You’ll need a softer cured chorizo here, not the very firm types that are meant to be eaten without cooking. You can find domestic cured chorizos in Hispanic markets and gourmet markets.
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I live in the southwest, where Im a kitchen manager, I have never seen or heard of slicable Chorizo. Here it comes in a soft casing, that must be discarded prior to use. The texture is extremely soft, greasy as heck and a Bright Red after cooking. What brand is that? and where did it come from?
this recipe is delicious!!!!!my husband love this for appetizerthanks for it...
YUMMY!!! Being Portuguese, I've made this for years and I'm happy to see this on Fine Cooking. Try finding Portuguese chourico; it's perfect for this and comes in mild and hot varieties. If you can find Portuguese bread that's even better. Also, adding some green peppers or french-cut fresh green beans is a good way to stretch it for a crowd. Thanks Sarah!
This is a quick but delicious recipe. Seems like it would need more wine, but it doesn't. I've always cut the oil down by half, though. It works best with the softer chorizo, but in a pinch the harder chorizo works, too, just be very careful not to over-brown it or it will get too hard. I keep chorizo in my fridge just to be able to make this dish on a moment's notice for drop-in guests.
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