This recipe comes from chef Dylan Benoit, who hosts the reality TV show Fire Masters, on Food Network Canada. Made to pair with Miller Lite beer, this is a great dish for those physically distanced campfire dinner parties that we are all enjoying during the pandemic – and it’s easy enough that you can even make it on the fire in your back yard this winter.
6 oz (approx. 3/4 cup) fresh Mexican chorizo sausage* (casing removed)
2 oz (about 6 Tbsp) yellow onion, diced
1/2 oz (about 1.5 Tbsp) garlic, minced
16 oz (approx. 4 to 5 cups) Oaxaca cheese, grated
1 tsp (5 mL) coriander seed
1 tsp (5 mL) cumin seed
1 tsp (5 mL) smoked paprika
Pinch salt
Cilantro for garnish
Lime wedges
Fire-roasted tomato salsa and warm tortillas for dipping
In a 10-inch cast-iron skillet, brown the chorizo over the fire until it gets crispy around the edges. Move to a place on the fire with lower heat and add onion. Cook onion until it’s about 50 per cent cooked. Then add garlic and cook another one to two minutes longer. Cover the chorizo mix with grated Oaxaca cheese. Move back to the fire and heat until the cheese has melted. While the cheese is melting, mix the coriander, cumin and salt together in a small bowl and set aside. Once the cheese has melted, remove skillet from the heat. Garnish with the spice mix and chopped cilantro. Serve immediately with fire-roasted salsa (homemade or store-bought), lime wedges, plenty of warm tortilla and a bucket of cold Miller Lite.
*This recipe can be made vegetarian by substituting mushrooms for the chorizo.