Prep 45 mins
Cook 45 mins
Another Mexican dish I learned in Monterrey. It is, quite possibly, the most time consuming recipe to prepare that I learned down there. I prepare a Mexican feast about once a year and I serve dinner for around 20 people. This is the only dish I NEVER have as leftovers (OK, once or twice I had enough left over to make a couple of tacos the next day).
- 1 quart salsa, ranchera (my recipe is recommended # 112466)
- 4 -5 poblano peppers or 4 -5 anaheim chilies
- 1 1⁄2-2 lbs monterey jack cheese, shredded or sliced
- lard or vegetable oil
- tortilla (I prefer corn over flour)
- Rub the outside of the peppers with lard and place on heated skillet or griddle (I like cast iron).
- Turn the peppers to avoid burning.
- Cook until the skin begins to bubble on as much of the surface as possible.
- **ALTERNATE METHOD-- Submerge the peppers in an oil filled deep fryer for anywhere from 30 to 60 seconds (Again, you want to bubble the skin, not burn it).
- Immediately, place the bubbled peppers in a plastic bag and twist it to close it (I use the produce bag from the grocery store).
- Let the peppers cool until they are only slightly warm.
- Remove the skin from the peppers.
- Remove the stem, ribs and seeds from the peppers.
- Dice the peppers into roughly ¾-inch squares.
- In a non-stick skillet, add the diced peppers and most of the salsa.
- Bring the salsa to a boil and let it boil for 5- 10 minutes, stirring constantly as it boils (this is to reduce the salsa).
- Reduce the heat slightly and slowly incorporate the cheese, constantly stirring the salsa-cheese mix.
- *NOTE-The cheese has liquid in it, and as it melts, your mixture will become more"fluid" again.
- Continue to stir and reduce the mixture until its consistency (while still warm) is like cooled, heavy syrup.
- The cheese to salsa ratio will affect the thickness of the mixture and amount of cooking time needed to reduce it.
- After reducing the mix to the desired consistency, spoon it onto a warmed tortilla and eat it like a soft taco.
- I have garnished mine with a fresh cilantro/onion mix and/or Mexican table cream.
- You could add cooked, pulled chicken to your tacos, as well.
- If you have any leftovers, this dish refrigerates well.
- Chilled, it has a consistency like queso fresco or fresh mozzarella.
- Reheat your leftovers in a non-stick skillet over low heat.
- Prep time includes making the salsa.