Wild Mushroom Queso Fundido (Queso Fundido con Hongos Silvestres)
his chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
3/4 oz. (about 1/2 cup) dried porcini (or other wild) mushrooms
2 serrano chiles, stemmed, seeded and chopped
1 medium white onion
1 large ripe tomato
2 Tbsp. olive or vegetable oil
3 tablespoons beer, preferably a full-flavored beer like Mexico’s Bohemia
8 oz. shredded Monterey jack cheese
dozen warm corn or flour tortillas
Instructions:
To rehydrate the mushrooms:
Put the mushrooms into a small bowland cover with boiling water, the weight of a plate will keep the mushrooms submerged. Let them rehydrate for about 20 minutes, then drain off the liquid by pressing on the mushrooms and chop into 1/4″ pieces.
To prepare the flavorings:
Chop the onion and tomato into 1/4″ pieces and add the chopped chiles. Heat the oil in a medium skillet over medium-high heat and 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.
To finish the queso fundido:
Reduce the heat to medium-low and sprinkle the cheese evenly over the vegetables and stir them together slowly and constantly until just melted — too long over the heat and the cheese will become tough, oily and stringy. Immediately transfer the mixture to a warm serving dish (a small fondue dish with a tea light below is ideal) and serve with warm tortillas for making soft tacos.
Recipe by Chef Rick Bayless as shown on the Early Show, October 27, 2007.