Chorizo Mushroom Queso Dip Recipe (2024)

FAQs

Which cheese goes best with chorizo? ›

Seriously Sharp's bold flavor and texture is a perfect match for the spicy, smoky taste of chorizo. Place chunks of Seriously Sharp Cheddar Cheese, diced chorizo, and green olives on small skewers for a fun, festive, and flavorful appetizer.

Place cheese, milk, and butter in a medium saucepan over low heat. Stir until cheese is melted. Add green chilies, cumin, garlic powder, onion powder, and cayenne pepper; stir until smooth. Thin with more milk if sauce is too thick.

I love to mix in some chorizo, taco meat or ground beef, or even some rotisserie or shredded chicken (these ingredients should all be fully cooked first). I've also added black beans, corn, diced tomatoes (or Rotel), onions, and more for a chunkier cheese dip.

Eggs are also ingredients with a mild flavor and great texture that blend well with chorizo. Typically, there are two types of dishes that use both eggs and chorizo: scrambled and omelet dishes. Both are great for showcasing the chorizo flavor while adding a great base and the other nutrients you want in your meals.

It's Spicy

Mexican chorizo is typically seasoned with vinegar and chile peppers, while Spanish chorizo is made with garlic and pimentón (Spanish smoked paprika, either sweet or hot), which gives it its deep brick-red color and smoky flavor.

Scanning the internet and the supermarket shelf, we realized that the cheese sauces are divided into two basic categories: Queso Dips, which include some amount of heat, spices, and other flavorings, and Cheese Dips, which are cheese and little else.

The Origin of Queso

In order to make authentic queso, use Manchego cheese. Mexican Manchego Cheese is a golden-yellow, semi-firm cheese with a slightly nutty flavor. In contrast to the Spanish version, which is made with sheep's milk, the Mexican version is made with cow's milk.

If you're wondering what is queso made of, you needn't look much further than the name. It's mostly cheese. Beyond that, there is usually tomato, onion, and jalapeños or chiles for some added heat. Add in evaporated milk and cornstarch for thickening, and viola!

Mexican chorizo is generally a fresh sausage and is usually cooked like ground meat or other sausage links. Spanish chorizo, on the other hand, is a dried cured sausage with a completely different texture.

Mexican chorizo is almost always made from fresh, raw pork. Additional pork fat, herbs, spices chile peppers and vinegar are added to the meat. Once the ingredients are mixed together, they are inserted into short links of edible or inedible casing.

What is chorizo sauce made of? ›

Take some Spanish chorizo and fry it in olive oil with some chili pepper flakes and garlic. Add some stewed tomatoes and dried oregano and let it simmer. Pour it over some al dente penne for lunch or a light dinner. This sauce is fairly easy to make and just as tasty.

To increase the stability of the final emulsion, Kenji adds evaporated milk to the mix, which contributes a high volume of milk proteins without adding too much water.

Cornstarch. My queso is slightly thickened with a bit of cornstarch before we add the cheese. This helps encourage a smooth melt and silky consistency.

Making a slurry with cornstarch and cold milk is how you will thicken your queso. A traditional slurry is a 1:1 liquid to cornstarch ratio, but for our queso purposes I used 1 tablespoon of cornstarch and 2 tablespoons of milk.

I love pairing chorizo with clams, bell peppers and, surprisingly, pears, which balance out the smoky heat of the chorizo with a fresh, sweet flavor. All of these types can be used interchangeably, but don't forget to cook the fresh Mexican variety before eating!

Smooth, semi-soft cheeses like Havarti, butterkäse, or Muenster are perfect, with a neutral background that lets the sausage's seasonings shine. A sharp Cheddar (any Cheddar, really) or Swiss is also a fantastic match, with nutty notes that perfectly complement the smoke and acidity of the sausage.

Depending on the variety, chorizo can be eaten sliced without further cooking, for example in a sandwich, or can be grilled, fried, or baked alongside other foodstuffs, and is an ingredient in several dishes where it accompanies beans, such as fabada or cocido montañés and can be served as a tapas, such as "Chorizo in ...

Spanish chorizo is a great addition to your charcuterie board because it gives guests a fully-cured and cooked meat option. It is made of coarsely chopped pork and typically contains a special paprika called pimento.