Choriqueso Recipe

Prepare skillet

Heat a large cast-iron or heavy skillet over medium heat until hot, about 2 minutes.

Cook onion and garlic

Add 1 tablespoon vegetable oil to the skillet. Add the finely chopped onion and sauté until translucent and starting to brown at the edges, 3–4 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn't burn.

Cook chorizo

Add the fresh chorizo (remove from casing if necessary) to the skillet, breaking it up with a wooden spoon or spatula. Cook over medium heat, stirring and turning, until the meat is fully cooked, browned, and most of the fat has rendered, 8–10 minutes.

Finish chorizo

Stir in 1 tablespoon lime juice, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning if needed. Reduce heat to low and spread the chorizo evenly in the skillet to prepare for melting cheese on top.

Shred cheese

While the chorizo cooks, shred the Chihuahua cheese and measure about 2 cups. Having the cheese ready ensures even melting.

Melt cheese

With the chorizo spread in an even layer on low heat, sprinkle the shredded Chihuahua cheese evenly over the top. Cover the skillet with a lid (or a sheet pan) to trap steam and help the cheese melt—2–4 minutes—until the cheese is fully melted and bubbly. Watch carefully to avoid burning.

Add toppings and serve

Remove the skillet from heat. Sprinkle chopped cilantro and optional sliced pickled jalapeños over the melted cheese. Serve immediately with warm corn tortillas or tortilla chips for scooping. If using tortillas, spoon choriqueso into tortillas or let guests assemble their own. Leftovers can be refrigerated in an airtight container for up to 3 days.