Queso Fundido
From Rick Bayless
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1 1/2 tablespoons olive oil, preferably extra-virgin
1 medium red onion, sliced
6 to 8 ounces full-flavored mushrooms, such as shiitakes, oysters or practically any wild variety, stemmed (discard woody stems or finely chop them) and sliced (you'll have about 2 generous cups)
2 to 3 canned chipotle chiles en adobo, seeded and thinly sliced
Salt
12 corn tortillas, the fresher the better (store-bought are okay, but homemade will really shine here)
8 ounces mozzarella, preferably whole-milk (but not "fresh" mozzarella, which will not melt) or Mexican quesillo, shredded (you'll have about 2 cups)
A generous 1/2 teaspoon chopped fresh thyme or generous 1 teaspoon chopped fresh epazote
A little black pepper, preferably freshly ground
- Make the mushroom mixture: Heat the oven to 350 degrees F.
- In a large skillet (preferably nonstick), heat the oil over medium-high. Add the sliced onion and cook, stirring frequently, until softening and beginning to brown, about 5 minutes. Add the mushrooms and stir nearly constantly until they have softened and any juice they release has evaporated, about 5 minutes longer. Stir in the sliced chiles, then taste and season with salt, usually about 1/4 teaspoon. Transfer the mixture to a 9- or 10-inch shallow baking dish, Mexican cazuela or pie plate.
- Finishing the queso fundido: Very lightly dampen a clean kitchen towel. Check the tortillas to make sure none are stuck together. Wrap them in the towel, then in foil, sealing the edges tightly. Place in the oven and set the timer for 7 minutes.
- When the timer goes off, stir the shredded cheese into the warm mushroom mixture. Set in the oven alongside the tortillas and bake until the cheese is just melted, about 5 minutes longer.
- Sprinkle with the thyme or epazote and black pepper and serve without a moment's hesitation, accompanied by warm tortillas.
Serves 6-8.
Margarita
From Rick Bayless
1 750-milliliter bottle silver tequila (in this margarita, the better the tequila, the better the drink. Try Herradura, El Tesoro, El Viejito, Patron, or practically any of the 100% agave tequilas that are available in the market)
1 to 2 cups (1/3 to 2/3 of a 750-milliliter bottle) triple sec or Cointreau
1 cup freshly squeezed lime juice, plus several tablespoons extra for rimming the glasses
Several tablespoons coarse (kosher-type) salt, for rimming the glasses
About a gallon of ice cubes
- Just before serving, in a half-gallon pitcher combine the tequila, the minimum amount of triple sec or Cointreau, and the lime juice. Taste and add more of the orange liqueur if you think your margaritas need more sweet oranginess to balance the other flavors. Remember, you're tasting it warm and undiluted: when chilled and diluted, the flavors will be mellower and the lime's tartness will be more compelling (tangy, warm champagne is not nearly as inviting as ice-cold).
- Pour several tablespoons of lime juice onto one small plate, several tablespoons coarse salt onto another. Have martini glasses at hand (for an extra special touch, you can chill them). I like the 5-ounce size, since that size drink will stay cold from first sip to last. As your guests ask for their margaritas, invert a glass into the plate with the lime juice to moisten the rim, then lightly dip into the plate with the salt.
- For each drink measure 2 ounces (4 tablespoons) of the margarita mixture into a cocktail shaker. If you have a 2-ounce ladle that you can keep in the pitcher, measuring goes much faster. Add ice cubes (5 cubes for 1, 8 for 2, and 10 for 3). Secure the lid and top and shake vigorously for 10 to 15 seconds. Strain into the salt-crusted glasses and hand off to the lucky recipients.
Serves 20-24.
Mexican Red Tomato Rice
From Rick Bayless
1 (15-oz.) can whole tomatoes, drained
1/2 small white onion, roughly chopped
2 garlic cloves, halved
1-3/4 cups chicken broth or water
Salt
1-1/2 tablespoons olive oil
4 whole tomatoes, unpeeled
1-1/2 cups rice (medium-grain)
2 carrots, scraped, chopped into 1/4-inch pieces
3 serrano chilies or 2 jalapenos, slit lengthwise nearly end to end
1/4 cup chopped fresh parsley
- In blender or food processor, combine canned tomatoes with onion and garlic. You may add tomato juices to the measure of chicken broth or water. Blend tomatoes smooth to equal a generous 1 cup.
- Heat broth or water until steaming; season with salt. Lightly oil tomatoes. Grill the tomatoes to char their skins. When cool, remove most of the peel and roughly chop; set aside.
- In a 3-quart saucepan, heat olive oil over medium heat. Add raw rice to hot oil and stir regularly during a cooking period of 5 minutes.
- If some rice kernels start to brown, that's fine. Add tomato mixture and carrots.
- Stir a couple times, then let cook until reduced and somewhat dry-looking, 3 minutes.
- Add the warm broth or water, the chilies and parsley; stir thoroughly and scrape down any rice kernels clinging to the side of the pan. Cover pan with lid and place on a range burner, or if pan is appropriate, place on cooking grate of charcoal or gas grill (indirect, medium heat).
- Cook for 15 minutes or until almost all liquid is absorbed. Add grilled tomatoes, stirring with a fork. Cover pan and cook 5 additional minutes.
- Gently fluff the rice with a fork when done. Remove the chilies or pull out and use to decorate the top of the rice, and serve.
Serves 6.
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