Yup. You heard me right. It’s like a whole bunch of oxymorons rolled into one.
Let’s just start from the end and work our way backwards.
Chorizo, a pork sausage. Recipes for homemade chorizo abound, but the image that most often springs to mind is spicy sausage, encased in I don’t even want to know what. Usually spiced with a combination of garlic and peppers, this sausage has its local variations and can be purchased fresh (requiring cooking) or fermented and cured, the former more often in South America, the latter most often in Europe. Mine is from France (and I can’t tell you how I got it!), so it’s the cured version. And meant to be sliced for sandwiches (or thrown atop salads). Clearly my kosher variety is made with beef instead of pork.
For no good reason, I have been holding onto this lovely quasi-contradiction in my fridge for a few months (as a cured meat, it can last quite a while). And then…something struck…and I had to eat some meat (this might sound a little familiar) and I had to have it right then.
Eager to taste this rare delicacy (rare in the kosher world, that is) that I had heard so much about, I dug in with my knife and made a little dinner. I found that, lacking a deli slicer, my bread knife was the next best option. Thinking about cinco de mayo next week, I threw together a quick guac of avocado, grated onion, grated tomato, fresh cilantro, lime juice, salt, and cumin, slathered it on some lavash, added baby greens, spread out my treasured chorizo, and rolled everything up.
I ate the wrap standing over the cutting board. No plate. No napkin. Nothing. But you’ll keep my little secret, right?
Mmmmmmmm. I heart charcuterie.