Choriqueso Recipe

• 1/2 pound ground pork shoulder
• 2 teaspoons red wine vinegar
• 1/4 teaspoon powdered cinnamon
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/8th teaspoon ground cumin
• 1/8th teaspoon cayenne pepper
• 1 medium clove garlic, grated on a microplane grater
• 1 teaspoon kosher salt
• 1 tablespoon vegetable oil
• 3/4 pounds grated queso Oaxaca, Monterey Jack, or low-moisture mozzarella cheese
• Warm corn or flour tortillas or tortilla chips for serving

1. Preheat broiler to high. Combine pork, vinegar, cinnamon, paprika, oregano, cumin, cayenne, garlic, and salt in a medium bowl and mix with your hands until combined. Heat vegetable oil in a 10-inch broiler-safe skillet over medium-high heat until shimmering. Add chorizo mixture and cook, stirring with a wooden spoon and breaking up the meat until it is no longer pink, about 5 minutes. Season to taste with more salt and remove from heat.
2. Top with grated cheese and place under broiler until melted, about 5 minutes. Serve immediately with warm tortillas or chips.

pork shoulder, red wine vinegar, powdered cinnamon, paprika, oregano, ground cumin, cayenne pepper, clove garlic, kosher salt, vegetable oil, mozzarella cheese, corn

Taken from www.seriouseats.com/recipes/2011/11/choriqueso-chorizo-with-cheese-hangover-helper-recipe.html (may not work)