Choriquesos Recipe

Cook chorizo

Heat a medium nonstick or cast-iron skillet over medium heat. Add 1 tsp vegetable oil only if the chorizo appears very lean. Add the chorizo (casings removed) and break it up with a spatula. Cook, stirring and breaking into small crumbles, until no pink remains and fat has rendered, about 6–8 minutes.

Use a slotted spoon to transfer cooked chorizo to a plate lined with paper towels to drain excess fat. Leave about 1 tsp of fat in the pan for flavor (or wipe pan clean if you added extra oil). Season the drained chorizo lightly with 1/4 tsp kosher salt and 1/8 tsp black pepper; taste and adjust if necessary.

When the chorizo is warm but not sizzling, stir in the shredded Monterey Jack so the heat melts the cheese slightly and the mixture becomes cohesive, about 1 minute. Keep warm while you prepare pico de gallo and guacamole.

Combine the diced tomatoes, diced onion, chopped cilantro, minced jalapeño (if using) and 1 tbsp lime juice in a small bowl. Season with 1/4 tsp kosher salt and stir to combine. Taste and adjust lime or salt. Let sit at room temperature for 5–10 minutes to allow flavors to marry.

In a bowl, mash the peeled avocados with a fork until mostly smooth but slightly chunky. Stir in 1 tbsp lime juice, 1/2 tsp salt, 1/8 tsp ground cumin (if using), 1 tbsp chopped cilantro and the optional 2 tbsp diced tomato or onion. Taste and adjust seasoning. Cover with plastic wrap pressed to the surface to prevent browning if not using immediately.

Assemble the tortillas: lay one large flour tortilla flat. Spoon about 1/4 of the warm chorizo-and-cheese mixture in a line down the center of the tortilla (about 3/4 cup). Add 2–3 tbsp pico de gallo and about 2–3 tbsp guacamole on top of the chorizo (or serve pico and guac on the side if preferred). Fold the tortilla over to form a half-moon, or fold sides in and roll like a burrito—whichever you prefer.

Heat a large skillet or griddle over medium heat. Add 1/2 tbsp butter or a light brush of oil and swirl to coat. Place the filled tortilla seam-side down in the skillet. Cook until the underside is golden brown and crisp, about 2–3 minutes. Press gently with a spatula. Flip and cook the other side until golden and the cheese is fully melted, another 2–3 minutes. Repeat with remaining tortillas, adding more butter/oil as needed.

Transfer cooked choriquesos to a cutting board. Let rest 1 minute, then slice in half on the diagonal if desired. Serve immediately with extra pico de gallo, guacamole, sour cream or crema, and lime wedges.