INGREDIENTS
1/2 lb
Mexican chorizo
1 1/2 cups
Cilantro, packed fresh
1 clove
Garlic
6
Jalapeno peppers
2
Scallions
2 tsp
Thyme, fresh
4
Eggs, large
1 3/4 cups
All-purpose flour
2
Kosher salt and freshly ground pepper
3 tbsp
Lard
1/2 tsp
Sea salt, fine
1 tbsp
Canola oil
1/2 cup
Olive oil, extra-virgin
3 tbsp
Pine nuts
1 stick
Butter, unsalted
1/4 cup
Cotija cheese
1 1/2 cups
Fontina cheese, grated
4 oz
Goat cheese, soft
1 cup
Heavy cream
1/4 cup
Parmigiano-reggiano cheese, grated
1 cup
Whole milk