You’ll definitely run into a few celebrations this Cinco de Mayo, but the party we’re throwing right here in our test kitchens with Spicy Beer Queso will be the tastiest.
Maybe mariachi bands and piñatas are your thing, if not, take a taste of our newest recipe created for the world’s most perfect dipper – the pork rind. Of course, if you want to pick up a six-pack and a jar of salsa, we’re down for that too!
We recommend giving this recipe a shot paired with our Southern Recipe Salt & Vinegar Pork Rinds.
Pro tip: Take Cinco de Mayo to the next level and make your very own Pork Rind Tortillas. It’s easy, especially when you follow the step-by-step directions from our friends at ThePrimitivePalate.com.
Spicy Beer Queso and Pork Rinds
1/2 pound ground beef
1 large shallot, diced
1 small jalapeño, seeded and diced
1/2 red pepper, diced
2 garlic cloves, minced
1 Tbsp. olive oil
1 1/2 cups of your favorite beer
1 (8-ounce) block of cream cheese, softened
12 ounces of white cheddar cheese, grated
1 cup of black beans
Sliced scallions and cilantro for topping
Southern Recipe Pork Rinds for dipping
- Heat a large nonstick skillet over medium heat. Add ground beef to the skillet. Cook through. Remove cooked ground beef from the heat and place on a place on a plate lined with paper towel.
- Keep the heat under the skillet around medium-low and add olive oil, peppers, shallot and garlic with a pinch of salt. Stir well to coat. Let cook until softened, about 5 minutes, stirring occasionally.
- Turn the heat up to medium and add beer. After a few minutes, stir in softened cream cheese and continue stirring until it’s melted.
- Once it is creamy, add in the white cheddar, stirring again until melted and reducing the heat to low. Stir in the black beans and beef, then remove from heat and serve immediately.
- Top with scallions and cilantro if desired and serve with Southern Recipe Pork Rinds.
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Posted on: April 27th, 2016 | By: Southern Recipe