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
fried.
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.
Yum!
D C
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
<[email protected]> 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?
Mary
Sent from my iPhone
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