Originally Posted by dreams
What do you put in your chorizo? My ex never knew what was in chorizo until a friend read the package he found in my refrigerator. That was the end of chorizo in the house. They threw it out and wanted to see the ingredients of anything I cooked from then on.
Chorizo from Mexico is very different from Basque chorizo. (And there is no ONE way to do either -- keep in mind that chorizo
is simply Spanish for "sausage".
My Mexican style chorizo is based on a recipe from Diana Kennedy. It includes 4 different chiles, some Mexican oregano, clove, and a bit of cumin. The net effect is a complex chili flavour with only a little heat. (I deliberately choose chilis that don't have much heat -- I'd rather add heat for recipes that need it. )
The Basque relies on smoked Spanish paprika for its primary flavour component. I've done it both as a fresh and a smoked sausage, and generally prefer the smoked for just "eating", but the fresh for using in recipes. The original of that recipe came for "Chorizos in an Iron Skillet", a great book that is more memoir than cookbook.
Tamales yum. We haven't made them for years. We just do enchiladas for Christmas Eve now. How do you make your Tamales?
*decaf sumatra in my cup*
This year we're doing two version -- a vegetarian tamale with roasted Poblano and Anaheim chillies plus corn and cheese (using Feta because it's the closest substitute for the Mexican cheese that should go in them.) And a basic pork tamale, using pork shoulder slow cooked in salsa verde.
In my cup: Fresh squeezed OJ, and Peet's Holiday Blend coffee.