Corn Salad with Chile and Lime
Queso Fundido with Chorizo
1 4-oz. link fresh chorizo, casing removed
1/2 cup minced onion
1 tablespoon all-purpose flour
1/2 cup chicken or vegetable stock
4 oz. grated yellow cheddar
4 oz. grated Monterey Jack
Place a large saute pan over medium heat and add the chorizo and onion. Cook, stirring and scraping with a spatula, until chorizo is cooked and onion is soft and translucent, about 5 minutes.
Using a slotted spoon, lift the chorizo and onions out of the fat in the pan, and place in a small bowl; keep warm. If the chorizo didn’t render much fat, add a couple of teaspoons of olive oil to the pan.
Sprinkle the flour over the fat in the pan, stirring to mix well. Cook for a minute, until the mixture is bubbling. Remove pan from heat and add the stock gradually, whisking until smooth after each addition. When all the stock is added and the mixture is smooth, place back over heat and stir until the liquid bubbles. Add cheeses one handful at a time, stirring until melted before adding more. When all the cheese is incorporated and smooth, transfer to a serving bowl and sprinkle with the chorizo mixture. Makes about 11/2 cups of queso.
Serve with tortilla chips and salsa.
Yield: 6 servings