Tips for Identifying and Choosing the Right Chorizo- Kitchen Conundrums with Thomas Joseph 

I'm from Spain and I think this is one of the only videos I've ever watched that says something about spanish food that is mostly correct (I can't undertand why there is so many confusion about our typical food when they arte actually very simples). Maybe this 'tortilla con chorizo' it's not exactly the traditional recipy but, i've eated it many many times and it's delicious. I hardly recommed you to try a thing called 'patatera' wich is original from a region in the south of Spain called 'Caceres'. It's like a mix between 'chorizo' and 'sobrasada' but it's the most delicious thing i've ever tried.

I found a recipe for Puerto Rican black beans and yellow rice that my husband, who does not like yellow rice, actually loves. I'm going to try adding Mexican chorizo to it for dinner tonight. Using some ideas from your video so thank you! I know it's going to be delicious!

Good to know Thomas, thank you for this valuable info. Looks delicious!

You're such a great host. Knowledgeable, passionate, and straight to the point. Oh and plus this is the only chorizos video I could find so kudos to this channel.

Thank you for sharing

Ooooh, yum! Gotta try this soon! Thanks!

This was the video I needed to see. I had wondered how to cook Spanish chorizo. Thank you.

Can't wait to make that one! Looks fabulous.

this was very helpful, thank you

I’m like so in love with Thomas Joseph haha. He’s such a great cook and so knowledgeable and sweet. ❤️

Thanks Thomas, this was really helpful!

Thanks for the chorizo information. New dish to try!

Thank you! This is the only video that I've found using the kind of chorizo that I prefer to buy/eat (the variety with no added sugar, dextrose, maltodextrin, or other artificial sweeteners, and ALSO no preservatives). Nice to know that I actually can eat the papery case, and that I can eat it without cooking; although when uncooked, it's quite chewy.

Thank you Thomas!!!😍👍👍

Thanks for this video. I didn’t know the difference between the Mexican and Spanish

I have to say, thank you Thomas Joseph, and might I add, that both Mexican and Spanish sausages are delicious and very satisfying. Give them a try sometime.

I'm spanish and never knew there was mexican chorizo or manchego, manchego stands from "of the Mancha" which is an actually region of Spain so the fact that there isn't only spanish variety blows my mind lol

Tortilla de Patata con chorizo. I haven’t had it for a while but it’s given me a great idea to use up some chorizo. It may convince my English born children to enjoy tortilla (they prefer it plain). 🙂

This looks like it could also make a terrific breakfast!

I love how you say Tortilla española Thomas! 👏😊 #kitchenconundrums

I’m just happy that is Thomas Joseph 😃

The Mexican (TexMex?) chorizo I've found around Houston has Annatto for the coloring. I can't tolerate Annatto, but if there was chorizo with just paprika, I wish I could find it. We ate Portuguese chorizo in Newport, RI, and loved it.

Portuguese Chourico and linguica is delicious!

I bet that smells amazing!

Please, more of Thomas Joseph!

This is a good one...I have yet to try Spanish chorizo. ... I grew up with & make Mex chorizo....😋

Nice recipe

Portuguese chourico is my favorite. Often had it in an egg scramble for dinner as a child with a beautiful piece of fresh Portuguese bread!

I miss the little tortillarea back home, best Mexican chorizo, fresh homemade. Live in Danmark now and can only get Spanish which I don’t like.

What picky comments, sheesh. Thanks Thomas, I learned something as always😊

Great

*_Nice_*

Ñam ñam ñam deliciosos ambos, diferentes y deliciosos, cada uno puede cocinarse de diferentes formas, la longaniza también es rica y si tiene almendras es una delicia acompañando una carne asada con un buen guacamole ¡Viva España, viva México!

First.... Love the knowledge, Thank you.

Look delicious!! And It is delicious :) . But let me say a few tips : to be an authentic tortilla española the potatos should be cut very thinly , the oil should be removed after frying the potatos as much as possible and the whisked eggs should cover the mixture of potatoes and onions. To cook the tortilla just add a bit of oil to the pan, if not the result will have too much oil. The finished dish should be compact and look almost like a cake. That is the way we do it in Spain (yes I am spanish :) )

i miss you thomas joseph!!!

What about portuguese choriço? We have a huge variety of them.

3:30 "The spiciness comes from the seasonings".

How you please make a video about berry pie?

Have to say that also in spain we have the type you have to cook, specially for bbq etc i dont know if we only have in the north or more details but we have it :p

Like how he handles those spicy sausages

Thanks Thomas for wonderful video. But what is wrong with camer today? Constantly out of focus, wrong angle, and buzzing noise..

Que raro, my wife is Mexican, from Mexico and we always get dried cured chorizo. She never heard that the dried, cured kind was Spanish.

Thomas could you do a vid on making Spicy Mexican Chorizo? Not the casing process, just bulk Chorizo.

Trying to fix one conundrum and having to deal with a new one one :)

Can you please do conundrums on canned tomatoes? Whole, chopped/diced, and sauce ... when to use them or is it okay to substitute? Sometimes I won’t make a dish if all I have is diced tomato when the recipe calls for whole. 🤔 Hmm

and the germany one?

What about Portuguese chorizo? I don't have a problem with it but I'm sure some people have seen it to. Like the big difference is mexican chorizo is fresh so you need to cook it.

you gotta slice those potatoes thin for a traditional tortilla. also, you probably want more oil in the first step -- basically confit the potatoes. no chorizo in a tortilla de patata in general, either.

Liked the video maybe cutting pieces to see the differences in textures would have more informative. The Spanish tortilla I knew was only eggs and potatoes. That is a nice variation.

Good video and it looks delicious. You've started quite the conversation in the comments. Everyone has there own experience that they want to state is supreme. :D

Meanwhile, in my "not-so-but-still-kind-of" remote small town: every sausage is instant sausage.

The Mexican chorizo he shows it's actually called longaniza, it's very similar to chorizo but definitely not the same.

Here in the Central Valley California the Mexican chorizo doesn't look anything like the Mexican chorizo you have. The Mexican chorizo we have here is pura grasa manteca, that chorizo you have looks more like longaniza.

Can you do croissants please?!

In spain you would cut the potato like one to two inches scales so they soak easier into the oil and you would put more oil in the pan and then strained it and keep it for the next time since it doesnt go bad in one use . But great job explaining the differences . Greetings from Spain.

How big is this kitchen where your eggs will cook by the time you get back from the sink?

those potato dices are taller than the tortilla lol

How do you make gyoza from scratch?

There are a few mistakes in the process, although the whole information about chorizo and the differences is spot on. Cut the potato much thinner, and then fry it with the oil covering the potatoes. Then, remove the potatoes and dry them as much as possible, no oil at all if possible, that’s gonna make the omelette more consistent. As you can see, the one on the video is falling apart. I like it with raw egg, so i barely cook it at all, that’s the way they do it in North Spain, called “Tortilla de Betanzos”

I can't believe there is still this audio issue. :(

i like my potatoes in this grated with the biggest holes in the grater

XORIÇO in Catalan

I'm from spain and i have never eaten a tortilla with chorizo, don't mean to say that it's not good or that it's never been done, but it's not traditional, the traditional tortilla española only has eggs, potatoes and onion, the onion is optional. And in your tortilla you need more eggs, because of that you only have egg in the exterior, the potatoes are cut extremly mega super ultra thick, normaly they are cut like that but with a thickness of more or less 5 mm. But even like that i'm sure its good.

Add a few habinaros

Isn't this more like a torta than a tortilla? And I would probably would try to chop those potatoes smaller. In the Philippines, we call this torta, similar to the omelette.

El chorizo Espanol tradicional no me gusta es muy seco con sabor extraño nada más sabroso que tacos de chorizo Mexicano estilo Sinaloense con salsa verde y cilantro! Soy Mexico Americano pero mi abuelo nació en Bilbao mi bisabuelos se migraron a Guadalajara México poco después de la guerra civil española en 1940 mucha cultura y belleza en los dos países! El Jamón ibérico de bellota si está en otro nivel de perfección! Cheers from Salt Lake City Utah!

You also forgot Spanish cold cut chorizo that is used for sandwiches

Most Mexican Chorizo found in US grocery stores is "Garbage"..... Just read the ingredients!

the potatoes must be sliced, not in cubes.. and chorizo is not usually added... only onion...

Peyton chorizo made in the USA is the best, I've tried them all. usually pork is better but Peyton beef chorizo is the best.

Everytime i see anything about chorizo its always the spanish stuff. I am white but I'm I grew up in a Mexican family and all i know is the mexican kind. The spanish stuff looks wrong to me..lol Im sure its good but i prefer the fresh mexican kind. Its sooooooo good w fresh homemade refried beans and scrambled eggs on homemade corn tortillas...Yummm

I love chorizo... But in Goa we call it chorisa

Hay q ser mamón pa freir ese chorizo curado con la pintaza que tenía

Needs cornbread on the side.

You already have many comments here with the correct way to make a tortilla de patatas o tortilla española. This is for all the people who say that they have eaten or seen tortilla de patata with chorizo. Of course, there are places that sell any kind of tortilla de patatas, with chorizo, with bacon, with calabacín(zucchini), with cheese, with lacón, with a variety of vegetables(this is called tortilla paisana) even with chocolate! But all those are variants not the traditional recipe of tortilla española. Si por lo menos le hubiese quedado bien la tortilla con chorizo, pero vaya pinta que tiene 🤦🏻‍♀️ tortilla desestructurada lo llamaría yo.

That buzz is quite annoying.

Just get some soy chorizo:)

I personally don't think paprika can give that much color to oil.. it must be Annatto which is also used in spanish cuisine

This is the first time I see Thomas fail.. :(

Tortilla de patata not Tortilla española

No habéis dado ni una. Ni con el chorizo español ni con la tortilla.

that tortilla is probably very tasty.....but that is not the "right" way to do it if you want a tortilla española......my poor grandma would cry if i showed this to her

That fan noise every time...

Another Spaniard here... Well... first of all, although you don't explicitly say so, you are suggesting that the Spanish chorizo is never cooked. The truth is that you can find varieties of Spanish chorizo that can be eaten cured and others that need to be cooked. Bonus: you can find it spicy and non-spicy and you can also find a huge variety of sizes, lengths, thickness and even colors (all close to "red"). Then, the rule of thumb about foreign recipe names. If you call it "X with whatever" then it is probably not X any more. For instance "tortilla española with chorizo" is no longer a "tortilla española". Its a "tortilla con chorizo" or whatever, but by no means can be properly called "tortilla española". As others said before, a "tortilla española" has eggs, potato and onion. There is actual a bit of a controversy amoung Spaniards ourselves, since there are people that like it *with* onion and thus, defend to death that it takes it while there are others that don't like the onion there and thus would die just claiming that, so I will be politically correct and state that it... hmmm... is... grrr... optional.

Yikes, normally I like his videos but he messed up that tortilla. I live in Spain and there are a ton of varieties of tortilla, but I think we can all agree he cut those potatoes way too thick. Also once you add the potatoes to the eggs it's only a couple minutes on each side.

What’s with the churning sound in the background?

RIP headphones users. What is that loud humming. I can barely hear your speaking. Yall may want to check the audio.

Estos mexicanos y españoles tratando de corregir al pobre hombre. A nadie le importa si no es como el que te prepara tu abuela, dejen que uno coma lo que le dé a uno la gana.

Thomas, your videos ALWAYS have some kind of electric interference on the sound, please ask the sound engineer to check that. It's a pity to loose public because of this. I love your videos and need to do an extra effort not to stop it in the middle because of the sound problem.

Chorizo in spanish tortilla? You mad

That's not how you cut the potato for tortilla española... Wtf.

Dear editor. Please turn off the fan next time. You're ruining the Thomas experience :(

you sure do know your sausage, vid

I believe he never said a traditional tortilla to be fair but at the same time this has got to be one of the worst tortillas I have seen made mind you I worked at Spanish restaurants casual and fine dine and some cooks really f****d up on the tortilla making Those potatoes are massive and didn’t have close to enough egg it was more like potatoes with a bloody red egg blanket on top

It's so funny how he says Spanish words xD P.D.: odio la tortilla con chorizo.

I am horrified.

Just keep saying sausage...

That knife looks dangerously blunt.

This is so far from a tortilla as it could be...This is a omlette with huge chunks of potatoe, nothing more. Sorry and I am not even spanish.