Chorizo Tacos with Jalapeño Queso

Provided by Erika Dabney, Executive Chef, Legends at Toyota Stadium

Serves 4


12 x 4 1/2 inch flour tortillas

6 oz chopped cilantro

6 oz diced red onions

5 lbs raw ground spicy chorizo sausage

4 lime wedges

1 Tbs chili powder

1 tsp cumin

Salt (to taste)

Pickled radish slices

For pickled radishes:

1/2 cup jarred, prepared pickling spices

1 cup water

1/3 cup white distilled vinegar

1 dried bay leaf

2 Tbs salt

1/4 tsp sugar

10 radishes, thinly sliced

For jalapeño queso (yields 2 1/2 quarts):

6 cups whole milk

8 cloves fresh garlic, diced

1 medium Vidalia onion, diced

1/2 cup jarred pickled jalapeños, diced

1 cup pickled jalapeño juice (from jar)

2 whole roasted fresh jalapeños, diced (with seeds for extra spice)

1 cup all-purpose flour

8 oz unsalted butter

1/2 cup neutral-flavored oil

2 cups heavy cream

4 cups shredded Monterrey jack cheese

2 teaspoons salt (or salt to taste)


To prepare the radishes, wrap and tie pickling spices in a cheesecloth, place with all other ingredients in a medium saucepan and bring to a boil. Once the radishes begin to turn pink, remove from heat and pour the entire mixture into a container. Cover and let radishes cool in the refrigerator. Once cooled, remove radishes from pickling liquid and set aside.

To prepare the queso, heat the oil in a deep saucepan over medium heat. Once hot, add the garlic and onions and sauté until translucent. Add the butter to the pan and melt, stirring often to prevent burning. Once melted, add the flour and mix until fully combined with the butter. Add the heavy cream, milk and cheese and stir until the cheese is completely melted. Stir in the jalapeño juice and chopped jalapeños. Salt to taste and set aside.

To prepare the tacos, keep the diced vegetables and herbs separate. Season the chorizo sausage with cumin, chili powder and salt to taste. Cook in a skillet over medium heat until the internal temperature reaches 160 degrees (as measured with a meat thermometer), then set aside. In a separate skillet, warm a tablespoon of neutral oil. Carefully place tortillas (one at a time) into the oil to warm, flipping once. Remove and place on a serving plate. Spoon 2 ounces of the sausage into each tortilla. Drizzle with the queso and top with red onions, cilantro and radish slices. Squeeze juice from the lime wedges over tacos. Serve.

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