CHORIQUESO WITH HOMEMADE FLOUR TORTILLAS

  A big hit with the kind, choriqueso is a popular Mexican snack made with spicy chorizo and melted cheese and served with flour or corn tortillas and salsa or guacamole. Fresh-made flour tortillas are irresistible, and this recipe explains how to make them at home. it's easier than you think, and they go amazingly well with choriqueso.

Flour tortillas 

2 cups all-purpose flour, plus more for dusting

5 tablespoons lard

1 teaspoon salt

3/4 cup boiling water

Chopped guacamole

2 large avocados, peeled, pitted, and chopped

1 Roma tomato, chopped

1/4 white onion, chopped

1-2 serrano peppers, chopped

chopped fresh cilantro to taste Juice of 1-time salt to taste


1-2 teaspoons olive oil

10 ounces pork chorizo

1 pound shredded Mexican cheese blend, Oaxaca cheese, or queso quesadilla


1. in a mixer, using the dough hook, knead together the flour, lard, salt, and boiling water until the dough is smooth and warm. Divide the dough into 12 balls, cover with a kitchen towel, and let them rest for 20 minutes.

2. Meanwhile, combine all the chopped guacamole ingredients in a large bowl and toss gently to mix. cover and refrigerate until ready to serve.

3. Warm up a cast iron skillet or comal over medium-high heat.

4. Spread a little flour on a work surface. Using a rolling pin, roll one of the dough balls into a circle 4-5 inches in diameter. Place the tortilla in the hot skillet or comal. When the dough has changed color from beige to off-white and started forming bubbles, about 15 seconds, turn it over. Cook for another 13-15 seconds and turn it over again. The tortilla should have golden-brown spots where the bubbles formed. If it takes more than 15 seconds per side to cook, increase the temperature a little bit. Place the tortilla in a clean kitchen towel to keep it warm. Repeat to make all the tortillas.

5. Preheat the oven to 400 degrees F.

6. Heat the oil in a large skillet over medium-high heat. Add the chorizo and cook, breaking up the meat, until crispy, 8-10 minutes.

7. Put 2 tablespoons of chorizo into each of six ramekins. Fill the ramekins with cheese, then mix the chorizo and cheese for a few seconds. the cheese will melt slightly and create  more space in the ramekins. Fill up the ramekins with the rest of the cheese.

8. Place the ramekins on a rimmed baking sheet and bake for 4-5 minutes, or until the cheese is completely melted.

9. Serve immediately with the flour tortillas and chopped guacamole on the side.