CHORIQUESO! How to Make my Favorite Mexican Restaurant Appetizer & Chile Pequin Salsa Recipe

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: ground beef

Turkey chorizo is lower in fat, while ground beef is often cheaper.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories, while processed cheese is usually less expensive.

Heat a Lodge cast iron pan on the fire until hot.

Lay 2 Roma tomatoes over the fire to roast.

Add chorizo to the hot pan and cook until browned, stirring occasionally.

Cover the pan with a lid to retain moisture while cooking the chorizo.

Roast the tomatoes until they are nicely charred and soft.

Once the chorizo is cooked, remove some for final presentation and spread the rest evenly in the pan.

Add grated Oaxaca cheese on top of the chorizo in the pan.

Cover the pan with a lid to help the cheese melt.

Check the chorizo and cheese mixture until the cheese is melted and bubbly.

Prepare the salsa by adding garlic and chili piquin to the molcajete and smashing them together.

Add one roasted tomato to the molcajete, leaving the skin on for added flavor, and smash it together with the garlic and chili piquin.

Add the second roasted tomato to the molcajete, cut it up for easier smashing, and mix until chunky.

Serve the choriqueso hot with tortilla chips and the chili piquin salsa.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens