What is the least greasy, least "vinegary" variety?

Forgive me my brethren, I am adding some finely ground chorizo to my infamous bean recipe for a contest. My beans will be from scratch, but winners lately have had a kiss of carne.

Ive never had it, but ive heard people, including my favorite corpus island mexican restraunt claim there is a good soyrizo out there.

Also...highly recommend a cilantro lime sour cream on the side. Very easy to make. Sour cream. Cut up some cilantro, and zest some limes into. Winner winner Chili dinner

B-1 83 said:

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What is the least greasy, least "vinegary" variety?

Forgive me my brethren, I am adding some finely ground chorizo to my infamous bean recipe for a contest. My beans will be from scratch, but winners lately have had a kiss of carne.

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I actually have added some chorizo to your bean recipe. Kroger sells one in a tube instead of links. Tasted really good!

Kiolbasa is probably the least greasy in the grocery store. You could also make your own in about 5 minutes if you use the pre-ground pork

My South Texas friends highly recommend Chorizo de San Manuel Beef Chorizo.
Available at HEB, inexpensive, smaller batch.
Did not notice overwhelming vinegar.

Momlaw is dead on. Best chorizo out there.

FIDO*98* said:

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Kiolbasa is probably the least greasy in the grocery store. You could also make your own in about 5 minutes if you use the pre-ground pork

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Agree. Tried several types this is not greasy

If you wanted to be adventuresome and assuming you have time before the contest, you could try making your own. Recipes abound on the internet, here are two:

https://www.homesicktexan.com/2009/01/making-my-own-mexican-chorizo.html

I see lots of recipes include either cinnnamon, cloves, or allspice. I like those spices, just not in my chorizo even in small amounts they are very distinguishable to my taste buds, so I leave them out. You will see some recipes that call for Allepo peppers, if you chose those recipes you can order them from Penzey's Spices.

https://www.allrecipes.com/recipe/214089/mexican-chorizo/

Also, I've eaten at a few places over the years that added diced fajitas and a bit of cheese, if done right they were pretty good. If it was me, and I was adding diced fajitas, I'd make sure they had been grilled over wood to impart that smoky flavor, that as opposed to some that have been cooked on a griddle or pan, as I would say "a la plancha"...you don't want that, totally different flavor profile IMHO.

Good luck in the contest!!!

One last thing, more of an FYI....for that "finely diced texture", the kind you see in enchilada sauce that has just a touch of ground beef, this thing is the bees knees!!!!

https://www.pamperedchef.com/shop/Cooking+Tools/Cookware+Utensils/Mix+%27N+Chop/2583

Again just my personal preference, when I'm eating ground beef tacos or something that has anything ground in it, I don't like big clumps. I bought the tool on the advice of someone and was admittedly quite skeptical. It works, I can control the texture of ground meat to the consistency I want from finely pieces to just a shade under clumpy.

momlaw for the win Chorizo de San Manuel best commercially available mexican style chorizo.

There is only one chorizo brand worth buying and that is the aforementioned CHorizo de San manuel. They sell at heb. And yes I'm from South Texas.

Papa Grande by Garcia (Aggie owned btw] and Chorizo San Louis (made by San Manuel) are very good Chorizo brands as well. All are greasy AF though so not really what 83 is looking for.

While I would never buy it, CDSM also makes a beef version. It's less greasy and may just be what OP is looking for.

momlaw said:

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My South Texas friends highly recommend Chorizo de San Manuel Beef Chorizo.
Available at HEB, inexpensive, smaller batch.
Did not notice overwhelming vinegar.

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love that stuff - have been to the factory in Linn.

It is greasy as hell though. Need to cook it and then put it on a paper towel to soak up the grease if your'e trying to be non-greasy.

For grocery store bought products, I like everything that Kiolbassa puts out. Their dry-cured bacon doesn't include any added water and doesn't shrink when cooked.

Austintm said:

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FIDO*98* said:

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Kiolbasa is probably the least greasy in the grocery store. You could also make your own in about 5 minutes if you use the pre-ground pork

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Agree. Tried several types this is not greasy

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I love Kiolbasa, only problem is that it is so NOT greasy that it is hard to get the meat out of the skin.

For anyone that thinks Chorizo de San Manuel (Guerra's brand, mind you) is greasy does not have ample chorizo experience. By far it is the least greasy I have experienced. I will say that Chorizo is one of the things the American Mexicans do better than the Mexican Mexican's.

I was never a Chorizo fan as a kid growing up, as it was usually a link of grease hanging open air in a butcher shop than rendered into 2 parts nasty grease and 1 part vinegar gristle. When we moved to the Valley experiencing CDSM was a great thing, actually good, real good.

Slow melt some Oaxaca cheese in a pan and sprinkle some sauteed CDSM on top when bubbling and there is simplistic excellence personified.

I agree with RGV.

RGV AG said:

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Slow melt some Oaxaca cheese in a pan and sprinkle some sauteed CDSM on top when bubbling and there is simplistic excellence personified.

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Also known as choriqueso or queso fundido...RG for the WIN! Excellent spooned into a corn or flour tort, your choice!

I came on here just to post about Guerra's chorizo (San Manuel as it is commercially packaged). My wife brought home some other brand of chorizo a while back and I was so disappointed.

My vendor sent me a seasoning packet for 100#.

We made 20 last year out of deer and pork. It was fantastic. Very lean.

Chorizo de San Manuel's chicken chorizo is pretty damn good and might fit OPs needs

Just get green chorizo, it's way better.

No such thing as green chorizo, kinda like the whole chicken fajita fraud.

Folks, follow RGV Ag's chorizo advice. He turned me onto the San Manuel brand a long time ago; excellent choice. My family actually prefers the pork, but the beef is very good also. What little grease is there disappears once you add diced potatoes and chili's to it. By the time you add the eggs in it is magnificent.

Disgusting food. Smell, texture, everything,

Fedup said:

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Disgusting food. Smell, texture, everything,

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Boo this man!

Soyrizo

Tanya 93 said:

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Soyrizo

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Boo this woman

Fedup said:

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Disgusting food. Smell, texture, everything,

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That was my initial impression fifty yrs ago, but there is a wide variety in quality and the stuff that you eat it with makes a big difference...no one eats chorizo straight up by itself?