Choriqueso with Homemade Flour Tortillas

Jun 23, 2022

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Servings
Serves 6
Course
Side Dish

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

  1. 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.
  2. Meanwhile, combine all the chopped guacamole ingredients in a large bowl and toss gently to mix. Cover and refrigerate until ready to serve.
  3. 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.
  4. Preheat the oven to 400 degrees F.
  5. 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.
  6. 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.
  7. Place the ramekins on a rimmed baking sheet and bake for 4–5 minutes, or until the cheese is completely melted.
  8. Serve immediately with the flour tortillas and chopped guacamole on the side.

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