Oh, Queso! Or, like we call it in Mexico: Queso Fundido with Chorizo! I need a ton of that right now. It sure would not help with spring cleaning but it sure would be comforting!
Because, guess what? It’s all lies, lies and more lies! All those movies in which cute animals help their humans with the boring house chores (like in “Snow White”) and where they even double as fashion designers (like in “Cinderella”)? BIG.FAT.LIES!
Wouldn’t it be fantastic if they really existed, though? I would need one or two crews to come and help out with the cleaning (the fashion police crew I can do without, thank you very much!!!)
Wait, did I just write “one or two crews”??? Strike that out. Army, I need a whole army after the April 19th Tamalcalypse!
Modern life can be extremely demanding and leaves us with precious little time to devote to even those things we deeply love and that’s why I bring you today this Queso Fundido with Chorizo, both exquisite and easy to fix, not to mention it’s ready in a jiffy.
You can find Queso Fundido in every taqueria in Mexico; some ingredients may vary but the principle is the same. Melt the cheese, grab your tortilla (which may be corn or wheat, depending on the region) and eat while warm with your favorite Salsa (click here for recipes: Tomatillo Salsa Verde, Tomato and Chile de Árbol Salsa or Guacamole). It’s not as good if you reheat it, but it’s so delectable that I can guarantee there won’t be any leftovers to warm up.
Notes
You can alternatively melt Queso Fundido with Chorizo in the oven right after you add the cheese to the rest of the ingredients (pop skillet in pre-heated oven and bake for 10 minutes or until bubbly at 350 F) or on the grill (just cook until bubbly) if you’re having a cookout.
Ingredients
- 2 cups of shredded Queso Oaxaca (or Pepper Jack or Mexican Blend if you can’t find Oaxaca)
- 1 cup of chorizo, uncooked, casing removed
- 1/2 half to 1 whole chopped chile jalapeno or serrano, (depending on your tolerance to pungency) seeds and veins removed
- 2 garlic cloves, minced
- 1/2 red onion, chopped
- Your favorite soft tortillas or tortilla chips
Instructions
- In a cast-iron skillet fry the chorizo, pressing clumps into smaller crumbs. Remove from skillet.
- Place on paper towel if you wish to get rid of excess fat. If the chorizo releases too much fat, remove it from pan leaving just one spoonful to cook the rest of the ingredients in it.
- Fry the onions and garlic in the chorizo fat until soft and golden, stirring occasionally to prevent them from burning. Add the chopped chile and fry for two more minutes.
- Return chorizo to skillet and mix everything well. Add the shredded queso, mix with the rest of the ingredients and reduce heat so that cheese melts and doesn’t burn.
- Remember that cast-iron skillets retain a lot of heat so the cheese should be able to melt fast without applying excessive heat. Let it melt undisturbed.
- Once the cheese has melted completely, it’s ready to eat. Enjoy with soft tortillas or tortilla chips and your favorite salsa.
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