Lindo Flameado Recipe

Prepare ingredients

Shred the cheese and set aside. Slice the ripe plantains into 1/4-inch diagonal slices. Remove chorizo from casing and crumble. Warm the tortillas by wrapping them in a clean towel and microwaving 20–30 seconds or heating briefly in a dry skillet.

Cook chorizo

Heat a medium skillet over medium heat and add 1 tsp olive oil. Add crumbled chorizo and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Spoon chorizo into a bowl and leave any rendered fat in the pan.

Fry plantains

In a separate large skillet, heat 1 tbsp butter (or oil) over medium-high. Add plantain slices in a single layer (work in batches if necessary) and fry until golden brown and caramelized, about 2–3 minutes per side. Transfer to a paper towel-lined plate and lightly salt.

Assemble on skillet or cast-iron

Preheat a large oven-safe skillet or cast-iron pan over low heat. Spread the refried beans in an even layer across the skillet. Place warmed tortillas (stacked or individually, depending on serving style) on a cutting board. For each serving, lay a tortilla in the skillet (or on a plate) and layer: a thin smear of beans, a portion of chorizo, a few fried plantain slices, and a generous handful (about 2/3 cup) of shredded cheese. Repeat if stacking tortillas (for a multi-layer melt).

Melt & prepare to flame

Turn the heat to low–medium. Cover the skillet with a lid or an inverted baking sheet to help the cheese melt, about 3–5 minutes. Once cheese is thoroughly melted and bubbling at the edges, remove the lid. Reduce any steam so the top of the cheese is dry.

Flambé safely

Remove the pan briefly from direct heat (turn off burner for gas). Carefully add 3 tbsp tequila evenly over the melted cheese and chorizo area. Using a long lighter or match, ignite the alcohol — stand back, keep face and arms away from the flame, and keep a lid nearby to smother flames if needed. Allow the flame to burn off (about 10–20 seconds) until it subsides. The flambé will add aroma and a slight char to exposed cheese and plantain edges.

Finish assembly

Once flames are out and the top is slightly blistered, sprinkle chopped cilantro and sliced pickled jalapeños over the melted cheese. Dollop crema mixed with lime juice over the top or serve alongside. If serving as individual tortillas, use a spatula to transfer filled tortillas to plates, tearing pieces from the cheesy skillet as desired.

Make crema sauce: in a small bowl, combine 1/2 cup Mexican crema (or sour cream) with 1 tbsp lime juice and a pinch of salt and pepper. Adjust lime to taste. Set aside.

Garnish and serve: top the plated flameado with diced avocado (optional), extra cilantro, lime wedges, and hot sauce to taste. Serve immediately while hot and gooey.

Safety note: never pour more alcohol than called for, keep a fire extinguisher or lid nearby, and do not lean over the pan while igniting.