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.
|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|