1/2 pound queso Patagrás (Gouda)
4 tablespoons butter
2 cups milk
4 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon mustard
1/4 teaspoon black pepper
1 teaspoon salsa inglesa
1-1/2 cups ground sweet ham
Grate or ground the cheese in a food
Melt the butter in a deep pot over low heat. As the butter melts,
put the milk, flour, salt, mustard, black pepper and salsa inglesa
in a food processor. Mix until well-blended.
Pour the mixture into the pot with the melted butter. Raise the
heat a little and whisk the mixture until it starts to thicken.
Beat the eggs in a bowl and add them little by little into the pot
with the sauce, but mix well after each addition in order to avoid
having the eggs scramble.
Add the cheese, a handful at a time, and whisk the mixture so that
the cheese is completely melted before adding the next handful.
Once all the cheese has been added and you have a fondue-like
consistency, add a cup and a half of ground sweet ham to the mix, a
little at a time until all the ingredients have been blended.
Serve cold with crackers or warm with raw veggies or crackers.
Recipe provided by Hispanic Kitchen member Christina
Gomez-Pina. Check out Christina's blog at MomsMiami.com.