Chorizo in wine with vegetables
Beans, beans, fabes, fabes, habichuelas, pochas, and all that kind of stews in general admit or ask for chorizo with them. The orange color provided by the paprika of the chorizo makes them unmistakable.
If to the fact of taking hot freshly baked bread we add the fact that inside the bun a chorizo is cooked, losing fat that is impregnated in the dough of the bread, we achieve a masterful and powerful combination.
Cooking chorizo in cider is probably one of the greatest inventions of mankind. It can be used both to make a skewer and spread it on bread and to garnish a potato omelette with the resulting juice and the chorizo.
The casquería in general are perhaps not the dishes that most scrupulous people like. But tripe with chorizo is undoubtedly a good example of popular food made with this ingredient.
Chorizo argentino al vino tinto
Los chorizos son originarios de España y Portugal, y existen versiones de ellos en toda América Latina. A diferencia de la mayoría de las variedades de chorizo español o ibérico (que se cura y seca de forma similar al salami o el pepperoni), el chorizo mexicano es un embutido crudo y molido que debe cocinarse antes de consumirlo.
En su forma comercial, el chorizo mexicano suele venir en tripas que sólo hay que romper y desechar al freír el embutido, por lo que aquí hemos prescindido de las tripas. Aunque se puede añadir grasa de cerdo a esta receta para obtener un resultado más rico, esta receta produce un chorizo más magro y menos grasiento.
Aunque la mayor parte del chorizo mexicano es de color rojo debido al chile seco y al pimentón de la receta, la zona que rodea la ciudad de Toluca (en el centro de México) es famosa por su chorizo verde, elaborado con tomatillos, cilantro y/o chiles verdes. El chorizo se suele emplear en cantidades relativamente pequeñas para añadir un gran toque de sabor a innumerables platos mexicanos como los huevos y los tacos.
Mexican chorizo ingredients
The Real Academia de la Lengua collected in 1726 a first definition of chorizo in the Diccionario de Autoridades: “short piece of tripe, full of meat, usually pork, minced and marinated, which is usually cured in smoke”.
The spices are varied; in fact, it is not only one spice that impregnates the chorizo with its characteristic aroma, but it is the sum of several scents among which are garlic, pepper, cumin, bay leaf, thyme, onion, paprika or oregano.
A single piece that is tied with a rope at the ends so that it can be hung, hence its characteristic horseshoe shape. It has an intense flavor, this chorizo can be eaten raw, without cooking, since its curing is usually perfect.
A straight and not very wide piece -between three and four centimeters in diameter- that is usually about 40 centimeters long, which makes it have the shape of a candle (hence its name). It is not usually cooked and is eaten as it is in tables, tapas, sandwiches, etc.
How to make chorizo in red wine
To close I will say that these Achuras de Hoy y Siempre are practically a must in any Argentine asado and I even dare to say that WITHOUT ACHURA a good asado is inconceivable. We can skip one or another, but there must always be one, to prepare the stomach for what is to come or simply to bring a smile to the navel. Chinchu, Molle, Chori, Morci, whatever comes! Never miss the Achura at the Asado!
When an Argentinean speaks of Marriage in front of a grill, he is not talking about the civil or religious act of contracting a wife for life, but of the duo Chori / Morci, who have always fulfilled that wonderful union of flavors present in every Argentinean Asado.
Although they are part of the fundamental Achuras step in every banquet, Chorizo and Morcilla are highlighted in the cast that presents the Parrillero on the stage of hot irons, together they are browned and degreased to delight diners.
I personally like the pure pork Chorizos, I find them much tastier, the meat has more fat and being a sausage the Chorizo, when I cook it on the grill I try not to prick it so that the meat is cooked in its own boiling fat, almost like a frying.