Manchego, Cotija and Chorizo Queso
Tags: Chorizo Mexican Sauce/Condiment Side Dish
Yield: Serves: 10 to 12
- 1 tablespoon vegetable oil
- 3/4 cup diced red onion
- 9 ounces Mexican pork chorizo
- 1 garlic clove, minced or grated
- 2 teaspoons minced serrano pepper
- 1 tablespoon minced Fresno chili pepper
- 10 ounces canned diced tomatoes and green chiles, drained
- 1/4 cup flour*
- 4 tablespoons unsalted butter, at room temperature
- 2 1/2 cups whole milk, at room temperature
- 2 ounces cream cheese, at room temperature
- 1/3 cup sour cream, at room temperature
- 10 ounces shredded young Spanish or Mexican manchego**, at room temperature
- 3/4 teaspoon kosher salt
- 4 ounces shredded cotija cheese, at room temperature
- Pour the oil into a 12″ cast iron pan over a medium flame. Once hot, add the onions, cooking for about 5 minutes, or until they have softened slightly and begun to turn translucent.
- Push the onions out towards the outer edges of the pan, and add the chorizo to the center of the pan. Turn the flame up to medium-high, and cook for about 5-7 minutes. Break up the chorizo into smaller chunks as it starts to cook, stirring occasionally to prevent the meat from sticking.
- Add the garlic, serrano pepper, Fresno chili peppers and diced tomatoes and green chiles to the pan, and stir everything together. Reduce the heat to medium-low. Cook for another 5-7 minutes, stirring as necessary. Remove from heat, and set aside. At this point, turn the oven broiler to high.
- Place the flour and butter into a medium sauce pan over medium-high heat. Once the butter melts, whisk to combine the ingredients, forming the a light, pasty roux at the bottom of the pan. Cook for about 2 minutes, then drizzle the milk into the pan in small increments. Continue whisking as you pour until all of the milk has been added. Reduce the heat to medium-low, and cook for another 8-10 minutes, or until the mixture begins to thicken and lightly coat the back of a spoon. Whisk to prevent clumps from forming at the bottom of the pan.
- Whisk in the cream cheese and sour cream until smooth, then add the shredded manchego and salt. Once the cheese has melted and the sauce is velvety and smooth, remove from heat.
- Evenly disperse the chorizo, onions and pepper over the bottom of the cast iron pan. Pour the cheese sauce over the meat mixture. ***Sprinkle the cotija cheese on top, and slide the cast iron pan into the broiler for 1-2 minutes, or until the mixture is bubbly and the top just begins to brown. Allow to rest for about 5-10 minutes out of the oven as the queso will be extremely hot.
- I used gluten-free, all-purpose flour for this specific recipe.[br]**Spanish manchego cheese is available young or aged, depending on your market or cheesemonger’s selection. Be sure to avoid aged cheese for this recipe.[br]***This recipe can also be made ahead of time–anywhere from 4 to 24 hours prior to serving. Pour the cheese sauce over the meat, then sprinkle with cotija. Rest until just about room temperature, cover lightly, and store in the fridge. Bake for 15-20 minutes at 425 degrees F, or until bubbly, then broil lightly in the oven to color the top.
