All good taco restaurants in Mexico offer as part of their entrees ‘Queso fundido’ a decent portion of cheese served little hot iron or clay container, hot steaming, and bubbling. Ready to be scooped out and laid carefully over a warm tortilla and top it with your favorite toppings, guacamole, or pico de gallo.
- 1 Tablespoon vegetable oil
- 5 ounces of Mexican Chorizo casings removed. (Spanish chorizo can be used as well or even Veggie Tofu Chorizo).
- 2 ½ cups of cheese good for melting Manchego, Monterey, Gouda, or Mozzarella.
- Tortillas (flour or corn)
- Your go-to salsa: red/green sauce, guacamole, or pico de gallo.
- Preheat your oven to 400 degrees.
- Place a skillet over medium heat, add the oil if using. Cook chorizo, stirring frequently to cook evenly and avoid it sticking to the pan. It’ll take about 8-10 minutes to cook until is crispy. Remove the excess fat/oil and reserve.
- Place the grated cheese in an oven-proof dish, a cast iron, or a clay pot, add chorizo on top and bake for about 10-15 minutes or until the cheese is melted and bubbling. Check often after 10 minutes to avoid cheese burns or overcooks which will give a chewy texture.
- Remove from oven and place over a heat-proof surface. Serve warm with salsa and remember warming your tortillas just in time to enjoy it.
- You can prepare and serve the cheese by itself or mix it as mentioned in the recipe. It’s your choice!