Marka Choriso? That’s Marca El Rey Chorizo!
Slowly Fermented… Dry Cured…
Ingredients list: Pork, Beef, Salt, Paprika, Contains 2% Or Less of Dextrose, Flavoring, Lactic Acid Starter Culture, Sodium Nitrite, BHA, BHT, Citric Acid.
This product is so hard to find even in Filipino / Chamorro (Guamanian) supermarkets. There are similar chorizos in Mexican stores and in specialty stores that focus on Latin and Iberian (Spanish / Portuguese) cuisine.
When in a bind, feel free to substitute Chinese sausages!
* San Miguel Purefoods is still not selling in the United States their formulation of Chorizo Bilbao.
Each 28-gram serving contains 6 grams of Protein, 5 grams of Saturated Fat (25% of Daily Value), and 520 milligrams of Sodium (22 % of DV).
How do you cook Chorizo de Bilbao?
Peel the sausage casings and grind or slice it. Since it is pre-cooked, the chorizo can be heated in the microwave or pan-fried, enjoyed it by itself or mixed into a baked dish.
A popular dish made with Chorizo de Bilbao is a meat-lover’s fried rice with spam, bacon and chorizo.
Start by cooking 6 cups of rice and scrambling 5 eggs. Peel the sausage casings off 4 chorizo links, microwave for one minute to remove some of the fat, and chop into small pieces. Fry and crumble a package of bacon. Brown 1 can of spam and add 1 diced onion and 1 tablespoon of minced garlic, as well as 1 teaspoon of MSG (!) and 1/2 teaspoon of black pepper, to the pan. Add the chorizo and bacon to the pan and stir.
Add the rice to the meat mixture. Then add in the cooked eggs. Slice 5 green onions and add them to the pan. Cook the mixture for a few minutes, and then serve warm.