From Goa to Bombay! - Chorizo Fat
When you smell it, you are almost instantly hit with lots of garlic and smokiness. When you taste it, your palate gets a hit of acid, followed by spice and lastly by the smoky flavour that lingers for a while.
For a long time, The Bombay Canteen and O Pedro got their chorizo supply all the way from Goa. The lockdown, however, drove us to make our own chorizo when it became increasingly difficult to get our hands on a consistent supply. Well, come to think of it, we wouldn’t have it any other way! Chorizo fat is possibly the most delicious form of animal fat. While we were cooking the meat out for a bunch of our dishes, we did not want to throw away all that beautiful silky fat. It also makes for zero wastage and at Hunger Inc. we are all about sustainability! Our in-house chorizo is marinated with garlic, chillies, onion and toddy vinegar.
- If your chorizo has a casing, cut it out and take out all the meat
- If you are making the chorizo in large quantities, transfer them into a pan and keep it in a 150-degree oven for 1.5 hrs
- Keep stirring the chorizo every couple of minutes for an even distribution of heat. Keep covered with a lid when you are not stirring it, or it dries out while cooking
- If you are using smaller quantities, put the cleaned-out chorizo on a pan on low heat and let the fat ooze out of the sausage slowly.
- Strain and use.
The Bombay Canteen uses this for
You can use this for
Use the chorizo fat for a vinaigrette for your cold cuts or salad. You can also drizzle the chorizo fat over eggs or toast. The reason why we love this ingredient so much is because it is spectacularly versatile. #chorizforpresident!