As I’m writing this, rain is falling and DC is expected to get 6-9″ of snow again tonight. It’s my fault: we bought an SUV before the winter started. I’m ready for sunny days, drinking outside, and warm air hitting my skin. At least Saturday night was Mexican night in our house! We could at least pretend for a few minutes we were on a beach somewhere. I started the evening off with happy hour (hey, it’s Mexico!) and M made up a fantastic batch of margaritas. He combined tequila, triple sec and fresh squeezed lemon and lime. So good. I could have had few more, but we RAN OUT OF ICE. Poor planning on our part.
For our appetizer, I decided to make queso. I made a half recipe and we easily cleaned the bowl. The consistency was not the melted velvetta kind of queso you might expect. In fact, this queso actually stuck to the chip. It was a great start to Mexican night.
This recipe actually starts by making a pico de gallo of sorts: combine one chopped tomato, one serrano chile, some oregano and salt in a small bowl and let it sit for about 30 minutes. I made a full pico de gallo for our main course at the same time. Meanwhile, remove the casing from two hot Italian sausages (or chorizo) and add in chunks to a pan on high heat.
Use a wooden spoon to break up the sausage. Once the fat starts to render (ie, you see moisture in the pan) add in half of a chopped onion (use the other half for your pico). Break up the sausage into small chunks and cook through. Remove from the pan.
Next, add in 1/4 cup of beer. We used a lager, but a Modelo would also work. You want something pretty mild. Now using your wooden spoon, scrape up the brown bits on the bottom. (Side note: Does anyone else watch The Kitchen? It might be my favorite show. Saturday’s show taught me these yummy brown bits are called “The Fond.”)
Toss 4 ounces of shredded mild cheddar cheese and 4 ounces of monterey jack cheese with one tablespoon of flour. Add it to your beer whisking constantly.
Once the cheese is melted, add your sausage back in and stir to combine. Serve with your favorite chips.
- 1 small tomato, chopped
- 1 serrano chile, seeded, chopped
- 1 tablespoons oregano
- Kosher salt
- 4 ounces coarsely grated mild yellow cheddar
- 4 ounces coarsely grated Monterey Jack
- 1 tablespoon all-purpose flour
- 2 hot Italian sausage or chorizo links, casing removed
- 1/2 small onion, minced
- 1/4 cup beer, preferably lager
- Tortilla chips
- Combine tomato, chile, oregano and salt in a small bowl and let it sit for about 30 minutes.
- Toss cheese with flour and set aside.
- Add sausage in chunks to a pan on high heat. Use a wooden spoon to break up the sausage. Once the fat starts to render add onion and cook through. Remove from the pan.
- Add in 1/4 cup of beer and scrape up the brown bits on the bottom of the pan.
- Add cheese to the beer whisking constantly. Once the cheese is melted, add your sausage back in and stir to combine. Serve with your favorite chips.