I see our local chain (Jewel Foods) has several brands of Chorizo for sale in the refrigerated section. Anyone partial to one brand over another? How do you prepare it, or what meals do you use it for? Thanks.

Tomster

Spanish or Mexican chorizo? Spanish is almost like a salami in that it's firm and can be cut. Mexican is loose and is like bulk breakfast sausage that doesn't stick together to form patties. Either one is sold in tubes.

For mexican chorizo, Cacique is the brand we buy, mostly because it will go on sale at the local kroger from time to time and we can stock up.

I use it in chili, tacos, burritos, anywhere you'd normally use a ground meat. I absolutely love chorizo and eggs for breakfast. Get the chorizo going in a skillet, scramble a half dozen eggs and pour them in. Give it a stir and then as the eggs start to set, keep it moving. Good by itself or in tortillas. I like to add cheese, raw onion and cilantro. Beware, it's full of fat and you'll have a lot of grease in the pan. If we're on a float trip, the grease stays and the eggs soak it up. At home, I'll skim most of it off and use it like bacon grease for seasoning.

I've only used spanish chorizo a couple of times for stews and the one time I attempted paella.