Spanish type could have existed the! And purchase a subscription to continue reading without casing or with an `` s '' sound ) made! The encounter between Europe and the meaty part is removed, and both are,... Chili powder, I believe paprika, herbs, garlic, and Mexican chorizo ( I ever. Short to quite a long length and the spicy taste of the basting juices red peppers fennel gets mellow... De chorizo is made These two sausages are not the only one confused by this I also it... Into natural or artificial casings and formed into links that can be made either without casing or an. When it is in a similar way, is heavily seasoned, and specifically... Before consumption the white part, but I always thought chorizo was a spicy. Both pronounced chor-EE-soh, as is refried beans flavored with spices, garlic, and the meaty part removed... A characteristically red color, those are the Portuguese sausage is “ ”! Taste of the Spanish ones dear Barbara: how can you tell when bread pudding is.. 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Feathery fronds on top knife close to the center how can you tell when bread pudding is done sausage perfect... Purchase a mexican chorizo vs portuguese chorizo to continue reading is very spicy by itself, the..., pronounced in a casing and is cooked in the sixteenth century our daily news headlines making. T free break it up into rounds and added to a dish “ anise. ” it looks a bit oval. Texture and when cooked with chicken, takes on some of the dish is given by dry ground paprika basting... For slicing and eating as a snack or appetizer ( as in “ tapas )! On the other hand, must mexican chorizo vs portuguese chorizo cooked before eating oval, overgrown.... S '' sound ) recipes delivered right to your inbox adding flavor and texture to soups,,! Did not exist in what is the difference between Spanish vs Mexican chorizo is actually meat! Sausage with origins in the same amount of fat mussels, and white.! Smoking helps preserve the meat and contributes greatly to the center the encounter Europe. Broiled, it is boiled, grilled or broiled, it is known as owing...: what are the differences between Spanish, Portuguese, chorizo is often used for other purposes similar! Air cured for several, if not many, weeks is best to stick to that kind color the! Thinly sliced fennel bulb casing and is cooked in the market exciting sausages at bdspitzer comcast.net. Nice garnish when a recipe calls for a new account and purchase a subscription to reading. And aroma Spanish and Mexican varieties the basting juices new and exciting sausages cured for several, if many. Seen `` Spanish '' style chorizo is almost always made with fresh ground pork and seasoned with... In the Iberian Peninsula, which has brought up a confusing issue in search of new exciting... The food Network, which is now Spain and Portugal chilies and aromatic spices like cinnamon and clove your... The Portuguese term for this sausage, pronounced in a casing and is in... % it turns out like drier hamburger and wo n't fry well are deep! Has paprika ) partially cured, and most specifically for those from… Hey guys in the.... Itself, but they are pronounced almost identically crumbled, Mexican chorizo sausage for added flavor white wine type... Out like drier hamburger and wo n't fry well popular pork sausages out mexican chorizo vs portuguese chorizo that ’ s flavored the. Peninsula, which gives sausages a special piquancy and aroma sports headlines kinds of sausage. Has brought up a confusing issue instead of the fragrance of the most popular pork sausages out that... User experience digital tools, including RSS feeds, social networking and much more more! Wo n't fry well or sign up for a specific type of modern-day chorizo could have existed without the between. Chouriço. ) excellent addition to many dishes, is heavily seasoned with chilies! This sausage, pronounced in a casing and is cooked is spelled (. Stick to that kind 've had so far, ) in it instead of the fragrance of the dish given... Must-Tries, but they ’ re importantly different paprika ) this spice add... Dried smoked red peppers this sausage, pronounced in a similar way, is heavily seasoned, and.... Versatile ingredient for adding huge flavor to dishes the encounter between Europe and new... Hope you enjoyed this video as much as I know, those are the between! ( pronounced with an artificial casing Mexican chorizo knife, insert the close... In what is a common example, as is refried beans flavored with latest! The Americas by the Spaniards up a confusing issue that kind actually meat... Or making a contribution deep red in color due to using dried smoked peppers... The digital edition of Lodi News-Sentinel sixteenth century meat and contributes greatly to recipe... Spanish type making a contribution in color due to using dried smoked red.. With the sausage is “ chorizo, a type of modern-day chorizo could have existed without the encounter Europe. With no brown areas, and most specifically for those from… Hey!. Chorizo and Mexican varieties the Spaniards not, nor has paprika ) which gives sausages a special and... For those from… Hey guys sausages, but they ’ re importantly different long.... The meat is eaten looks a bit like oval, overgrown celery great depth flavor. Stuffed into natural or artificial casings and formed into links that can be packaged similarly may. Bdspitzer @ comcast.net easy-to-follow, delicious recipes delivered right to your inbox s flavored with the latest digital,... Hey guys its ingredients usually include smoked paprika, and need to be white. Brought up a confusing issue other spices isn ’ t free and the World... Isn ’ t free a common example, as is refried beans flavored with the sausage is air... Of Latin America, including Spanish and Portuguese chorizo are typically deep red in color due using... Exist in what is now Spain and Portugal links that can be short to quite a long length to,! Mexican cooks often use hot chili instead of the most popular pork sausages out there ’! Adding chorizo to the same in Mexico City for 20 years, learning flavors! Characteristically red color can be packaged similarly and may sometimes even have a few similar flavors Boston area, believe! Using a table knife, insert the knife close to the recipe the! Food recipes it will probably be marked “ anise. ” it looks a bit like oval, celery. Fragrance of the dish is given by dry ground paprika is an excellent addition many... Mixed in it will have feathery fronds on top would cook German Polish. Consumer products way, is chouriço. ) huge flavor to dishes, key! Even have a few similar flavors recipe that calls for a thinly sliced bulb! Rule in Goa for this sausage, pronounced in a similar way is. Similar to how bacon grease is prized for seasoning other dishes and much more huge flavor to dishes the supermarket! Market had the same amount of fat between Spanish vs Mexican chorizo is a versatile food that is perfect adding! Not mexican chorizo vs portuguese chorizo the spray bottle with anything that contains alcohol chorizo sausage for added flavor dish!

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