Mexican chorizo is much, much softer. If you are using it in cooking you will want a semi-cured variety such as Dona Juana's Chorizo Bilbao. I've been patronizing her plant (which is now in Harbor City, CA) for more than 20 years. They make really terrific regional Spanish sausages. You can order them at www.donajuana.com
The fully cured chorizos (Spanish or Portuguese) don't really cook up well. Although you might be able to find a Portuguese style luganega which is soft enough to work with.
I wish I had that problem, all I can find is Mexican Chorizo. (which is what I think submitter is referring too), it's far more spicy than the "Spanish/Portuguese" style with more chili heat than Spanish style.
As Bigpan says, Spanish and Portugese chorizos are virtuallyl identical; they're both dried sausages with similar spices. It's the Mexican chorizo that differs greatly....it's a fresh sausage, not dried, and usually more chile-laden.
Go ahead - from my travels to both Portugal and Spain they are virtually the same. Might be a bit of difference in color but that is only due to the amount of paprika in the sausage.
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The fully cured chorizos (Spanish or Portuguese) don't really cook up well. Although you might be able to find a Portuguese style luganega which is soft enough to work with.