Choriqueso Recipe

Preheat pan

Place a large skillet (preferably cast-iron) over medium-high heat and add 1 tablespoon vegetable oil. Heat until shimmering, about 1 minute.

Add the fresh Mexican chorizo (casings removed) to the hot skillet. Break it up with a wooden spoon or spatula into small crumbles. Cook, stirring frequently, until the meat is fully cooked and browned, about 6–8 minutes.

When the chorizo is nearly done and some fat has rendered, add the finely diced white onion. Continue to cook 2–3 minutes until the onion is softened and translucent. Taste a small piece and adjust seasoning if needed. Stir in the chopped cilantro off the heat. Transfer the cooked chorizo and any rendered juices to a bowl, leaving most of the fat in the pan. Set aside.

Return the same skillet to medium-low heat. If the pan is very dry, add 1 teaspoon of the reserved chorizo fat or 1 teaspoon vegetable oil to lightly coat the surface.

Add the shredded Oaxaca and Monterey Jack cheeses to the skillet and toss gently to distribute. Add 2 tablespoons cream (or whole milk) to help the cheese melt smoothly and prevent stringiness.

Stir continuously with a rubber spatula or wooden spoon, scraping the bottom of the pan so the cheese melts evenly. Keep the heat low to avoid browning or oil separation. Once the cheese becomes gooey and nearly fully melted, fold the cooked chorizo and any accumulated juices into the cheese. Continue stirring just until the meat is evenly distributed and the mixture is smooth, about 1–2 minutes.

Season with 1 teaspoon freshly ground black pepper (adjust to taste). If the mixture seems too thick, stir in up to 1 tablespoon additional cream to loosen. Taste and adjust seasoning.

Reduce heat to the lowest setting to keep warm while serving, or transfer to a warmed serving dish. Garnish with a few extra cilantro leaves if desired.

Serve the choriqueso hot with warmed corn or flour tortillas for scooping, and offer pickled jalapeños or salsa and lime wedges on the side. For a shareable presentation, place the choriqueso in a small cast-iron skillet or fondue-style dish atop a low flame or candle to keep warm.