This Mexican cheese fondue with chorizo and beer is a beer-laced take on fundido toluqueño, the melted cheese dish named for Toluca, a city known for its excellent chorizo. I remember sitting on the chilly plaza there, enjoying a hearty, warming chorizo torta, one of the local favorite snacks. Now is the time to dig out that fondue pot, or serve this in a Mexican clay cazuela, which is good for retaining heat.
- 1 tablespoon vegetable oil
- 1 medium onion, minced
- 3 cloves garlic, minced
- 1 pound Mexican chorizo, casing removed
- 2 fresh jalapeños, minced
- 2 roma or plum tomatoes, diced
- 6 ounces Mexican beer
- ½ cup chopped cilantro
- 2 pounds Chihuahua, manchego, jack, gouda or white cheddar cheese, grated
In a large heavy bottomed saucepan, heat the oil, add the onion and cook until soft. Add the garlic and chorizo, breaking up the chorizo with a wooden spoon.
Cook until the chorizo is cooked through, drain off fat, and add the jalapeño and tomatoes. Cook, stirring, until the juice from the tomato has evaporated. Add the beer and continue cooking until the beer has reduced by half.
Add the cilantro and cheese, stirring until the cheese has melted. Pour into a fondue pot or cazuela. Serve with totopos (fried or baked corn tortilla triangles.) Serves 8-10.
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