Shopping for Chorizo
What are the differences between types of chorizo?
Our Spicy Mexican Shredded Pork Tostadas (see related recipe), also known as tinga, call for chorizo, a name shared by several styles of sausage. While all versions derive from the Iberian original, each has its own characteristics.
| ORIGIN | MEAT TYPE | FLAVOR/APPEARANCE | USES | | --- | --- | --- | --- | | Spain | Dry-cured pork | Coarsely ground; bright red, with a smoky flavor derived from smoked paprika; depending on the paprika, chorizo can be sweet (dulce) or hot (picante). | Can be sliced thin and eaten as an hors d’oeuvre; often cooked in dishes like paella or tortilla español | | Colombia, Argentina | Fresh or cooked pork | Very coarsely ground; lightly seasoned with garlic; sometimes contains herbs | Usually served grilled or fried | | Mexico | Fresh pork (or beef) | Finely ground; pronounced spicy tanginess from chili powder and vinegar | Usually removed from casings before being fried and mashed to a dry, crumbly texture for incorporation into dishes like tinga |