Five years ago, I was able to taste Chorizo Macao of Dayrit’s Burger and Roast Beef House. The taste is okay compared sa mga nakain ko na Chorizo before but my husband and son like this chorizo so I always buy a pack of this whenever we had a chance. This is perfect for breakfast and baon of my son. It is easy to prepare and cook, I just sliced this and fry it for few minutes.
Then last year, when we visited Alba, we bought different packs of cold cuts for our charcuterie. I’m not really a fan of cold cuts since I don’t like eating raw foods and as I mentioned before, I don’t like chorizo. In my mind, the taste would be the same like the Chorizo Macao that I have tried. But I judge too soon, now, I finally understood that there are different kinds of Chorizo in the world. I may not like the taste of our chorizo but I like this Spanish Chorizo, it changed the way I see chorizo.
This Chorizo de Bilbao of Alba is made of pork, salt, pepper, garlic, paprika, and oregano. Just like other chorizos, it is so easy to cook. All you need to do is slice and fry in olive oil for 5-6 minutes. You can eat this as is like the "Chorizo Fritos" appetizer or with rice. You can also add this to your soups, pasta, paella, callos, pochero and cocido.
This homemade Spanish sausage is a little bit pricey, it is PHP1250 per kilo or PHP125 per 100 grams. So the price depends on the weight of the pack, for 4 pieces, usually PHP600+ ang price. Whenever I cooked this, hindi siya tumatagal kasi nga favorite namin mag-ina. If may leftover, I add this to chicken afritada or fried rice. Mas malasa yung rice because of the chorizo oil. But my husband prefers the Chorizo Macao, to each his own.
How to Cook Chorizo de Bilbao
1. Slice the Chorizo de Bilbao
2. In medium heat, add 1 to 2 tbsp of olive oil in a pan.
3. Stir fry the Chorizo de Bilbao in 5-6 minutes
4. Serve.
How to Cook Fried Rice with Egg and Chorizo de Bilbao
1. In medium heat, add the leftover Chorizo de Bilbao.
2. Put the chorizo at the side of the pan.
3. Place the egg (season with salt) and stir until cook.
4. Add the leftover rice, stir the egg, rice, and chorizo.
5. Season with garlic salt and parsley.
6. Serve.
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I used to like Tierra Chorizo de Bilbao.....now it's changed and not as tasty as before, even the texture is different. It's too processed instead of the chunkiness it had when I would remove the skin and cook it hubad.
ReplyDeleteI choose Alba's Chorizo de Bilbao. It's so much more tasty and I like the consistency. too when I fry it "hubad". They put the right amount of "pimenton". Soooo tasty!!