Top 10 similar words or synonyms for chorizo

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Top 30 analogous words or synonyms for chorizo

Article Example
Chorizo Due to culinary tradition and the high cost of imported Spanish smoked paprika, Mexican chorizo is usually made with native chili peppers of the same "Capsicum annuum" species, used otherwise rarely in Mexican cuisine, however as used extensively in Mexican-American restaurants. Spanish-American cuisine adds vinegar instead of the white wine usually used in Spain.
Chorizo Portuguese chouriço is made (at least) with pork, fat, wine, paprika, garlic, and salt. It is then stuffed into natural or artificial casings and slowly dried over smoke. The many different varieties differ in color, shape, seasoning, and taste. Many dishes of Portuguese cuisine and Brazilian cuisine make use of chouriço – "cozido à portuguesa" and "feijoada" are just two of them.
Chorizo Based on the uncooked Spanish "chorizo fresco" (fresh chorizo), the Mexican versions of chorizo are made from fatty pork, but beef, venison, chicken, kosher, turkey, and even tofu and vegan versions are made. The meat is usually ground (minced) rather than chopped, and different seasonings are used. This type is better known in Mexico and other parts of the Americas, including the border areas of the United States, and is not frequently found in Europe. Chorizo and longaniza are not considered the same thing in Mexico.
Chorizo In Bolivia, chorizos are made of pork, fried and served with salad (tomato, lettuce, onion, boiled carrots and "quirquiña"), "mote", and a slice of bread soaked with chorizo fat. Chorizo sandwiches, without "mote", are also eaten.
Chorizo Chorizo (Spanish) or chouriço (Portuguese) is a type of pork sausage. Traditionally, it uses natural casings made from intestines, a method used since Roman times.
Chorizo The version of these dishes "con todos los sacramentos" (with all the trimmings, literally sacraments) adds to chorizo other preserved meats such as "tocino" (cured bacon) and "morcilla" (blood sausage).
Chorizo The area of around Toluca, known as the capital of chorizo outside of the Iberian Peninsula, specializes in "green" chorizo, made with tomatillo, cilantro, chili peppers, garlic, or a combination of these. The green chorizo recipe is native to Toluca. Most Mexican chorizo is a deep reddish color, and is largely available in two varieties, fresh and dried, though fresh is much more common. Quality chorizo consists of good cuts of pork stuffed in intestinal casings, while some of the cheapest commercial styles use variety meats stuffed in inedible plastic casing to resemble sausage links. Before consumption, the casing is usually cut open and the sausage is fried in a pan and mashed with a fork until it resembles finely minced ground beef. A common alternative recipe doesn't have casings. Pork and beef are cured overnight in vinegar and chili powder. Served for breakfast, lunch, or dinner, it has the finely minced texture mentioned above, and is quite intense in flavor.
Chorizo In Ecuador, many types of sausage have been directly adopted from European or North American cuisine. All sorts of salami, either raw or smoked, are just known as salami. Most commonly known are sorts from Spanish chorizo, Italian pepperoni, and wiener sausages; wieners are the most popular. Some local specialities include "morcilla", "longaniza", and "chorizo". "Morcilla", as in most Spanish-speaking countries, is basically cooked pork blood encased in pork intestine casing (black pudding in English). Longaniza is a thin sausage containing almost any mixture of meat, fat, or even cartilage, smoked rather than fresh. Chorizo is a mixture of chopped pork meat, pork fat, salt, whole pepper grains, cinnamon, "achiote", and other spices, which produce its characteristic deep red color. A traditional dish consists of fried egg, mashed potatoes, half an avocado, salad, and slices of fried chorizo.
Chorizo Creole and Cajun cuisine both feature a variant of chorizo called chaurice, which is frequently used in the Creole dish of red beans and rice.
Chorizo Chorizo can be eaten sliced in a sandwich, grilled, fried, or simmered in liquid, including apple cider or other strong alcoholic beverage such as "aguardiente". It also can be used as a partial replacement for ground (minced) beef or pork.