Mexican recipes
Queso flameado
5 (1)
55 min
Serves 4 - 6
Mexican
Ingredients
- For the Mexican chorizo For the Mexican chorizo
- 1/2 lb ground pork 225 g ground pork
- 2 dried guajillo chilles 2 dried guajillo chilles
- 1/8 cup apple cider 30 ml apple cider
- vinegar vinegar
- 1/2 small onion, diced 1/2 small onion, diced
- 2 small garlic cloves, chopped 2 small garlic cloves, chopped
- 1/2 tsp cumin 2.5 ml cumin
- 1/2 tsp paprika 2.5 ml paprika
- 1/2 1/2
- tsp oregano tsp oregano
- 1/8 1/8
- tsp cinnamon tsp cinnamon
- Pinch of cayenne pepper Pinch of cayenne pepper
- 1 tsp salt 4.9 ml salt
- For the Queso flameado For the Queso flameado
- 3 cup shredded Asadero cheese 720 ml shredded Asadero cheese
- 1 cup shredded mild cheddar or Jack cheese 240 ml shredded mild cheddar or Jack cheese
- 1 Poblano chile 1 Poblano chile
- 1/2 lb Mexican chorizo 225 g Mexican chorizo
- 8 (8 inch) flour tortillas 8 (8 inch) flour tortillas
- Sour cream Sour cream
Method
Make the chorizo
Wash the guajillo chiles, remove the stem and seeds and toast them on a skillet over medium high heat for 2 to 3 minutes per side. Boil them in water for 5 to 6 minutes or soak them in hot water for 25 to 30 minutes until soft.
Roughly chop the chiles and add them to a blender. Add the vinegar, onion and garlic to the chiles and process until you get a smooth puree (add a bit of water if necessary).
Add the ground pork to a large bowl. Add the chile puree and remaining spices to the pork and mix using your hands until all ingredients are well combined. Cover with plastic wrap and refrigerate until needed.
Make the queso flameado
Heat the poblano chile under the broiler for a few minutes on every side until the skin is first blistered, then turns black. Place the chile in a plastic bag and seal it. Let it steam for about 15 minutes; this will make the skin of the Poblano come off easily. Remove the chile from the bag, peel off the skin, remove the stem and seeds and cut into thin strips.
Preheat the oven to 350 degrees F (160 degrees C).
In a frying pan over medium high heat add the chorizo and cook for 8 to 10 minutes, stirring frequently, until the meat is cooked.
Oil an 8 inch round baking dish, add the cheese (mix the two types of cheese before adding them) and spread evenly. Top with the cooked chorizo and again spread evenly. Finish by arranging the Poblano stripes on top of the chorizo in an even pattern, from the center towards the edge of the baking dish.
Cook the dish in the oven for about 15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and serve immediately on warm tortillas topped with sour cream.
Wash the guajillo chiles, remove the stem and seeds and toast them on a skillet over medium high heat for 2 to 3 minutes per side. Boil them in water for 5 to 6 minutes or soak them in hot water for 25 to 30 minutes until soft.
Roughly chop the chiles and add them to a blender. Add the vinegar, onion and garlic to the chiles and process until you get a smooth puree (add a bit of water if necessary).
Add the ground pork to a large bowl. Add the chile puree and remaining spices to the pork and mix using your hands until all ingredients are well combined. Cover with plastic wrap and refrigerate until needed.
Make the queso flameado
Heat the poblano chile under the broiler for a few minutes on every side until the skin is first blistered, then turns black. Place the chile in a plastic bag and seal it. Let it steam for about 15 minutes; this will make the skin of the Poblano come off easily. Remove the chile from the bag, peel off the skin, remove the stem and seeds and cut into thin strips.
Preheat the oven to 350 degrees F (160 degrees C).
In a frying pan over medium high heat add the chorizo and cook for 8 to 10 minutes, stirring frequently, until the meat is cooked.
Oil an 8 inch round baking dish, add the cheese (mix the two types of cheese before adding them) and spread evenly. Top with the cooked chorizo and again spread evenly. Finish by arranging the Poblano stripes on top of the chorizo in an even pattern, from the center towards the edge of the baking dish.
Cook the dish in the oven for about 15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and serve immediately on warm tortillas topped with sour cream.
Cook's notes
Poblano chile is a mild, green chile. When dried, the poblano chile is called Ancho.
If you cannot find Asadero cheese, you can substitute with 2 cups of cheddar cheese plus one cup of Mozzarella cheese. You can also substitute the Poblano chile with a green or red bell pepper. The result is equally delicious.
If you cannot find Asadero cheese, you can substitute with 2 cups of cheddar cheese plus one cup of Mozzarella cheese. You can also substitute the Poblano chile with a green or red bell pepper. The result is equally delicious.
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