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I just bought a bag of lovely Mexican chorizo from http://www.britmex.com

And noticed is different to the Spanish chorizo. Do you guys know how can I make the Spanish chorizo into the texture of Mexican chorizo? It seems to be more crumbly.

Many thanks

They are completely different in just about every way. Mexican chorizo is a fresh sausage while the Spanish chorizo is a dried sausage. You can make Mexican chorizo in about 10 minutes with some spices and vinegar. Recipes are easy to find online. You don't even need casing since it is not usually cooked in the casing.

salumi512 wrote:They are completely different in just about every way. Mexican chorizo is a fresh sausage while the Spanish chorizo is a dried sausage. You can make Mexican chorizo in about 10 minutes with some spices and vinegar. Recipes are easy to find online. You don't even need casing since it is not usually cooked in the casing.

x2 They are completely different.

am153hrs

Welcome.

x3 that they are different!

You could adapt a Spanish Chorizo recipe into a fresh sausage to make it 'sort of' like a Mexican one if you wanted to. Although why you would want to eludes me!

Phil

Two key elements that make the texture of the Mexican chorizo what it is are the high fat content and the acidity of the vinegar. These make the Mexican chorizo crumbly and easy to break apart, but they also have significant flavor elements that would make it very difficult to achieve a Spanish chorizo flavor. Spanish chorizo has less fat and less acid, though some DO incorporate a little vinegar or wine. If you want it to be crumbly, but not excessively fatty, then you could season a normal, fresh, bulk sausage with a Spanish chorizo blend of seasonings to make a sausage that tastes like Spanish chorizo but that you could crumble and fry.

Vagreys is correct on the mexican chorizo in that the crumbliness is due to the red wine vinegar.
However, the other main difference between the two are as follows.
All spanish chorizo wether fresh or dried are all based around Paprika. sweet, smoked or spicy.
Mexican chorizo spices are based around cumin, coriander, chilli, cayenne and some paprika. also vinegar for crumbliness.
I make both a fresh mexican chorizo burger (also lightly cured) and a fresh chorizo sausage. The later does contain cure 2# and many of my customers either eat it fresh or cure it themselves. never has it been so popular. DIY chorizo, sold at £18/k whilst fresh
The other ingredient useful in chorizo making is citric acid i find.

£18/kg Phew, I'm glad I make my own! Looking online that's not expensive though, is it? I didn't realise how out of touch with prices I was.

Phil

Welcome I just made Spanish Chorizo, Due to my controllor DOA on my curing chamber and meat was thawing, I made fresh and finised off in my smoker. I may never want to eat Mexican Chorizo again.

As the great man (homer) himself said: Doh!

chix-boy wrote:Welcome I just made Spanish Chorizo, Due to my controllor DOA on my curing chamber and meat was thawing, I made fresh and finised off in my smoker. I may never want to eat Mexican Chorizo again.

I think each have their place. I can't see enjoying spanish chorizo with my eggs or nachos nearly as much as I enjoy mexican chorizo with them.

It's unfortunate that they are both called chorizo. It's like comparing American and Canadian bacon.

salumi512 wrote:It's unfortunate that they are both called chorizo. It's like comparing American and Canadian bacon.

There is no such thing up ear as Canadian bacon, it's an American thing we just call it bacon

BriCan wrote:

salumi512 wrote:It's unfortunate that they are both called chorizo. It's like comparing American and Canadian bacon.

There is no such thing up ear as Canadian bacon, it's an American thing we just call it bacon

That's pretty obvious. I'm sure they don't call it Mexican Chorizo in Mexico either.

salumi512 wrote:

BriCan wrote:

salumi512 wrote:It's unfortunate that they are both called chorizo. It's like comparing American and Canadian bacon.

There is no such thing up ear as Canadian bacon, it's an American thing we just call it bacon

That's pretty obvious. I'm sure they don't call it Mexican Chorizo in Mexico either.

solaryellow wrote:...I think each have their place. I can't see enjoying spanish chorizo with my eggs or nachos nearly as much as I enjoy mexican chorizo with them.

True. You should try Spanish chorizo in a Spanish tortilla (egg, potato and onion frittata). Equally good. Very different.