By Daniel Meyer
I recently moved to the stretch of 5th avenue in Brooklyn where Mexican food is king. Leaning out my front door I can see crates of chiles and cactus, giant plastic tubs of watermelon juice, and can smell gorditas deep-frying in corn oil (off-putting, strangely enough.) Brussels sprouts don’t exist here, (I checked) but tomatillos literally spill out on to the supermarket floor. Chorizo, like Entenmann’s or Little Debbie, sometimes gets its own display at the end of the aisle. It’s very comforting to see a community tailored so perfectly to the needs of its own home cooks.
Back to that chorizo, the fresh Mexican kind. I’ve eaten it only sparingly since I moved here; in a way, it’s so easy to get that I’ve stopped wanting it. I made it once, (pork shoulder ground in the food processor, mixed with plenty of paprika, cayenne, cumin, coriander, and garlic, and fried until crisp) but that was about it.
This week I needed some to test a recipe: chipotle-spiked sweet potato mac and cheese with crunchy chorizo crumbs. It made me remember how I like fresh chorizo best: as a garnish. Literally. Peel away the casings and fry the meat, breaking it up into little bits with a wooden spoon, until crisp. Use it to top gratins where you might otherwise use breadcrumbs, sprinkle over sliced avocados with lime juice, on eggs, on soup, toss into salads or roasted vegetables, (it’s even great on oatmeal with some cilantro and scallions.) Having a bowl of it cooked and ready to go in my fridge this week has been quite productive, though dangerous going forward: it’s as easy to find here as salt.
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