Recette de mon apéritif mexicain préféré et de ma salsa au piment pequin
today we're cooking chori queso sometimes this is called queso flamiado but queso flamiado is usually lit on fire with a shot of tequila we're not doing that today we're making a simple traditional wait we used to experience it here in South Texas on the border sometimes this is made with rajas sometimes with mushrooms or other chili pepper and onion toppings but today we're keeping it simple a lot of my barbecue passion and experience came from my father and my grandfather but the chorizo in cabrito experiences came
from my father-in-law Frank Nieto my father-in-law is the one that used to take me and Terry across the to Reynosa nobody in the states at that time made cabrito so we had to go across the border if we wanted to eat cabrito then we would always always order this as our main appetizer when my kids were little they asked me the first time they were going to try it what is that Dad and I said this is a Mexican pizza so from then on even till today they still call Tori queso the Mexican pizza today we're
cooking over the fire on the pro pit RPG Grill but you can cook this on a stove top or in your oven whatever works best for you all you need for this recipe is two packages of chorizo San Manuel our favorite chorizo and two packs of gift for Oaxaca this recipe is so so easy to make all we have to do is cook the chorizo in the pan add the grated cheese and then pour yourself a big old delicious Taco you can top this with your favorite salsa guacamole or anything else you like let's fire it up
and cook some choti queso I'm going to use my Lodge cast iron pan here to make our turkey queso we're also going to make a salta the Chile Pickin we're going to use two Roma tomatoes one garlic and this little bowl of chili piquin for our salsa stay with me let's get fired up go outside and start cooking I've got my Lodge pan already on the fire getting nice and hot I'm gonna go ahead and take the chorizoaff but before I do that I want to lay these two Tomatoes over the fire here I'm going to
roast these two tomatoes for our chili pecan salsa all right let's get this going here I like that Sizzle that means the Pan's nice and hot all right friend we're cooking our chorizo it's starting to get cooked it smells really great the aroma is super good our tomatoes are looking really nice they're just about ready to hit the molcajete all right I think I need to move some of my fire over here to get this thing to really good cooking cool we're gonna move some of this fire
over this way a little bit closer right under the pan the reason I put a lid on here is to keep some of that moisture in there I don't want all the moisture to steam out I want to keep the oil and the moisture as much as I can in there until we get the cheese all right our tomatoes are looking really really good they're just about done gotta be ready for the molcajete and the salsa in just a couple of minutes I'm gonna let it get fully cooked on the inside as well this one right here is a really big tomato so I'm
gonna leave it there a little bit longer I don't know if y'all can hear the sizzling oh yeah baby I love that yeah now you can see where the oil and the moisture is in there you want a little bit of all of that in there so everything Cooks nice and even make our salsa while the chorizo finish is cooking I'm going to give it one more little stir and then we're going to work on our salsa by the time we're done with the salsa the chorizo is ready to go and we'll be ready to drop our cheese in
there oh baby that looks good gosh it smells delicious super delicious all right French we're going to drop our garlic in here we're going to drop all of our chili bikini in here and I'm gonna do a little Shake of OG now this is salt pepper and garlic there ain't no salsa better than salsa they are the bomb the bath and you don't have to have too many ingredients a lot of times simple is the best you want to make sure your chilies and your garlic is really nicely smashed up before you jump your tomato before you
put your tomato in there all right you want to smash up those bikinis really nice I do believe we're ready for one of the tomatoes all right let's go with our first tomato now you can leave the skin on or take it out actually I think it adds a lot of flavors so I'm going to leave it in I'm going to take this core out of here and dump it in the fire cut up the tomato a little bit it just makes it a lot easier to smash one thing that happens when you don't do that you start to smash it and it's super juicy and it
just explodes with juice all over the place I've ruined a couple of these shirts doing that nice and slow until you get it smashed up get all that good tomato juice in there before it squirts all over the place all right now with the Tomato you don't have to make it into a puree if you like it a little chunky it's okay too I like my tomato a little chunky in here so I'm going to leave it like that all right as I sit inside some Cooks like to use onions and uh poblano peppers jalapeno or Serranos the good
thing about having your salad on the side and your chilies and onions everything else on the side is you can add whatever you want to your taco and if somebody didn't want that stuff in there they can have it as an option if they want it our friends are chili Pekin Salsas made look at that doesn't that look wonderful oh my goodness that's going to be so good nice and chunky look at all those chili pequin seeds I like myself that I have a little bite in there all right we've got our salsa made
let's go ahead and check back in on our chorizo oh man it looks nice and toasty down there it's beautiful I'm gonna give it one more little stir here it's done it is cooked and it has beautiful color oh yeah that's so good so so good all right let me take some of this out because we're going to use it in the final presentation I'm gonna take a little bit of this stuff out right here we're going to spread the rest of this out here just like that all right we're ready to
put some cheese right in here and you can slice the cheese into thin strips you can Cube it up you can do it anywhere you want I find that if you shred it it melts a lot quicker and blend in with the chorizo really good and really quick all right I think we need a little bit more cheese so we're going to add a little bit more here all right here we go I'm gonna put the lid on that'll help it melt with the heat on top you can see now where the chorizo the oil is starting to come up on the side on the sides there and right
in the middle a little bit so at this point I want to add a little bit more traditional on top kind of spread it around we want to push this into the cheese here try to get it as even as you can push it down push it down push it down you want it to melt down into the cheese and that fire is still pretty hot I'm going to move this pan over this way now a little further away from the Heat right there put the lid back on our friends our choti queso is ready I let it cool off a little bit so I don't burn my mouth off when I take a
bite but it's ready to go we're going to take our tortilla drop it on there and just get a big old cheesy bite um don't forget the salsa gotta have a little bit of this chili picking salsa on here yeah buddy hmm oh man I love that oh yeah all right man you got that nice drippy salsa the tomatoes juice you got that cheesy cheese you got the chorizo it is all super good um look at all that runny goodness um all right now it's all done you can mix it all together that makes all the cheese and the
chorizo nice and even this one's for my wife here you go babe you want a bunch of chili peppin no [Laughter] she would she didn't fall for it really had a good time making this I hope you make this recipe it's super simple and super delicious I absolutely guarantee you're gonna love it it's just chorizo Oaxaca cheese or any other kind of melting cheese will work like mozzarella this is the way we've always had it at the Mexican restaurants across the border so that's the way we like to make
it at home too friend I hope you enjoyed this video if you did make sure you hit the like make sure you subscribe so you don't miss any of the videos from arnitech you're interested in our OG rub which is salt pepper and garlic in The Perfect Blend you can go to pitmaster.us if you want to get some of our wild seasoning which is all purpose good on everything you can go to pitmaster.us as well if you want to up your barbecue game go to pitmasterclass.us friend thanks for watching keep the smoke light
make it work boom oh all right before we get that traditional we need to see where my salsa is on the heat on the salt level it's hot huh bring me a beer oh I don't want to lose that do I popped in half oh I lost one and of course we're going to use some fresh homemade corn tortillas that Terry's been slaving over not just kidding they're store-bought but they're still going to be delicious