Ingredients : Meat, Poultry & Seafood
I grew up eating chorizo in Mexico, and I love it. It comes in deep-burnt-reddish links of fresh, moist, exotically seasoned ground meat, that once, fried, becomes crisp and filling bites with bold flavors and a thousand uses.
When I moved to the United States, more than a dozen years ago, I was thrilled to find chorizo in international grocery stores. Lately, I have been intrigued and surprised to see that my Mexican chorizo is now accompanied by many other kinds in the refrigerated sections of bigger, more mainstream stores.
Latin chorizos differ greatly from Spanish ones. Spanish chorizos typically are dried and smoked cured links of chopped meat, seasoned mainly with garlic and paprika; they tend to be ready to eat and have a salami-like soft and chewy bite. Latin ones however, are raw and need to be cooked before eating.
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Dried shrimp are used not only for the Caldo de Camarón, or Shrimp Soup or Broth. They are also used to make shrimp patties that are then bathed in different mole sauces. Also to prepare tamales, rice, bean and potato dishes. Even some salsas that used them ground as a seasoning and thickening base.
Dried shrimp come in different sizes, from the miniature ones smaller than 1/2″ to much larger ones bigger than 3″. Because they are lightly cooked, then salted and left to dry in the sun, they concentrate their flavor intensely and deeply. They are also quite salty.
Continue reading Dried Shrimp: Camarón Seco