Tuesday, January 20, 2009

Hail to the Chief and See ya El Diablo Bush!

Today is a very historical day in history. For the first time I can remember I was actually excited about voting. It feels like real change is coming...good change. OK I'll stop spewing my political joy and get down to the real business of this blog...FOOD.

Tonight I am attending an inauguration celebration. I wanted to bring food that was Obama - esque, but hadn't a clue what to make. I plunked around the internet and read that the Obama's are fans of Rick Bayless. Easy enough. I set out to find a good Bayless recipe. I found quite a few that would be easy enough to veganize. The one that kept catching my attention was his Tequila-Infused Queso Fundido. I have grown to love nooch based "queso" so this is right up my alley. I wanted it to be flavorful and spicy and a little special for such an occasion. I think I may have come up with my favorite queso to date. Give it a try and let me know what you think.

Tequila Scented Queso with Hatch Green Chiles

1 Tablespoon canola oil
1 medium red onion diced small
1 large heirloom tomato diced small
2 hatch green chiles, roasted, peeled, and diced (seeds left intact if you like the heat)
2 Tablespoons of your favorite tequila
1/3 cup nutritional yeast
1/3 cup flour
1/4 teaspoon ancho chile powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon salt
1 cup water
1 Tablespoon Earth Balance or other vegan butter
1/2 cup loosely packed cilantro leaves

Heat oil in saute pan. Add onions and saute until just soft. Add tomatoes and chilies and saute for about 5 more minutes. Deglaze with tequila. Cook down until mixture is slightly sticky. Turn off heat and let cool while preparing the rest of the queso.In a medium sauce pan whisk dry ingredients into water. Turn heat to med-low and cook while whisking frequently. Don't leave the pan unattended or you will end up with a glop of yuk. Once it has thickened turn off heat. Add Earth Balance and stir until melted. Add tomato mixture. Finely chop cilantro and stir into queso.

Serve warm with chips.