Chief dish
Green Queso Fundido
Queso Verde Fundido
If you use beer, Monterrey Jack is the best cheese. Beer
and Chihuahua make for a poor consistency.
Ingredients:
2 tablespoons olive or vegetable oil
1 medium white onion, sliced 1/4 inch thick
5 ounces (a generous 1/2 cup) green chorizo
3 tablespoons white wine, beer, tequila or water
2 cups spinach leaves, coarsely chopped
8 ounces Chihuahua or other Mexican melting cheese,
such as Asadero, shredded (you’ll have about 2 cups).
Another option is Monterrey Jack cheese
About a dozen warm corn or flour tortillas
About 1 cup salsa (I love TK salsa here)
www.mexico.is
Method:
ºº Preparing the chorizo. Heat the oil in a large (10inch) skillet over medium heat. Add the onion and
chorizo and cook, stirring regularly and breaking
up any clumps, until the chorizo is cooked through,
about 10 to 15 minutes. Add the beer or other
liquid and the spinach; stir until the liquid has
evaporated and the mixture once again looks dry.
ºº Finishing the queso fundido. Reduce the heat to mediumlow, sprinkle the cheese evenly over the previous mixture
and stir slowly and frequently until just melted—if it is left
too long over the heat the cheese will become tough, oily
and stringy. Immediately scoop into a warm serving dish
(a small fondue dish with a tea light below is ideal) and
serve with warm tortillas and salsa for making soft tacos.
Special Edition 2015 Food Mexico and Me 43