How to pronounce“chori”in English

Chorizo has this little sourness to it.

Chorizo will work, mostly the Portuguese type.

So chorizo is, you know, probably the best known Mexican sausage.

Not chorizo. But I think that was my first recipe in the book that I wanted to make.

Green chorizo. You're making sausages.

So the backbone of chorizo is chilies.

Everybody's had chorizo, right?

Then you have chorizo.

That's chorizo. This is red chorizo.

So I love chorizo, but it's always so greasy and oily when it's served.

Huevos con chorizo. No, there's no way I'm going to go do a vegetarian chapter.

Craftsman producing a chorist chist are these pipes that you put inside and that

Do I have favorite places for chorizo?

We're actually making two chorizos today.

And now I'm here making chorizo for people at Google.

So we’ve been buying food and chorizo from people who make it out of their own homes for decades.

Right? What's a chorizo poutine?

There's recipes out there to make seitan chorizo, where it's the same flavors of Spanish chorizo that everybody loves in the meat-eating world,

So do you have any favorite places for chorizo?

restarted, using some problematic the Scriptures like chorizo, which would translate toe copper color, which would be kind of like an indigenous

So for instance, I told you about the chorizo miso.

I take the miso base, I add chorizo.

and this with chicken, and this with chorizo.

Chris, do you prefer green or red chorizo?

This is it. This is chorizo.

All right. So this sausage-- the green chorizo's even easier.

So that's it. That's the green chorizo.

But then I top it with the cheese and the chorizo on top to give it that chori-queso vibe, the melty cheese.

I am. OK. Not chorizo, though.

in the Mission District in San Francisco, so the chorizo I eat usually comes in very late night

I don't know. So do you pair different beers with your green and red chorizo?

Wonderful. So this is for-- the traditional Tecate is for the red chorizo.

I am. And that's it-- that's green chorizo.

Yeah, I mean, chorizo's one of these things that-- it's just a high fat percentage sausage.

But one of the benefits of making your own is you kind of control how much fat you have in your chorizo.

No, no, I eat chorizo.

And my style is more non-traditional style, which is like, I will take a base broth and I'll mix it with chorizo, and I'll make a chorizo miso.

Anyway, and then avocado, and then I also fry and crumble Mexican chorizo, and then I add that on top.

And then I was, like, wait, I eat sausage four times a week in the form of chorizo.

If you live in the Bay Area, in California in general, you've eaten chorizo.

burrito form. But other than that, I really like this thing called a pombazo, which is like a torta filled with potatoes and chorizo and crema,

Oh, yeah. And at our favorite place north of the city, at El Molino, Karen Taylor uses green chorizo a lot.

Now you can fry it with eggs, with potatoes, whatever-- however you want to eat chorizo.

So I bought the kind of super, super cheap, shitty brands of chorizo with a little pig, like, eating himself

White bean stews, the base to it is great, whether you want to go like chorizo and pekios, or you want to go sausage and lots of wine, who knows.

Making Kool-Aid with cellophane on top, with toothpicks so that you've got a little, like a toothpick ice cube, that tasted like chorizo from the thing.

It's just like a cold, smoked, really dry-- but like dried Spanish chorizos is perfect.

Get out, really? They gave me a tour of the kitchen, and they're making their own Mexican-style chorizo.