Queso Flameado con Chorizo
(keh-so flah-may-ah-doh kohn cho-ree-so)
Fin de Semana: Weekend Parrilladas and Sunday Suppers
Before the main cuts of a weekend carne asada hit the table, there is Queso Flameado. Born on the campfires of the borderlands, this is a far cry from the sad, liquid pump-cheese of commercial sports bars. This is a dense, highly elastic skillet of real melting cheese studded with crispy, spiced pork sausage, meant to be scooped heavily into warm tortillas. The secret to making it taste exactly like it does back home in Monterrey or San Antonio is twofold: you must grate your own cheese from the block to achieve that perfect stringy pull, and you absolutely must pour off the excess chorizo fat so the cheese doesn't break into an oil slick. Hitting it with a splash of tequila and setting it on fire isn't just cheap tableside theater—it caramelizes the top layer and gives it the authentic, smoky campfire finish it deserves.
Before you start
Preheat the oven.
Set your oven to 400°F before you begin cooking.
Ingredients
- fresh Mexican pork chorizo8 oz
- white onion1/4 cup
- jalapeño pepper1 med
- garlic clove1 small
- Monterey Jack cheese8 oz
- Muenster cheese8 oz
- blanco tequila1 1/2 oz
- fresh cilantro2 tbsp
- flour tortillas8 med
Method
- 01
Blend the grated cheeses.
Toss the freshly grated Monterey Jack and Muenster together in a bowl until evenly mixed. Under no circumstances should you use pre-shredded bagged cheese; the anti-caking agents will ruin the smooth, stringy melt.
- 02
Render the chorizo.
Place a 10-inch cast-iron skillet over medium-high heat and add the loose chorizo. Cook for 5 to 7 minutes, breaking the meat apart with a wooden spoon until deeply browned and slightly crispy.
- 03
Manage the fat.
Remove the skillet from the heat and transfer about a quarter cup of the crispy meat to a paper towel. Carefully pour off and discard all but a tablespoon of the vibrant red fat left in the pan; skipping this step guarantees a broken, greasy soup.
- 04
Sauté the aromatics.
Return the skillet to medium heat and add the diced onion, jalapeño, and garlic to the remaining fat. Sauté for 2 to 3 minutes until the onions are translucent and fragrant, then spread the mixture evenly across the bottom of the pan.
- 05
Bake until molten.
Distribute the cheese blend evenly over the hot chorizo and transfer the skillet directly to the oven. Bake for 10 to 12 minutes until the cheese is completely melted, bubbling furiously at the edges, and showing light golden spots.
- 06
Ignite the flambé.
Carefully remove the skillet to a heat-proof surface. Pour the tequila evenly over the bubbling cheese and immediately ignite it with a long lighter, letting the flames burn out naturally after 15 to 30 seconds to caramelize the dairy.
- 07
Garnish and serve immediately.
Top with the reserved crispy chorizo and fresh cilantro. Serve straight from the hot skillet, instructing guests to scoop the stringy mass into warm tortillas rather than dipping chips.
Notes
The right chorizo.
You need raw, fresh Mexican pork chorizo for this, not the cured, sliceable Spanish variety which won't render the necessary spiced fat.
From Cook Tex-Mex.