Wild Mushroom Queso Fundido

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Rick Bayless

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Ingredients

3/4 ounce (about 1/2 cup) dried porcini (or other wild) mushrooms

Hot green chiles to taste (roughly 1 large jalapeno or 2 serranos), stemmed

1 medium white onion

1 large ripe tomato

2 tablespoons olive or vegetable oil

3 tablespoons beer, preferably a full-flavored beer like Mexico's Bohemia

8 ounces Monterey Jack cheese, shredded (you'll have about 2 cups)

About a dozen warm corn or flour tortillas

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