ArnieTex's Choriqueso is Fun for the Whole Family

Choriqueso in a skillet
June 7, 2024

When Masienda's June Chef en Residencia, Arnie Segovia aka ArnieTex, is throwing an extra-special asada, he whips out this secret weapon, which is like a cousin of queso fundido. Especially popular in South Texas's Rio Grande Valley, choriqueso is made with savory pork chorizo and quesillo melted in a sizzling skillet. It's best served atop a warm corn tortilla and topped with guacamole and salsa. Arnie affectionately calls it the "Mexican Pizza," a clever way he used to get his kids excited about eating it when they were young. The Arnie method is to grab a tortilla and go straight for the cheese pull—but be careful, it's hot!
Choriqueso

Choriqueso

Arnie Segovia

Ingredients

  • 1 tbsp cooking oil or lard

  • 2 (12 oz) pork chorizo links

  • 20 oz quesillo (can substitute or blend with shredded Monterrey Jack or Mozzarella)

  • Fresh corn tortillas

Directions

  1. Heat a cast iron pan over medium heat on your stovetop or grill, add oil or lard, and then add the chorizo. Break it down using a wooden spoon or spatula and stir frequently to ensure even cooking, 3 to 4 minutes.

  2. Set aside ¼ cup of the cooked chorizo for later.

  3. Add all of the cheese to the pan. Reduce the heat to low, cover the pan, and let it cook for 2 to 3 minutes, until the cheese is fully melted.

  4. Once fully melted, sprinkle the reserved chorizo and remove from heat.

  5. Enjoy your queso fundido the ArnieTex way: grab a tortilla, reach into the queso, and get a good cheese pull. Just be careful not to burn yourself!

1 comment

ILEEN BOCCHINO CUCCARO |

Yum

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