Dips + Sauces Archives - A Sassy Spoon®

Authentic Cuban Mojo Marinade (Mojo Criollo)

Jamie Silva — Wed, 31 Jan 2024 12:00:00 +0000

Welcome to the best marinade you’ll ever make! Growing up in a Cuban family, you basically marinate EVERYTHING with mojo criollo.

From pollo a la plancha to authentic palomilla steak, this tangy garlic-citrus marinade infuses meats with a burst of tangy goodness, perfect for grilling, roasting, and pan-frying.

I’ve been enjoying mojo criollo since birth, and I have to say, I never get tired of it.

Maybe I’m biased.

Mojo marinade (or mojo criollo), pronounced moh-hoh, is a Cuban citrusy, garlicky marinade that has a slightly sour flavor.

I’ve seen several variations of this marinade, but an authentic Cuban mojo is simple, versatile, and only has 5 simple ingredients that I’m pretty sure are in your pantry right now.

Let me show you how to make it!

5 star review

“This recipe was a lifesaver for me. Have been using the Goya brand for years. Recently moved to Valencia, Spain and thought it would be easy to find. Lots of Goya products here, but not this one. So, I made my own version of yours and actually like it even better. Maybe because I doubled up on the garlic :)”
—Gary

Add your review »

Let’s Talk Sour Oranges

Sour oranges have an orange, bumpy-like skin and are pale orange inside. You need approximately 4-6 sour oranges for 1 1/2 cups of fresh sour orange juice, depending on their size and juiciness.

I know sour oranges can be hard to find, so if you can’t find them, you can buy store-bought sour orange juice (this is the brand I recommend) or make your own with navel oranges.

While navel oranges lack that intense tart flavor, they still provide a bright and citrusy flavor that works well in a traditional bitter orange marinade, like mojo criollo.

To make fresh sour orange juice, stir the following juiced citrus together until well combined:

1 cup fresh navel orange juice
1/4 cup fresh lemon juice
1/4 cup fresh lime juice

Add the garlic cloves with 1/4 teaspoon of salt. Mash the garlic cloves until you get a smooth paste. The salt helps break down the garlic.

Homemade sour orange juice includes two parts orange to one part lemon and one part lime.

*IMPORTANT* — Immediately discard any leftover marinade used to marinate raw meat to avoid consuming potentially harmful bacteria. If you have any leftover marinade that hasn’t been used with raw meat, you can safely store it in an airtight container in the fridge to use it for other dishes.

Recommended For This Recipe

Mortar and Pestle

This age-old, traditional manual grinding method ensures that all cooking ingredients bring out their full flavor and aroma profiles!

VIEW PRODUCT

Marinating Times

How long to marinate with mojo will vary depending on the type of protein and the recipe.

Marinating proteins for too long with citrus can actually backfire. Tenderizing meat for too long can break down the proteins too much, leaving your meat kinda mushy.

Pork

If you’re making Cuban roast pork, you should marinate it for about 4 hours up to overnight. This allows for the marinade to break down the meat so it’s more tender and flavorful.

Pork shoulder or Pork butt is tougher, so the longer you can marinate, the better.

Pork chops and pork tenderloin need less time for marinating, about 2 hours but no more than 4 hours, because they are relatively lean and tender.

Chicken

If you’re marinating chicken thighs or drumsticks, aim for 2-6 hours because they are juicier and can handle longer marinating time.

Chicken breasts and chicken wings, on the other hand, are leaner cuts so they don’t need as much marinating time. Aim for 1-3 hours max.

Beef

Depending on the cut of meat, I’d recommend at least 1 hour but no more than 4 hours.

Tender cuts, such as ribeye or tenderloin, should be marinated for 1-2 hours.
Denser cuts, like sirloin or strip steak, should marinate for 2-3 hours.
Tougher cuts, like flank steak or skirt, require longer marinating times to break down the connective tissue. For example, churrasco, which is skirt steak, should marinate for no more than 4 hours or the texture will change.

Seafood

When it comes to marinating seafood, the marinating times are relatively short.

Shrimp, for example, is more delicate, so it shouldn’t marinate for more than 30 minutes or it will get mushy. Unless you’re making a shrimp ceviche, which is marinated with citrus alone.
The same goes for salmon, scallops, and fish fillets — they absorb flavors quickly so they don’t need long marinating times. Aim for 15-30 minutes, depending on the thickness of the seafood.

Authentic Cuban Mojo Criollo (Mojo Marinade)

Listen, if the recipe is not marinated with mojo, it's not Cuban! Made with fresh garlic, sour orange, and oregano, this mojo marinade brings a refreshing taste that's perfect for chicken, pork, or steak. Infused with bold, tangy flavors, this marinade just screams tradition. Learn how to make this easy 10-minute Cuban mojo marinade with just 5 fresh ingredients!

Course Marinade, Spices

Cuisine Cuban

Keyword best chicken marinade, chicken marinade, cuban mojo, cuban mojo marinade, flank steak marinade, marinade, mojo marinade, pork marinade, steak marinade

Prep Time 10

Total Time 10

Servings cups

Calories 37kcal

Author Jamie Silva

Equipment

Ingredients

1 head garlic 8-10 large cloves
1 1/2 cups sour orange juice* (naranja agria)
1/3 cup minced white onion
1 teaspoon dried oregano
1/3 cup oil
Salt and pepper to taste

Get Recipe Ingredients

Instructions

Make a garlic paste. Add the garlic cloves with 1/4 teaspoon of salt in a mortar and pestle. Mash the garlic cloves until you get a smooth paste. The salt helps break down the garlic.
Make sour orange juice. If you have sour orange juice, skip this step. Use two parts orange to one part lemon and one part lime. Start by juicing the navel oranges, lemons, and limes. You need 1 cup fresh navel orange juice, 1/4 cup fresh lemon juice, and 1/4 cup fresh lime juice. Stir the juices together until well combined.
Make the marinade. Add the garlic paste, onions, sour orange juice, oregano, oil, and salt & pepper in a large jar with a lid. Start with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Close the jar tightly and shake it until well combined.
Taste and adjust salt as needed. This marinade should taste garlicky, citrusy, bright, tangy, and slightly sour. Be sure to shake well before every use. Enjoy!

Nutrition

The post Authentic Cuban Mojo Marinade (Mojo Criollo) appeared first on A Sassy Spoon®.

5-Ingredient Homemade Mango Salsa with Jalapeños

Jamie Silva — Tue, 28 Jun 2022 11:00:00 +0000

Mi gente, there’s nothing like backyard mango season in South Florida. Am I right!? My childhood home still has a mango tree, and every summer, I get inspired to make all kinds of mango recipe ideas!

But the one I come back to again and again is this simple spicy mango salsa. It’s sweet, tangy, and just the right amount of zesty heat. 🔥

Whether you’re topping fish tacos, serving it with chips, or adding it to grilled shrimp, this salsa proves just how easy and fun it is to learn how to make mango salsa at home. Consider it your ticket to next-level dip and salsa recipes all year long!

Recommended For This Recipe

Lime Squeezer

This squeezer is a handy tool that makes extracting citrus juice a breeze. It juices lemon or limes quickly, with no seeds and no mess.

VIEW PRODUCT

The secret is to keep the ingredients simple and let the mango shine. Ripe, juicy mangoes bring a buttery-soft sweetness that pairs beautifully with zesty lime juice and a little crunch from red onion.

🥭 Mango: Fresh or Frozen? Fresh mango makes all the difference here; frozen can work in a pinch, but the flavor of a sun-ripened mango can’t be beat!

Of course, we need a little heat. The jalapeños bring just the right kick, balancing the sweetness without overpowering the fruit.

Over the years, I’ve tested this salsa with extra cilantro, more spice, even a diced avocado or two, but I always circle back to the five-ingredient version. It’s bright, balanced, and ready in just 10 minutes!

🥭 My family loves how endlessly versatile this recipe is. Just as perfect spooned over easy jerk shrimp tacos as it is piled high with crispy tortilla chips!

Next time you have ripe mango, make this salsa and use it as a fresh topping for salmon or chicken. However you serve it, it always brings that tropical brightness that makes everyone go back for seconds.

Sometimes the simplest recipes are the ones that become your go-to, and for me, this is it.

5-Ingredient Homemade Mango Salsa with Jalapeños

This easy mango salsa with a spicy kick is just 5 ingredients – fresh ripe mangos, diced red onions, diced jalapenos, chopped cilantro, and fresh lime juice. Perfect for Summer or any day of the week! Serve this sweet and spicy mango salsa with tortilla chips or use it as a topping for grilled chicken, fish, burgers, tacos, and more.

Course Appetizer, Dip, Snack

Cuisine American

Keyword 5-ingredient mango salsa, cilantro, easy mango salsa, fresh lime juice, fresh mango, fresh mango salsa, jalapeno, mango salsa, mango salsa recipe, red onions

Prep Time 10

Total Time 10

Servings servings

Calories 44kcal

Author Jamie Silva

Ingredients

2 large mangos ripe
1 small red onion (1/3 cup chopped)
1/4 cup chopped fresh cilantro leaves
1 small jalapeño minced
1/4 cup fresh lime juice (1-2 limes)

Get Recipe Ingredients

Instructions

Carefully peel and pit the mangos then dice them into 1/2-inch pieces. 2 ripe, large mangos should result in 2 cups of diced mangos.
In a bowl, add the diced mango, chopped red onion, and minced jalapeño. Mix together until well combined.
Squeeze fresh lime juice over the mango salsa and garnish with chopped cilantro. Serve with chips or as a topping for tacos. Enjoy!

Nutrition

The post 5-Ingredient Homemade Mango Salsa with Jalapeños appeared first on A Sassy Spoon®.

Guava BBQ Sauce From Scratch

Jamie Silva — Sat, 25 Jun 2022 11:00:00 +0000

If you live in Miami or have ever visited Miami, I’m sure you know we’re all kind of obsessed with guava here. I especially love making recipes with guava all the time!

We’ll enjoy it as a fruit, as a dessert, or we’ll make guava and cheese pastries for breakfast. But today, we’re going savory and making this deliciously easy guava BBQ sauce from scratch!

Why You’ll Love This Recipe

Easy To Make. This versatile recipe is made with common ingredients you can find in any grocery store.

Scalable Recipe. You can easily double the recipe and make a big batch of this delicious bbq sauce. It will last up to 2 weeks in the fridge in an airtight container!

Authentic flavor. I am not a fan of using ketchup or bbq sauce in a bbq sauce recipe. We’re using all “from scratch” ingredients along with guava paste which gives this barbeque sauce such a sweet and tangy flavor. YUM!

5 star review

“There’s not a better BBQ sauce recipe on the planet.”
—DeeAay

Add your review »

Ingredients You’ll Need

Guava paste. All bbq sauces are sweet but instead of using brown sugar or molasses for this recipe, we’re going to use guava paste, of course! This is my favorite brand of guava paste. Not only does it provide a sweet, tangy taste, but it also provides the perfect thick consistency that we all know and love about classic barbeque sauce.

Have leftover guava paste? Make one of my other homemade recipes using guava!

Apple cider vinegar & fresh lime juice. A good bbq sauce needs a hint of something sharp, and acidic to balance all that richness. We’re using apple cider vinegar and fresh lime juice for this recipe. You can use white vinegar in a pinch.

Spiced rum. Provides a warm spiced flavor. If you don’t have any on hand or would like to omit it entirely, you absolutely can.

Tomato paste. No ketchup or bbq sauce here! When I say “from scratch”, I mean it! I didn’t want any high fructose corn syrup or any shortcuts to mess with the flavor of this guava bbq sauce. The tomato paste provides the perfect concentrated tomato flavor and the right texture and consistency.

Soy sauce & Worcestershire sauce. The salty elements for our bbq sauce recipe.

Liquid smoke. Gives this tangy, sweet bbq sauce a subtle smoky flavor. If you don’t have liquid smoke, you can sub for 1/4 teaspoon of smoked paprika.

Garlic. Because duh!

Water. To gently thin out the thick sauce.

Salt and pepper to taste. Start with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Taste and adjust from there.

Looking for sweet recipes made with guava? Make my guava jam thumbprint cookies!

Recommended For This Recipe

Guava Paste

This is an excellent option if you can’t find guava paste locally. It has a sweet, tangy taste, and it also provides a perfectly thick consistency.

VIEW PRODUCT

Step-By-Step Instructions

Add all the ingredients. In a small saucepan, add the guava paste, vinegar, rum, tomato paste, lime juice, soy sauce, Worcestershire sauce, liquid smoke, garlic, water, salt, and pepper. Bring to a boil.

Simmer. Once boiling, turn the heat down to a simmer. Cover and simmer, stirring occasionally until reduced, about 10-15 minutes.

Cool completely before using. The sauce should be thick yet pourable by this point. Transfer the sauce to a jar and allow it to cool completely.

You can brush this sauce on chicken wings, bbq ribs in the oven, Cuban grilled chicken thighs, meatloaf, and pulled pork!

It’s the perfect blend of tangy, sweet, and STICKY. The good kind of sticky. You won’t get enough!

Once you’re done with this recipe, make my oven-baked BBQ baby back ribs with this guava bbq sauce!

Can you make Guava BBQ Sauce ahead of time?

Yes! Guava BBQ sauce can absolutely be made ahead of time and stored in an airtight container for up to 2 weeks in the fridge.

Can’t wait for you to make it!

Guava BBQ Sauce From Scratch (No Ketchup!)

Tangy, sweet guava BBQ sauce made from scratch without ketchup. Easy-to-make, on the stovetop, and ready in just 15 minutes. Perfect for cooking, grilling, and brushing on chicken, pork, ribs, and more. You won't get enough of this Cuban-inspired bbq sauce!

Course Sauce

Cuisine American, Cuban

Keyword bbq sauce, bbq sauce recipe, best bbq sauce, guava bbq sauce, homemade bbq sauce, how to make bbq sauce

Prep Time 5

Cook Time 10

Total Time 15

Servings cups

Calories 16kcal

Author Jamie Silva

Ingredients

1 cup guava paste cut in cubes
1/3 cup apple cider vinegar
1/4 cup spiced rum (omit if you'd like)
3 tablespoons tomato paste
3 tablespoons lime juice
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke
1 clove garlic minced
1/4 cup water
Salt and pepper to taste

Get Recipe Ingredients

Instructions

In a small saucepan, add the guava paste, vinegar, rum, tomato paste, lime juice, soy sauce, Worcestershire sauce, liquid smoke, garlic, water, salt, and pepper. Bring to a boil.
Once boiling, turn the heat down to a simmer. Cover and simmer, stirring occasionally until reduced, about 10-15 minutes.
The sauce should be thick but pourable by this point. Transfer the sauce to a jar and allow to cool completely. Use on chicken, pork, ribs, or whatever your heart desires. Enjoy!

Notes

Guava BBQ sauce can be made ahead and stored in an airtight container for up to 2 weeks in the fridge.

Adapted from Bon Appétit magazines.

Nutrition

The post Guava BBQ Sauce From Scratch appeared first on A Sassy Spoon®.

Cuban Yuca with Garlic Mojo

Jamie Silva — Wed, 15 Dec 2021 12:00:00 +0000

If you’re born into a Cuban family, you already know how magically delicious yuca is. It’s one of our favorite Cuban side dishes!

If you’ve never heard of it, yuca (or cassava) is a staple root vegetable in Latin American and Caribbean cuisine.

And by the way, yuca is not some boring, boiled vegetable, it has a garlicky citrus mojo with sliced onions to go with it! Ain’t nobody got time for dry yuca, am I right?

My family would always make yuca con mojo for Christmas Eve. You’d often see it on a plate on Noche Buena next to Cuban lechon asado and of course, congri (we don’t call it moros, sorry not sorry).

We’d always have leftovers (because Cubans always make WAY too much food) so that leftover yuca would turn into yuca frita for Christmas lunch. Que rico!

Ok, let me show you how to boil this tuber and toss it in a delicious garlic mojo!

5 star review

“Very good and exceeds that of the local Cuban restaurants! Puerto Rican wife loved it!”
—MD guy

Add your review »

Fresh or Frozen Yuca: That Is The Question

If buying fresh yuca, make sure it is firm without any soft spots. Fresh yuca has rough, brown skin and, you need to peel and cut it into chunks with a sharp knife. If you don’t feel like doing all that, buy the frozen kind!

The frozen kind comes peeled and cut already. No preservatives or funky ingredients. It’s just straight up frozen peeled yuca chunks. You can find it in the Hispanic frozen section of the grocery store.

Either one works! Use what you have access to.

Fresh yuca

Frozen yuca

Recommended For This Recipe

Saucepan

Perfect for quick meals or recipes. I use this 1-quart nonstick, anodized saucepan all the time and love that it has a lid to avoid any splatters. Super easy to clean and long-lasting.

VIEW PRODUCT

Boiling The Yuca

Ok, boiling the yuca is easy peasy. All you have to do is add the yuca to a large pot of salted water and bring it to a boil over high heat.

Once it’s bubbling, lower the heat, cover, and let it simmer for about 30 minutes until it’s fork-tender. Keep an eye on it though, you want it soft but not mushy! Overcooking can make it fall apart, so check it a little early if needed.

The Fibrous Core

Yuca always has this string in it that’s not edible. This is what it looks like. The frozen kind sometimes has it removed but to be honest, you don’t HAVE to do this step.

After you boil and drain the yuca, pat them dry with paper towels then transfer them to a large bowl with a lid. Remove the stringy, fibrous core from the center of each piece of yuca with a knife, if desired.

⭐️ Listen, like I mentioned before… you NEEED to make Yuca Frita with all the leftover boiled yuca. Trust me! I won’t steer you wrong. Crunchy, delicious yuca fries with my homemade cilantro garlic sauce are just about the best way to repurpose leftovers.

Delicious Garlic Mojo with Onions

While the yuca is boiling, you can make this tangy, citrusy mojo for the yuca. All you need is sour orange juice, olive oil, garlic, and spices. So simple and absolutely delicious!

To make it, heat the oil in a saucepan over medium heat, then add the onions and sauté for about 5 minutes until soft.

Stir in the garlic, black pepper, and a pinch of salt (start with 1/4 teaspoon and taste & adjust from there), cooking for 30 seconds until fragrant. Whisk in the sour orange juice, mix well, and set aside.

Pour the hot garlic mojo sauce over the warm yuca, tossing to coat. Cover and let it sit for 10-15 minutes so the flavors soak in.

Can’t wait for you to make it!

Boiled Cuban Yuca con Mojo

One of my favorite side dishes! This simple boiled yuca recipe is made with homemade Cuban citrus-garlic mojo. This traditional root vegetable typically makes an appearance during the holiday season but you can make it for dinner on any day of the week. Learn how to make this popular Cuban side dish recipe from start to finish in just a few easy steps!

Course Side Dish

Cuisine Cuban

Keyword cuban yuca, garlic mojo sauce, how to make yuca, yuca, yuca con mojo, yuca recipe, yuca with mojo

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 217kcal

Author Jamie Silva

Ingredients

2 lbs yuca peeled and cut into chunks (or 1.5 lbs frozen yuca, thawed)
1 small white onion thinly sliced
6 cloves garlic minced (or more to taste if your heart desires!)
1/3 cup neutral oil (you can also use extra virgin olive oil or bacon grease)
1/4 cup sour orange juice store-bought or juice from 1 orange and 1/2 lime
Salt + pepper to taste

Get Recipe Ingredients

Instructions

Add yuca to a large pot of water with salt. Bring the yuca to a boil on high heat then reduce to low. Cover and simmer for about 30 minutes until the yuca is fork-tender. Careful not to overcook it or you run the risk of the yuca getting too mushy.
Meanwhile, in a large saucepan, heat the oil at medium heat. Add the sliced onions and sauté for 5 minutes until they are softened and translucent. Add in the minced garlic, a pinch of black pepper, and salt to taste (start with 1/4 teaspoon then adjust to taste). Sauté the garlic for 30 seconds until fragrant then whisk in the sour orange juice until all is combined. Set aside.
Once the yuca is fork-tender, drain and pat them dry with paper towels then transfer them to a large bowl with a lid. Remove the stringy, fibrous core from the center of each piece of yuca with a knife, if desired.
Pour the hot garlic mojo sauce over the yuca making sure it is all well coated. Cover the bowl and allow it to cool for 10-15 minutes so the yuca absorbs the mojo. Serve immediately and enjoy!

Nutrition

The post Cuban Yuca with Garlic Mojo appeared first on A Sassy Spoon®.

Pico De Gallo Recipe

Jamie Silva — Thu, 29 Apr 2021 11:00:00 +0000

One of my favorite appetizers and snacks to make, aside from kielbasa sausage bites, is this pico de gallo recipe.

It’s not only super easy to make with just a few ingredients, but it’s also SO delicious! I love to serve this tomato salsa with homemade tortilla chips or even use it as a topping for tacos.

Here’s how you can bring this recipe to life!

Ingredients You’ll Need

Roma tomatoes.
Onions.
Chopped fresh cilantro.
Jalapenos.
Fresh lime juice.
Salt.
Tortilla Chips

Recommended For This Recipe

Mixing Bowl Set

This mixing bowl set comes with three different sizes of bowls that are perfect for prepping or mixing so many delicious dishes!

VIEW PRODUCT

How To Make Pico de Gallo From Scratch

Prep the ingredients. Roughly dice the tomatoes and onions then chop the cilantro. If you’re using jalapenos, you want to make sure they are deseeded, and then you should finely dice them.
Combine the ingredients. In a bowl, combine the tomatoes, onion, cilantro, and jalapenos (if using). Add the lime juice and salt. Stir to combine. Taste and adjust the salt, lime, and/or jalapenos, if using. Place in the fridge until ready to serve.
Serve with tortilla chips. Enjoy!

What is the difference between salsa and pico de Gallo?

Salsa is more liquidly while pico is more chunky. My Quick + Easy Homemade Fire Roasted Salsa is made with similar ingredients except they are blended into a salsa-like consistency.

Can you freeze fresh pico?

You can freeze it however I don’t recommend it. The consistency of the tomatoes will change and become more mushy which is not the best. This is such an easy recipe that you can make it on a whim any day of the week! No need to freeze.

How long does pico de gallo last?

You can keep fresh pico in an airtight container for up to a week in the fridge.

Pico de Gallo Recipe

Pico de gallo is a Mexican salsa made with Roma tomatoes, diced onions, chopped fresh cilantro, jalapenos, and fresh lime juice. The perfect salsa to serve with tortilla chips or use as a topping for tacos or burritos.

Course Appetizer, Snack

Cuisine American, Mexican

Keyword pico de gallo, pico de gallo recipe, pico de gallo recipe easy

Prep Time 15

Total Time 15

Servings servings

Calories 34kcal

Author Jamie Silva

Ingredients

10 Roma tomatoes diced
1 large white onion diced
1 cup chopped fresh cilantro
2 jalapenos stemmed and finely chopped (optional)
1 lime juiced or more to taste
Salt to taste
Tortilla Chips

Get Recipe Ingredients

Instructions

In a bowl, combine the tomatoes, onion, cilantro, and jalapenos (if using). Add the lime juice and salt. Stir to combine. Taste and adjust the salt, lime, and/or jalapenos, if using. Place in the fridge until ready to serve.
Serve with tortilla chips. Enjoy!

Nutrition

The post Pico De Gallo Recipe appeared first on A Sassy Spoon®.

Queso Fundido with Chorizo

Jamie Silva — Sun, 25 Apr 2021 11:00:00 +0000

I’d like to call this recipe a “create your own adventure” recipe. You can make queso fundido without chorizo, you can make it without mushrooms, you can make it with both. It’s super versatile, and I hope you love it as much as I do.

This queso fundido is the perfect game day recipe!

Whether it’s your next tailgate or the next football Sunday, you gotta make this recipe! It’s SO flavorful!

Ingredients You’ll Need

You can simply use chorizo for this recipe however if you were looking to make a vegetarian queso fundido version, you can use mushrooms and poblano peppers instead of chorizo.

Shredded cheese. You can use Monterey Jack cheese, Oaxaca cheese, Asadero, Manchego, and/or Chihuahua cheese.
Mexican chorizo.
Mushrooms. Crimini, portobello, or your favorite.
Chipotle powder. You can also use ancho chili powder (depending on desired heat level)
Roasted poblano peppers. You can place them in the oven until blackened or use a kitchen torch.
Chopped cilantro.
Lime wedges.

Recommended For This Recipe

Cast Iron Skillet

Cast iron pans are slow to heat up but retain heat longer which makes cast iron ideal for pan-frying and roasting.

VIEW PRODUCT

How To Make Queso Fundido

First things first, choose whether you’re using chorizo, mushrooms or both.

Proceed to make each. Browning the chorizo is pretty straightforward (and you can skip that step if you’re keeping it vegetarian) but let me tell you about these smoky mushrooms. OMG. I used a teaspoon of chipotle powder (you can also use ancho chili powder) and sautéed them until tender. SO GOOD. You can always add less chipotle if you don’t like too much heat.

Once the chorizo and/or mushrooms are done, you combine them with the shredded cheese. Cheese it up, guys. This needs to be ooey-gooey so less is not always more in this case. The cheese is the star of the show!

Once you do that, place it in the oven for 10-20 minutes. Depending on the pan you use, it could take 10 or it could take 20 minutes. Start with 10 and keep an eye on it so it doesn’t burn.

The result is a smoky, cheesy, delicious combo that should only be enjoyed with friends and family. Grab tortilla chips or toasted baguettes and go to town!

Oh! And pro tip: a squeeze of fresh lime on top is the perfect finishing touch. Trust me.

What is queso fundido?

Not to be confused with queso, queso fundido is a flavorful dip made with melted cheese and chorizo. Sometimes you’ll find some versions with peppers and mushrooms folded in.

What is queso fundido made of?

Queso fundido is typically made with melted cheese and smokey, delicious pork chorizo.

What types of cheeses are in queso fundido?

For this queso fundido recipe, you can use Monterey Jack cheese, Oaxaca cheese, Asadero, Manchego, and/or Chihuahua cheese.

Queso Fundido with Chorizo

Queso fundido made with chipotle mushrooms, roasted poblano peppers, and Mexican chorizo. Easy-to-make and perfect for game day!

Course Appetizer, Dip, Snack

Cuisine American

Keyword chorizo queso fundido, queso fundido, queso fundido recipe, queso fundido with chorizo

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 233kcal

Author Jamie Silva

Ingredients

6 ounces Mexican chorizo casing removed and in pieces
4 ounces mushrooms chopped (crimini, portobello, your favorite)
1/2 – 1 teaspoon chipotle powder or ancho chili powder (depending on desired spice level)
Salt and pepper to taste
2 roasted poblano peppers (place in the oven until blackened or use a kitchen torch)
2-3 cups Sargento Mexican Shredded Cheese (depending on the pan size)
Chopped cilantro and lime wedges for garnish

Get Recipe Ingredients

Instructions

Preheat oven at 350ºF.
In a cast iron pan, cook chorizo over medium-high heat until browned. Transfer chorizo to a plate.
In the same pan, add mushrooms, chipotle powder, salt and pepper. Sauté until tender. Set aside.
Peel the skin off of the poblano peppers. Remove the seeds and roughly chop. To the pan with the mushrooms, add the browned chorizo, poblano peppers and shredded cheese. Bake for about 15-20 minutes or until cheese has melted.
Remove from oven. Garnish with cilantro, a squeeze of lime and serve with tortilla chips. Enjoy!

Notes

*This is a “create your own adventure” recipe. If you want to keep this vegetarian, don’t add the chorizo, skip step 2. If you don’t like mushrooms, skip step 3. You get the idea. :)

Nutrition

Find Sargento® Shreds at Publix and use this $1 off 2 Sargento Shreds Coupon.

Thank you Sargento® for sponsoring this post and a HUGE thank you to all the readers of this blog for all your support! xo

The post Queso Fundido with Chorizo appeared first on A Sassy Spoon®.