Naughty Nachos with andalucia queso
Photography by Taylor Higgins
Description
This recipe is a collaboration between Carlos Parisi, Butcher Bella, and Chris Demuth playing with ingredients at the farmers’ market find them at the Eastern Market Shed 2 to see what’s next…
If you missed the Naughty Nacho pop-up at Detroit City Distillery, don’t worry we’ve got you covered. Try this Andalucia sausage queso recipe at home over Aunt Nee’s tortilla chips. Want to make it really naughty? That’s where pork belly bites from our stand at the Detroit Eastern Market come in! Try it with our hickory smoked bacon to keep it simple.
All of this goodness comes to you with our commitment to providing quality meats which goes hand in hand with our commitment to creating a short supply chain. By sourcing regionally and processing locally, we aim to minimize the distance our food travels from farm to plate because we believe it is better for the environment.
QUALITY. COMMUNITY. LAND. ANIMAL.
Details
Yield: Serves 6-8
Method: Stove
Total Time: 20 min
Active Time: 20 min
Ingredients
● 1 package Marrow Detroit Provisions Andalucia Inspired sausage
● 1 tbsp olive oil
● 1 yellow onion diced
● 4 jalapeno peppers seeded and diced (optional)
● 2 cloves fresh garlic minced
● 2 Roma tomatoes diced (or one can of Rotel diced green chilies)
● 3 tbsp all-purpose flour
● 1 cup whole milk
● ½ cup Mexican Lager
● 1 cup Monterey Jack shredded (grate yourself!)
● 1 cup Cheddar cheese shredded (grate yourself!)
● 1 tsp kosher salt (or to taste)
● 1 tsp ground black pepper
● ½ cup fresh cilantro chopped
● 1 bag Aunt Nee’s Tortilla Chips
● 10 oz Marrow Detroit Provisions Hickory Smoked Bacon
Directions
Marrow Detroit Provisions Andalucia Queso:
Heat olive oil in a large skillet on medium heat. Add in the Andalucia (remove from sausage casing) and cook for 8 minutes or until browned, breaking it up into crumbles as it cooks.
Remove meat from skillet and transfer to a separate plate, leaving the fat in the pan.
Add the onion and jalapeno to the skillet and cook for 3-4 minutes or until the onion is translucent. Add garlic and cook until fragrant.
Whisk in the flour and cook for 1 minute.
Add in the milk and beer and cook for 4 minutes or until fully thickened, whisking continuously. If it is too thick add more whole milk.
Reduce the heat to low and stir in the cheddar, Monterey Jack cheese, salt and pepper until the cheese has melted.
Stir in half of the cooked Andalucia, and diced tomato.
Transfer the queso dip to a serving dish and top with cilantro and remaining Andalucia-inspired sausage. Serve with our favorite tortilla chips, Aunt Nee’s - Made in Detroit.
Make it Naughty?!
Sizzle Up Marrow’s Hickory Smoked Bacon and chop it into bite-sized pieces.
Drizzle Drippings and bacon over Aunt Nee’s Tortilla Chips
Smother with Andalucia Queso and top with cilantro and remaining Andalucia sausage
Marrow Detroit Provisions’ commitment to providing quality meats comes hand in hand with our commitment to creating a short supply chain. By sourcing regionally and processing locally, we aim to minimize the distance our food travels from farm to plate because we believe it is both better for the environment, and provides an elevated culinary experience. We partner with farmers in the Great Lakes Region whose practices show respect for the land, the environment, and the well-being of their animals. Our goal is to foster stronger connections between producers, consumers, and communities.
Marrow Detroit Provisions’ sausages are crafted by chefs to be served at your table. Using quality ingredients we aim to bring the culinary expertise from our friendly local butcher shop in Detroit to your home providing easy-to-use, flavor-forward sausages to compliment your recipes.
