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Chorizo is made in short or long and hard or soft varieties; leaner varieties are suited to being eaten at room temperature as an appetizer or tapas, whereas the fattier versions are generally used for cooking. [10]
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The temperatures indicated above are the peak temperatures in the cooking process, so the meat should be removed from the heat source when it is a few degrees cooler. The meat should be allowed to "rest" for a suitable amount of time (depending on the size of the cut) before being served.
The dip will be done when it is a pasty, spreadable consistency. If the mixture is too thick, add another tablespoon of water. It’s okay if there are a few chunks, but it should be mostly smooth.
Add the chorizo, cod and clams. Cover the sauce pot. Reduce the heat to low and cook for 10 minutes or until the cod flakes easily with a fork and the clams open.
Queso flameado (lit. ' flamed cheese '), also known as queso fundido or choriqueso, [1] is a dish of hot melted cheese and spicy chorizo that is often served flambé.Often compared to cheese fondue, it is a party dish; it is popular at cookouts and in restaurants as an appetizer. [1]
Stir 1/2 cup salsa, the chorizo and croutons in a medium bowl. Spread the chorizo mixture lengthwise down the center of the pork. Fold the sides over the filling.
Legumes increase their volume as they are cooked so be sure there is excess room in the cooking container. Do not add salt until they are practically cooked. During cooking, avoid stirring with a spoon, instead gently shaking the cookpot or dish to preserve the beans whole shape. Cook for 90 to 120 minutes.