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Ingredients
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Chorizo & Filling
Cooking & Finishing
Method
Chorizo & Filling
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Cook chorizo
Heat 1 tablespoon oil in a large skillet over medium heat. Add 1 pound fresh pork chorizo, breaking it into small pieces with a spatula. Cook, stirring frequently, until the chorizo is fully cooked through and most of the fat has rendered, about 7–9 minutes.
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Season and finish
Stir in 3/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper. If the mixture seems dry or sticking, add up to 2 tablespoons water to loosen and incorporate any browned bits. Remove the pan from heat and stir in 2 tablespoons chopped cilantro and 1 tablespoon lime juice. Allow the mixture to cool 2–3 minutes so cheese won't immediately melt into liquid.
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Combine with cheese
Fold in 1 1/2 cups shredded Monterey Jack cheese while the chorizo is still warm so the cheese becomes melty and cohesive. Taste and adjust seasoning with a pinch more salt or lime if desired.
Cooking & Finishing
- 6
Serve warm
Spoon the hot chorizo and melted Monterey Jack onto warmed flour tortillas or buns (optional). Top with pickled jalapeños, pico de gallo, extra cilantro, or a squeeze of lime as desired. Serve immediately while hot and melty.
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Make ahead and reheat
To prepare ahead, cool completely and store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of water if needed, then fold in extra shredded cheese to refresh the melty texture.
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Portioning
This recipe yields approximately 6 taco-sized portions (about 2–3 ounces cooked chorizo and cheese per tortilla).