Choriqueso with Homemade Flour Tortillas
Jun 23, 2022
A big hit with the kids, choriquesois a popular Mexican snack made with spicy chorizo and melted cheese and served with flour or corn tortillas and salsa or guacamole. Fresh-made flour tortillas are irresistible, and this recipe explains how to make them at home. It’s easier than you think, and they go amazingly well with choriqueso.
This recipe fromSilvia appears in Episode 2 of Season 1 of The Great American Recipe.
This recipe fromSilvia appears in Episode 2 of Season 1 of The Great American Recipe.
- Servings
- Serves 6
- Course
- Side Dish
Tags
Ingredients
For Flour tortillas:
- 2 cups all-purpose flour, plus more for dusting
- 5 tablespoons lard
- 1 teaspoon salt
- ¾ cup boiling water
For Chopped guacamole:
- 2 large avocados, peeled, pitted, and chopped
- 1 Roma tomato, chopped
- ¼ white onion, chopped
- 1–2 serrano peppers, chopped
- Chopped fresh cilantro to taste
- Juice of 1 lime
- Salt to taste
For Choriqueso:
- 1–2 teaspoons olive oil
- 10 ounces pork chorizo
- 1 pound shredded Mexican cheese blend, Oaxaca cheese, or queso quesadilla
- Lime wedges, for serving
Instructions
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In a mixer, using the dough hook, knead together the flour, lard, salt, and boiling water until the dough is smooth and warm. Divide the dough into 12 balls, cover with a kitchen towel and let them rest for 20 minutes.
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Meanwhile, combine all the chopped guacamole ingredients in a large bowl and toss gently to mix. Cover and refrigerate until ready to serve.
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Warm up a cast iron skillet or comal over medium-high heat. Spread a little flour on a work surface. Using a rolling pin, roll one of the dough balls into a circle 4–5 inches in diameter. Place the tortilla in the hot skillet or comal. When the dough has changed color from beige to off-white and started forming bubbles, about 15 seconds, turn it over. Cook for another 13–15 seconds and turn it over again. The tortilla should have golden-brown spots where the bubbles formed. If it takes more than 15 seconds per side to cook, increase the temperature a little bit. Place the tortilla in a kitchen towel to keep it warm. Repeat to make all the tortillas.
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Preheat the oven to 400 degrees F.
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Heat the oil in a large skillet over medium-high heat. Add the chorizo and cook, breaking up the meat, until crispy, 8–10 minutes.
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Put 2 tablespoons of chorizo into each of six ramekins. Fill the ramekins with cheese, then mix the chorizo and cheese for a few seconds. The cheese will melt slightly and create more space in the ramekins. Fill up the ramekins with the rest of the cheese.
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Place the ramekins on a rimmed baking sheet and bake for 4–5 minutes, or until the cheese is completely melted.
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Serve immediately with the flour tortillas and chopped guacamole on the side.