I love the good ol' USA, but it seems other cultures promote more of a sense of community. During a trip to Italy in 1999 I noticed that families and friends lived nearer each other and seemed to see each other more often. They get together for no better reason than just to be together and enjoy each others company...no special occasions necessary.
Yesterday, some very good friends of mine came over. Friends I haven't seen in too long. Friends that only live about a twenty minute drive away. We made lots of food, we drank beer, we laughed, we listened to music, we played games with the kids. We were together. And I loved every minute of it.
Now on to the food.
Tamalada!
I have no idea what a traditional tamalada is like, since I've never been to one. In fact, I had my first tamale just three short weeks ago. Like the carnitas I tried for the first time last summer, the tamale was like another revelation. I had eyed these funny creatures on plates at Mexican restaurants in the past, but I never ventured beyond the curiosity stage. I'm glad I finally did.
So it was time to try to make a tamale. Seeing that I had enough trouble making corn tortillas, it seemed a pretty tall order. I brought in reinforcements. In his book, RB's advice is to not go it alone with tamales. He says this not because they're difficult (which is a very relative term), but because it's just more fun to make them with a group of people...to have a "tamalada" or tamal-making party. Once again he hits the mark...he's a pretty smart guy...
On my own, this tamal-making process might have ended in disaster. It would have been stress-filled from start to finish. From being overwhelmed by the size of the banana leaves we used to wrap our tamales, to the timing of preparing the filling and the batter...I might have quit before I started. But bring in some friends to help out, listen to some music, chat, laugh, experiment, learn, and have fun...well, it was an experience I won't soon forget.
I won't post the recipe here because it is available on RB's website here:
http://www.rickbayless.com/recipe/view?recipeID=118
In that recipe is also a link to the two traditional fillings he discusses in the book...chicken with green chile sauce, or what we went with...pork in a red chile sauce.
Don't be scared by the words 'chile sauce'...it's not very spicy at all. We made the sauce with a mixture of dried ancho and guajillo chiles (seeded, stemmed and reconstituted in boiling water), which on their own are not very spicy but pack bold flavors. Add some fresh garlic, some seasonings, and some water, puree...and there you have a nice red chile sauce.
The pork (shoulder), which was cubed and seasoned with freshly ground cumin, coriander, and black pepper, stewed in the chile sauce for over an hour, became fork tender, and if your mouth isn't watering by now...
The batter was equally as easy to make. Lots of shortening was used, but hey, the recipe makes 18 (we actually came away with 23) tamales.
Once the batter was made it was chilled in the fridge for 1 hour. During this time we played games with the kids and drank more beer. Excellent. After the hour was up we beat the batter again and it was time to form the tamales. There are pictures in the cookbook and I'm sure videos online that will explain how to do it. It was a lot of fun to make these little food packages, all the while wondering how they would turn out.
Note: The final stage calls for steaming the tamales for over 1 hour. Lesson learned, and as they tell you in your high school science lab, read the entire recipe before beginning. If my friends didn't come up with a good solution to this potential problem, we might still be making them.
Opening the first one was very exciting. Out of the steamed banana leaf came what looked like a tamale! So, by appearances only, we had succeeded. Next I grabbed a fork and dug in. The tamale was light and fluffy, and filled with our pork and red chile sauce...and it was, dare I say, delicious. A grand success. But even if they had not been so good, it wouldn't have mattered. What I enjoyed most was the experience of it all. The fact that the tamales were so delicious was just an added bonus to an awesome day spent having a great time with friends. I would encourage anyone to invite some friends over and try this, I for one can't wait to do it again. Tamalada anyone?
Monday, March 22, 2010
Wednesday, March 17, 2010
Chicken Enchiladas with Salsa Verde
After being mildly disappointed in the tomato-based enchilada sauce I made back in February, I decided to go a different route this time around. It would either be a chili pepper-based sauce, or a tomatillo salsa. We had everything already at home to make the tomatillo salsa required for the enchiladas, so I gave it a go.
I will preface this recipe by saying this might have been my tastiest effort in my Mexican food adventure to date. The sauce smells heavenly as it cooks.
Ingredients:
Raw (or roasted) tomatillo salsa, recipe follows
tortillas (I made flour tortillas)
2 chicken breasts (cooked for a few hours in the salsa)
2 cups chicken stock
salt, pepper, cumin powder (for seasoning chicken)
The recipe in RB's cookbook for the raw tomatillo salsa differs slightly (I think) from his website. But here it is, it's super easy...
http://www.rickbayless.com/recipe/view?recipeID=193.
I added the juice of half a lime to this as a matter of personal preference.
Enchiladas:
Preheat the oven to 375 degrees. Season the chicken on both sides with salt, fresh pepper, and some ground cumin. Heat about 1 T. olive oil in a large, deep pan over medium-high heat. Sear both sides of the chicken to brown, reduce heat to low and add the tomatillo salsa and 2 cups chicken stock. Let simmer 2 hours (or at least until chicken is fully cooked).I turned the chicken occassionally over the course of the 2 hours to try to cook it as evenly as possible.
While the chicken was cooking I prepared a black bean side dish and some fresh flour tortillas.
Black beans:
1 15 oz can black beans, drained
3 cloves garlic, smashed and chopped
1 cup chicken stock
1/4 cup cilantro, chopped
A little bit o' this, a little bit 'o that (salsa verde and tomato salsa)
Olive oil
There was no method to this madness. Heat some olive oil, just a little, in a small pot over medium or lower heat. Add the garlic, cooking until soft. Add the beans and stir, increasing the heat a bit. Add the stock and let cook for a while. I really wanted to cook the chicken in the salsa verde for a long time, so the beans also cooked for a long time. The longer they cook, I'm sure the tastier they are...I kept adding a little bit of water when the black bean sauce reduced. Sometimes I added a little of the salsa verde from the pan, and sometimes I added some fresh tomato salsa to keep the beans from drying out. Near the end I smashed up the beans a bit with a potato masher. It turned out to be a very tasty side dish, and one that complimented the enchiladas nicely. In the future I might use this as a filling for tacos.
When the beans and enchi's are just about done, add the cilantro to the beans.
Flour tortillas:
There is a video on about.com I used for this recipe. I made the tortillas a bit larger to make enchiladas. This recipe makes about 6 large tortillas, or 8-12 small ones.
http://video.about.com/mexicanfood/Homemade-Flour-Tortillas.htm
Back to the enchiladas:
When you feel your chicken and salsa verde have cooked for long enough, and you're finished with everything else, remove the chicken from the pan and cover so you don't let too much of that precious steam escape. When it cools a bit, shred with two forks...the longer you let the chicken simmer in the salsa, the easier this will be.
In a 13x9 or similar baking dish, spread some of the salsa verde over the bottom. Roll some chicken into each of the tortillas, and place them in the baking dish (leave some room between each enchi so you can get them out individually if you want). Using a large spoon, spoon more salsa verde over the top of each enchilada, then top each with the cheese of your choice. Bake in the oven for 20-30 minutes, basting with the salsa verde to keep moist.
Serve alongside the black beans.
Flavor: 5/5
You can't go wrong here. I think the longer you cook the salsa/chicken, the better this dish will be.
Heat: 1/5
I think the heat was caused by the pepper jack cheese I used to top the enchiladas. Other than that, nothing about this dish was spicy.
Kid Friendliness: 3/5
My daughter ate a taco I prepared for her with one of the tortillas, some of the chicken, and a tiny bit of the salsa verde. Whether she would have eaten it in enchilada form remains to be seen. The kids were in bed by the time we ate the enchi's at 8:30...so maybe we'll see next time.
Health: 4/5
I'm no nutritionist, but if you look at the ingredients, this is no belly buster. Limit your portion and you've got one healthy, and mightily tasty meal. Try whole wheat flour or corn tortillas instead of white flour tortillas if you prefer.
I will preface this recipe by saying this might have been my tastiest effort in my Mexican food adventure to date. The sauce smells heavenly as it cooks.
Ingredients:
Raw (or roasted) tomatillo salsa, recipe follows
tortillas (I made flour tortillas)
2 chicken breasts (cooked for a few hours in the salsa)
2 cups chicken stock
salt, pepper, cumin powder (for seasoning chicken)
The recipe in RB's cookbook for the raw tomatillo salsa differs slightly (I think) from his website. But here it is, it's super easy...
http://www.rickbayless.com/recipe/view?recipeID=193.
I added the juice of half a lime to this as a matter of personal preference.
Enchiladas:
Preheat the oven to 375 degrees. Season the chicken on both sides with salt, fresh pepper, and some ground cumin. Heat about 1 T. olive oil in a large, deep pan over medium-high heat. Sear both sides of the chicken to brown, reduce heat to low and add the tomatillo salsa and 2 cups chicken stock. Let simmer 2 hours (or at least until chicken is fully cooked).I turned the chicken occassionally over the course of the 2 hours to try to cook it as evenly as possible.
While the chicken was cooking I prepared a black bean side dish and some fresh flour tortillas.
Black beans:
1 15 oz can black beans, drained
3 cloves garlic, smashed and chopped
1 cup chicken stock
1/4 cup cilantro, chopped
A little bit o' this, a little bit 'o that (salsa verde and tomato salsa)
Olive oil
There was no method to this madness. Heat some olive oil, just a little, in a small pot over medium or lower heat. Add the garlic, cooking until soft. Add the beans and stir, increasing the heat a bit. Add the stock and let cook for a while. I really wanted to cook the chicken in the salsa verde for a long time, so the beans also cooked for a long time. The longer they cook, I'm sure the tastier they are...I kept adding a little bit of water when the black bean sauce reduced. Sometimes I added a little of the salsa verde from the pan, and sometimes I added some fresh tomato salsa to keep the beans from drying out. Near the end I smashed up the beans a bit with a potato masher. It turned out to be a very tasty side dish, and one that complimented the enchiladas nicely. In the future I might use this as a filling for tacos.
When the beans and enchi's are just about done, add the cilantro to the beans.
Flour tortillas:
There is a video on about.com I used for this recipe. I made the tortillas a bit larger to make enchiladas. This recipe makes about 6 large tortillas, or 8-12 small ones.
http://video.about.com/mexicanfood/Homemade-Flour-Tortillas.htm
Back to the enchiladas:
When you feel your chicken and salsa verde have cooked for long enough, and you're finished with everything else, remove the chicken from the pan and cover so you don't let too much of that precious steam escape. When it cools a bit, shred with two forks...the longer you let the chicken simmer in the salsa, the easier this will be.
In a 13x9 or similar baking dish, spread some of the salsa verde over the bottom. Roll some chicken into each of the tortillas, and place them in the baking dish (leave some room between each enchi so you can get them out individually if you want). Using a large spoon, spoon more salsa verde over the top of each enchilada, then top each with the cheese of your choice. Bake in the oven for 20-30 minutes, basting with the salsa verde to keep moist.
Serve alongside the black beans.
Flavor: 5/5
You can't go wrong here. I think the longer you cook the salsa/chicken, the better this dish will be.
Heat: 1/5
I think the heat was caused by the pepper jack cheese I used to top the enchiladas. Other than that, nothing about this dish was spicy.
Kid Friendliness: 3/5
My daughter ate a taco I prepared for her with one of the tortillas, some of the chicken, and a tiny bit of the salsa verde. Whether she would have eaten it in enchilada form remains to be seen. The kids were in bed by the time we ate the enchi's at 8:30...so maybe we'll see next time.
Health: 4/5
I'm no nutritionist, but if you look at the ingredients, this is no belly buster. Limit your portion and you've got one healthy, and mightily tasty meal. Try whole wheat flour or corn tortillas instead of white flour tortillas if you prefer.
Thursday, March 4, 2010
Salsa Fiesta! Part One
Today at work we decided to do a salsa lunch. One friend brought tortilla chips, I made two tomato salsas and some fresh guacamole (5 minutes or so prior to eating), and another friend brought in black bean salsa.
Salsa for lunch? I thought I'd be left hungry after finishing the salsas. It turns out the salsa lunch was very satisfying (and extremely healthy) and we didn't finish a single one of them. The recipes and ratings follow...
Tomato salsa #1:
1 15-oz can diced tomatoes (no salt added)
2 T. chopped white onion
1/4 cup loosely packed cilantro, chopped
juice from 1/4 lime
juice from 1/4 lemon
salt and freshly ground black pepper, as needed
This salsa can be prepared in about 3 minutes. Drop the tomatoes in a food processor and pulse a few times. Chop the cilantro and onion and add to the processor, pulse a few times more. Add the lemon/lime juice, salt, and pepper (if wanted) and pulse once more. That's it!
The finished salsa lacked the 'punch' I like, but that's because there are no chiles present. Add a little more lime to give it some zing.
Ratings:
Flavor: 3/5
Very fresh taste, but it just felt like something was missing here. Maybe next time I'll add more lime, onion and a small amount of fresh chile.
Heat: 0/5
There are no chiles, and nothing in this recipe makes this salsa even remotely spicy. A good choice to make for people who are sensitive to spicy food.
Tomato salsa #2, based on the Salsa de Molcajete recipe from the cookbook:
Salsa de Molcajete (Roasted Tomato and Green Chile Salsa)...the recipe calls for roasting tomatoes, chiles, and garlic. I roasted the garlic and one jalapeno, but I did not roast the tomatoes since all I had were canned tomatoes. The recipe also called for some white onion, but I liked it without so I left it alone. I will try this recipe again once tomatoes are in season (although I thought it was mighty tasty, not to mention a lot less fussy, with the canned tomatoes).
After roasting the chile (I only used one) and some unpeeled garlic, I added them to the food processor and pulsed a few times (remember to peel the garlic before dropping into the processor). I then dumped in the can of tomatoes and finished the salsa with some fresh lime juice, chopped cilantro, and salt.
Ratings:
Flavor: 4/5
A big, bold flavor. The sweetness of the tomatoes melds nicely with the flavors of the roasted jalapeno and garlic. The roasted chile and garlic impart quite a bold flavor to this salsa, so for one 15 oz can of tomatoes, 1 whole jalapeno and 3 garlic cloves might be a bit much for some people. The lime juice and cilantro bring it all together. Has quite a bite to it!
I also love the texture of the tomatoes pulsed in the food processor. Previously, every 'fresh' salsa I had ever made was made with chopped tomatoes. Pulsing everything just brings all those flavors together. I'm pretty sure I'll be using the food processor (or a mortar and pestle if/when I get one) for salsa from now on.
Heat: 3/5
Heat levels depend on your tolerance, of course. I feel this salsa had the perfect amount of flavor to bite ratio. You notice the heat but it doesn't overpower the other flavors. People sensitive to heat will probably not enjoy this recipe.
Guacamole (based on the Guacamole Clasico recipe from the cookbook):
I adjusted the amount of just about everything, because I only had two avocados. I bought firm ones days in advance, as the book suggests, and they ripened perfectly. By the time I used them, they were soft and extremely flavorful.
2 avocados
juice of 1/2 lime
2 T. chopped cilantro
salt, to taste
Cut the avocados in half the long way, twist to open, and remove the pit. Scoop out the avocado flesh using a spoon. Mash with a fork until to your desired consistency. Add the rest of the ingredients.
I could eat avocados by themselves, so this guacamole, as simple as it is, was a big hit for me. The 'other' ingredients provide some nice subtle undertones without overpowering the main course, the delicious avocado. That's what RB says guacamole should be about, the avocados themselves. His chapter on guacamole reads like a love story, with avocados playing the lead role.
The recipe in the book also calls for fresh tomatoes, which I did not have. I might play around with the ingredients for future guac's...but...maybe not. I love the simplicity of this version without tomatoes.
Ratings:
Flavor: 5/5
I love avocados. There isn't too much to distract from the avocados here, just some nice subtleties that add to the overall enjoyment.
Texture: 5/5
I like the avocados in my guacamole mashed up pretty well and smooth. You could easily make a more chunky version by not mashing them quite as much.
Versatility: 5/5
As a complete lunch with some freshly made tortillas (if only I could make them successfully) or as a compliment to another main course, this guacamole could be served in so many ways.
Robin's Black Bean Salsa:
1 15-oz can black beans (drained and rinsed)
1 cup frozen sweet white corn
1/3 cup red onion, diced
1/3 cup fresh cilantro, chopped
Juice from 2 freshly squeezed limes
3 Tablespoons cumin
2 Tablespoons veg. oil (she uses grapeseed oil for a more healthy option)
1 cup frozen mango, diced (optional)
Mix well and refrigerate for at least 2 hours (overnight preferred).
Add ½ cup diced tomato (I used 1 large plum tomato) just before serving and mix together. Add salt and pepper to taste.
Ratings:
Flavor: 4.5/5
I love black bean salsa. The addition of the sweet corn and mango adds brightness and freshness and just plain goodness. Pair this with some of that guacamole, the flavors mesh very well together.
I also think it's brilliant to add the tomato just before serving, so they don't lose their flavor when cooled in the refrigerator.
Salsa for lunch? I thought I'd be left hungry after finishing the salsas. It turns out the salsa lunch was very satisfying (and extremely healthy) and we didn't finish a single one of them. The recipes and ratings follow...
Tomato salsa #1:
1 15-oz can diced tomatoes (no salt added)
2 T. chopped white onion
1/4 cup loosely packed cilantro, chopped
juice from 1/4 lime
juice from 1/4 lemon
salt and freshly ground black pepper, as needed
This salsa can be prepared in about 3 minutes. Drop the tomatoes in a food processor and pulse a few times. Chop the cilantro and onion and add to the processor, pulse a few times more. Add the lemon/lime juice, salt, and pepper (if wanted) and pulse once more. That's it!
The finished salsa lacked the 'punch' I like, but that's because there are no chiles present. Add a little more lime to give it some zing.
Ratings:
Flavor: 3/5
Very fresh taste, but it just felt like something was missing here. Maybe next time I'll add more lime, onion and a small amount of fresh chile.
Heat: 0/5
There are no chiles, and nothing in this recipe makes this salsa even remotely spicy. A good choice to make for people who are sensitive to spicy food.
Tomato salsa #2, based on the Salsa de Molcajete recipe from the cookbook:
Salsa de Molcajete (Roasted Tomato and Green Chile Salsa)...the recipe calls for roasting tomatoes, chiles, and garlic. I roasted the garlic and one jalapeno, but I did not roast the tomatoes since all I had were canned tomatoes. The recipe also called for some white onion, but I liked it without so I left it alone. I will try this recipe again once tomatoes are in season (although I thought it was mighty tasty, not to mention a lot less fussy, with the canned tomatoes).
After roasting the chile (I only used one) and some unpeeled garlic, I added them to the food processor and pulsed a few times (remember to peel the garlic before dropping into the processor). I then dumped in the can of tomatoes and finished the salsa with some fresh lime juice, chopped cilantro, and salt.
Ratings:
Flavor: 4/5
A big, bold flavor. The sweetness of the tomatoes melds nicely with the flavors of the roasted jalapeno and garlic. The roasted chile and garlic impart quite a bold flavor to this salsa, so for one 15 oz can of tomatoes, 1 whole jalapeno and 3 garlic cloves might be a bit much for some people. The lime juice and cilantro bring it all together. Has quite a bite to it!
I also love the texture of the tomatoes pulsed in the food processor. Previously, every 'fresh' salsa I had ever made was made with chopped tomatoes. Pulsing everything just brings all those flavors together. I'm pretty sure I'll be using the food processor (or a mortar and pestle if/when I get one) for salsa from now on.
Heat: 3/5
Heat levels depend on your tolerance, of course. I feel this salsa had the perfect amount of flavor to bite ratio. You notice the heat but it doesn't overpower the other flavors. People sensitive to heat will probably not enjoy this recipe.
Guacamole (based on the Guacamole Clasico recipe from the cookbook):
I adjusted the amount of just about everything, because I only had two avocados. I bought firm ones days in advance, as the book suggests, and they ripened perfectly. By the time I used them, they were soft and extremely flavorful.
2 avocados
juice of 1/2 lime
2 T. chopped cilantro
salt, to taste
Cut the avocados in half the long way, twist to open, and remove the pit. Scoop out the avocado flesh using a spoon. Mash with a fork until to your desired consistency. Add the rest of the ingredients.
I could eat avocados by themselves, so this guacamole, as simple as it is, was a big hit for me. The 'other' ingredients provide some nice subtle undertones without overpowering the main course, the delicious avocado. That's what RB says guacamole should be about, the avocados themselves. His chapter on guacamole reads like a love story, with avocados playing the lead role.
The recipe in the book also calls for fresh tomatoes, which I did not have. I might play around with the ingredients for future guac's...but...maybe not. I love the simplicity of this version without tomatoes.
Ratings:
Flavor: 5/5
I love avocados. There isn't too much to distract from the avocados here, just some nice subtleties that add to the overall enjoyment.
Texture: 5/5
I like the avocados in my guacamole mashed up pretty well and smooth. You could easily make a more chunky version by not mashing them quite as much.
Versatility: 5/5
As a complete lunch with some freshly made tortillas (if only I could make them successfully) or as a compliment to another main course, this guacamole could be served in so many ways.
Robin's Black Bean Salsa:
1 15-oz can black beans (drained and rinsed)
1 cup frozen sweet white corn
1/3 cup red onion, diced
1/3 cup fresh cilantro, chopped
Juice from 2 freshly squeezed limes
3 Tablespoons cumin
2 Tablespoons veg. oil (she uses grapeseed oil for a more healthy option)
1 cup frozen mango, diced (optional)
Mix well and refrigerate for at least 2 hours (overnight preferred).
Add ½ cup diced tomato (I used 1 large plum tomato) just before serving and mix together. Add salt and pepper to taste.
Ratings:
Flavor: 4.5/5
I love black bean salsa. The addition of the sweet corn and mango adds brightness and freshness and just plain goodness. Pair this with some of that guacamole, the flavors mesh very well together.
I also think it's brilliant to add the tomato just before serving, so they don't lose their flavor when cooled in the refrigerator.
Monday, March 1, 2010
Queso, queso, queso...
and more queso! How much queso can one man eat?!? This is the price I pay for buying a 2 pound bag of cheese the day I made the enchiladas. No cheese will go to waste in my household!
So...with the last bit of remaining cheese I decided to try a queso like that you might find at Mexican restaurants in the U.S. This is just another version of the queso fundido I tried a couple weeks back. I don't know how 'authentic' this version is, but it's definitely something I enjoy eating, so I figured I'd give it a shot. Last time making queso fundido I baked the cheese in the oven, this time I made it stovetop with a roux. I used no recipes or cookbooks for this one, it was completely off the cuff, and it turned out pretty well. Here's what I did, and again you can adjust the ingredients for this as it's very versatile:
2 T. butter
2 T. flour
Milk (I have no idea how much I added, but if I had to guess...about 3/4 to 1 cup)
A couple handfuls of shredded cheese
Tomato salsa (only had store bought on hand, turned out quite well), about 3-4 T.
Adobo (also leftover from enchilada night, and so tasty I've become quite fond of cooking with it), about 1 T.
Melt the butter over medium heat, then whisk in the flour until smooth. Stir and cook until the roux begins to darken, add some milk. Whisk the mixture until smooth and it begins to thicken. When the roux begins to bubble slightly, remove from the heat and add the rest of the ingredients, whisking until smooth. Pour into a bowl and serve immediately with tortillas or chips.
Note: This queso has good reheatability, just about 1 minute in the microwave later on and it was just as tasty as when it was fresh.
When I served this (to myself) I warmed some tortilla chips in a 350 degree oven for about 5 minutes. This would have been great with some fresh corn or flour tortillas, but it was something I made on a whim so no tortillas this time around.
Ratings:
Flavor: 4/5 (Kendra [who had the reheated version]: 4/5)
Very hard to stop eating, very similar to the queso dip you'd find at Tex-Mex restaurants.
So...with the last bit of remaining cheese I decided to try a queso like that you might find at Mexican restaurants in the U.S. This is just another version of the queso fundido I tried a couple weeks back. I don't know how 'authentic' this version is, but it's definitely something I enjoy eating, so I figured I'd give it a shot. Last time making queso fundido I baked the cheese in the oven, this time I made it stovetop with a roux. I used no recipes or cookbooks for this one, it was completely off the cuff, and it turned out pretty well. Here's what I did, and again you can adjust the ingredients for this as it's very versatile:
2 T. butter
2 T. flour
Milk (I have no idea how much I added, but if I had to guess...about 3/4 to 1 cup)
A couple handfuls of shredded cheese
Tomato salsa (only had store bought on hand, turned out quite well), about 3-4 T.
Adobo (also leftover from enchilada night, and so tasty I've become quite fond of cooking with it), about 1 T.
Melt the butter over medium heat, then whisk in the flour until smooth. Stir and cook until the roux begins to darken, add some milk. Whisk the mixture until smooth and it begins to thicken. When the roux begins to bubble slightly, remove from the heat and add the rest of the ingredients, whisking until smooth. Pour into a bowl and serve immediately with tortillas or chips.
Note: This queso has good reheatability, just about 1 minute in the microwave later on and it was just as tasty as when it was fresh.
When I served this (to myself) I warmed some tortilla chips in a 350 degree oven for about 5 minutes. This would have been great with some fresh corn or flour tortillas, but it was something I made on a whim so no tortillas this time around.
Ratings:
Flavor: 4/5 (Kendra [who had the reheated version]: 4/5)
Very hard to stop eating, very similar to the queso dip you'd find at Tex-Mex restaurants.
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