Super Quick Cheesy Chorizo Dip (aka Queso Fundido)
prep: 10 minutes
cook: 10 minutes
serves: 16 (¼ cup portions)

you’ll need…
16 corn or flour tortillas (6 inch)
4 cups shredded Chihuahua cheese or Monterrey Jack cheese
1 link (6 oz.) pork or beef chorizo (Mexican style sausage, uncooked)

let’s get to it…
Preheat the oven to 400°F.
Wrap tortillas in foil and place in oven.
Place an ovenproof 9-inch pie plate inside the oven to heat for 5-minutes. Remove hot pie plate from oven and add shredded cheese. Return pie-plate to the oven so cheese can melt, 6 to 8 minutes.
Meanwhile, remove plastic casing from the chorizo (if there is any). Place chorizo in a microwavable dish. Using a spoon, cut chorizo into 1-inch pieces. Cover and microwave on high for 2 to 3 minutes. Drain excess grease.
Remove melted cheese and tortillas from oven. Sprinkle chorizo on top of cheese and serve with tortillas.

cooking know how…

Lékué Steam Case with Tray

• I used this cool Lekue microwave steamer to cook the chorizo. It comes with a tray at the bottom that separates the grease from the food, so, if there is a healthy way to cook chorizo, this is it.

• I also used this beautiful Tortilla Warmer from Camerons Products. It heats up in the microwave for 45 seconds and keeps your tortillas hot and soft for more than an hour after they come out of the oven. It even holds the big 12-inch tortillas.

Tortilla Warmer from Camerons Products

Fresh Green Salsa
prep: 15 minutes
cook: 30 minutes
makes about 6 cups

you’ll need…
3 lbs. tomatillos, husks removed
2 oz. serrano or jalapeño chili peppers, stem removed
6 cloves garlic, whole
1 Tbsp. olive oil
1 cup chopped onion
1 cup chopped cilantro
1 tsp. salt
1 lime, cut in half

let’s get to it…

Place the husked tomatillos, chili peppers and garlic in a large pot and cover with water by about ½-inch. Boil and cook for 8 to 10 minutes or until the tomatillos are soft but not broken, stirring often so all sides of tomatillos cook evenly. Reserve 1 cup of water; drain remaining water and set pot aside to use later.

Blend the tomatillos, chili peppers and garlic in batches in a blender or food processor until chunky, but not smooth. Add reserved water a little at a time if salsa is too thick.

Heat the same large pot on medium-high for 1 minute; add olive oil and onions and sauté for 1 to 2 minutes. Add tomatillo mixture and bring to a simmer. Cook for 10 minutes. Remove from heat and stir in chopped cilantro and salt.

Squeeze lime into salsa and stir; cool. Store in a tightly sealed container or serve immediately.

cooking know how…

• Salsa verde will get thick and a bit gelatinous when it is chilled. Bring to room temperature or heat up slightly before using.
• Store tomatillos in an open paper bag in the refrigerator for up to 3 weeks.

REAL Texas Chili

prep: 20 minutes

cook: 1 hour (or longer if you have the time)

serves 8 to 10

you’ll need…

2 tablespoons olive oil
3 lb. chuck or eye of round, trimmed of fat and cut into ½-inch cubes
6 tablespoons chili powder (add more if you want it spicier!)
6 garlic cloves, peeled and chopped or passed through a garlic press
1 teaspoon salt (or more to taste)
6 cups beef stock
2 cups crushed or chopped canned tomatoes (not drained)
½ cup masa harina (Mexican corn flour)

let’s get to it…

Heat the olive oil on medium high in large heavy stockpot or saucepan for 1 to 2 minutes.

Sauté the meat in the olive oil until browned; reduce the heat to medium low.

Stir in the chili powder, garlic and salt until the meat is well coated with the spices.

Add the beef stock and tomatoes. Reduce the heat to low, cover and cook for 1 hour, stirring every 15 minutes to keep the meat from sticking and burning. Continue cooking until the meat is tender.

Place the masa harina in a bowl and whisk in 1 to 1½ cups of the chili liquid (try to avoid stirring in beef or tomatoes) until a watery paste forms.

Blend the masa mixture into the chili. If the chili isn’t thick enough, make another slurry until you get the desired thickness.

cooking know how…

• The flavor of your chili depends on the flavor of your chili powder. Buy fresh chili powder at a spice store or at a market where you know they make their own spice blends.
• Serve your chili with sides of shredded cheese, sliced jalapeño, chopped onions and Fritos (I love Fritos on my chili) so everyone can top it with what they like!