Chorizo is Spanish pork sausage, seasoned with spices, primarily paprkia, and available in many varieties that are either cured or uncured. While Chorizo originated in Spain, over time as recipes were handed down from generation to generation, a unique Mexican type of Chorizo has emerged that is distinctly different from the Spanish original.
Spanish Chorizo: Spanish Chorizo is made by chopping pork and seasoning it with spices, mainly Spanish smoked paprika and garlic. Paprika gives Chorizo its characteristic red color. Spanish Chorizo can be mild or spicy depending on the type of paprika that is used. Cured Spanish Chorizo can be eaten without cooking and may be sliced and eaten at room temperature. An indispensible component of any Tapas, Chorizo is also commonly used in preparing Paella.
Mexican Chorizo: Mexican Chorizo is often fresh (uncured) and must be cooked prior to eating. Its red color is owed to spicy red peppers rather than paprika. As a result, Mexican Chorizo is often spicier and than Spanish Chorizo. Mexican Chorizo typically has casings that must be removed prior to eating.
Chorizo Serving Suggestions: Chorizo may be fried, baked, grilled, barbequed or simmered to add spicy flavor to a multitude of culinary dishes. Try Chorizo in sandwiches, soups, stews, Paellas, or served as a part of Tapas. Fattier varieties of Chorizo are best used in cooking, while the leaner versions are ideal for Tapas and appetizers.
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