Queso fundido – serves 4-5 as a starter
- 3 ripe tomatoes
- 1 tsp olive oil
- 120g chorizo cooking sausage, casings removed
- 1/2 a white onion, finely diced
- 1/4 tsp ground cumin
- 150g mozzarella, grated
- 150g mature cheddar, grated
Heat the oil in a heavy-bottomed saucepan and brown the chorizo over a medium heat, breaking it up with a spoon as you go. Add the onion and cumin and cook for 5-10 minutes or until the onion is translucent. Add the tomatoes and cook until most of the moisture has evaporated from the pan and you have a mince-like texture. Season.
Spread the mixture on to the bottom of a gratin dish so that is just covers the bottom. Cover with the grated cheeses and put in the oven for about 10 minutes until the cheese is melted and bubbling. Or you can stick it under the grill.
Warm your tortillas in a hot dry frying pan for a few seconds on each side. Spoon some Queso fundido and salad on your tortilla and roll them up to eat.
Wine Suggestion: You could try a Mexican Zinfandel like LA Cetto from Baja California or it might be easier to pick up a Spanish Garnacha which should be medium-bodied – don’t go for something too complex or concentrated here. A beer would work too!
(Original recipe from Thomasina Miers Mexican Food Made Simple, Hodder & Stoughton, 2010)