8 oz (1/2 lb) chorizo
3 Tbsp minced onion (about 1/4 Cup)
1 tomato, cut into 1/4-inch pieces
1 jalapeno chiles, carefully stemmed, seeded and finely chopped
3 Tbsp silver (fairly good quality) tequila
1 lb Mexican “melting cheese”, like Oaxaca, Chihuahua, Asadero and Monterey, or a blend of some of these
1 tsp Mexican Oregano
2 tsp Mexican Blast Blend
1/4 Cup fresh cilantro, chopped
2 Tbsp lime juice
Salt & Pepper as needed
In a heavy skillet over medium heat, cook the chorizo and minced onion, using a wooden spatula to break up the chorizo, about 10 minutes. Add the diced tomato and finely-chopped jalapenos, and seasonings to the sausage mixture and cook for another 5 – 10 min while continuously stirring to combine (and to keep ingredients from sticking to the skillet). When sausage seems fully cooked, and ingredients are sauteed and well-combined, add the lime juice and tequila, stirring for another 2 min until all ingredients are warmed through.
Reduce the heat to low, and sprinkle the cheese, a little at a time, over the sausage mixture in the skillet. Keep stirring until all the cheese is added to the skillet and has melted. Be careful to not overcook the mixture, lest the dip become tough.
When completely melted through, transfer dip to a warmed serving bowl and garnish with oregano and cilantro. Serve immediately.