Choriqueso with Homemade Flour Tortillas

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. 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. 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. 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. 4
   Preheat the oven to 400 degrees F.
5. 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. 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. 7
   Place the ramekins on a rimmed baking sheet and bake for 4–5 minutes, or until the cheese is completely melted.
8. 8
   Serve immediately with the flour tortillas and chopped guacamole on the side.