Instructions

Make the guajillo paste

• In a 2-quart saucepan or a kettle bring 3 to 4 cups of water to a boil.
• Toast the chiles in a 10-inch skillet until some brown spots appear and they soften slightly, about 1 minute per side.
• Transfer the chiles to a medium bowl, cover with the boiling water, and soak for 10 minutes.
• Drain the chiles, reserving the water. Seed the chiles and coarsely chop; transfer to a blender or food processor. Pulse to a smooth paste, adding reserved soaking water by the tablespoon as necessary. Refrigerate in an airtight container for up to several months.

Make the chorizo

• In a 12-inch skillet over medium heat toast the chiles de árbol until softened slightly, about 1 minute per side. Move to a cutting board, finely chop, and transfer to a large bowl.
• Add the pork, bacon, black garlic, vinegar, guajillo paste, paprika, coriander, cumin, white pepper, and 1/2 tsp. salt to the bowl with the chiles de árbol and mix.
• In the 12-inch skillet melt the duck fat over high heat. Reduce the heat to medium, add the pork mixture, and cook, breaking up the meat with a wooden spoon, until it darkens, about 8 minutes.

Make the queso fundido

• In a 4- to 5-quart saucepan, melt the butter over medium-high heat. Add the onions, jalapeño, and garlic and cook until they begin to brown slightly, about 3 minutes. Add 1/2 tsp. white pepper and the cumin and continue cooking until fragrant, about 1 minute. Gradually add the flour while whisking constantly. Slowly whisk in the tequila and cook until most of the alcohol has evaporated, about 3 minutes. Slowly whisk in the milk and bring the mixture to a boil, whisking constantly, until thickened, about 3 minutes.
• Reduce the heat to medium low and whisk in the queso quesadilla, Monterey Jack, and 1/4 cup of the Cotija. Season to taste with salt and additional white pepper. Whisk until the cheeses melt and become smooth, about 1 minute. Remove from the heat and let cool.

Assemble

• Position a rack in the upper third of the oven and heat the broiler to low, about 475°F.
• In a large bowl, combine the ground tortillas and the remaining 1/2 cup of the Cotija. Mix to combine and set aside.
• In each of eight 8-oz. baking dishes, spread 1/4 cup of the chorizo mixture, equal amounts of the lobster, 1-1/2 tsp. lime juice, and about 1/4 cup of the cheese mixture. Top with 1 Tbs. of the tortilla and Cotija mixture, transfer to the broiler, and broil until golden and heated through, about 1 minute. Garnish with cilantro leaves and serve immediately with the tortilla chips.