Choriqueso Recipe

Prepare pan

Heat a large skillet over medium heat. Add 1 tablespoon vegetable oil and let it warm for 30 seconds.

Sauté aromatics

Add the finely chopped white onion to the skillet and cook, stirring occasionally, until translucent and just beginning to brown, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Brown chorizo

Push the onion and garlic to the side, add the raw chorizo (casings removed) to the pan. Use a wooden spoon to break the chorizo into small pieces. Cook, stirring and scraping the bottom of the pan, until the chorizo is fully cooked and most of the liquid has rendered off, about 8–10 minutes. If the pan becomes very dry, add up to 1 tablespoon water.

Season & finish

Stir the chopped cilantro and 1/4 teaspoon black pepper into the cooked chorizo. Taste and adjust seasoning only if needed (Mexican chorizo is usually seasoned). Reduce heat to low and spread the chorizo evenly in the skillet for melting with cheese.

Combine cheeses

Evenly sprinkle the shredded Oaxaca (or mozzarella) and Monterey Jack (or Chihuahua) cheeses over the hot, low-heat chorizo in the skillet.

Melt cheese

Cover the skillet with a tight-fitting lid for 2–4 minutes until the cheese is fully melted and bubbly. If you don't have a lid, you can place a sheet of aluminum foil over the skillet. Keep heat low to avoid burning the cheese.

Finish and serve

Once cheese is melted, remove from heat. Use a spoon or spatula to portion the choriqueso onto warmed tortillas. Serve immediately with lime wedges, pickled jalapeños or salsa on the side. Optionally garnish with extra chopped cilantro.

Storage note: Refrigerate leftovers in an airtight container up to 3 days. Reheat gently in a skillet over low heat, covering to remelt cheese, or microwave in short bursts.