Red House Ranch chorizo is fresh and is made with our own pasture raised pork, organic spices and natural casing.
Chorizo usually takes two forms. The Spanish version is ground pork and spices, cured in a natural casing. The Mexican version is also ground pork and spices but it is fresh rather than cured.
Ours is fresh and requires cooking to 160 degrees. To make fresh chorizo even more interesting, grill over red hot coals to add a layer of smokey flavor.
Our chorizo has some heat (moderately hot). It's excellent in tacos, scrambled with our pasture raised eggs, or even as a pizza topping. One of our absolute favorites is Queso Fundido; a mix of chorizo and cheese baked until bubbly and golden, served with fresh tortillas or crisp tortilla chips.
As an appetizer or a meal in itself, Queso Fundido can be prepared in a snap. And, it begs for variations to suit your taste - add sautéd mushrooms, jalapeños, roasted poblanos, chopped tomatoes, cilantro or onions.
Here's the recipe -
1 Cup grated Oaxaca cheese
1 Cup grated Jack cheese (use pepper Jack for more heat)
1 Cup grated Cheddar (as sharp as you like it)
1/2 lb Red House Ranch pasture raised pork fresh chorizo
1. Remove chorizo from the casing and sauté just til done and let cool.
2. Grate 3 cheeses into a bowl.
3. Combine grated cheese and cooled chorizo.
4. Transfer to a baking dish and bake at 350 til cheeses are melted and golden on top.
5. Top with diced fresh tomatoes and chopped cilantro.
6. Serve warm with fresh tortillas or tortilla chips.
Makes enough for 4 - 6 people