This delicious Mexican dish from Curtis Stone can be on the table, piping hot, in just over 30 minutes.
- To fire-roast the chillies, pre-heat the barbecue for high heat. Coat all the chillies with the oil and season with salt. Grill the chillies, turning frequently, for about 10 minutes, or until they are evenly blistered and softened. Place the chillies in a bowl, cover with plastic wrap, and set aside until cool enough to handle. Remove as much peel and seeds from the chillies as possible, then slice the chillies lengthways.
- Meanwhile, to make the chorizo, in a medium bowl, mix the pork, vinegar, garlic, chili powder, and salt. Heat a 20cm cast-iron pan or small heavy pan over medium-high heat. Add the oil and then the pork mixture and cook, stirring frequently to break up the pork into small pieces, for about 4-5 minutes, or until beginning to brown and cooked through. Transfer the chorizo to a small bowl and cover to keep warm.
- To make the molten cheese and serve, wipe out the pan and return it to medium-low heat. Add the cheeses, sliced roasted chillies, lime juice, and 1/2 teaspoon of salt. Using a wooden spoon, stir the cheese mixture constantly over medium heat for about 5 minutes, or until the cheese is melted and sauce-like.
- Sprinkle some of the chorizo over the hot molten cheese. Serve immediately, passing the coriander, avocado, sour cream, tortillas, and remaining chorizo alongside and encouraging everyone to assemble their tacos with the accompaniments.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set