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What is Spanish Chorizo vs. Mexican Chorizo?
Spanish chorizo and Mexican chorizo are indeed different, and they aren’t interchangeable.
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The Spanish version is made from cured pork that is heavily seasoned with paprika. “Cured” means it is not raw and needing to be cooked like the fresh ground version typical of Mexican chorizo.
Spanish chorizo can be smoked, but it can also be cured without being smoked. Often the unsmoked version of chorizo is a bit sweeter. Look for the words picante (spicy) and dulce (sweet) on the label.
Tip: Because Spanish chorizo is “cured”, you can eat it straight out of the package or sauté it along with whatever dish you are making.
The Mexican version is fresh, raw pork which is typically seasoned with vinegar and a variety of chile peppers.
Mexican chorizo can be quite complex with the brighter spiciness of chile peppers, rather than the deeper smoky flavor of Spanish chorizo.
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They are both excellent however and if your dish calls for Spanish and all there is in the store is Mexican, use it! Just know that you will need to cook the Mexican chorizo as it is raw.
You will end up with a different dish but it will still be a robust flavor-filled dish.
How to Cook Mexican Chorizo
Fresh Mexican chorizo is often referred to as soft ‘cooking’ chorizo.
‘Cooking’ chorizo comes in pieces of sausages and it is common to remove the sausage casing and crumble the chorizo into a skillet.
What to Serve with Chorizo and Eggs
Eggs are typically a breakfast item. However, this hearty protein-packed dish can be served any time of day. Here are a few serving suggestions:
- If you are not on a low carb diet, mix in some diced potatoes for a chorizo hash
- Serve with low-carb tortillas (or regular if not low-carb)
- Top with some fresh pickled onions and feta cheese
- Use homemade Romesco sauce to accompany any recipe with eggs or chorizo
Recipe Option: Make Chorizo & Eggs in Muffin Tins!
The recipe below would also be easily adaptable to bake in muffin tins so that everyone can customize it to their taste preferences and dietary needs.
Scoop the chorizo mix from the skillet into the individual muffin cups. Next, add a cracked egg into each muffin cup, filling them about 1/2 to 3/4 full.
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Season and bake at 350 for about 15 minutes, or until desired “doneness” of the yolk.
Step-by-Step Illustration:
Here are the steps lined out with photos. For the details of the recipe itself, see the recipe card below.
Other Great Recipes Using Chorizo
The chorizo and egg recipe below is typically considered a breakfast dish.
There is no reason it can’t stand in for a low-carb dinner, however. It is certainly filling with plenty of protein! Chorizo is very versatile, and the dish you use it in can vary dramatically.
Here are a few of my favorite recipes using chorizo:
- Spanish chickpea and spinach soup with chorizo
- Slow Carb Lentil & Chorizo Mulligan Stew
- Try this Basque Chicken and Chorizo Skillet Saute
- This DIY for cheese & jam pairings has some great ideas for using cured chorizo.
Similar Egg Recipes Without Chorizo
Here are some excellent egg dishes that you might enjoy for breakfast.
- North African Shakshouka
- Baked Eggs with Spinach and Bacon
- Zucchini Frittata
- Swiss Chard with Nested Eggs
Frequently Asked Questions:
If you enjoy all types of Mexican food, check out this category of ALL Mexican recipes, where you will find over 40 Mexican recipes, from casual, to low carb, to fancy.
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