All chorizo is sausage.
But all chorizo is not the same.
According to the sausage guide I keep near my desk, Sausage: A Country-by-Country Photographic Guide With Recipes by Nichola Fletcher, there are dozens of varieties of chorizo, as most Spanish- and Portuguese-speaking countries have a version of the highly seasoned sausage.
But for the most part, at least in Arkansas, we're likely to encounter only two: Spanish and Mexican.
Spanish chorizo is usually cured/dried links and often smoked. It is made from coarsely chopped pork and fat and has a firm texture and garlicky flavor rich with paprika.
Mexican chorizo, at least in the United States, is usually sold fresh, in a casing or loose. It is fiery-spicy and is made with a combination of finely ground muscle and organ meat. Once cooked it has a rich, luscious texture (read greasy, but in the best way).
Spanish and Mexican chorizo are not interchangeable. That would be like trying to substitute salami for breakfast sausage.
Not too long ago the only places to find chorizo in Arkansas were specialty stores and neighborhood markets. Today, chorizo can often be found in the meat department at large supermarkets such as Kroger and Wal-Mart.
I recently picked up a package of beef chorizo from my neighborhood Kroger. Combined with potatoes and onion, it made a delicious taco filling. My husband, a first-time chorizo diner, found the flavor a bit overbearing and suggested that next time I mix the chorizo with ground beef to mellow it -- an idea to keep in mind if you'll be introducing this flavorful sausage to your family.
Chorizo and Potato Soft Tacos
Olive oil
3/4 pound red or gold potatoes, scrubbed and cut into 1/2-inch cubes
1 onion, diced
1/2 red bell pepper, diced
1 (8.5-ounce) package beef chorizo such as Cacique
8 corn or flour tortillas, warmed
Salsa verde, for optional garnish
Cilantro, for optional garnish
Red onion, for optional garnish
Sour cream or Mexican crema, for optional garnish
Fresh lime wedges, for optional garnish
In a large skillet, heat enough olive oil to coat over medium heat. Add the potatoes and cook, stirring occasionally, until just beginning to brown. Stir in onion and pepper and continue cooking until onion is translucent. Push the potato-onion mixture to one side, and add the chorizo, breaking it up into crumbles. Cook, stirring occasionally, for 10 minutes or until the chorizo is cooked through and the fat has rendered into a silky sauce.
Serve chorizo and potato mixture in the warmed tortillas topped with salsa verde, cilantro, red onion, sour cream and/or a squeeze of lime.
Makes about 4 servings.
Food on 10/04/2017