I-Chorizo wuhlobo lwesoseji olusuka emthonjeni wase-Iberia (manje iSpain nePortugal). Kuvamile ezinhumulweni eziningi kulo lonke elaseLatin America.
I-chorizo yase-Iberia ne-chorizo yaseMexico yabiza igama, futhi kokubili yi-sausages, kodwa yilapho ukufana okukhulu kuphelile khona. Kukhona umehluko omkhulu phakathi kwalaba ababili.
Ukubizwa ngegama elithi Word Chorizo
Ukubiza amagama eSpanishi yaseMexico kuyinto choh-REE-soh , ne z eshiwo njenge-s.
(Qaphela: Igama lesiPutukezi le saji, elichazwe ngendlela efanayo, yi- chouriço .)
E-Castillian Spanish, i-chorizo ibizwa ngokuthi i- choh-REE-thoh , ne-z enomsindo ofana ne-th ekucabangeni .
Ukwakhiwa kwe-Chorizo
I-chorizo ivame ukukwenziwa ngulube noma inyama yenkomo , nakuba izinguqulo zezinkukhu zikhona, njengoba kwenza izinguqulo eziningi eziyinkimbinkimbi ezenziwe ngezidlo ezifana ne-iguana noma izintshe. Njengoba kwenzeka nakweminye imikhiqizo eminingi yezinwele noma "imikhiqizo yasemini," i-chorizo ivame ukufaka izingxenye zesilwane ukuthi, ngenxa yokubukeka kwazo noma ukuthungwa, ngeke kusetshenziswe ngenye indlela.
Zombili izinguqulo zaseMexico nase-Iberia zalesi sausage zenziwa ezinhlobonhlobo zezindlela zesifunda nezamasiko , kanye namazinga ahlukahlukene wekhwalithi, emazweni abo. Lokho okulandelayo kungukuchaza okuyisisekelo okusebenza kuningi lalemikhiqizo yenyama.
I-chorizo yaseMexico cishe isenziwa njalo emhlabathini omusha, ingulube eluhlaza.
Amanoni angamafutha egobe avame ukufakwa enyameni, futhi ukuxuba kuqukethe namakhambi kanye / noma izinongo, i-chile pepper (kokubili ukunambitheka nombala), noviniga. Umkhiqizo wokugcina uvame ukufaka izixhumanisi ezimfushane ezidliwayo ezidliwayo noma ezingenakudliwa futhi "ezindala" ngomoya omelela kusuka noma yikuphi ukuya kwesinye usuku kuya kwesonto.
Zama iresiphi elula ye-chorizo yaseMexico noma le enye iresiphi ye-chorizo yaseMexico .
I-chorizo yase-Iberia ivame ukuqhutshwa kaningi ingulube, nakuba inkomo ayiyona engavamile futhi. Izithako ngokuvamile zihlanganisa i-paprika, ama-herbs, i-garlic newayini elimhlophe. Ukuxuba kufakwe kwi-casings yemvelo noma yokufakelwa kusuka kwesikhashana kuya kude ubude obude, kuvundiwe, futhi kancane kancane ukubhema; ukubhema kusiza ukulondoloza inyama futhi kunomthelela omkhulu kunambitheka yomkhiqizo. Umkhiqizo wokugcina umoya uphulukiswa eziningana, uma kungenjalo, amasonto amaningi. Iresiphi ye-chorizo yaseSpain
Ukusebenzisa i-Chorizo
I-chorizo yaseMexico kumele iphekwe ngaphambi kokudla . Ukuthungwa kwawo okunciphisa ngokuvamile kuvimbela ukucwiliswa noma kudliwa ngesikhwama, ngakho-ke le saji iyakhishwa ngaphakathi kwe-casing-uma ifakwe ngisho eyodwa-futhi ifakwe ngaphambi kokudla noma ukusebenzisa kwenye iresiphi.
Omunye uvame ukucubungula i-chorizo yaseMexico e-skillet, ehlukanisa izinhlamvu ngemfoloko noma ezinye izinto ukuze inyama yonke iphekwe ngokulinganayo futhi uhlamvu lwayo lomhlabathi lubonakala. Noma iyiphi i-grease eyedlulayo ichitheka ngaphambi kokuthi inyama idliwe. Le grasa de chorizo ivame ukusetshenziswa kwezinye izinhloso, ngendlela efana nendlela i-bacon grease izuzwa ngayo ngezikhathi zokupheka ezinye izitsha.
Ngisho ne-chorizo ephekiwe ayidla ngokudliwa njenge-is; ukunambitheka kwayo okunamandla, okubabayo kuyenza kube yinto enhle yokuhlanganisa (ngamanani amancane) nezinye izithako.
I-chorizo ngamaqanda aqhephukile yisibonelo esivamile, njengamahhontshisi aphekiwe ahanjiswe nesoseji. Bona uhlu lokusetshenziswa okuvame kakhulu kwe-chorizo yaseMexico.
I-chorizo yaseSpain neyesiPutukezi, iselaphekile noma ibhemayo, ayidingi ukupheka ngaphambi kokusetshenziswa. Izinhlobonhlobo eziningi zinomzimba ophelele wokucwilisa nokudla njengendlela yokudla noma ukudlala (njengokuthi "ku-tapas"). Izinhlanzi, izinhlobo ezinamafutha emasese ase-Iberiya aphelele ngokufaka ukunambitheka nokuthungwa ukuze isobho, ama-stews, nezinye izicubu eziphekiwe.
Umlando we-Chorizo
Ayikho uhlobo lwezinsuku zanamuhla olungaba khona ngaphandle kokuhlangana phakathi kweYurophu neNew World okwenzeka eminyakeni emashumi eminyaka emva kuka-1492.
Ingulube ibilokhu ukudla okuyisisekelo eNhlonhlweni yase-Iberia amakhulu eminyaka, futhi ukuphulukisa inyama ukuze kuilondolozwe kwakungadingeki-kodwa inguqulo yesimanje ye-chorizo sausages yayingenakwenzeka kuze kube "ukutholakala" kwamaMelika.
Enye yezithako ezivamile kakhulu ze-chorizo zaseSpain, i- paprika noma i- pimenton empeleni iyinhlobo ehlukahlukene ye-chile pepper eyomile neyomquba, futhi lezi pepper zivela eNew World. Le pepper, ke, ebaluleke kakhulu kokubili ukunambitheka nombala we-chorizo namhlanje, ubuyiselwe eSpain ngabaqashi nabaqashi bokuqala.
I-Chorizo, umkhiqizo wengulube, ayikho kulokho okwamanje iMexico ngaphambi kokunqotshwa. I-legend iwukuthi umqhubi uHernan Cortes nguye owaqala umsebenzi wokulima wezingulube wokuqala (e-Central Mexico eToluca Valley, isikhungo se-chorizo-making kuze kube yilolu suku). Okuyiqiniso ngempela ukuthi izingulube ezifuywayo (kanye nezinkomo, izimvu, nezimbuzi) zalethwa emazweni aseMelika ngabaSpanish. Ukutholakala kwezinhlobo eziningi ezihlukahlukene zepelepele zokuvuna kanye nokusebenzisa uviniga esikhundleni sewayini elimhlophe (okwakungatholakali ngokuvamile), lifake ukuthuthukiswa kwe-chorizo yaseMexico yanamuhla.
Namuhla, izinhlobo ezihlukahlukene zaseMexico zenziwa lonke leli zwe, nakuba indawo eseduze neToluca (inhloko-dolobha yaseMexico State) iyindawo eyaziwa kakhulu ngokusungula amasobho, futhi eminyakeni emashumini amuva nje, ukuthuthukiswa kwe- chorizo verde , isoseji enemibala eluhlaza okwesibhakabhaka unombala wabo ekufakweni kwe-cilantro, tomatillos, kanye / noma ama-chiles aluhlaza.