Receta de queso con rajas y chorizo /chef Pat Jinich
Category
✨
PeopleTranscript
00:00Hi, Pimodo en Español! It's a pleasure to be here with you to celebrate so many things.
00:10We are celebrating Mexico's Independence Day, but this day also celebrates the independence of many other countries in Latin America and Central America.
00:21And also the month of Hispanic Heritage, where we have the opportunity to celebrate not only one day, but the whole month.
00:29But the truth is that you can still celebrate Mexican Heritage every day, having delicious food and having a great Tequila dinner.
00:38I love to gather food that fascinates my family and my friends with very good food.
00:45What I'm going to make for you today, which I want you to make at home, is a melted cheese, and it's very easy to make.
00:53To begin with, I'm going to make a melted cheese with chorizo and poblano chili flakes.
00:59Of course, in Mexico, if you order a melted cheese, you can order it with mushrooms, chorizo, flakes.
01:06I like to combine the chorizo with the flakes.
01:09So, I have here a pan that serves not only to cook here, but you can also put it in the oven.
01:20And that's what you want. You want a pan where you can cook and where once you put your cheese, for the melted cheese, you can put it in the oven because there it melts deliciously.
01:33So, I have here a medium-high heat, and we're going to cook the chorizo until it's golden brown.
01:43You want it to be crunchy on the outside. I like to use wooden sticks, which I'm using as if they were an extension of my hands, to break the chorizo.
01:55As for the chorizo, you want to use, well, I prefer Mexican chorizo because Mexican chorizo is a little spicy, it has vinegar that makes it break into very tasty pieces.
02:07But if you can't find Mexican chorizo, you definitely want to use a chorizo that is raw, because you want to cook it yourself.
02:16If you don't want a Spanish chorizo, you want a Mexican or Salvadoran or Argentinian chorizo, whatever you want, if it's spicy, better.
02:26You could also use spicy Italian sausage.
02:33Look, here the chorizo is already cooking until it's golden brown.
02:39And the good thing is that all the fat that is remaining here in the pan has the flavor of the chorizo, which has the spices, the chili, a little vinegar, sometimes they put machiote.
02:58All these flavors are remaining here in this pan.
03:03And what we're going to do is, once the chorizo is golden brown, I'm going to put it on a plate.
03:11Let me grab a spoon.
03:15We're going to grab all the chorizo.
03:17We're going to put it here, which is already golden brown.
03:22Very well cooked.
03:25And in this same pan, which is hot, because it has all the fat with so much flavor of the chorizo, I'm going to put a piece of butter.
03:37Because the people of La Raja love butter.
03:45So I'm putting the onion.
03:48And I'm going to wait for the onion to soften.
03:54And as you can see here, it's mixing with the fat of the chorizo, which if you see the onion when you make it at home, it will have the color of the spices and the chili of the chorizo.
04:07Once the onion softens very well, we're going to add the chili of poblano.
04:17To make the chili of poblano, I imagine that you are already familiarized, you are going to take your poblano chili, which I think is my favorite Mexican chili,
04:29and you're going to roast it, either under the broiler, or directly on the fire, or in a comal.
04:36And you're going to roast it until it's very well browned, browned or roasted on the outside.
04:42You put it in a plastic bag so that it sweats.
04:45You peel it, just like when you make the Italian pepper, or the pimientos rojos.
04:51You remove the seeds, and you have the chili of poblano.
04:55We're going to add it to the onion, which has already softened.
05:06And then we're going to add a tomato, which I already cut into squares.
05:11I removed the seeds.
05:15And in the middle, so that it browns, we're going to add a little salt.
05:22It's not necessary to put a lot of salt, because the chorizo that we're going to use on top is already seasoned.
05:28And the cheese also already has a lot of flavor, so we don't want to overdo it.
05:33We're going to add a little salt.
05:37Until this is cooked, the flavors are mixed, and it's soft, which is already there.
05:46Very quickly, we're going to put all of this here.
05:51It's already cooked.
05:57And in this same pan, which has the flavor, the fat of the chorizo, which also has the flavor of the vegetables,
06:09we're going to put 4 or 5 cups of grated cheese.
06:16So look, there it goes.
06:21You can see the grated cheese right here.
06:24And then you can see the cheese crust, which is going to be on both sides.
06:29It's going to have all the flavor of the chorizo and the vegetables.
06:35Look how delicious!
06:37A lot, because when the cheese melts, it seems like it's less.
06:42Here, I'm going to turn it off.
06:45I'm going to put on top the vegetables that we had already cooked.
06:53We put on top the chorizo that we browned.
07:01And we're going to put it in the oven to melt it.
07:05Now, I already have a little cheese in the oven.
07:08I'm going to put it in the oven, which is waiting for me, so you can see it when it's done.
07:19Look how delicious!
07:22You can see how the cheese is all melted, with the chorizo and the vegetables.
07:27I'm going to put it in the oven for another 15 minutes.
07:35Here we have the cheese.
07:38This is how you serve your friends and family with hot tortillas,
07:46with avocado, with salsa, and always, always with your great centenary tequila.
07:54I really like, when I make Mexican snacks for a lot of people,
08:00to use the great centenary tequila.
08:03Because it has a lot of personality, it has a lot of flavors.
08:07The great centenary tequila is a tequila that is produced in the highlands of Jalisco,
08:13which is a product that comes from a family company that started in 1857.
08:21For this reason, and because, really, when you think of the great centenary tequila,
08:27you think of an extraordinary flavor, an extraordinary quality,
08:32and for Mexicans, it's the number one tequila.
08:36The tequila añejo is a tequila that has been aged for much longer than the white tequila,
08:45or the aged tequila.
08:47And the great centenary tequila añejo has flavors that are similar to almond, vanilla,
08:55a little caramelized.
08:57I like to serve it once more in La Roca,
09:01with a little orange peel that you flip and put it inside.
09:08It tastes delicious.
09:10I tell you, a little caramelized.
09:12And you make your sacks.
09:14Here I have the cheese.
09:17It's the delicious thing about Mexican food and about our Latin personality,
09:22so hospitable, so familiar.
09:25We always receive it with a lot of generosity, with our dishes,
09:31with our drinks.
09:34We put a little bit of salsa.
09:38We put...
09:40We put a slice of avocado.
09:44Two slices of avocado,
09:46that are very ripe.
09:48You have your Mexican appetizers,
09:51you have your great centenary tequila,
09:54and now we're going to celebrate not only Independence Day,
09:58or Hispanic Month,
10:00but any day of the year.
10:02Cheers!