Serves 6 as a light appetizer
- ¾ ounce (about ½ cup) dried porcini (or other wild) mushrooms
- 1 cup Frontera Mild or Medium Salsa Mexicana
- 2 tablespoons olive or vegetable oil
- 3 tablespoons Negra Modelo beer
- 8 ounces Monterey jack cheese, shredded (you’ll have about 2 cups)
- About a dozen warm corn or flour tortillas
1. Rehydrate the mushrooms. Scoop the mushrooms into a small bowl, cover with boiling water, weight with a plate to keep the mushrooms submerged and let rehydrate for 20 minutes. Drain off the liquid, pressing on the mushrooms to remove all the water. Chop into ¼-inch pieces.
2. Preparing the flavorings. Heat the oil in a medium skillet over medium-high heat. Add the salsa and mushrooms and cook, stirring nearly constantly, about 7 or 8 minutes. Add the beer and stir until the liquid has evaporated and the mixture is once again dry looking.
3. Finishing the queso fundido. Reduce the heat to medium-low, sprinkle the cheese evenly over the vegetables and stir slowly and constantly until just melted—too long over the heat and the cheese will become tough, oily and stringy. Immediately scoop into a warm serving dish (a small fondue dish with a tea light below is ideal) and serve with warm tortillas for making soft tacos.