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Home Cooking

How to cook Mexican chorizo to get it oily?

Bumnah | Jan 5, 201608:13 AM     13

I'm trying to cook my chorizo so it comes out soft and oily. I'm putting it in a breakfast burrito and I'm picturing the oil dripping down your hand as you eat it.

What I'm using:

Ground pork butt
Mixture of spices
Vinegar Or apple cider
Mixed together then refrigerated in an air tight container.

I've been cooking it in a small pot, covered, under very low heat. It's taking me around 30 minutes to get the chorizo fully cooked. If I'm making an omelet I usually drop the chorizo from the pot into a pan with eggs and cook until ready.

I'd like for it to have a nice red color to it so I use a liberal amount of paprika in the mix.

The ground pork butt I believe is an 80/20 mix, should I try to make it 70/30 by adding some lard? Can anyone give me some hints on how I should change my cooking procedure?

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