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Appetizers, Mexican | |
| Picadillo 1 tablespoon vegetable oil 1 pound ground beef chuck (20% fat) � medium onion, chopped � green bell pepper, chopped 2 garlic cloves, grated Kosher salt, freshly ground pepper 1� teaspoons ground cumin 1 teaspoon chili powder 1 cup chicken stock or low-sodium chicken broth Queso and Assembly 3 tablespoons unsalted butter � medium onion, finely chopped 1 large poblano chile, chopped 3 jalape�os, finely chopped 2 garlic cloves, grated 2 medium tomatoes, chopped Kosher salt 2 tablespoons all-purpose flour 1� cups (or more) milk � pound Monterey Jack cheese, grated � pound young medium or sharp cheddar cheese, grated Pico de Gallo, Guacamole, sour cream, chopped chives, chopped cilantro, and corn chips (for serving) | |
| Picadillo Heat oil in a large skillet over high. Cook beef, breaking up with a spoon, until browned on all sides but not completely cooked through, 6�8 minutes. Transfer to a medium bowl, leaving as much fat in pan as possible. Reduce heat to medium and cook onion, bell pepper, and garlic, stirring, until tender but not browned, 6�8 minutes; season with salt and pepper. Add cumin and chili powder and cook, stirring, until fragrant, about 1 minute. Add chicken stock and reserved beef along with any accumulated juices to pan. Bring to a simmer and cook, stirring and scraping up any brown bits from the skillet, until liquid is evaporated, 8�10 minutes; season with salt and pepper. Transfer to a medium bowl, cover, let sit until ready to use. Do Ahead: Picadillo can be made 1 day ahead. Cover and chill. Reheat before assembling. Queso and Assembly Melt butter in a medium saucepan over medium heat. Cook onion, chile, jalape�os, and garlic, stirring, until tender but not browned, 8�10 minutes. Add tomatoes, season with salt, and continue to cook until juices have evaporated, about 6 minutes. Stir in flour and cook until incorporated, about 1 minute. Whisk in milk and continue to cook until mixture comes to a boil and thickens, about 4 minutes. Reduce heat to low, gradually add both cheeses, and cook, stirring constantly, until cheese is completely melted and queso is smooth. If it seems too thick, stir in a little more milk. Spread warm picadillo in a 2-qt. baking dish. Pour hot queso over meat. Top with a generous scoop each of pico de gallo, guacamole, and sour cream. Sprinkle with chives and cilantro. Serve hot dip with chips. Do Ahead: Queso can be made 1 day ahead. Cover and chill. Reheat before assembling. | |
Unrated | |
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