I happen to be lucky that although I live in white-break Menlo Park, California, we have a wonderful mexican “supermarket” ( more like a super-bodega ) around the corner from my house. The taco bar is “uruapan style”, what I know is the best order is Carnitas, and they have a double-sized pan because everyone orders that.
The butcher is the real star of the place ( other than location, 3 minute walk ). They’re cutting meat normally, they have little bags of authentic mole paste above the counter, and I’ve had them grind me some molida de rez fresh from steak when they’re low… wonderful.
Their chorizo, however, has always mystified me.
It’s in sausage form, it’s hanging from a rack, and if you try to peel the casing from it, it all goes south. Most of the meat sticks to the casing.
When I eat the casing, it seems to melt in my mouth. Defenatly not plastic. Even doesn’t seem like paper.
Today’s NYT food section has a “what to eat this year” and they propose a recipe of Chorizo ( spanish ) and lentils ( and a lot of chard, and my mexican market, for all its glory of a butchery, has nothing remotely like chard, but I’ve got some rather worn kale I was about to throw away ). Given the cold weather ( omg, lows of 40 and highs of only 60!!! ), and my GF loves lentils and who doesn’t love chorizo, I give it a wing. Even better, the chorizo at the market is on sale!
My best guess, today, was just to cut the chorizo down a bit, throw it in the dutch oven, and see what happens.
What kind of casing, and preparation, is most likely from my local market?
If I’m supposed to remove the casing, how?