Ultimate Chori Pollo

• Large cast iron or heavy skillet
• Medium saucepan (for queso)
• Mixing bowls for chorizo, chicken, and tortilla dough
• Blender (for chorizo chile paste)
• Cutting board & chef’s knife
• Measuring cups & spoons
• Rolling pin or tortilla press
• Clean kitchen towel (to keep tortillas warm)

This makes Chori Pollo for 4 people. The servings control keeps the chorizo, chicken, queso, veg, and tortillas in sync so your plate still feels balanced when you scale.

• ground pork (80/20)
• dried guajillo peppers
• dried ancho peppers
• dried chile de árbol (optional, for extra heat)
• paprika
• chili powder
• ground cumin
• Mexican oregano
• garlic powder
• onion powder
• ground coriander
• cinnamon
• black pepper
• kosher salt (adjust to taste)
• apple cider vinegar
• cold water
• neutral oil

• boneless skinless chicken breasts (about 3–4 pieces)
• kosher salt
• black pepper
• garlic powder
• onion powder
• smoked paprika
• ground cumin
• oil (for searing)

• white onion, sliced
• red bell pepper, sliced
• green bell pepper, sliced
• garlic cloves, minced

• butter
• flour
• whole milk
• Monterey Jack cheese, shredded
• whole-milk mozzarella, shredded
• cream cheese (optional, for extra silkiness)
• chili powder
• smoked paprika
• ground cumin
• salt to taste (not auto-scaled)

• all-purpose flour
• salt
• baking powder
• lard (or butter), softened
• warm water

Bumping the servings up will give you more chorizo, chicken, queso, and tortillas at the same intensity. Salt is still “to taste,” so season as you go.

• Meat: Ground pork, boneless skinless chicken breasts
• Produce: White onion, red bell pepper, green bell pepper, garlic
• Dried chiles: Guajillo, ancho, chile de árbol (optional for heat)
• Dairy: Whole milk, Monterey Jack, mozzarella, cream cheese, butter
• Pantry & Spices: Flour, lard or butter, baking powder, apple cider vinegar, oil, paprika, chili powder, cumin, Mexican oregano, coriander, cinnamon, salt, black pepper

1. 1. Toast and soak the chiles. Remove stems and most seeds from guajillo, ancho, and chile de árbol (if using). Toast in a dry skillet 20–30 seconds per side until fragrant. Cover with hot water and soak ~15 minutes until softened.
2. 2. Blend the chorizo paste. Add softened chiles, apple cider vinegar, cold water, paprika, chili powder, cumin, Mexican oregano, garlic powder, onion powder, coriander, cinnamon, black pepper, salt, and oil to a blender. Blend until completely smooth and deep red.
3. 3. Mix and rest the chorizo. In a bowl, combine the chile paste with the ground pork. Mix very well until the meat becomes sticky and evenly seasoned. Cover and refrigerate at least 30 minutes and up to 2 hours so the flavors soak into the pork.
4. 4. Season the chicken. While the chorizo rests, pat chicken dry. Season both sides with the salt, pepper, garlic powder, onion powder, smoked paprika, and cumin. Let sit at room temp while you move on.
5. 5. Sear the chicken. Heat the oil in a large skillet over medium-high. Sear chicken 4–5 minutes per side, until golden and cooked through (165°F internal). Transfer to a plate and let it rest — don’t slice yet.
6. 6. Cook the chorizo and veggies. In the same skillet, add the rested chorizo. Cook, breaking it up, until browned and slightly crisp. Add sliced onion and peppers with a pinch of salt and sauté 5–7 minutes until soft with a little char. Add the minced garlic and cook 30 seconds more. Reduce heat to low to keep warm.
7. 7. Make the queso. In a small saucepan, melt butter over medium heat. Whisk in flour and cook 30–45 seconds. Slowly stream in the milk while whisking until smooth and just thickened. Drop heat to low and stir in Monterey Jack, mozzarella, and cream cheese (if using) until melted and silky. Season with chili powder, smoked paprika, cumin, and salt to taste. Keep on the lowest heat so it stays glossy, not grainy.
8. 8. Mix the tortilla dough. In a bowl, combine flour, salt, and baking powder. Rub in lard or butter with your fingers until the mixture looks like coarse crumbs. Add warm water and mix until a soft dough forms. Knead 2–3 minutes until smooth, then cover and rest 30–60 minutes.
9. 9. Cook mini tortillas. Divide the rested dough into about 12 small balls (for 4 servings), keeping them covered. Roll or press each into a small circle. Cook on a hot dry cast iron skillet 30–45 seconds per side until puffed in spots with light brown blisters. Stack in a clean towel to stay warm and soft.
10. 10. Slice and assemble. Slice the rested chicken. On each plate, lay down chicken, spoon the chorizo-pepper mixture over the top, then pour hot queso sauce over like lava. Serve with warm mini tortillas for scooping every single bite.

Store leftover chorizo-chicken mixture and queso separately in airtight containers in the fridge for up to 3 days. Reheat the meat in a skillet over medium heat with a splash of water if needed. Rewarm queso gently over low heat, adding a bit of milk to loosen. Tortillas are best fresh but can be reheated in a dry skillet or wrapped in foil in a warm oven.

These are rough estimates based on 4 servings and typical ingredients. Actual values will shift with your specific brands, portion sizes, and how much queso you pour. Use this as a general guide, not medical or diet advice.