Salsa de Queso
SALSA DE QUESO DE ROSA MATADAMAS
Makes 6 servings - Makes 6 cups of sauce
INGREDIENTS
4½ pounds tomatoes (9 medium to large round or 32-36 plum)
2 large chiles de agua
2 tablespoons sunflower or vegetable oil
7 cloves of garlic
½ medium white onion, finely chopped
Sea salt
12 ounces queso prensado, queso fresco or fresh mozzarella cheese cut into 1-inch-thick wedges
3 sprigs epazote, leaves only, or 2 teaspoons dried (optional)
Optional: Serve with tortillas on the side and use as spoons
STEP BY STEP METHOD
On a dry comal, in a cast-iron frying pan or on a griddle, blacken the tomatoes over medium heat. Turn the tomatoes in the pan every few minutes, until all sides are blackened and the tomatoes soften, about 20 minutes. Set aside to cool. (We always roast the tomatoes directly on the coals if there is a fire handy.)
Roast the chileson a grill, about 5 to 10 minutes, taking care not to burn the delicate chile flesh. Remove the chiles from the heat and place them immediately in a covered pot to “sweat.” When the chiles are cool enough to handle, peel them and discard the peel, seeds and stems.
Peel the blackened skins from the tomatoes and discard. Place the chiles and the tomatoes in a blender and coarsely grind.
In a 4-quart heavy pot, or deep cast-iron frying pan, heat the oil over medium heat.
When the oil is hot, add the onion and fry until translucent, stirring constantly so that the onion does not brown. Add the garlic and fry until translucent.
Incorporate the tomato and chile puree and simmer for 10 minutes, stirring often. The color of the tomato will change from a light red orange into a deeper red.
Add the epazote. Add sea salt to taste and cook for 5 minutes more over low heat, covered.
Remove from the heat, and prepare to serve.
For plating, use the cheese wedges or any shape you desire, submerge it into the tomato puree for a quick 5 minute sauce bath, so that it absorbs into the puree.
Carefully transfer the cheese into a bowl or shallow dish.
Cover the cheese with puree and add as much as desired.
Typically beans are served on the side so as an extra step for plating, add small drops of bean sauce.
Use epazote leaves and sea salt as garnish and buen provecho!
