Description
With just a few simple ingredients you can make Isaac’s incredibly delicious choriqueso served in a warm corn tortilla.
Ingredients
Units
Scale
- 1 1-lb. package of chourico or chorizo sausage, diced or ground
- 1 medium onion, diced
- 1-2 jalapenos, diced
- 1 8-ounce package of Oaxaca cheese (or low moisture mozzarella)
- 1 package of 12 corn tortillas
- a little oil for your pan
Optional toppings:
- Tomatillo sauce
- Sour cream
- Use your favorite toppings here - anything you’d put on a taco or burrito
Instructions
- Remove the skin from the sausage you are using. We used chourico sausage (you can use chorizo if you have that at your local grocery store). If you’re using a ground chorizo or chourico, you will not need to do this step.
- Dice the sausage down into small cubes. If you’re using ground chorizo just cook it in the pan like ground beef. Chop it continually throughout the cooking process until it’s crumbly.
- Dice the onion.
- Dice the jalapeno. Remember: seeds = spice. Isaac removed a lot of the seeds, but kept some to give it a little kick.
- Shred the ball of Oaxaca cheese.
- Heat a pan with a splash of oil on medium-to-high heat. Add the sausage and onion and cook until sausage is a little crispy. This should take about 7-8 minutes. You can add the jalapenos here too if you like. We added them at the end so they were less cooked which I thought added a nice pop of flavor. It’s up to you and your preference.
- Add the shredded cheese and mix so cheese melts. Add the jalapenos and mix well.
- Set chourico pan aside and heat the corn tortilla on the open flame of your stove top. It just takes a few seconds for each side. Alternatively, you can warm them in the oven a few minutes or in a pan on medium heat – no oil.
- To serve, we put the skillet on the counter and used the corn tortillas to grab the choriqueso mixture and make a little taco. Add any toppings you like. We had tomatillo sauce and sour cream on hand. You can use whatever you normally like on tacos or burritos.
