I cannot get enough of Mexican flavours; chilli, fresh lime, juicy tomato, cilantro and tequila! My dream menu looks like this: queso fundido con chorizo with crunchy tortilla chips, followed by a chicken fajita bowl, accompanied by a cool smoky blood orange margarita. What’s yours?
Queso fundido con chorizo
Unmistakably Mexican, it’s a melted cheese and chorizo dip, that originated around campfires and was made to share. The cheese was left to melt in a pot over the fire and then spread on soft flour tortillas, keeping everyone warm and satisfied for their night under the stars. This dip can be served with chorizo or without (queso fundido), but I like it with thanks to the bonus chilli kick and additional layer of meaty flavour! Vegetarian substitutes are mushrooms, onions, tomatoes, or straight up poblano peppers. If you’re feeling wildly brave and want to impress, you can ramp up your queso fundido to queso flameado! Essentially, douse the oven-hot dish with rum, brandy or tequila and light it to flambé and bring it flaming to the table. But, please, think twice about this if you have already been at the tequila.
What cheese to use
Mexican cheeses like queso asadero, which literally means ‘roasting cheese’, or queso Oaxaca are the varieties most commonly used in the fundido recipe. Asadero is light and tangy, while Oaxaca has an earthy butteryness. Both are pale in colour, melt spectacularly and give the classic cheese-stretch that is the hallmark of a perfect quesadilla or fundido. Outside their native land and the US, these Mexican cheeses might not be so easily located, but don’t worry extensive experimentation has brought me to the ideal substitutes. Monterey Jack for rich creamy texture, mozzarella for webby cheese-pull and mild milkiness, and cheddar, the ultimate melter and all-round cheese hero. A combination of all three works best but go ahead with a mozzarella and cheddar mix if that’s all you can get.
What chorizo to use
What? There’s more than one kind?? Yes. Let’s break it down to Mexican vs Spanish. Simply put, Mexican chorizo is raw pork (or sometimes beef is added too)ground with seasonings and red peppers for a fiery flavour. Spanish chorizo is harder in texture and made from semi-cured pork seasoned with paprika, so the flavour is smoky. Firm Spanish chorizo is safe to eat raw. But you can also get uncooked Spanish chorizo sausages; the flavour is the similar, the texture is different and these are cooking sausages. I use them in soups, stews, or chilli for a bit of added smokiness. No doubt they will be clearly labelled so there’s no mistaking these chorizo champs, but it’s good to remember that Mexican chorizo should be cooked before eating. The firm Spanish one can be sliced and eaten straight off the sausage. I’ve used the Mexican version to keep it traditional and because I like the spice! But Spanish cooking chorizo sausages will work just as well and be deliciously smoky with less of a kick.
Serving suggestions
A decadent TV snack for two, a saucy side for a Mexican feast, or one of a few small plates, this rich dip comes with a cheese-coma warning! Balance out the sleep-inducing effects with enlivening dips like pico de gallo or fresh salsa. Or if you’re making a meal of it put instant pot shredded chicken tacos or chile verde at the centre. However you serve it, don’t forget the mountain or crunchy corn tortilla chips!
Storage and leftovers
Leftover queso fundido? Unimaginable! But if you do have a little left, cover it and refrigerate for up to 4 days. Reheat in the microwave until cooked through. Caution: nuked cheese is HOT! Eaten all the tortilla chips? Slather the melty cheese on some sourdough toast for a super speedy Mexican snack.
More recipes to try
Stuffed Pepper Soup Chicken Chilaquiles with Warm Corn Salad Beast Taco Meat Recipe (With Homemade Spice Mix) Chorizo Breakfast Hash with Feta Chicken Fajitas
