Mexico
Queso Fundido
Molten cheese with spicy chorizo, straight from the oven onto warm tortillas
35 min·6 servings
chorizo
Fresh, raw pork sausage seasoned with chile and vinegar, cooked out of its casing until crumbly, not the dry-cured Spanish kind.
Mexican chorizo is raw and soft, releases red fat as it cooks and has a tangy, hot seasoning; in the US it is in most supermarkets, while in the UK and German-speaking countries it is mostly found at Latin American grocers, by special order from a butcher or by mail order. The Spanish chorizo sold in most supermarkets is firm, smoked and dominated by paprika, which makes it a different sausage.
Substitute:
The closest substitute is raw ground pork seasoned with ground ancho or guajillo chile, a little vinegar, garlic, cumin and oregano, left to rest for a few hours. Spanish chorizo, finely chopped and fried, will do in a pinch, but it brings smoke instead of tang and stays in firm bits rather than crumbling.
Used in · 1 recipe