Sorry, it’s not exactly the facts about Mexican chorizo. It’s about me and Mexican chorizo.
Don’t know why, but I haven’t eaten any dish with Mexican chorizo for the first eight years of living in Texas. I could continue missing this delicacy if not for my culinary school and staging at Uchi. That’s where we shared a family meal that featured chorizo with potatoes. Loved it! Luckily, the local Mexican-style chorizo was available in regular supermarkets, and it was easy to include it into my family menu. I’ve made dishes where chorizo was the main character and dishes where it was more like a seasoning. Potatoes, eggplants, zucchini, squash, sweet peppers, cauliflower, scrambled eggs and omelets — Mexican chorizo makes them all exciting! Add some ice-cold beer or michelada, and you are in heaven!
Two years ago a horrible thought came to my mind. What if I have to move from Texas somewhere north, and there is no Mexican chorizo there, and I have no idea how to make it myself. I looked for recipes and discovered that in addition to regular red chorizo there is a specialty of the Toluca region of Mexico, green chorizo. It is colored green because dry red chilies in it are replaced by fresh Poblano and Serrano chilies along with cilantro and other seasonings. In my recipe below, I use only Poblanos. If you like it with more chili peppers heat, replace part of Poblanos with Serranos.