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Queso Fundido w/Roasted Tomatillo Sauce




Source of Recipe


Internet


List of Ingredients




Ingredients for Roasted Tomatillo Sauce:
8 - 12 medium sized tomatillos, husked and washed
olive oil
2 - 4 garlic cloves, unpeeled
1 large white onion, sliced thick (about 3/4 inch thick slices)
2 - 3 jarred chipotle chilies and some of the sauce they are packed in
fresh cilantro, chopped (to taste)
Kosher salt

Preheat oven to 425 degrees. Coat the tomatillos in olive oil and set on a foil covered baking sheet. Roast in oven until the skins are somewhat blackened (15 to 30 minutes). Remove from oven and let cool.

In a large dry cast iron skillet, lay whole onion slices and unpeeled garlic cloves and char the onions until black on both sides. Turn the garlic cloves and roast them on both sides as well. Remove from stove and allow to cool slightly.

Place roasted tomatillos, onions, garlic (remove the peel), and chiles in a food processor and pulse a few times. Add chopped cilantro to taste and salt. Pulse a few more times to combine. Set aside and make the queso and tortillas (recipes to follow).

Ingredients for Queso Fundido:
2 -3 ounces loose Mexican style Chorizo (a type of spicy pork sausage)
1 small white onion, thinly sliced and separated into rings
1 tomato, diced
4 cups grated Monterey Jack cheese
1 TBS 151 Proof Rum

In a medium skillet over medium heat, fry chorizo for 6 - 8 minutes. Add onion slices and diced tomato, cooking until onions are soft, about 8 to 10 minutes. Set aside.

Place the cheese into a small cast iron skillet and bake in a 350 degree oven until the cheese melts, about 12 minutes. Spoon chorizo mixture over cheese. Pour the rum on top and light with a kitchen match. When flame goes out, serve inside warm flour tortillas with the roasted tomatillo sauce.

NOTE: To save time, you can use store-bought flour tortillas, but Frank says once you taste his recipe for homemade tortillas, you'll never go back to store-bought again. I must admit, these flour tortillas are well worth the extra effort. Here's the recipe!

Ingredients for Flour Tortillas:
2 3/4 cup all purpose flour
2 1/2 TBS vegetable shortening
2 1/2 TBS lard
3/4 cup warm water with 1 tsp salt dissolved in it

Combine shortening and lard with flour and crumble it together in a large bowl with your fingers. Add water and stir the dough with a fork. Knead about 20 times. With your hands, roll into about 12 balls and let the dough balls sit for about 30 minutes.

Place a large cast iron skillet over medium heat. Roll each ball into a flat round tortilla. Cook each tortilla for 30 seconds on each side until they are brownish and blistered. Fill them with the chorizo filling and some of the salsa. Serve right away!



Recipe