Ingredients
For the skins:
2 kilosking edwards potatoes
1 tbspblack pepper
2 tbsptoasted cumin seeds
1 tbspflaked sea salt
1 tbspbrown sugar
1 tspsmoked paprika
1/2 tspcayenne
100mlolive oil
For the fondue:
1 tbspolive oil
100gchorizo
1onion, finely chopped
300mllager
100gred leicester
100gmozzarella
150gcheddar
3 tbspcorn flour
3fresh jalapenos, thinly sliced
This delicious recipe for Chip Advisor is a culmination of all things delicious in the world - cheese, potatoes and beer. It's the best Mexican fondue around.
Method
Stab the potatoes all over. In theory, this is to prevent them from exploding, but in reality see it as a way of staving off that creeping existential rage. Place them on a baking tray and roast for 1 hr, or until cooked through.
In a pestle and mortar, bash up the pepper and the cumin, then stir in the other spices and sugar to make a simple fajita rub.
Cut the potatoes in half, scoop out and reserve the flesh for another recipe and drizzle with olive oil and scatter with the seasoning. Place the skins back in the oven for another half an hour to become very crisp indeed.
While the skins are back in the oven roasting away, make your queso fundido aka Mexican fondue. Fry the chorizo in the olive oil until crispy. The oil should turn red. Remove the chorizo pieces and set aside.
Add the onion and sweat down for roughly 10 minutes, then pour over the lager.
In a large bowl, toss the cheeses with the cornflour, then add this a handful at a time into the simmering onion-beer pan. Stir to melt until smooth.
Serve scattered with chorizo and jalapenos with the potato skins.
