Me: “I’d like your red pepper and chorizo tacos, please. Do they have cheese on them?”
Waiter: “No, they’re vegan; we use chorizo made from soy. And, what would you like on the side? We have rice or beans rancheros – but they have chicharrón and bacon in them. They’re definitely not vegan.”
Me: “Oh, I’m not vegan. I just can’t have cheese. I’ll have the beans, please.”
The waiter walked away with a look of confusion on his face, while I sat there with a smile on mine. Ranchero beans and chorizo, to boot. I was in heaven.
I love Mexican (as compared to a more-European style) chorizo. As a kid, I frequently ate it in scrambled eggs (chorizo con huevos), refried beans, calabasas and chilaquiles the way my mom made them, which were staples in our household.
I did give it up for a while – the pork variety is not exactly the healthiest thing in the world. But, a couple of years ago, when I stumbled upon soy chorizo, I realized that it is the flavor – not the fat and texture – that I like.
Mexican chorizo is a type of uncooked sausage that is sauteed and eaten taco style (delicious with some fresh cilantro, onion, and lime juice) or used as an ingredient in the types of dishes I mentioned above.
Traditionally, it is made from pork. And specifically, it is made from the fatty leftovers (like pig lips…mmmmm) that are not really saleable on their own. The meat is ground up and mixed with a number of spices, like chile powder, cumin, garlic, paprika, and oregano, that make you forgive and forget the fatty bits that hold these flavors together.
The mixture is then stuffed into a casing that is removed before the sausage is cooked. If you find it at the grocery store, the casing will be plastic; a Mexican carnicero, or butcher, might use a natural casing. Either way, remove the casing and use the guts of the sausage when cooking.
A minute ago, I said that chorizo is typically made from pork. You can also find it made from beef (very oily) and soy (a great tasting and healthier vegan chorizo alternative), and Whole Foods even makes a chicken variety (I think it is so-so, but it does have less fat than the pork or beef options).* If you’re an adventurous cook, you can even try to make your own chorizo from meat or soy.
In my opinion, Mexican chorizo has a wonderful flavor and enhances dishes that need a little kick. And, those dishes do not have to be Mexican. Try mushroom caps stuffed with cooked chorizo, sprinkle it on a pizza, have a spinach chorizo omelet, or add it to your favorite casserole or pasta dish.
*Special note: Many commercial chorizos contain ingredients that may be hazardous to your allergies or fat-consciousness. Always check the ingredients list before you buy and try.
About Stormy Sweitzer - Maoomba-in-chief