The Tex Mex Fondue

Ingredients

When using the Evolution Mini, reduce the amount of ingredients by about one-third.

FAJITAS STYLE BROTH

• 3 liters of chicken (or vegetable) broth
• 3 Old El Paso fajitas seasoning sachets, *½ teaspoon set aside for the guacamole
• ¼ cup of tequila (optional)

UPGRADED GUACAMOLE

• 1 large ripe avocado
• ¼ cup of sour cream
• The juice and zest of 1 lime
• 1 to 2 tablespoons of fresh cilantro
• 1 teaspoon of sugar
• ½ teaspoon of Old El Paso fajitas seasoning sachet (*see broth ingredients)
• Salt to taste

RECOMMENDED GARNISHES

1 pack of small wheat tortillas, 600 to 800 grams of julienned pork tenderloin, chicken thighs or tofu, 2 sliced bell peppers, 1 minced Spanish onion, 2 cups of corn kernels, 1 can of rinsed black beans, 2 cups of grated cheese, 1 jar of tomato salsa

Preparation

• In a large pot, combine the broth, spices and tequila using a whisk, bring to a boil and simmer for 5 minutes before transferring to the Fondussimo fondue pot.
• In a blender, combine all the ingredients for the guacamole. Taste and adjust the seasoning.
• Place all the garnishes in one or many plates and handle the raw meat with appropriate utensils.

A few tips

• To heat your tortillas, place a few on a perforated pizza pan or a splash guard placed on the Fondussimo baskets. The steam will heat them as your ingredients cook. Heat them up gradually throughout the meal.
• Place a large plate at the center of the table to layout the cooked ingredients. This way, everyone can serve themselves at their own pace.
• Do you have left over ingredients? Why not roll up the fajitas in advance for the lunches to come? Heated up in the microwave, they will (almost) be as delicious as the night of the meal.