Mexican Chorizo Gratin

Last night’s dinner (German Pork Tacos) combined German flavours with a Mexican dish. Tonight, we’re flipping the fusion script a bit and building Mexican flavours into a French dish! So, we decided to make a gratin, which is (at its heart) a cheesey baked dish that’s a little crispy and brown on top…but with spicy chorizo, cilantro lime rice, and Tex/Mex cheeses to give it a distinctly Mexican feel. I hope you enjoy!

Time: 40 Minutes


  • Chorizo
  • Arroz Rice (or other long grain white rice)
  • Vegetables (We are using cherry tomatoes, red peppers, onion, roasted corn, and peas)
  • Spices to your liking.  We are using some habanero powder, cumin, and paprika.
  • Cheese.  We are using a blend of Cheddar and Monterey Jack 
  • Milk
  • Butter
  • Flour (equal amount as your butter for a roux)


  • Preheat your oven to 350 degrees F.
  • Start making your rice per the packaging instructions, and add in a little lime juice and sliced cherry tomatoes as it cooks.
  • While the rice cooks, dice your veggies, and remove your chorizo from its casing.
  • Heat a heavy bottomed (cast iron!) pan with some oil in it. When the oil is hot, add your veggies and chorizo, and sautee.
  • When the rice is done, and the chorizo/veggies are cooked, add your seasonings, and stir to combine, and pour the entire mix into your gratin vessel (we’re using individual sized ramekins).
  • In a sauce pan, melt some butter, and whisk in your flour. Then whisk in your milk, and allow it to thicken a bit.
  • Pour the roux you made in your prior step atop your gratin rice/meat/veggie filling.
  • Then, top your gratin with cheese, and put it in the oven for 20-25 minutes.
  • Plate, devour, and enjoy!

Leave a Reply