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Queso Flameado
Source: Too Hot Tamales Show #TH6272
Servings: 6

12 to 18 ounces panela cheese
1/2 cup flour
1/4 cup olive oil
1 cup Gold Tequila
lime juice, to taste

Slice the cheese 1/2-inch thick and place in a bowl of ice water for about 5 minutes.

Pat the cheese dry and dust with the flour, shaking off any excess.

Heat a large cast iron skillet, over a high heat. Add the oil and fry the cheese, turning once, until golden brown.

USE CAUTION: Standing far enough back so you do not get near the flames, ignite the tequila. Let the flames die out.

Remove the cheese and tequila to a platter and finish with a sprinkling of lime juice. Serve with pickled chipotle peppers and warm corn tortillas.

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Queso Flameado recipe
Source: Los Barrios Family Cookbook

1/4 pound chorizo (Mexican sausage), casings removed
1/2 onion, thinly sliced
1 small tomato, diced
1/4 cup sliced mushrooms (optional)
1 serrano chile, minced (optional)
2 cups shredded queso Chihuahua or Monterey Jack cheese
2 tablespoons 151-proof liquor, such as Everclear
Corn or flour tortillas, heated

Heat the oven to 350 degrees F.

Brown the sausage in a large skillet over medium heat, 5 to 6 minutes. Pour off the fat. Add the onion, tomato and mushrooms and/or chile, if using, and sauté until softened, 3 to 4 minutes. Remove from the heat.

Meanwhile, spread the cheese in a small baking dish and bake for 5 to 10 minutes, until completely melted. Remove from the oven.

Pour the chorizo mixture over the cheese. Pour the liquor over the top, and using a long match, carefully ignite the liquor - the flames will die down in 30 to 40 seconds. Serve with corn or flour tortillas by placing the cheese inside each tortilla and folding them over to form a taco.

Makes 2 to 4 servings