Chori-Queso or Choriqueso Tacos

Recipe by Tzitzimitl
READY IN: 25mins




  • 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.