I got saved by the bell, I almost got the lard kind and then we went to the 
back where the butcher the guy himself cooks with chorizo all the time and he 
gave me the real stuff that was way more expensive, but it's worth it. Usually 
when I buy food I tend to go the expensive route, because I like to buy good 
quality I'm not looking for quantity, just quality and hopefully it's a little 
bit better for you. Anyway, thank you for all of the tips and my advice to you 
guys is don't buy the lard, LOL.

Sent from my iPhone

> On Apr 29, 2015, at 1:03 PM, Dark Count via Cookinginthedark 
> <[email protected]> wrote:
> 
> 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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