I have spent a year searching for Mexican chorizo — the raw, uncured kind that I can cook and crumble into tacos or tuck inside a burrito once I figure out how Boca Grande makes its spicy green sauce.
I have gone to specialty meat stores and found cured Spanish and Portuguese chouriço; I have gone to Mexican grocery stores and the Hannaford’s in Waltham where all the local Spanish-speaking people shop…all in the hope of finding raw, chorizo that I would liberate from their casings and slow-fry in their own fat. But each time I have been thwarted. Each time I come home empty-handed or with yet another type of chorizo that I was not looking for.
I eat that new kind of chorizo just the same, but the next day I go to the Boca Grande underneath the giant Citgo sign in Kenmore Sq, Boston and stuff my face full of chorizo enchiladas sitting alone in a corner balancing my kindle in one hand and swooning over the sauce and the refried beans and the chorizo.
A year later, I finally found Mexican chorizo at the Whole Foods off of Washington St. I went there on a whim with my friend Nelsa, who went in search of some specialty soap. I just went to buy a poultry baster. I did not find the poultry baster; apparently basting poultry is seasonal to the week of Thanksgiving. But I poked around the store anyway. And right there, in the meat counter, hidden between the pink Italian hot sausages and the pale Irish bangers sat a pile of fiery red Mexican sausages in real casings as per the labels. I bought just two, for $4.52.
I put together a fast, elegant brunch this morning with one of my two chorizo sausages, and saved the second for another time. It was enough for four servings really, but I was greedy and made just two servings out of it. I threw in a tomatillo and a jalapeno that have been sitting neglected in my fridge since that time ten days ago when I made a Latin pork and tomatillo stew. You could leave them out altogether. I reheated the second serving for K after work to tide him over while I roasted my trussed chicken low and slow for three hours at 275F. It was amusing trying to explain to K that this new roasting method I was trying out was going to to take three hours to get a 3 lb bird on the table. [cft format=0]