This recipe for a happy man is very appliance versatile. The whole shebang can be done on the stovetop. It could be made between stove top and slow cooker, stove top and oven, in the thermomix, or in a combination of thermomix and slow cooker. No matter how you make it, it’s the perfect blend of Mexican flavours and beer that is guaranteed to please my husband. Just to make it even more clever, it can be made gluten free.
I will give two sets of instructions, the first is for non-thermomix cooks and will work for any non-thermomix combination of cooking appliances. The second is for thermomix only cooking.
Mexican Beer and Cheese Nacho Sauce
3 cloves garlic
goodly dash olive oil
1/4 cup flour (can use rice or corn flour if gluten free)
1/2 teaspoon ground cumin (or 1 teaspoon cumin seeds for method 2)
1/2 teaspoon ground coriander (or 1 teaspoon coriander seeds for method 2)
1/4 teaspoon chilli powder (or 1 fresh chilli for method 2)
1 large red capsicum
2 medium tomatoes
2 cups grated cheese (cheddar, tasty, Mexican blend, suit yourself)
salt and pepper
2 teaspoon sugar
sliced jalapenos to garnish (liberally)
- Dice onions and crush garlic, heat pan, add olive oil and saute onion, garlic, spices and seasoning.
- Dice capsicum and tomatoes while sauteing the above. After about 3 minutes or when onions are transclucent, add tomatoes and capsicum.
- Saute for another 10 minutes and then sprinkle in flour. Stir and cook for another 5 – 10 minutes and then add beer.
- Cook over medium heat, stirring often, for 15 minutes.
- Turn heat to very low (or transfer to very low oven or slow cooker on low) and simmer for 1 – 3 hours. Add sugar, stir through and let stand for 45 minutes.
- Heat gently to serve, sprinkling in the cheese as it heats. Serve very hot either poured over corn chips or as a hot dip for corn chips. Garnish liberally with jalapenos.
- Place cumin, coriander and chilli in thermomix, chop for 10 seconds on speed 10. Scrape down sides. Add quartered, peeled onion and peeled garlic. 5 – 10 seconds on speed 6. Add olive oil and seasoning and saute for 4 minutes at 100 degrees on speed 1.
- Add roughly chopped capsicum and tomatoes. Saute for another 10 minutes at 100 degrees on speed 3.
- Sprinkle in flour. Cook for another 7 minutes at 100 degrees on speed 3 and then add beer.
- Cook at 100 degrees for 30 minutes on speed 1. Add sugar and cheese, blend slowly turning the speed from soft speed to speed 2 over 1 minute. Serve very hot either poured over corn chips or as a hot dip for corn chips. Garnish liberally with jalapenos.