← Nouns Cooking · Mexican

Ingredients

• 150 g Mexican chorizo, casing removed
• 1 Poblano chillies, roasted, peeled and cut into strips
• ¼ white onion, thinly sliced
• 1 plum tomato, seeded and diced (optional)
• 400 g melting cheese (Oaxaca, Chihuahua, asadero or Monterey Jack), grated
• 1 tsp Vegetable oil
• 8 warm corn or flour tortillas
• salsa, to serve

Method

1. Heat the oven to 200°C (180°C fan, 400°F).
2. Fry the chorizo in the oil in an ovenproof frying pan or cast-iron skillet over medium heat for 5 min, until cooked. Add the onion and poblano and cook for 3 min. Stir in the tomato and spoon out half the mixture.
3. Scatter the cheese over the chorizo in the pan, then top with the reserved mixture.
4. Bake for 8–10 min, until the cheese is completely melted and bubbling at the edges.
5. Bring the hot pan to the table on a board and scoop the cheese into warm tortillas with salsa. Eat quickly, while it stretches.

Tips

• Flour tortillas are the northern Mexican choice but contain gluten.
• Leave out the chorizo and double the rajas and mushrooms for a vegetarian version.

Sources

Written in our own words after cross-checking these recipes:

Rick Bayless Pati Jinich Mexican Please