JAS_OH1
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[Mod.edit: This post and several following posts moved to form new topic (MG)]
So as many people from the Americas know, Mexican chorizo and Spanish chorizo are completely different. Mexican chorizo cooks up loose like regular "bulk" sausage and cooks into textured clumps, while Spanish chorizo is a cured sausage that has more of a texture like that of salami or pepperoni (with different seasonings/spices, obviously).
Our local Mexican restaurants have a great queso dip with chorizo called Queso Fundido. It's wonderful Mexican cheese blend with sauteed lumps of chorzio mixed in. I was so excited to try to make this at home since we haven't dined inside of a restaurant in over 3 years, so I bought some Cacique (a popular Mexican brand of foods that makes a variety of cheeses, etc.) chorizo. The chorizo tube had a "best if used by" date of January 1, 2022, so it was fresh. Their cheeses have always been quite nice, BTW.
Hubby had dental surgery several days ago so the idea of eating crispy foods was out of the question, so no crisp tortilla chips with dip, I figured. I was making chicken macaroni and cheese tonight with crumbled bacon topping, so hubby suggested cooking the chorizo and then using that as a topping instead. Great idea, right?
Can anyone say "epic fail"? There have been times when my food was lacking so deplorably that no one here knows about it, LOL. Yes, most of those experiences occurred well before I became a forum member here, but I would never post photos of food that I found to be mediocre or less, either in taste or in photos. Why bother? And if I did post photos, many of our kind forum members would have hit the like button out of sympathy...or something. In the South USA, when someone says, "Oh well she did the best she could, bless her heart..." Well the bless her heart thing isn't being kind at all, LOL. As in, "Wow, can you believe she wore that dress to church? She looks like a spotted cow standing next to a barn and a tractor. Bless her heart." So yeah.
Anyway, I started cooking the Mexican chorizo. And it had a weird texture, it was like a pate and didn't clump up. It very much reminded me of the texture of an oily pate. I have no idea what was in this Cacique chorizo other than it was made from pork products. After about 20 minutes of cooking, it still very much had that mushy texture and was not crumbly like I expected. I tasted some of it. It reminded me of Taco Bell hamburger meat from the 1970s that they used for their tacos (I haven't eaten a Taco Bell taco since 1976 for this very reason, no idea if it has gotten any better since then).
So all of that chorizo went into the garbage and I ended up using bacon for a topping for the mac-n-cheese like I always do. I am still chapped about it, my husband was saying that I should just get over it, not much money invested, but to me, even a couple of dollars wasted on inferior food is a waste of my time and a waste of resources.
Just thought I would share.
So as many people from the Americas know, Mexican chorizo and Spanish chorizo are completely different. Mexican chorizo cooks up loose like regular "bulk" sausage and cooks into textured clumps, while Spanish chorizo is a cured sausage that has more of a texture like that of salami or pepperoni (with different seasonings/spices, obviously).
Our local Mexican restaurants have a great queso dip with chorizo called Queso Fundido. It's wonderful Mexican cheese blend with sauteed lumps of chorzio mixed in. I was so excited to try to make this at home since we haven't dined inside of a restaurant in over 3 years, so I bought some Cacique (a popular Mexican brand of foods that makes a variety of cheeses, etc.) chorizo. The chorizo tube had a "best if used by" date of January 1, 2022, so it was fresh. Their cheeses have always been quite nice, BTW.
Hubby had dental surgery several days ago so the idea of eating crispy foods was out of the question, so no crisp tortilla chips with dip, I figured. I was making chicken macaroni and cheese tonight with crumbled bacon topping, so hubby suggested cooking the chorizo and then using that as a topping instead. Great idea, right?
Can anyone say "epic fail"? There have been times when my food was lacking so deplorably that no one here knows about it, LOL. Yes, most of those experiences occurred well before I became a forum member here, but I would never post photos of food that I found to be mediocre or less, either in taste or in photos. Why bother? And if I did post photos, many of our kind forum members would have hit the like button out of sympathy...or something. In the South USA, when someone says, "Oh well she did the best she could, bless her heart..." Well the bless her heart thing isn't being kind at all, LOL. As in, "Wow, can you believe she wore that dress to church? She looks like a spotted cow standing next to a barn and a tractor. Bless her heart." So yeah.
Anyway, I started cooking the Mexican chorizo. And it had a weird texture, it was like a pate and didn't clump up. It very much reminded me of the texture of an oily pate. I have no idea what was in this Cacique chorizo other than it was made from pork products. After about 20 minutes of cooking, it still very much had that mushy texture and was not crumbly like I expected. I tasted some of it. It reminded me of Taco Bell hamburger meat from the 1970s that they used for their tacos (I haven't eaten a Taco Bell taco since 1976 for this very reason, no idea if it has gotten any better since then).
So all of that chorizo went into the garbage and I ended up using bacon for a topping for the mac-n-cheese like I always do. I am still chapped about it, my husband was saying that I should just get over it, not much money invested, but to me, even a couple of dollars wasted on inferior food is a waste of my time and a waste of resources.
Just thought I would share.
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