Crossword clues for chorizo
Longman Dictionary of Contemporary English
Douglas Harper's Etymology Dictionary
"spiced pork sausage," 1846, from Spanish chorizo.
Wiktionary
n. A spicy Spanish sausage flavoured with paprika.
Wikipedia
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 may be cooked before eating. In Europe, it is more frequently a fermented, cured, smoked sausage, in which case it is often sliced and eaten without cooking, and can be added as an ingredient to add flavor to other dishes. Spanish chorizo and Portuguese chouriço get their distinctive smokiness and deep red color from dried smoked red peppers (pimentón/pimentão).
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 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.
Usage examples of "chorizo".
Plotted against Poles killed off by kielbasa, or Belgians done in by pommes frites, or Anglo-Saxons disappeared by puddings, or Spaniards stopped cold by chorizo, our Greek dotted line kept going where theirs tailed off in a tangle of downward trajectories.
Tortilla after tortilla, she ignored me, and then kept right on ignoring me through cutting up vegetables for the colache and frying the chorizos in vinegar and brandy.
Chapter Seven The aroma of frying chorizo awakened Ethan the next morning.
Rosa stood at the range, stirring the cooked chorizo into a batch of fluffy scrambled eggs.
After a while the barman came over and chucked a big piece of chorizo on a hunk of bread onto the table.
And in an hour, a stew of tomatoes, hard chorizo, onions and potatoes was steaming in a blackened tureen.
Outside the gate fifty-gallon oil drums had been cut in half and set up for grilling, covered with everything from what looked like braided coat hangers to corrugated iron, piled high with shrimp, snapper, chorizo, mounds of green onions, peppers, mystery meats.
IV Ric was wolfing a breakfast of chorizo and eggs with Putter in the cafeteria-like dining room, empty at this hour.
She turned and retrieved two dishes of huevos rancheros with chorizo and refried beans heavy on the salsa from the oven and placed them on the table.
I grilled it and added a warm potato and chorizo salad, topped with a little shaved fennel and red onion with mint and basil.
The empanadas had been replaced with the main course, a bife de chorizo (the Argentine version of a New York strip steak) on a bed of spinach and mushrooms.