Making your own chorizo is easier than you might imagine. Chef Saad likes the smoky, dried-cherry-like flavor that guajillo chiles add to the meat mixture, as well as the clean heat of chile árbol. For the queso fundido, he uses a blend of three cheeses: the creamy queso quesadilla, Monterey Jack, and grated Cotija, whose nutty flavor has led to its being dubbed Mexican parmesan.
Recipe adapted from Moveable Feast with Fine Cooking.
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Made this with some lobster meat we had picked out of some 3 pound lobsters we had last night for dinner. Did not make the chorizo, rather purchased fresh chorizo at the market. While a good concept, the lobster was totally overwhelmed by the chorizo. If I make this again, I would use something with a slightly bolder flavor/more substance such as chicken or shrimp.
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
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