Queso Fundido with Bacon Fat Tortilla


  • 2 tablespoons unsalted butter
  • 6 ounces chanterelle, hen-of-the-woods or black trumpet mushrooms, cut into large pieces
  • 2 sprigs thyme
  • Kosher salt
  • 8 ounces Chihuahua cheese, shredded
  • 1 serrano chili, thinly sliced
  • ¼ cup cilantro leaves
  • Bacon-fat tortillas, recipe follows


In a medium skillet, melt butter. Add mushrooms and thyme and cook over moderately high heat, undisturbed, until lightly browned, about 2 minutes. Season mushrooms with salt and cook, tossing occasionally, until browned and crisp, about 6 minutes. Transfer to paper towel-lined plate; discard thyme sprigs.

In a small cast-iron skillet, broil the cheese 8 inches from a preheated broiler until just melted, about 1 minute. Top cheese with the mushrooms, chili and cilantro and serve immediately with the warm tortillas.

To make bacon-fat tortillas: Combine 1 cup of flour and ¾ teaspoon of kosher salt. Rub 2 tablespoons cold rendered bacon fat and 2 tablespoons vegetable shortening into flour until mixture is crumbly. Slowly add ½ cup warm water at medium speed until ball forms, adding more flour if necessary; the dough will be moist but should pull away from side of bowl. Knead until dough is smooth, shiny and elastic, about 10 minutes. Cover with plastic wrap and rest for 45 minutes. Press out large rounded tablespoons of dough with tortilla press. Cook tortillas in batches over moderately high heat in a cast-iron skillet, turning once, until lightly browned. Makes 6 tortillas.

Recipe by Chef-Owner Ford Fry, Superica, Atlanta, Charlotte, Houston, from Food Fanatics Magazine