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?
by Jen Wheeler | Knowing how to grill corn on the cob is a necessary summer skill, so with Labor Day fast approaching...
by David Watsky | Wondering what to do with your extra cherries? These sweet and savory cherry recipes should help...
by Miki Kawasaki | Making summer fruit preserves is a great way to capture a taste of the season for later in the year...