Choriqueso (melted cheese and chorizo dip)
- Side
- 6
- 20 minutes
“This pan of melted cheese and spicy chorizo is served hot with corn or flour tortillas to scoop up the delicious mixture. The most traditional cheeses used for choriqueso are fresh ones like Oaxaca, asadero or Manchego, which are good for melting and have a semi-aged flavour that marries well with the spicy, meaty flavour of the chorizo. I’ve used a mixture of Emmental cheese and mozzarella for depth and creaminess.”
This recipe is taken from Mexican Soul: A New Style of Cooking by Santiago Lastra (£30, Quadrille Publishing Ltd).
Santiago Lastra serves his choriqueso with his pistachio guacamole and habanero salsa. And if you’re feeling adventurous you could make Santiago’s queso Oaxaca (Oaxaca cheese) in place of the mozzarella, and his potato masa tortillas in place of the flour tortillas.
Ingredients
Metric
Imperial
- 20ml of vegetable oil
- 300g of cooking chorizo, roughly chopped and any casing removed
- 200g of Emmental
- 150g of mozzarella cheese
- 200g of grated mozzarella
- 6 flour tortillas, large
- 1/2 onion, finely chopped
- 30g of coriander leaves, finely chopped
Method
Heat the oil in a frying pan over a medium heat (you want to render the fat slowly) and fry the chorizo for 8-10 minutes until it starts to fall apart. Remove from the heat
- 20ml of vegetable oil
- 300g of cooking chorizo, roughly chopped and any casing removed
Preheat the grill to high or preheat the oven to 210°C
Combine all the cheeses with the chorizo and place on an ovenproof plate or in a baking dish. Place under the grill for 7 minutes or bake in the oven for 10-15 minutes until the cheese has melted and is caramelised on the top
- 200g of Emmental
- 150g of mozzarella cheese
- 200g of grated mozzarella
Heat a large dry frying pan over a high heat. Warm the tortillas by frying them for 10-30 seconds on each side until golden but without drying them out. Wrap in a cloth to keep them warm
- 6 flour tortillas, large
Remove the choriqueso from the oven and finish with the onion and coriander, then serve hot with the warm tortillas. Also delicious with pistachio guacamole and habanero salsa on the side
- 1/2 onion, finely chopped
- 30g of coriander leaves, finely chopped
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