75 g (2½ oz) dried porcini mushrooms (can substitute with other wild mushrooms)
30 ml (2 tbsp) olive oil
1 large jalapeño pepper, stemmed and chopped (can substitute with 2 Serrano chilies)
1 medium white onion, chopped
1 large ripe tomato, chopped into 6-mm (1/4-in) pieces
45 ml (3 tbsp) full-flavored beer (recommended: Mexico's Bohemia)
180 g (6 oz) Monterey Jack cheese, grated
12 corn or flour tortillas, warmed
Add the mushrooms to a small bowl and cover with boiling water. Weigh the mushrooms down with a plate and let them rehydrate for 20 minutes. Drain the liquid, pressing on the mushrooms to remove all the water. Chop them into 6-mm (1/4-in) pieces.
Heat the oil in a medium frying pan over medium-high heat. Add the pepper, onion, tomato and rehydrated mushrooms and cook, stirring nearly constantly, until the onion begins to soften and brown, about 7 or 8 minutes. Add the beer and stir until the liquid has evaporated and the mixture looks dry.
Reduce the heat to medium-low, sprinkle the cheese evenly over the vegetables and stir slowly and constantly until just melted. Immediately transfer the mixture to a warm serving dish. (Note: A small fondue dish with a tea light below is ideal.) Serve with warm tortillas.