Recipe from Season 7, Mexico—One Plate at a Time
Servings: 4as a soft taco filling or tapa
Ingredients
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Instructions
Heat the oil in a large (10-inch) 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 is once again dry looking.
Reduce the heat to medium-low, sprinkle the cheese evenly over the vegetables and stir slowly and constantly until just melted—too long over the heat and 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.
NOTE: If you use beer, Monterey Jack is the best cheese.
Dear Rick,
I love your show and what you have done for Mexican cuisine. My parents are both born and raised in Mexico, and while I grew up with Mexican food (from Nuevo Leon), I have loved learning about cuisines from other regions. I think you do an excellent job of distilling the ideas and recipes down to their essence and have learned so much!
I am currently living in India (yet another fascinating place for food and cooking!), and while I was pleasantly surprised that I can get almost every ingredient, I am dearly missing tomatillos and queso asadero! I have a couple tomatillo plants growing now, so I just have to tackle the asadero. Is it easy to make it or another good melting cheese at home? I regularly make queso ranchero, paneer and ricotta (all fresh cheeses), but have not tried to make any other kind.
I was also wondering if you would consider doing an episode on mexican cheeses sometime. There are so many varieties, I would love to learn more about the different types, where they are from, and what they are used for.
Thanks again for a wonderful show and for sharing so many recipes online! It really is a treasure!