Cooking packaged chorizo

[bcla]

It was cheap so I wanted to try out some Cacique brand chorizo. Didn't know much about it until I got home and researched it, but what I got was beef and pork (separately) made of lymph nodes and salivary glands in these 9 oz chubs. So far it tastes pretty good, but when I was checking out reviews there were many complaints that it turned into a runny mess when cooked. Some claims were that it just needed to be cooked slow and longer to help it firm up.

It didn't get all nice and crumbly (almost ground beef) like I've seen at a restaurant, but they might have used something that used different cuts (i.e. no offal). Anyone else deal with something like this? Not sure what to do with it. Maybe nachos? It might firm up a bit more with extra long cooking.

 

[monsterkitty]

I use that style to make breakfast burritos. Scramble some eggs, use some shredded potatoes and shredded cheese.

While I do try to absorb as much of the grease and liquid off before making the burritos, the shredded potatoes will absorb most of the excess.

Double the batch and freeze them. Makes for quick breakfasts or other meals.

 

[Lord Manhammer]

I've never used it. But I have used Trader Joes Soyrizo and while I'm not a vegetarian, it crumbles well and tastes like the original.

 

[TiggerTrigger]

I sometimes use that brand. It’s good for Huevos con chorizo, but I’ve also has success with queso flameado. It also blends well with ground beef and pork if you like doing southwestern meatballs, sliders or meatloaf.

Making your own take on crumbly chorizo isn’t too hard. You just combine ground pork, various spices/pepper/herbs, and some vinegar. Lots of recipes out there.

 

[Meriweather]

I used that brand once. It was not so good. It was a runny mess. I won't use it again

 

[AprilsZoo]

All chorizo is not created equal. Specifically there are two “types”:

Chorizo in chubs has a higher moisture/fat content. It’s meant to be cooked ito scrambled eggs.
You start by crumbling it into the skillet, and beginning to cook on low heat while breaking it up. After several minutes, turn up the heat to med/med-high, add onions and peppers if desired, cook another min or two. then add the egg mixture. Cook the rest of the way thru until everything is “set”.

Chorizo that is meant to be used for patties, or like any other ground meat is sold on a flat tray covered in saran wrap, like most ground sausage is sold.
This can be browned and used like filling for tacos, burritos, or mixed in with ground beef or pork or turkey to add zing to meatloaf, meatballs (albondigas, anyone ), or hamburger patties. Or you can form it into patties on its own and serve it alongside breakfast.

They are very different products and will cook up very differently. More often than not, the chub variety will not firm up unless you drain off all the liquid multiple times. Even then it is going to be very fine “grained” and almost mealy in comparison to regular taco meat or whatnot.

The chubs are typically a lot less expensive than sausage-style chorizo.

There is a third type that’s less common unless you live in an area with a large Hispanic population and that is actual chorizo sausages, kinda like brats. Those can be cooked as is, or split open and the ground meat cooked like the second type above.

Source: born and raised in southern AZ, lived nearly all of my life here. Also my son served a Hispanic mission for our church, and taught me how to really cook the chub style of chorizo correctly. I just always bought the sausage style because it was easier to cook consistently.

 

[DisneyHardin]

It is kind of gloopy when you cook it - it definitely doesn't have the same texture as breakfast sausage in the roll. I use that brand when I am making queso dip and will chop it up and cook it in the skillet and then add it to the queso for some kick.

 

[barkley]

Not sure what to do with it. Maybe nachos? It might firm up a bit more with extra long cooking.

a local place near us does a BOMB eggs benedict with chorizo. they crumble it and replace it for the traditional ham slice under the eggs. add a few slices of avacado. wonderful.

 

[princesscinderella]

It was cheap so I wanted to try out some Cacique brand chorizo. Didn't know much about it until I got home and researched it, but what I got was beef and pork (separately) made of lymph nodes and salivary glands in these 9 oz chubs. So far it tastes pretty good, but when I was checking out reviews there were many complaints that it turned into a runny mess when cooked. Some claims were that it just needed to be cooked slow and longer to help it firm up.

It didn't get all nice and crumbly (almost ground beef) like I've seen at a restaurant, but they might have used something that used different cuts (i.e. no offal). Anyone else deal with something like this? Not sure what to do with it. Maybe nachos? It might firm up a bit more with extra long cooking.

I love chorizo but this one is not good. I bought that same one at our super Target and it was like baby food smoosh. You need to get ones in natural casing and it will cook similar to Italian sausage. I love some chopped chorizo mixed into scrambled eggs and with toast for breakfast.

 

[Moliphino]

All chorizo is not created equal. Specifically there are two “types”:

Chorizo in chubs has a higher moisture/fat content. It’s meant to be cooked ito scrambled eggs.
You start by crumbling it into the skillet, and beginning to cook on low heat while breaking it up. After several minutes, turn up the heat to med/med-high, add onions and peppers if desired, cook another min or two. then add the egg mixture. Cook the rest of the way thru until everything is “set”.

Chorizo that is meant to be used for patties, or like any other ground meat is sold on a flat tray covered in saran wrap, like most ground sausage is sold.
This can be browned and used like filling for tacos, burritos, or mixed in with ground beef or pork or turkey to add zing to meatloaf, meatballs (albondigas, anyone ), or hamburger patties. Or you can form it into patties on its own and serve it alongside breakfast.

They are very different products and will cook up very differently. More often than not, the chub variety will not firm up unless you drain off all the liquid multiple times. Even then it is going to be very fine “grained” and almost mealy in comparison to regular taco meat or whatnot.

The chubs are typically a lot less expensive than sausage-style chorizo.

There is a third type that’s less common unless you live in an area with a large Hispanic population and that is actual chorizo sausages, kinda like brats. Those can be cooked as is, or split open and the ground meat cooked like the second type above.

Source: born and raised in southern AZ, lived nearly all of my life here. Also my son served a Hispanic mission for our church, and taught me how to really cook the chub style of chorizo correctly. I just always bought the sausage style because it was easier to cook consistently.

These chorizo sausages are delicious. We use them in eggs, nachos, queso fundido. I've only been able to find them at one Stop and Shop in my area.

 

[jalapeno_pretzel]

I've never used it. But I have used Trader Joes Soyrizo and while I'm not a vegetarian, it crumbles well and tastes like the original.

I use morningstar chorizo crumbles in several things. It's fantastic. If you're using it chopped up, what you're really going for is the flavor, and the morningstar is spot on. We've also used a brand called Bee Hive ( ? I think? ) and it's good as well. But the morningstar is found more places. My non-vegetarian family members fully approve.

 

[AprilsZoo]

These chorizo sausages are delicious. We use them in eggs, nachos, queso fundido. I've only been able to find them at one Stop and Shop in my area.
View attachment 807916

Never seen cured ones…
The sausages I was speaking of are raw & in a casing. I should’ve been clearer. That’s why you can split them (or slice the end and squeeze, I guess) and remove the meat from inside, and just cook it up like browning any sort of ground meat.

The Cacique chorizo chub is definitely not going to perform like normal ground sausage. It’s formulated to be cooked together with eggs which serve as a binder. Any chub-type chorizo is better described as a meat paste. It’s essentially superfine ground sausage, with a very high fat and moisture content. This is why it is soupy.

I wish the manufacturers would do a better job of differentiating the two types of chorizo. At least add that it’s not suitable for normal cooking like regular ground sausage— must have a binder, i.e. eggs.

One of the reasons it’s pretty inexpensive (sometimes as little as $1 per 9 oz chub) is because it’s not suitable to cook on its own. It must be used with other ingredients. Normal ground sausage type chorizo is much more expensive— basically the same price as other ground Italian or breakfast sausage.

 

[bcla]

Never seen cured ones…

I believe that's more Spanish style.

 

[AprilsZoo]

I believe that's more Spanish style.

Well it does say Mexican style…

Still looks good.
As far as I know there’s no Stop & Shop’s in my area. And I’ve never seen them at Fry’s or Safeway. I’ll definitely be keeping my eyes peeled.

 

[bcla]

Well it does say Mexican style…

Still looks good.
As far as I know there’s no Stop & Shop’s in my area. And I’ve never seen them at Fry’s or Safeway. I’ll definitely be keeping my eyes peeled.

I think cured is similar to salami. Nothing quite like seeing meat being hung to dry and cure.

https://www.goikoa.com/en/chorizo-natural-extra-62081/

 

[Moliphino]

Never seen cured ones…
The sausages I was speaking of are raw & in a casing. I should’ve been clearer. That’s why you can split them (or slice the end and squeeze, I guess) and remove the meat from inside, and just cook it up like browning any sort of ground meat.

The Cacique chorizo chub is definitely not going to perform like normal ground sausage. It’s formulated to be cooked together with eggs which serve as a binder. Any chub-type chorizo is better described as a meat paste. It’s essentially superfine ground sausage, with a very high fat and moisture content. This is why it is soupy.

I wish the manufacturers would do a better job of differentiating the two types of chorizo. At least add that it’s not suitable for normal cooking like regular ground sausage— must have a binder, i.e. eggs.

One of the reasons it’s pretty inexpensive (sometimes as little as $1 per 9 oz chub) is because it’s not suitable to cook on its own. It must be used with other ingredients. Normal ground sausage type chorizo is much more expensive— basically the same price as other ground Italian or breakfast sausage.

These ones still need to be cooked, they're not dry cured. We take off the casing, cut it up small and pan fry until browned (you can break it up with a spatula more while it's cooking to get smaller crumbles) before using it in anything.

 

[Moliphino]

I think cured is similar to salami. Nothing quite like seeing meat being hung to dry and cure.

https://www.goikoa.com/en/chorizo-natural-extra-62081/

That kind is also tasty, but that's not at all what the ones I posted are like. You could not eat them without cooking.

 

[DodgerGirl]

My parents are chorizo eaters and their chorizo brand of choice is El Mexicano chorizo but my mom actually buys Cacique chorizo when she can't find El Mexicano chorizo. I never even heard of Tropical chorizo before? Is Tropical Chorizo new? And would it be something my parents would enjoy?

 

[Lord Manhammer]

My parents are chorizo eaters and their chorizo brand of choice is El Mexicano chorizo but my mom actually buys Cacique chorizo when she can't find El Mexicano chorizo. I never even heard of Tropical chorizo before? Is Tropical Chorizo new? And would it be something my parents would enjoy?

Where are you finding these chorizos? I'm in the northeast and have had difficulty finding something I like other than Trader Joes Soy version, and while that's good, I'd really like the real thing. Where do I find it?

 

[Moliphino]

My parents are chorizo eaters and their chorizo brand of choice is El Mexicano chorizo but my mom actually buys Cacique chorizo when she can't find El Mexicano chorizo. I never even heard of Tropical chorizo before? Is Tropical Chorizo new? And would it be something my parents would enjoy?

Tropical brand apparently started over 40 years ago in NJ.
https://tropicalcheese.com/who-we-are

Where are you finding these chorizos? I'm in the northeast and have had difficulty finding something I like other than Trader Joes Soy version, and while that's good, I'd really like the real thing. Where do I find it?

You're in the western MA area? I've only had luck at the Stop and Shop on Boston Rd. in Springfield and even then it's just one little section.