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Started By
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Chorizo...How do you get it crispy?
Posted on 8/30/24 at 9:48 pm
Posted on 8/30/24 at 9:48 pm
I have bought store brands or product from the hispanic market. Skillet don’t do the trick
This post was edited on 8/31/24 at 10:48 pm
5
Posted on 8/30/24 at 11:06 pm to Julz5198
Mexican chorizo sucks.
Spanish chorizo is much better.
Spanish chorizo is much better.
Posted on 8/30/24 at 11:35 pm to Smeg
quote:
Mexican chorizo sucks. Spanish chorizo is much better.
Cajun chorizo is the best!
Posted on 8/31/24 at 2:53 am to Julz5198
I love the stuff, but what is sold in stores is generally filled with organs and trash meat. 99% of the time you take it out of the casing for a recipe, so I grind pork, or buy some preground and mix in my own spices and freeze it.
Posted on 8/31/24 at 10:21 am to Julz5198
Never really shoot for crispy. I'd imagine draining the fat and continuing to cook it should work. Griddle should work too.
Posted on 8/31/24 at 12:26 pm to PerplenGold
Out of the casing in a skillet
Posted on 8/31/24 at 2:41 pm to Julz5198
Where i shop there is chorizo in the breakfast section and the hot dog section. The ones in the breakfast section are a lot better IMO.
These
These
This post was edited on 8/31/24 at 2:44 pm
Posted on 8/31/24 at 3:08 pm to Julz5198
quote:
Out of the casing in a skillet
Like ground meat or in patty form?
Posted on 8/31/24 at 4:48 pm to TackySweater
Like ground meat. I live in Nashville and they have a Mexican place that I get a certain dish when I go. Onions, bell peppers, spices and a choice or 2 proteins. Chicken, taco meat, pork, shrimp and chorizo. All over a bed of Mexican rice with a lite cheese sauce. The chorizo is crisp in this dish
Posted on 8/31/24 at 4:58 pm to Julz5198
I’ve never really seen any sort of “ground” meat be crispy. Unless I’m missing something.
But in your case, it’s got to be because of the grease.
Usually when you cook down ground beef, it cooks in its own grease then you drain the grease. You’ll have to do one of these:
1. Cook at an extremely high heat so you cook a lot of the geese off throughout the cooking process
2. Cook it down. Drain the fat. Add it back into a greaseless pan on high heat to get it crispy
It’s not going to get crispy if it’s just sitting in it’s grease
But in your case, it’s got to be because of the grease.
Usually when you cook down ground beef, it cooks in its own grease then you drain the grease. You’ll have to do one of these:
1. Cook at an extremely high heat so you cook a lot of the geese off throughout the cooking process
2. Cook it down. Drain the fat. Add it back into a greaseless pan on high heat to get it crispy
It’s not going to get crispy if it’s just sitting in it’s grease
Posted on 8/31/24 at 8:21 pm to andouille
quote:
I love the stuff, but what is sold in stores is generally filled with organs and trash meat. 99% of the time you take it out of the casing for a recipe, so I grind pork, or buy some preground and mix in my own spices and freeze it.
This is the way to do it.
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