
Ingredients
Directions
Yield: 28 / 4oz servings | ||
INGREDIENTS | Ounces | Standard |
Plugra® European Style Unsalted Butter #141343 | 4 | 2/3 Cup |
Chorizo – spicy | 18 | 2 Cup |
Black Beans – rinsed and drained | 8 | ½ Cup |
Tomato – Stewed and diced | 8 | 2/3 Cup |
AP Flour | 2 | 4 Tbsp |
Milk – 2% | 32 | 4 Cups |
Savoldi White Cheddar Shred #100790 | 16 | 4 Cups |
La Vaquita® Oaxaca Shredded Melting Cheese #140720 | 16 | 4 Cups |
Salt – Sea, fine | 0.04 | 1 tsp |
Pepper – white, fine ground | 0.02 | 2 tsp |
Garlic- granulated, dried | 0.30 | 1 Tbsp |
Onion – fresh, red, diced, fine | 4 | ½ Cup |
Cilantro- fresh. minced for garnish |
- Separately sauté the Chorizo until cooked through, drain off any remaining fats/liquid, reserve the meat for later. Drain cooked black beans and rinse from juices and stewed chopped tomatoes set aside both for later.
- In a 10 Qt. double boiler melt the butter and flour to form a roux, then add in the milk, granulated garlic, salt, and pepper. Bring to a simmer, then add the White Cheddar and Oaxaca cheese stirring until all is melted.
- With a handheld beurre mixer blend until a smooth consistency is achieved, then deposit in the reserved chorizo, black beans, tomato and red onion.
- Bring the sauce up to a slow simmer and then remove from stove to set up, hold in steam table or soup warmer for service and garnish with fresh minced cilantro.