Chorizo is a big deal here in South Texas. The regional version is a more laid back sausage than its Spanish ancestor, but it packs a punch. Although it comes in a casing, it is usually cooked like a ground meat broken up, and quite greasy. Unlike Spanish chorizo, it is not cured or dried. It is a common breakfast food served mixed in with scrambled eggs, or with refried beans in a flour tortilla, or with breakfast potatoes on the side. It adds a spicy vinegary flavor, and is usually deep orange-red and full of chili powder, cumin, and garlic. Tlacuache loves the chorizo from the San Manuel chorizo factory on I-37 South (between San Antonio and McAllen). He says he prefers it…
Tagged: charcuterie, chorizo verde, food, pork, recipes, sausage