Chorizo & Queso Smoked Links

Steps

Prepare smoker for 275°F using oak or mesquite wood, aiming for light smoke.
Pat chorizo links dry with paper towels and place on a cutting board.
Using a sharp knife, carefully cut a horizontal slit along the length of each chorizo, about halfway through, leaving 1/2 inch on each end intact.
Stuff each slit with a stick of Oaxaca cheese, pressing gently so it nestles inside the casing.
Brush the outside of each stuffed chorizo with olive oil and season lightly with kosher salt and black pepper.
Place stuffed chorizos on the smoker grates, leaving 2 inches between each link.
Smoke at 275°F for 65 to 75 minutes, until the internal temperature reaches 160°F and the casing is deep brown and crispy.
Remove chorizos from smoker and let rest for 5 minutes before serving.
Serve immediately while cheese is still molten, optionally with flour tortillas, pickled onions, and fresh cilantro.

Chef's notes

Make-ahead: stuff the chorizos up to 4 hours in advance and refrigerate until ready to smoke. Substitution: use Oaxaca, fresh mozzarella, or quesadilla cheese if Oaxaca is unavailable. Cheese may leak slightly during smoking, which is normal and adds flavor to the meat. Store leftovers in an airtight container for up to 3 days and reheat gently in a 300°F oven.

Source: Chef Rocky

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Steps

Chef's notes

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