Queso Dip With Tequila By Rick Bayless Food
QUESO DIP WITH TEQUILA BY RICK BAYLESS
No Velveeta here! Found this in Food and Wine's Best of the Best recipes. I usually make my [recipe=345329] College Girl's Best Queso Ever[/recipe] but this one sounds good too! Rick Bayless is super awesome.
Provided by College Girl
Categories < 15 Mins
Time 11m
Yield 3 cups-ish, 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, heat the olive oil. Add teh tomatoes, jalapenos, onion, and a large pinch of salt and cook over moderately high heat. stirring often, until softened, about 5 minutes. Add the tequila and cook, stirring frequently, until the pan looks dry, about 2 minutes.
- Reduce the heat to low. Add the cheese and cook, stirring constantly until fully melted, about 30 seconds. Quickly transfer the cheeese dip to a serving bowl. Sprinkle with the cilantro and serve immediately with hips.
RICK BAYLESS'S QUESO FUNDIDO
Make and share this Rick Bayless's Queso Fundido recipe from Food.com.
Provided by KathyP53
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat olive oil in large skillet. Add diced tomatoes, minced jalapenos, diced onion, and a large pinch of salt. Cook over moderately high heat, stirring often, until softened, about 5 minutes. Pour in tequila and cook, stirring frequently, until skillet looks nearly dry, about 2 minutes.
- Reduce heat to low. Add cheese and cook, stirring constantly, until fully melted, about 30 seconds.
- Quickly transfer queso to a serving bowl. Sprinkle with cilantro and serve immediately with tortilla chips.
Nutrition Facts : Calories 175.2, Fat 13.9, SaturatedFat 7.6, Cholesterol 33.8, Sodium 206, Carbohydrate 3.3, Fiber 0.8, Sugar 1.9, Protein 9.8
RICK BAYLESS SHREDDED BEEF
Make and share this Rick Bayless Shredded Beef recipe from Food.com.
Provided by pro home chef
Categories Mexican
Time 1h55m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan set over medium heat, combine the meat with 2 quarts salted water, about 1/3 of the onions, and half of the garlic and simmer until the meat is very tender, about 1 1/2 hours. Strain, reserving the broth for another use. When the meat is cool enough to handle, shred it into coarse strands with your fingers or 2 forks--don't worry that there are bits of onion and garlic mixed with the meat.
- Wash and dry the saucepan, set it over medium heat and add 1 tablespoon oil. When the oil is hot, add half of the remaining onions and cook until golden, about 6 minutes, then stir in the remaining garlic and cook for another minute. Add the tomatoes and chiles and cook until most of the juice has evaporated, about 3 minutes. Stir in the shredded meat and simmer for a few more minutes, then taste and season with about 1/2 teaspoon salt. Remove from the heat.
Nutrition Facts : Calories 36.1, Fat 1.5, SaturatedFat 0.2, Sodium 114.7, Carbohydrate 5.6, Fiber 1.2, Sugar 2.8, Protein 0.9
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