When it comes to tacos or any Mexican dish I love to pair it with good queso, hot sauce, and avocado. These three add on’s are a few I love and make quite often. I think it’s so fun to dress tacos to make them personal. Whether you are having a Mexican fiesta party or just cooking for your family, these three dips are just the thing to make along side your tacos.
Having all three of these as an appetizer with chips is also something I do quite often. There’s something for everyone on this platter of dips.
Pair these with: CHILI SPICED TORTILLA CHIPS + CARNE ASADA “STREET TACOS”
WHITE QUESO
Prep time: 5 minutes
Total time: 18 minutes
Makes: about 6 cups
INGREDIENTS:
1 lb white American cheese
10 oz cream cheese
4 oz canned diced jalapeños
2 cups whole milk
1/2 tsp cumin
1/4 tsp coriander
1/4 tsp garlic powder
1/2 tsp kosher salt
DIRECTIONS:
Cut white American cheese and cream cheese into small blocks. Place in a bowl and microwave in 3 minute intervals till the cheese is fully melted.
While the cheese is in the microwave, heat milk on the stove in a small pot. The milk should be hot but not boiling. Make sure not to burn the milk or begin to boil. It’s important to heat the milk so that when you add it to the cheese, the cheese does not curdle.
Once the cheese is melted, add in the milk one cup at a time. Stir to combine the cheese and milk.
Add in cumin, coriander, garlic powder, salt and canned jalapeños. Stir to combine and serve hot.
AVOCADO PURÉE
Prep time: 5 minutes
Total time: 8 minutes
Makes: about 6 cups
INGREDIENTS:
4 avocados
3 Serrano chilis
1/2 cup cilantro
1/2 tbsp salt
3 cloves garlic
1 3/4 cup cup water
3 tbsp lime juice
1/4 cup Mexican crema
DIRECTIONS:
Add avocados, Serrano chili, cilantro, garlic, lime juice, Mexican crema, 1 cup water and salt to a blender. Blend till smooth. Continue to add 1/4 water at a time till avocado mixture thins out. Depending on the size of your avocados, you will use more or less water.
GAUJILLO CHILI HOT SAUCE
Prep time: 20 minutes
Total time: 25-30 minutes
Makes: about 5-6 cups
INGREDIENTS:
1 cup dried guajillo chilis
4 tomatillos
1 medium tomato
3 cups water
2 cloves garlic
2 tbsp salt (gradually)
3 tbsp lime juice
2 Serrano chilis
DIRECTIONS:
In a small bowl, add dried chilis and soak in hot water for 20 minutes. Drain water and add chilis to a blender.
While chilis soak begin to stew tomatoes and tomatillos. In a small pot add tomatillos, tomato and water. Bring to a boil and cook tomatillos and tomatoes till tender. Should take about 10-15 minutes. Turn off heat and add tomatillos, tomato to the blender. Do not discard the liquid. You will be using this later on.
Add Serrano chili, salt, lime juice, and garlic to the blender. Blend everything till smooth. It should be a thick paste at this point. Add in 1/2 cup of the liquid that you cooked the tomatoes in. Keep adding 1/2 cup at a time till the hot sauce is much thinner. The amount of liquid you use depends on how large your tomatillos and tomato are. I used about 2.5 cups.
The hot sauce will be warm at this point. Eat right away or transfer to a bowl and cover. Place in the fridge overnight. The hot sauce will develop in flavor the longer it sits. Will stay good in the fridge for about 2 weeks.
One Comment