Serious Eats: Recipes

Mexican 'Fondue' with Chorizo and Tomatillo Salsa

[Photograph: Blake Royer]

It didn't take long to convince my wife that we would indeed be eating a bowl of bubbling cheese for dinner. It would be stuffed with crumbled Mexican chorizo, I explained, then spooned into tortillas doused with a vibrant tomatillo salsa. It would be ready in about 15 minutes—as simple as grating some cheese, cooking the chorizo, and mixing them together to bake. Just think of it as a Mexican-style fondue ("fundido").

Luckily, this recipe came through; it was wonderful. I pulled it from a book called Antojitos, which refers to a Mexican tradition of "small bites" or appetizers. The combination of mild Monterey Jack with the salty tang of crumbly Mexican cotija cheese against the spicy porkiness of the chorizo was addictive. The major change I made to the original recipe was to double the chorizo to steer it more into dinner territory.

One complaint was that the cheese, once congealed, was a lot less delicious than when it came molten out of the oven; it lacked the mysterious viscosity of, say, a melted block of Velveeta. All that means you have to eat quickly—which shouldn't exactly be a problem.

About the author: Blake Royer founded The Paupered Chef with Nick Kindelsperger, where he writes about food and occasional travels. After a year in Estonia, he's now living in Chicago.

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