Chori-Queso or Choriqueso Tacos

"This "chori-queso"... a delectable combo of chorizo and Mexican melting cheese... was coaxed out of the world's tallest Mexican through the judicial application of wine and liberally distributed compliments on his guacamole and salsa verde. I may have to up the ante on my plying to get the recipes for the aforementioned guac and salsa."
photo by MsPia photo by MsPia
photo by MsPia
Ready In:
10 tacos (maybe more)




  • Fry the chorizo in oil until completely "browned" (good chorizo is red) and very crispy. (At this point, I'd drain the oil off of it -- although Alex says that "authentically" it should be left swimming in the pan.) Keep the chorizo on heat that's just high enough to keep it hot.
  • Heat another pan over medium heat.
  • When the pan is hot, place a corn tortilla in the bottom for about 15-30 seconds and then flip it and repeat this with the opposite side (15-30 seconds; then flip. This will help prevent sticking).
  • Cut a reasonable piece of Mexican cheese and place on one half of the tortilla in the hot pan. When it starts to melt, spoon about a tablespoon of chorizo onto the melting cheese, fold the tortilla in half and immediately remove the taco from the heat.
  • Stuff a little guacamole, salsa, queso blanco, sour cream or whatever you prefer in the tortilla to keep it company and immediately eat.
  • These are good HOT -- so don't bother making a bunch ahead. This is the kind of food you cook for people standing around in the kitchen so they can eat it fresh.

Questions & Replies

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  1. It was very good. I did drain all the fat off. Sadly I'm out of the country and I was not able to find corn tortillas, so I had to use flour ones, but it was still really good.


I'm a PhD student in the art history and archaeology of ancient central and south american petroglyphs, pyramids, geoglyphs and all kinds of rock art. I'm also a burgeoning librarian because, for whatever reason, conservation of historical artifacts and archives is a part of information studies (read- "library science") at UT. Who knew? But I like being a librarian... it's got a certain David Lee Roth "Hot for Teacher" appeal. I mean, really, feel free to bring your pencil. Of course, all this is an elaborate ruse to make me seem somewhat respectable. My true lust for life lay in my pending performance-art-for-beer revolution, the development of tasty gluten and soy free recipes and the propagation of that which is known as the Minnesota Meat Raffle. I've always enjoyed cooking and eating and although I'm hobbled in the kitchen by soy and gluten allergies, I think most of those around me can still say I'm a damned fine cook.
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