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| Level: |
Intermediate |
| Total: |
2 hr 15 min |
| Active: |
40 min |
| Yield: |
4 to 6 servings |
Ingredients
- 1 pound ground pork
- 2 tablespoons cider vinegar
- 2 tablespoons tarragon vinegar
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons guajillo powder
- 2 teaspoons black pepper
- 2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 1/2 bunch fresh cilantro, minced
- 1 large Spanish onion, finely sliced
- 1 clove garlic, minced
- 2 tablespoons vegetable oil
- 1/2 bunch fresh cilantro, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon dried thyme
- 1/2 cup cider vinegar
- 1 teaspoon kosher salt
- 1 teaspoon white sugar
- 2 to 3 Fresno chiles, sliced into rings
- One 8-ounce bag or 1 cup shredded Monterey Jack cheese
- One 8-ounce bag or 1 cup shredded mozzarella
- Corn tortilla chips or flour tortillas, for serving
Instructions
- For the chorizo pork sausage: Preheat the oven to 400 degrees F.
- Combine the pork, vinegars, paprika, garlic powder, guajillo powder, pepper, salt, cumin and cilantro in a large bowl. Mix well using hands or a wooden spoon.
- Spread mixture over a baking pan and roast until cooked through, 15 to 20 minutes. Drain excess fat.
- For the rajitas: Saute onions and minced garlic with vegetable oil in a skillet on medium-high heat until onions are translucent, 4 to 5 minutes. Add cilantro, salt and thyme and continue to cook 2 minutes.
- For the escabeche: Combine vinegar, salt, sugar and 1/2 cup water in a small saucepan and bring to a boil. Place chile rings in a mixing bowl (remove seeds if desired to lessen heat). Pour boiling liquid over chiles and refrigerate until chilled, up to overnight.
- For the queso fundido: Preheat the oven to 350 degrees F.
- Layer a 9-by-6-inch casserole dish with onion rajitas, 2 cups cooked chorizo pork sausage and cheeses. Place 4 to 6 pickled chiles on top.
- Bake 10 to 12 minutes. Transfer to a broiler and continue to cook until browned. Serve with corn tortilla chips or flour tortillas and extra pickled chiles!
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
583 |
| Total Fat |
43 g |
| Saturated Fat |
19 g |
| Carbohydrates |
15 g |
| Dietary Fiber |
2 g |
| Sugar |
4 g |
| Protein |
32 g |
| Cholesterol |
118 mg |
| Sodium |
583 mg |
