COLOMBIAN HOT CHOCOLATE RECIPES

Steps:

• Press SAUTÉ and set for MEDIUM, NORMAL, OR CUSTOM 300°F. Set the time for 10 minutes. Press START if needed.
• As the pot heats, crumble the sausage into the insert set in a 5- or 6-quart Instant Pot. Cook, stirring occasionally, until lightly browned, about 5 minutes. Use a large cooking spoon or a flatware tablespoon to scoop out and discard most of the rendered fat in the insert. (Just don’t put the fat down the drain!)
• Stir in the Rotel tomatoes until well combined. Turn off the SAUTÉ function and lock the lid onto the pot.
• Set pot for PRESSURE COOK or MANUAL on LOW pressure. Set the time for 3 minutes with the KEEP WARM setting off. The valve must be closed.
• When the pot has finished cooking, use the quick-release method to bring the pressure back to normal. Unlatch the lid and open the cooker.
• Press SAUTÉ and set for MEDIUM, NORMAL, OR CUSTOM 300°F. Set the time for 5 minutes. Press START if needed.
• Stir the mixture as it comes to a bubble. Stir in the Velveeta until melted, about 1 minute. The moment the Velveeta starts to bubble, turn off the SAUTÉ function and use hot pads or silicone baking mitts to transfer the (hot!) insert to a nearby wire rack. Cool for a few minutes.
• To serve, pour the dip into a serving bowl and top with the chopped tomatoes and scallions. Or pour it into tostada shells and top with the fresh ingredients. In any event, serve it with more tortilla chips for dipping.

Steps:

• Peel and devein the shrimp. The shells may be used to make a broth (see recipe).
• Heat the oil in a kettle or large saucepan with a heavy bottom over medium heat. Add the flour, and cook, stirring constantly, until lightly browned. Do not burn.
• Add the onion, green onions, green pepper, celery and garlic. Cook, stirring, until wilted. Add ham and stir. Add the tomatoes, thyme and oregano, and bring to a boil. Stir in the uncooked rice, if desired. Add salt, pepper and shrimp broth. Reduce heat to medium-low, and simmer, uncovered, about 25 minutes; add the shrimp and stir. Cook about 10 minutes longer or until it has thickened, but is still slightly soupy. Serve in bowls with chopped green onions on the side as an optional garnish.