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What is Chipotle Vegan Chorizo Made of?

Chipotle has returned with a much-anticipated new menu item: vegan “chorizo.” This novel protein was trialled in a few locations last year and is now available in supermarkets as the second plant-based protein choice (they also offer tofu sofritas). All Chipotle restaurants in the United States will serve plant-based Chorizo for a limited period.

Chorizo is noted for its deep, rich, and spicy flavour. Chipotle chillies, ripe tomato paste, crushed garlic, Spanish smoked paprika, and extra-virgin olive oil are mixed with natural pea protein in Chipotle’s plant-based version. It’s vegan and doesn’t contain artificial flavours, colours, preservatives, grains, gluten, or soy. Every four-ounce meal also contains 16 grammes of protein.

What is Chorizo?

Chorizo is a type of Spanish sausage that originated in Spain. There are many distinct kinds of Spanish sausages. According to linguists, the name chorizo is derived from the Late Latin word for salted, derived from the Portuguese word source. However, in Italy, another word for sausage, salchicha, was adopted into the Castilian language (also known as the Spanish language). In effect, Chorizo and salchicha are two words that both refer to sausages.

Chorizo is a term used in Spain to describe pig sausage with several regional variants. This sausage is fermented and cured, resulting in a dry sausage similar to salami or pepperoni that can be eaten raw. Chorizo is a popular tapas dish served with other small plates and wine and is typically found on charcuterie boards.

Wherever the Spanish had colonies, Chorizo became a staple of native cuisine. As a result, chorizos are popular in Latin America and the Philippines. Some countries, such as Cuba, have kept utilizing Spanish-style chorizos or reproduced the original recipes, while others have entirely altered the original chorizos into unique local sausage varieties. As a result, there are dozens of different types of chorizo sausages available worldwide.

What is Chipotle Vegan Chorizo Made of?

According to a Chipotle representative, this is exactly what’s in Chipotle’s new vegan Chorizo, and they keep it simple.

Water, Pea Protein, Tomato Paste, Extra Virgin Olive Oil, Red Wine Vinegar, Onion Powder, Spanish Smoked Paprika, Chili Powder, Vinegar, Paprika, Garlic Powder, Chipotle Chili Pepper, Cumin Seed, Black Pepper, Sea Salt, Oregano, Water, Pea Protein, Tomato Paste, Extra Virgin Olive Oil, Red Wine Vinegar, Onion Powder, Chili Powder, Vinegar, Paprika, Gar

Pea protein, a plant-based protein produced from ground yellow split peas, is the show’s star. Pea protein, which can be found in various vegan protein powders and even Beyond Meat burgers, is a meat and dairy substitute that isn’t going away anytime soon.

What are Different Types of Chorizo?

There are just too many distinct types of Chorizo to list here, and manufacturers and chefs are continually releasing new chorizo varieties. However, here are a few variations you might find in grocery stores in the United States:

Cantimpalo Chorizo

This is a fully cured and dried Spanish chorizo from the Salamanca and Cantimpalo regions of Spain. This type of Chorizo may be sliced and served with bread and Manchego cheese, and it’s a popular tapas option. It is also the most common variety of Chorizo used in many Hispanic Caribbean chorizo recipes, including numerous Cuban dishes. It has a deep crimson colour and a smoky, garlicky flavour.

Green Chorizo from Mexico

Another form of fresh Chorizo is this one, which is made with finely ground pork or beef, green chiles, tomatillos, and fresh herbs such as cilantro and/or sawtooth coriander. When raw, it has a vivid emerald green colour that fades after cooking. Outside of Mexico or in locations with big Mexican enclaves, these are more difficult. Double-check the ingredients since some less reputable suppliers will use an alarming quantity of green food colouring in their green chorizos.

Chorizo de Mexico

This is raw Chorizo that will need to be cooked. It’s historically made with a finely ground pig, but it’s now made with various meats, including offal and plant-based substitutes. Although paprika is used, most of the colour and flavour in Mexican Chorizo comes from native chillies such as pasilla. Oregano, vinegar, and other spices are also used in Mexican Chorizo. Unlike other forms of Chorizo, Mexican Chorizo is frequently cooked without the casing and finely crushed.

So, How Healthy is Chipotle’s Plant-Based Chorizo?

Each 4-ounce portion of plant-based Chorizo contains the following nutrients, according to Chipotle’s nutrition calculator:

calorie count: 220

Fat content: 8 g

2 g saturated fatty acid

cholesterol-free

16 grammes of carbohydrates

Protein content: 16 g

Fibre content: 6 g

sugar (1 gramme)

Jess Ball, M.S., RD, Associate Nutrition Editor at EatingWell, says, “This plant-based Chorizo is a high-protein option for anyone who avoids meat. It contains 6 grammes of fibre per serving to keep you fuller for longer. It’s also worth noting that it contains more carbs and calories than ordinary beef. Because most plant-based meat substitutes are extensively processed, I’m wondering about the salt content, which isn’t widely available.”

While this plant-based Chorizo is fun and wonderful to try as a special treat, it shouldn’t be eaten every day, according to Ball. “She says,” she says, “Chipotle, like Chipotle in general, appears to be a fine healthful alternative in a pinch, but it may not be the best option for a regular lunch or supper. Because Chipotle offers such huge amounts, I recommend that customers check to see if they are full after eating half of their dinner and reserve the other half for another time.”

What is Plant-Based Meat and How Does it Work?

The latest generation of plant-based meats are created entirely of plants but are designed to cook similarly to animal-derived meats. A plant-based burger patty that sizzles in the pan or smokes on the grill has a nutritional profile similar to the animal meat it is replacing, especially in terms of protein, zinc, iron, and B vitamins. These goods, unlike tofu, do not have simple ingredient labels. Pea, soy, and rice proteins may be present, as well as refined coconut oil, dried yeast, cocoa butter, and beet juice (for colour), to name a few.

These plant-based meats should be considered processed foods since they contain significant saturated fat and sodium levels. Still, they can be a healthy element of a balanced diet if consumed in moderation.

Are Chorizo and Chourico the Same Thing?

A sort of sausage called Chorizo is popular in Portugal and has a similar pronunciation to its Spanish counterpart. This sausage resembles Chorizo in appearance and is created with some of the same ingredients: pork, paprika, and garlic. However, there are several changes in the preparation of choice. Chourico also features more ingredients than Spanish Chorizo and spices like cinnamon that aren’t commonly utilized in Spanish cuisine. Portuguese chourico is also spicier than Spanish Chorizo, and the two are rarely interchangeable.

Portuguese-style CChorizo expanded around the globe from Brazil to India because the Portuguese, like the Spanish, had colonies all over the world. Chourico is especially popular in New England, where many Portuguese immigrants have resided, and is a staple of Rhode Island and Southern Massachusetts cuisines.

What is the Different Between Mexican Chorizo and Spanish Chorizo?

Spanish and Mexican Chorizo are two different products that should not be used interchangeably in recipes.

Mexican Chorizo is raw and fresh.

It’s available loose like any other ground meat or in a casing, like traditional sausage. On the other hand, the casing is not edible and must be removed before cooking.

Mexican Chorizo can be prepared on its alone or in combination with additional ingredients such as peppers, onions, rice, and other grains.

The Chorizo is dried and cured in Spain.

It’s sold in the grocery store among other cured meats like pepperoni and salami. The casing is edible and does not need to be cooked to be enjoyed. As a result, it works well in soups and stews. On tapas platters, it’s also very popular.

Spanish Chorizo is available in smoked and unsmoked variants, with heat levels ranging from mild to hot. Smoked paprika is always present, giving it a distinct colour and flavour.

How Should Chorizo be Stored?

Do you want to know if you can freeze Chorizo? How you store Chorizo and how long it lasts depends on the sort of Chorizo you have. It is suggested that you consume your Chorizos within a month after receiving them.

Fully Cured

This variety has already been through a curing and drying procedure, a type of preservation method. As a result, it can last a long time with little maintenance.

Fully cured Chorizos should be kept at room temperature, around 20°C. They can easily survive a month with no work.

However, keep them in a cool, dry spot away from direct sunshine, as it is harmful to Chorizos.

Refrigerating them for around six months will help to preserve their quality.

Semi-Cured

Semi-cured Chorizos only go through half the process of fully-cured Chorizos; thus, they won’t survive as long.

Semi-cured meats should be stored in the refrigerator at a cold temperature for many weeks.

Fresh

Because they’re essentially fresh and raw ground meats, you can treat them as such.

It’ll do the trick if you keep them in the package and put them in the fridge or freeze them. They should not be left out at room temperature because they are rapidly spoilt.

Simply thaw them with water whenever you want to eat them, and you’re ready to go.

How can you Tell if Chorizo is Bad?

Even if you thought you had stored them precisely, accidents or unforeseen circumstances could occur, resulting in the ruination of your Chorizo. And you must learn how to recognize it before it is too late.

The best approach to detect them is to smell them and examine them closely. If they have a weird stench, their look begins to alter, or mould has already begun to spread, you should discard them and replace them with something different. It is preferable to purchase a new one if at all possible.

What are Some Chorizo Recipe Ideas?

Cured Spanish Chorizo is typically served sliced on a tapas platter alongside manchego and olives. Other forms of Chorizo are cooked in a variety of regional ways:

Cheese, tortilla strips, eggs, and Mexican-style Chorizo make up Tex-Mex Migas.

Chorizo con papas (potatoes), Mexican cuisine that can be eaten as tacos, burritos, or on its own. Cumin is sometimes included in this chorizo recipe.

A melted cheese dip containing Mexican Chorizo is queso fundido.

Mexican chorizo chilli is a cumin-spiced chilli with extra flavour from Mexican chorizo meat.

Chorizo with huevos (Chorizo and eggs), scrambled eggs with Chorizo.

The Portuguese chouriço tortilla (similar to a Spanish tortilla or an Italian frittata) is a simple egg meal made with potatoes and chouriço that is slowly cooked on the stove.

Littleneck clams and white beans in a Portuguese chouriço

Paella with cured Spanish chorizo slices

Red beans and rice for Charice

Conclusion

Chorizo is a pork sausage that can be eaten raw or cooked, always flavoured with smoked paprika or chillies. After introducing paprika to Spain in the sixteenth century, what we now call Chorizo most likely initially appeared in the Iberian peninsula. The Chorizo was characterized as a “short piece of the stomach, packed with meat; usually, pork, diced and seasoned, usually cured by the smoke” in a Spanish dictionary in 1726.

What is fresh Chorizo, exactly? What distinguishes it from, say, regular sausage? Chiles are the answer. Also, there’s vinegar. And there’s pork. Fresh Mexican Chorizo employs a chile paste prepared from vinegar and dried Mexican chillies for a rich, spicy, peppery taste. The chiles also contribute to the Chorizo’s signature vivid red hue. The vinegar-based chile mixture is combined with ground pork (from which Chorizo is always created) and then left in the fridge for a few days to ferment and become smelly. The vinegar and the minor fermenting process give Chorizo its acidic flavour.