Choriqueso Recipe


Note: You can substitute 1/2 pound good quality Mexican chorizo with the casing removed for the homemade chorizo.

Recipe Facts

Active: 20 mins
Total: 20 mins

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  • 1/2 pound ground pork shoulder
  • 2 teaspoons red wine vinegar
  • 1/4 teaspoon powdered cinnamon
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/8th teaspoon ground cumin
  • 1/8th teaspoon cayenne pepper
  • 1 medium clove garlic, grated on a microplane grater
  • 1 teaspoon kosher salt
  • 1 tablespoon vegetable oil
  • 3/4 pounds grated queso Oaxaca, Monterey Jack, or low-moisture mozzarella cheese
  • Warm corn or flour tortillas or tortilla chips for serving


  1. Preheat broiler to high. Combine pork, vinegar, cinnamon, paprika, oregano, cumin, cayenne, garlic, and salt in a medium bowl and mix with your hands until combined. Heat vegetable oil in a 10-inch broiler-safe skillet over medium-high heat until shimmering. Add chorizo mixture and cook, stirring with a wooden spoon and breaking up the meat until it is no longer pink, about 5 minutes. Season to taste with more salt and remove from heat.

  2. Top with grated cheese and place under broiler until melted, about 5 minutes. Serve immediately with warm tortillas or chips.

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