Choriqueso with Homemade Flour Tortillas Recipe | PBS Food Choriqueso with Homemade Flour Tortillas Recipe | PBS FoodEmail PBS-search PBS-down_caret PBS-down_caret PBS-down_caret PBS-down_caret FacebookTwitterYouTubePinterestTumblrInstagram

Step 1

DirectionsIn a mixer, using the dough hook, knead together the flour, lard, salt, and boiling water until the dough is smooth and warm. Divide the dough into 12 balls, cover with a kitchen towel and let them rest for 20 minutes.Meanwhile, combine all the chopped guacamole ingredients in a large bowl and toss gently to mix. Cover and refrigerate until ready to serve.Warm up a cast iron skillet or comal over medium-high heat. Spread a little flour on a work surface. Using a rolling pin, roll one of the dough balls into a circle 4–5 inches in diameter. Place the tortilla in the hot skillet or comal. When the dough has changed color from beige to off-white and started forming bubbles, about 15 seconds, turn it over. Cook for another 13–15 seconds and turn it over again. The tortilla should have golden-brown spots where the bubbles formed. If it takes more than 15 seconds per side to cook, increase the temperature a little bit. Place the tortilla in a kitchen towel to keep it warm. Repeat to make all the tortillas.Preheat the oven to 400 degrees F.Heat the oil in a large skillet over medium-high heat. Add the chorizo and cook, breaking up the meat, until crispy, 8–10 minutes. Put 2 tablespoons of chorizo into each of six ramekins. Fill the ramekins with cheese, then mix the chorizo and cheese for a few seconds. The cheese will melt slightly and create more space in the ramekins. Fill up the ramekins with the rest of the cheese.Place the ramekins on a rimmed baking sheet and bake for 4–5 minutes, or until the cheese is completely melted. Serve immediately with the flour tortillas and chopped guacamole on the side.

Step 2

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