Updated: 10/10/2016 3:57 PM | Print Story |  Email

Queso Fundido

The owner of Saint Paul’s El Burrito Mercado, Milissa Silva-Diaz, shares her family’s recipe for Queso Fundido, a chorizo dip perfect for a party.

To celebrate Dia de los Muertos, El Burrito Mercado is hosting at four-course meal at its restaurant for $15 a person. Kids meals that evening are $6. To make a reservation, call (651) 227-2192.


Queso Fundido

Option 1:

If you use a stone mortar, place it upside down over low open fire for about 10-15min, then remove carefully using gloves set it on a heat resistant surface.

In a fry pan, add about 1/4 cup of chorizo and about 2tbsp finely chopped onion, and cook chorizo, (about 7-10min) drain chorizo grease and set aside.

In a small fry pan over low to medium heat, add 1 cups shredded Queso Chihuaha (prefer Supremo V&V brand), then layer 1/3 of the chorizo, layer more cheese, another layer of chorizo and leave a bit for garnishing, layer more cheese then begin stirring the cheese.

As soon as it begins melting remove from heat and pour into the stone mortar and garnish with the left over chorizo. Use El Burrito Mercado stoneground corn chips, they are a bit thicker so won’t break as easily or make tacos with El Burrito Mercado corn or flour tortillas.

(for vegetarian option saute peppers, mushroom, onion and proceed in same layering manner as chorizo)

 

Option 2:

2lb Queso Oaxaca, cut into 2” pieces (available out of our cheese counter in butcher shop at El Burrito Mercado)
.5lb Homemade Chorizo from El Burrito Mercado
.5lb Roasted Tomatillo Salsa from El Burrito Mercado

If you use a stone mortar, place it upside down over low open fire for about 10-15min, then remove carefully using gloves set it on a heat resistant surface.

In a fry pan, add about 1/2lb of chorizo and about 2tbsp finely chopped onion, and cook chorizo, (about 7-10min) drain chorizo grease and set aside.

Make your favorite salsa verde or buy the roasted Tomatillo Salsa from El Burrito Mercado deli, add to a sauce pan at low heat and let simmer.

Once the salsa is warm, add half of Queso Oaxaca and stir, then add the chorizo, then add remainder cheese and stir.

Careful not to over heat, as soon as it’s melting add it to the stone mortar and serve immediately with warm El Burrito Mercado corn or flour tortillas.

 

Michelada Clasica

Chilled beer mug
Mix a bit of salt and Tajin Chile Powder on a plate, and rim the mug
Add a couple dashes of Maggi Seasoning Sauce (or similar)
Add a couple dashes of worchestshire sauce
Optional: add a splash of tabasco or other spicy sauce
Squeeze in half of a fresh lime
Pour in until about 1/2 fill with Clamato juice
Fill the remainder with a lager Mexican beer
Option: Garnish with freshly sliced cucumber and cold peeled shrimp