Chile Con Queso-Josefina Velaquez de Leon
Simple and delicious! The foods I grew up with. Mexican cheese gently cooked in a fresh salsa!
Servings 4 Servings
Ingredients
- 4 large roma tomatoes sliced in half
- 6 serrano peppers stems removed
- ½ c Onion sliced thin or diced
- 2 tbsp pork Manteca or your favorite oil
- Salt, to taste
- 12-16 oz queso fresco or panela sliced
Instructions
- On a preheated comal(griddle), at medium heat, dry roast the tomatoes and serrano peppers. Cooking times may vary, but typically take about 20 minutes. Using the molcajete, grind chiles and tomato into a coarse looking salsa. Set aside. Or you can use the blender or food processor if you like.
- At medium heat, fry and saute the onion in the preheated pork lard for a few minutes. Pour in the salsa, plus 1 c of hot water. Season with salt, to taste. it may seem like too much water, but it's best if you let the salsa reduce and thicken before adding the cheese. The flavors will develop as it cooks.
- When the salsa has reduced and is lightly simmering, add in the sliced queso panela or queso fresco. Heat for just a few more minutes.
- Mom served chile con queso with fresh pan frances(bolillos), a Mexican bread. The bread was perfect for sopping up all that delicious salsa! Some beans and fresh avocado is typically served on the side. All I had was black beans on this day and I had cooked some red rice.
Notes
Chile con Queso
4 jitomates , 6 chiles verdes, serranos - 2 cebollas, 2 cucharadas de manteca , 460 gr. de 2 queso fresco de vaca.
MANERA DE HACERSE:
Los jitomates se asan, lo mismo que los chiles se muelen en el molcajete. En la manteca se fríe la cebolla, se agrega la salsa que se molió y una taza de agua caliente; se sazona con sål y cuando em pieza a hervir se le agrega el queso partido en rebanadas y se deja en el fuego hasa que el queso haga hebra.