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Molten cheese with fire-roasted chillies and Mexican chorizo
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Curtis Stone's speedy Mexican masterpiece in under 30 minutes.
Ingredients:
  • 4 long red chillies
  • 4 yellow bullhorn chillies
  • 2 long green chillies
  • 4.60 gm olive oil
  • 175g Tasty Cheese, grated
  • 175g mozzarella cheese, grated
  • Juice of 1 lime
  • 300g Pork Mince
  • 60.00 ml apple cider vinegar
  • 2 cloves garlic, crushed
  • 40.00 ml brand mild Mexican chilli powder
  • 3.60 gm fine sea salt
  • 36.40 gm olive oil
  • 10 sprigs fresh coriander, tender stems and leaves only
  • 1 ripe avocado, peeled, pitted, sliced
  • 117.50 gm brand sour cream
  • 8 flour or corn tortillas, warmed
Instructions:
  • Preheat the barbecue to high heat. Toss the chillies in oil and salt. Grill them, turning occasionally, for around 10 minutes until charred and tender. Place in a bowl, cover with plastic wrap, cool, deseed, and slice lengthwise.
  • Prepare the chorizo by combining pork, vinegar, garlic, chili powder, and salt in a medium bowl. Heat a 20cm cast-iron or heavy pan over medium-high heat, add oil, and cook the pork mixture for 4-5 minutes, stirring often until browned and cooked through. Transfer the chorizo to a small bowl, cover, and keep warm.
  • To create a luscious molten cheese, simply wipe the pan clean and place it over medium-low heat. Combine the cheeses, sliced roasted chillies, lime juice, and 1/2 teaspoon of salt in the pan. Gently stir the mixture with a wooden spoon for approximately 5 minutes until the cheese turns into a smooth, sauce-like consistency.
  • Top the hot molten cheese with a generous sprinkle of chorizo. Serve promptly, presenting coriander, avocado, sour cream, tortillas, and the rest of the chorizo on the side, and invite everyone to customize their tacos with the accompaniments.

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