Calaveras de Queso Fresco with Smoky Tomato and Chorizo Dip
WHAT YOU NEED
- 5 oz Cacique® Premium Pork Chorizo
- 4 Tbsp Extra Virgin Olive Oil, Divided
- 2 Medium Yellow Onions, Thinly Sliced
- 2 Medium Red Bell Peppers, De-seeded and Sliced
- 2 large Anaheim Chilies, De-seeded and Diced
- 4 Cloves Garlic, Minced
- 1 tsp Cumin
- 1 tsp Smoked Paprika
- 3/4 tsp Sea Salt
- 1/4 tsp Freshly Cracked Black Pepper
- 28 oz can Fire Roasted Diced Tomatoes with Juices
- 1 Small Bunch Parsley, Chopped (optional)
- Fire Roasted Corn Tortillas, For Serving
- 2 10oz Packages Ranchero® Queso Fresco
- Sliced Radish, for Decorating
- Sliced Black Olives, for Decorating
- Multi-colored Bell Peppers, Sliced for Decorating
HOW TO MAKE IT
- Remove Queso Frescos from packaging.
- With a small paring knife cut the sides of the cheese to shape into a skull shape.
- Then with a small knife, punch out the eyes. Use olives to decorate the eyes.
- Carefully create mouth and decorate the skull with radishes and multi-colored bell peppers. Store in refrigerator until ready to plate.
- Heat a large skillet over medium high heat. Squeeze chorizo into pan, breaking it up with your spatula so it browns evenly. Cook chorizo 10-15 minutes. When it’s completely cooked, drain on a paper towel, and set aside. Drain off chorizo grease leaving some in the pan to flavor the rest of the ingredients.
- In the same skillet over medium heat add 1 tablespoon olive oil, sliced onion, a pinch of salt, and cook for 10 minutes, stirring occasionally.
- Add 2 more tablespoons olive oil, red bell pepper, Anaheim chilies, another pinch of salt, and cook for an additional 10 minutes, stirring occasionally.
- Add garlic, cumin, paprika, salt, and pepper and cook for a few minutes, stirring constantly.
- Add canned tomatoes and the chorizo back to the pan and simmer on low heat for another 15 min, stirring occasionally.
- Plate half of the chorizo dip on a platter, and garnish with chopped parsley. Gently place a calavera onto tip and serve with fire roasted tortillas. Note – reserve the remaining dip and other prepared Calavera to refill the platter for your guests.
