Sauce/Spread/Dip

Bob Armstrong Dip

Did you know today is Texas Independence Day? According to my source, “Texas Independence Day commemorates the adoption of the Texas Declaration of Independence on March 2, 1836. This event marked Texas’ independence from Mexico.” Pretty cool, huh?

So to celebrate, instead of giving away free beer (which is what Rudy’s Barbecue is doing today..) I made Bob Armstrong Dip. Named for the former Texas Land Commissioner who asked a restauranteur’s son to “surprise him” with something new to eat, this dip combines homemade taco meat and homemade queso. A winning combination, in my eyes.

Then again, anything involving cheese is a winner in my eyes…..

This was so easy to make, and I especially appreciated the omission of processed cheese in the recipe. Now before I get pelted with boxes of the orange substance that is a mainstay here in Texas, let me say that I don’t have anything against Velveeta, I just don’t have anything for it.

IMG_9617

Which puts me squarely in the minority with that statement.

Bob Armstrong Dip – adapted from Lisa Fain via Matt Martinez

Taco meat:
2 tbs. vegetable oil
1 jalapeño, seeded, stemmed, and diced
1/2 small yellow onion, diced
2 cloves garlic, minced
1 pound ground beef
1 tsp ground cumin
1 tsp chili powder
1/2 teaspoon black pepper
Pinch of cayenne

Chile con queso:
2 tbs. vegetable oil
2 jalapeños, seeded, stemmed, and diced
1/2 small yellow onion, diced
1 clove garlic, minced
1/2 tsp ground cumin
1/4 tsp black pepper
1 tbs. corn starch
1 cup milk
1/2 lb shredded cheddar cheese
1/2 lb. shredded monterey jack cheese

Sour cream, for garnishing
Tortilla chips, for serving

Instructions:
To make the taco meat, in a large skillet heat the oil on medium-low heat and add the jalapeño and onion. While stirring occasionally, cook until the onion is translucent, about 5 minutes. Add the garlic and cook for 30 more seconds.

Add the ground beef to the skillet, along with the cumin, chili powder, pepper, and cayenne. Stir until everything is well combined and then cook the ground beef for 15 more minutes, or until browned. Taste and adjust seasonings. Turn off the heat and drain any excess grease.

To make the queso, in a saucepot heat the oil on medium-low heat and add the jalapeño and onion. While stirring occasionally, cook until the onion is translucent, about 5 minutes. Add the garlic and cook for 30 more seconds.

Leaving on the heat, stir in the cumin, black pepper, and cornstarch until the dry ingredients are well combined with the vegetables. Pour in the milk and while stirring cook until the sauce has thickened.

Turn the heat down to low and working in batches, slowly stir in a handful of the cheese. After it’s melted into the sauce, repeat the process until all the cheese is added.

To assemble, pour the taco meat into a large skillet, then pour in the queso over the meat. Top with sour cream. Serve warm with chips.

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