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Choriqueso
Introduction from Santiago Lastra
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.
Ingredients
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.
Preheat the grill (broiler) to high or preheat the oven to 190°C fan (400°F).
Combine all the cheeses and the chorizo with your hands and place on an oven proof 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.
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.
Remove the choriqueso from the oven and finish with the onion and coriander, then serve hot with the warm tortillas.
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