It used fresh, rather than the more traditional cured, chorizo, a spicy Mexican sausage. You can make your own or find it at one of Cleveland's west side hispanic markets, such as La Bornincana on Fulton.
Ingredients:
- 1/2 tsp. lard or bacon fat
- 1/3 cup well-drained canned tomatoes
- 1/2 small onion, coarsely chopped
- 1 mild fresh green chile pepper, minced
- 1 garlic clove, minced
- 1/8 tsp. sugar
- 1/8 tsp. salt
- 1/2 cup Monterrey Jack cheese
- 1/4 cup cheddar cheese
- 2 oz. chorizo sausage (see above)
- Flour tortillas
- Sliced jalapeno pepper for garnish
Preparation:
Heat lard in a medium skillet over medium-high heat. Add the next five ingredients and saute until tender. Stir in the sugar and salt.Gently melt the cheese in a double boiler over medium heat until the cheese is just melted and combined.
Meanwhile, cook the chorizo in a small skillet over medium-high heat. Remove the meat with a slotted spoon and drain on paper towels. Add the meat to the cheese mixture. Stir in the tomato mixture and heat thoroughly. Pour into a stoneware crock or au gratin pan. Garnish with sliced jalapenos. Serve with a serving spoon and warm flour tortillas.
To eat, scoop a little of the mixture unto the middle of a tortilla, roll up and fold in the edges. It's okay to eat with your fingers.
