4 Delicious Mexican Dips for Game Day

Name: Mexican Dips
Cuisine: Mexican
Ingredients: 5 Roma tomatoes; 2 tomatillos; 1–2 serrano peppers or jalapeños; 1-2 chile de árbol; 1/4 white onion; 2 garlic cloves; salt; 1/4 tsp ground cumin; small handful fresh cilantro; fresh lime juice; 5 large ripe Hass avocados; 1 Roma tomato; 1/2 small white onion; 1 jalapeño or serrano; 1/4 cup fresh cilantro; juice of 1 lime lime juice; 1/2 tsp garlic salt; 1/4 tsp black pepper; salt; 1/4 white or red onion; 1 jalapeño; 1 garlic clove; 1 poblano pepper; 1 Roma tomato; 1 chipotle pepper in adobo sauce; 1 (12 oz) can evaporated milk; 2 cups shredded white cheese; 1/2 tsp ground cumin; salt; 2 tbsp cornstarch

Mexican · Organized from the video by Cooking Con Claudia

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Ingredients

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Steps

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1
Roast the tomatoes, tomatillos, onion, and jalapeño/serrano until charred and soft.
💡 If you want less spice, use only half a pepper.
2
Toast the chile de árbol in a pan until fragrant, then remove from heat.
💡 Be careful, they burn fast!
3
In a molcajete, mash the garlic and salt into a paste, then add the roasted onion and mash.
💡 If you don't have a molcajete, use a blender.
4
Add the jalapeño/serrano, chile de árbol, and tomatillos to the molcajete, mashing them to your desired texture.
💡 For a chunkier salsa, mash less.
5
Fold in the roasted tomatoes, chopped cilantro, onion, and lime juice, then season with cumin and salt.
💡 Allow the salsa to cool completely before serving.
6
In a bowl, mash the avocados with lime juice, garlic salt, and black pepper.
💡 The lime juice prevents browning.
7
Fold in the diced tomato, onion, jalapeño/serrano, and cilantro, then season to taste.
💡 For a chunkier guacamole, mash less.
8
In a saucepan over medium heat, melt 1 tbsp of butter, then sauté the onion and jalapeño for 2 minutes.
💡 Ensure the onion and jalapeño are finely chopped.
🔥 medium heat⏱ 2 minutes
9
Add the poblano, garlic, and tomato to the pan; cook for 30 seconds, then add the chipotle and evaporated milk, whisking constantly.
💡 Whisk while pouring the milk to prevent lumps.
⏱ 30 seconds
10
Season with cumin and salt. Once bubbles form, whisk in the cornstarch/milk slurry to thicken, then remove from heat.
💡 Wait for bubbles to indicate the milk is heated.
11
Stir in the shredded cheese and let it melt, then remove from heat.
💡 You can use Monterey Jack, mozzarella, or queso blanco.
12
In a skillet over high heat, cook the chorizo until halfway done, then add onion and jalapeño/serrano and cook for 3 minutes.
💡 Break the chorizo down as it cooks.
🔥 high heat⏱ 3 minutes
13
Add the hatch chiles and tomato to the chorizo; cook for 2 minutes, then set half of the mixture aside.
💡 The mixture is now ready for layering.
⏱ 2 minutes
14
Layer the chorizo in a dish, top with cheese, then top with the reserved mixture and bake at 400°F for 7 minutes.
💡 Use a mixture of white cheeses like Oaxaca or Monterey Jack.
🔥 400°F⏱ 7 minutes
15
Garnish the queso fundido with cilantro and serve.
💡 This creates the ultimate cheese pool!

Tips

For the salsa: If you don't want it spicy, use only half a chile de árbol.
For the guacamole: The lime juice prevents the avocados from browning.
For the queso blanco: Use the cornstarch and milk mixture to achieve a thick, creamy texture.
For the queso fundido: Use a mixture of white cheeses like Oaxaca or Monterey Jack for the best melt.

This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Cooking Con Claudia on YouTube

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