Calaveras de Queso Fresco with Smoky Tomato and Chorizo Dip
Recipe - 522 - Montebello
Calaveras de Queso Fresco with Smoky Tomato and Chorizo Dip
Prep Time25 Minutes
Servings8
Cook Time30 Minutes
Ingredients
5 oz Cacique® Premium Pork Chorizo
4 Tbsp Extra Virgin Olive Oil, Divided
2 Medium Yellow Onions, Thinly Sliced
2 Medium Red Bell Peppers, De-seeded and Sliced
2 large Anaheim Chilies, De-seeded and Diced
4 Cloves Garlic, Minced
1 tsp Cumin
1 tsp Smoked Paprika
3/4 tsp Sea Salt
1/4 tsp Freshly Cracked Black Pepper
28 oz can Fire Roasted Diced Tomatoes with Juices
1 Small Bunch Parsley, Chopped (optional)
Fire Roasted Corn Tortillas, For Serving
2 10oz Packages Ranchero® Queso Fresco
Sliced Radish, for Decorating
Sliced Black Olives, for Decorating
Multi-colored Bell Peppers, Sliced for Decorating
Directions
- Remove Queso Frescos from packaging.
- With a small paring knife cut the sides of the cheese to shape into a skull shape.
- Then with a small knife, punch out the eyes. Use olives to decorate the eyes.
- Carefully create mouth and decorate the skull with radishes and multi-colored bell peppers. Store in refrigerator until ready to plate.
- Heat a large skillet over medium high heat. Squeeze chorizo into pan, breaking it up with your spatula so it browns evenly. Cook chorizo 10-15 minutes. When it’s completely cooked, drain on a paper towel, and set aside. Drain off chorizo grease leaving some in the pan to flavor the rest of the ingredients.
- In the same skillet over medium heat add 1 tablespoon olive oil, sliced onion, a pinch of salt, and cook for 10 minutes, stirring occasionally.
- Add 2 more tablespoons olive oil, red bell pepper, Anaheim chilies, another pinch of salt, and cook for an additional 10 minutes, stirring occasionally.
- Add garlic, cumin, paprika, salt, and pepper and cook for a few minutes, stirring constantly.
- Add canned tomatoes and the chorizo back to the pan and simmer on low heat for another 15 min, stirring occasionally.
- Plate half of the chorizo dip on a platter, and garnish with chopped parsley. Gently place a calavera onto tip and serve with fire roasted tortillas.
25 minutes
Prep Time
30 minutes
Cook Time
8
Servings
Directions
- Remove Queso Frescos from packaging.
- With a small paring knife cut the sides of the cheese to shape into a skull shape.
- Then with a small knife, punch out the eyes. Use olives to decorate the eyes.
- Carefully create mouth and decorate the skull with radishes and multi-colored bell peppers. Store in refrigerator until ready to plate.
- Heat a large skillet over medium high heat. Squeeze chorizo into pan, breaking it up with your spatula so it browns evenly. Cook chorizo 10-15 minutes. When it’s completely cooked, drain on a paper towel, and set aside. Drain off chorizo grease leaving some in the pan to flavor the rest of the ingredients.
- In the same skillet over medium heat add 1 tablespoon olive oil, sliced onion, a pinch of salt, and cook for 10 minutes, stirring occasionally.
- Add 2 more tablespoons olive oil, red bell pepper, Anaheim chilies, another pinch of salt, and cook for an additional 10 minutes, stirring occasionally.
- Add garlic, cumin, paprika, salt, and pepper and cook for a few minutes, stirring constantly.
- Add canned tomatoes and the chorizo back to the pan and simmer on low heat for another 15 min, stirring occasionally.
- Plate half of the chorizo dip on a platter, and garnish with chopped parsley. Gently place a calavera onto tip and serve with fire roasted tortillas.