Clay has long been a sturdy material used for cooking vessels. From ornate glazed Italian pottery to Mexican cazuelas, its strength and heat-proof qualities make it a great natural choice to cook and bake in. Chef Roberto Santibanez uses them with salsa verde to prepare a Mexican classic you might find at a taquiza, or taco dinner party.
A Mexican-style fondue, rich and tasty Queso Fundido is delicious with a cold beer and some fresh pico de gallo alongside. Be sure not to overcook the cheese; once it is melted, it's ready. If held over the fire, the cheese can separate and appear oily. Look for Chihuahua cheese in Latin grocery stores or cheese shops.

2 pounds tomatillos, husked and washed
2 jalapeños
3 small garlic cloves
1 teaspoon ground cumin
1 bunch cilantro, thick bottom stems removed, remainder washed and shaken dry, plus 2 tablespoons chopped
1 tablespoon vegetable oil
1 teaspoon salt, or to taste
2 tablespoons crème fraiche or sour cream
2 poblano chiles, roasted, peeled, seeded, and cut into ½-inch wide strips; reserve small handful for adding to queso fundido
1 ½ cups shredded Monterey Jack, Muenster, or Chihuahua cheese
6 fresh corn tortillas, warmed

Directions:

1. To make salsa verde, put tomatillos and jalapenos in a medium saucepan, add cold water to just cover, and bring to a boil. Reduce heat to a simmer and cook until tomatillos are soft, about 20 minutes. Remove from heat and let stand 15 minutes to finish cooking inside of tomatillos; gently drain, being careful not to break them.

2. Put tomatillos, poblano chiles, garlic, and cumin into a blender jar and blend for several seconds until tomatillos are coarsely chopped. Add cilantro and blend until sauce is smooth and cilantro is finely chopped; do not overblend. Heat oil in a saucepan over medium heat. Add pureed salsa and simmer until lightly thickened, about 10 minutes; season with salt. Set aside salsa verde or green salsa.

3. In an 8-by-3inch deep clay casserole or skillet, stir together ½ cup of the green salsa, crème fraiche, and a small handful of poblano chiles. Bring to a simmer over medium heat and cook until thickened, about 4 minutes. Add cheese to casserole all at once and stir until melted, about 4 minutes. Remove from heat, top with remaining chile strips and serve immediately, spooning the hot cheese mixture into the warmed tortillas.

Makes 6 servings.
Note: Leftover salsa verde can be stored in the refrigerator up to 3 days and used as an enchilada sauce, table salsa, or to stew meat and poultry in.

Adapted from Rosa's New Mexican Table by Roberto Santibanez
Special Thanks:
Roberto Santibanez
www.robertosantibanez.com