You may also like
Categories:Viewed: 21 - Published at: 8 years ago
Ingredients
- 34 ounce about 1/2 cup dried porcini mushrooms (or other wild)
- 1 large jalapeno pepper (to taste)
- 1 medium white onion
- 1 large ripe tomatoes
- 2 tablespoons olive oil or 2 tablespoons vegetable oil
- 3 tablespoons beer (preferably a full-flavored beer like Mexico's Bohemia)
- 8 ounces monterey jack cheese, shredded
- 12 warm corn tortillas or 12 flour tortillas
Method
- Rehydrate the mushrooms.
- Scoop the mushrooms into a small bowl, cover with boiling water, weight with a plate to keep the mushrooms submerged and let rehydrate for 20 minutes.
- Drain off the liquid, pressing on the mushrooms to remove all the water.
- Chop into 1/4-inch pieces.
- Prepare the flavorings.
- Finely chop the chiles (seed them first if you wish), then chop the onion and tomato into 1/4-inch pieces.
- Heat the oil in a medium skillet over medium-high heat.
- Add the chiles, onion, tomato and mushrooms and cook, stirring nearly constantly, until the onion begins to soften and brown, 7 or 8 minutes.
- Add the beer and stir until the liquid has evaporated and the mixture is once again dry looking.
- Finish the queso fundido.
- Reduce the heat to medium-low, sprinkle the cheese evenly over the vegetables and stir slowly and constantly until just melted - too long over the heat and the cheese will become tough, oily and stringy.
- Immediately scoop into a warm serving dish (a small fondue dish with a tea light below is ideal) and serve with warm tortillas for making soft tacos.
