Queso Fundido is a ubiquitous Tex-Mex staple that combines spicy meat with creamy cheese dip and chiles. Chorizo is typically the meat of choice, but I’ve gone with beef short ribs here, which are more meaty than spicy and lend a decidedly barbecue tone to the proceedings. And since they cook very nicely in a slow cooker anyway, this dip’s a natural.

Whatever you do, don’t buy pre-shredded cheese for this application — you’ll end up with a grainy, chalky dip.

Both U.S. standard and metric measurements are listed, but for deliciously consistent results, go metric.

This recipe first appeared on altonbrown.com.