1 1/2 c Onion; chopped
3 md Cloves garlic; crushed
1/4 c Olive oil
1/4 c Whole wheat flour
1/2 ts Ground cumin
1/2 ts Ground coriander
1/4 ts Cayenne
1 lg Bell pepper; chopped
2 md Tomatoes; chopped
2 c Mild; white cheese, grated,
-(Brick or Monterey Jack)
1 ts Salt
1/4 ts Black pepper
12 oz Beer or ale; (room
-temperature)
2 ts Sugar
This is a Mexican beer-cheese sauce.
It is very rich, and could turn plain beans and rice into a very
special (and filling) meal. It is delicious enough to dip plain,
steamed tortillas in--and call it lunch.
In a saucepan:
Saute onion and garlic in olive oil with salt and spices. When onion
is translucent add peppers and tomatoes. Saute 10 minutes nire, then
sprinkle in the flour. Stir and cook about 5-8 minutes, then add the
beer. Cook over medium heat, stirring frequently, 15 minutes. Then
turn the heat way down, cover it, and let it simmer for at least an
hour--coming back for a good stir every 15 minutes or so. If
possible, let the sauce simmer several hours. Then sprinkle in the
sugar, remove from the heat, uncover, and let stand about 45 minutes.
Heat gently to serve, sprinkling in the cheese as it heats. Serve
very hot.
