darkcount1 at gmail.com
Wed Apr 29 15:02:46 EDT 2015
I will second this, but also will say that it truly depends on the type
of chorizo you are going to use.
Here in California, unless I get it from the Mexican grocery store, the
stuff I buy at safeway is mostly rendered into lard by the end when
But if you are using the real deal, its really similar to sausage and
should not loose its flavor at all unless you over use water.
On 4/29/2015 8:23 AM, Teresa Mullen via Cookinginthedark wrote:
> It depends how big the tenderloin is and how much chorizo you going to put in it but I think you want to put less water because if you put too much the chorizo would probably lose its flavor maybe somebody on here will tell you how much water I wish I could tell you because my little bit is maybe before their half a cup or something like that.
> Teresa MullenSent from my iPhone
>> On Apr 28, 2015, at 10:02 PM, Mary Sayegh via Cookinginthedark <cookinginthedark at acbradio.org> wrote:
>> So I'm going to be cooking pork tenderloin with chorizo in the crockpot to make tacos. Should I put liquid in it? If so, how much, and will this make the chorizo have a strange texture?
>> Sent from my iPhone
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