1. Rub the outside of the peppers with lard and place on heated skillet or griddle (I like cast iron). 2. Turn the peppers to avoid burning. 3. Cook until the skin begins to bubble on as much of the surface as possible. 4. **ALTERNATE METHOD-- Submerge the peppers in an oil filled deep fryer for anywhere from 30 to 60 seconds (Again, you want to bubble the skin, not burn it). 5. Immediately, place the bubbled peppers in a plastic bag and twist it to close it (I use the produce bag from the grocery store). 6. Let the peppers cool until they are only slightly warm. 7. Remove the skin from the peppers. 8. Remove the stem, ribs and seeds from the peppers. 9. Dice the peppers into roughly ¾-inch squares. 10. In a non-stick skillet, add the diced peppers and most of the salsa. 11. Bring the salsa to a boil and let it boil for 5- 10 minutes, stirring constantly as it boils (this is to reduce the salsa). 12. Reduce the heat slightly and slowly incorporate the cheese, constantly stirring the salsa-cheese mix. 13. *NOTE-The cheese has liquid in it, and as it melts, your mixture will become more"fluid" again. 14. Continue to stir and reduce the mixture until its consistency (while still warm) is like cooled, heavy syrup. 15. The cheese to salsa ratio will affect the thickness of the mixture and amount of cooking time needed to reduce it. 16. After reducing the mix to the desired consistency, spoon it onto a warmed tortilla and eat it like a soft taco. 17. I have garnished mine with a fresh cilantro/onion mix and/or Mexican table cream. 18. You could add cooked, pulled chicken to your tacos, as well. 19. If you have any leftovers, this dish refrigerates well. 20. Chilled, it has a consistency like queso fresco or fresh mozzarella. 21. Reheat your leftovers in a non-stick skillet over low heat. 22. Prep time includes making the salsa. ---------------------------------------------------------------------------
Ingredients
