(courtesy of Adam Pechal, chef, La Cosecha by Mayahuel in Sacramento. Serves 4 to 6)
8 ounces chorizo
¼ cup green chiles, diced
¼ cup white onion, diced
2 ounces mezcal
1 pound queso Oaxaca, Monterey Jack, or your favorite melty cheese, grated
Put a cast-iron skillet or high-temperature ceramic dish on your grill or burner and heat 5 to 10 minutes. Add chorizo and brown. Add onions and cook until soft, then add green chiles and cook until most moisture is gone and mixture begins to sizzle. Deglaze with mezcal. If working with open flame, be careful, as it may flambé. Spread chorizo mixture in even layer across pan and cover with grated cheese. Place pan over medium heat and wait for cheese to melt. Serve with chips or warm tortillas and your favorite salsa.