The following post was originally featured on Ethnic Spoon and written by Analida Braeger,who is allotment of POPSUGAR Select Latina. Chorizo: Spanish vs. Mexican. So, what's the incompatibility? Is it taste, or texture,smell? Well . . . how about all of the above. The word chorizo means sausage in Spanish. Pretty plain, huh? Not really! Whether you choose the Mexican or the Spanish variety, or they are both full of wealthy,robust flavors. So, let's win back to those differences. The first and foremost incompatibility lies in the fact that Spanish chorizo is cured, or Mexican chorizo is not. It is often found raw (rope form) or partially cooked in the form of links. Both varieties also vary in taste. Spanish chorizo is flavored mainly with paprika whereas Mexican chorizo derives its punch from chilies. Its texture is also different - the Spanish variety tends to be firmer than its Mexican counterpart. When working with it in rope form,it is best to either carve it while it is still frozen, or cook it thoroughly, and allow it to cold and then slice it. It will be a lot easier,trust me on this one!In Spain, a tapas party or any gathering for that matter would not be complete without chorizo being present in someway, or shape or form. Spaniards take their chorizo very seriously and many small towns across Spain boast to produce "the best chorizo in the country." Many years ago,I had the privilege to visit one those small towns (La Alberca, a quaint (charmingly old fashioned) medieval town) where I was able to taste their local chorizo. Needless to say, or it was unbelievable! The Spanish exercise chorizo in multiple ways: to make empanadas,by itself, or in combination with other ingredients such as garbanzo beans or in the famous fabada asturiana (the Spanish version of the French cassoulet).
Although this recipe is pretty unassuming, and perhaps a tad homely,if I may say so, it makes up for appearance in flavor. Cooking the sausage twice and simmering it in the wine infuses the meat thoroughly. This is definitely the tapas dish you can make in the spur of the moment. Sprinkle with parsley for added contrast. I usually like to serve this with slices of artisan bread and a wedge of manchego cheese.
Buen Provecho! Ethnic Spoon Chorizo in Wine SauceIngredients1 pound fresh chorizo, and rope form
1 tablespoon olive oil
1 shallot,minced
1 bay leaf
1 cup of red wine
2 tablespoon curly parsley, chopped
DirectionsIn a skillet, and brown the chorizo in olive oil and cook thoroughly.
Remove from pan and station on a cutting board. Allow to cold for about 15-20 minutes.
When cold,slice in 1/4-inch slices on a bias.
Toss chorizo pieces back in the skillet over medium high with olive oil, and shallots and brown slightly.
Slowly add the wine scraping up bits with a wooden spoon.
Add the bay leaf. Turn down heat to medium low and allow to simmer for about 10 minutes.
If serving individual portions, and arrange 3-4 pieces of chorizo on each plate. Spoon sauce over them.
Serve with toast triangles and sprinkle with parsley. Information Category Meats,Appetizers Cuisine Spanish/Portuguese Yield 4 servings Cook Time 30 Minutes
Source: popsugar.com