Recipe: Los Barrios and Too Hot Tamales Queso Flameado (NOT Cozymel's)

Cozymel's recipe is not available on the Internet. Perhaps you can experiment with one of these recipes. Good luck and please share your results with us.

QUESO FLAMEADO
Source: Los Barrios Family Cookbook
Makes 2-4 servings

1/4 pound chorizo (Mexican sausage), casings removed
1/2 onion, thinly sliced
1 small tomato, diced
1/4 cup sliced mushrooms (optional)
1 Serrano chile, minced (optional)
2 cups shredded queso Chihuahua or Monterey Jack cheese
2 tablespoons 151-proof liquor, such as Everclear
Corn or flour tortillas, heated

Heat the oven to 350 degrees F.

Brown the sausage in a large skillet over medium heat, 5 to 6 minutes. Pour off the fat. Add the onion, tomato and mushrooms and/or chile, if using, and saut until softened, 3 to 4 minutes. Remove from the heat.

Meanwhile, spread the cheese in a small baking dish and bake for 5 to 10 minutes, until completely melted. Remove from the oven.

Pour the chorizo mixture over the cheese. Pour the liquor over the top, and using a long match, carefully ignite the liquor - the flames will die down in 30 to 40 seconds. Serve with corn or flour tortillas by placing the cheese inside each tortilla and folding them over to form a taco.

QUESO FLAMEADO
Source: Too Hot Tamales Show #TH6272
Servings: 6

12 to 18 ounces panela cheese
1/2 cup flour
1/4 cup olive oil
1 cup Gold Tequila
lime juice, to taste

Slice the cheese 1/2-inch thick and place in a bowl of ice water for about 5 minutes.

Pat the cheese dry and dust with the flour, shaking off any excess.

Heat a large cast iron skillet, over a high heat. Add the oil and fry the cheese, turning once, until golden brown.

USE CAUTION: Standing far enough back so you do not get near the flames, ignite the tequila. Let the flames die out.

Remove the cheese and tequila to a platter and finish with a sprinkling of lime juice. Serve with pickled chipotle peppers and warm corn tortillas.