Half the fun of going to a Tex-Mex restaurant is ordering a bowl of this stuff. What's your favorite you've ever had, /ck/? Have you ever made it yourself?
>>22219802>saute some onion/garlic in butter>add a little flour>add some homemade pico (diced tomato,cilantro,onion,jalapeno,lime juice)>deglaze with chicken broth>add processed cheese blockthis is how you get it to taste just like restaurants. dont let anyone tell you velveeta and a can of rotel is good enough.
Indeed, the other half is a frosty mug of Modelo Negra with lime. I don't even bother with an entree at those places.
>>22219820Based Negra Modelo enjoyer. I also like Victoria.
>>22219802Always felt indulgent, have I been missing out?
>>22219819cilantro tastes like soap
>>22219802>Only one TexMex restaurant near me uses white cheddar instead for Queso instead of the Yellow Queso everyone else uses
>>22219802>Half the fun of going to a Tex-Mex restaurant is ordering a bowl of this stuff.k, so?
>>22219819I do half velveeta half pepper jack and chop the rotel fine.
>>22220268sorry you are genetically inferior
>>22219802Been making it this way since I was a kid. Velveeta and Ro-Tel... that's it.
>>22220798yeah being white is terrible
>>22220805i am white and can taste every flavor god gave man to taste.
>>22220800when we had potlucks at the office I'd make this in a crock pot and set it out as an appetizer of sorts before the real eating since I couldn't cook for shit. people liked it well enough
>>22220819soap is a flavor
>>22220856i can also taste soap, if i choose.
>>22220860me too I just eat some cilantro or parsley
>>22220879>I am genetically inferior Yes we know
>>22220883yeah I know I already said I'm white
>>22220856>>22220860>>22220879>>22220907god shut the fuck up you idiots this thread is about queso
>>22220911he started it
>>22220911cilantro is an ingredient inside good queso, cooklet tastelet pleb.
>>22220915which is relevant. idiotic racial bickering is not
>>22219802You can buy a bucket of this stuff at Costco, with or without green chile already mixed in.
>>22220268It turns out I actually like the taste of soap
>>22219802Has anyone done the baking soda + vinegar method of getting your own sodium citrate to dissolve your cheese in so it melts properly, instead of using Velveeta or some other processed cheese? I'm iffy on the proper ratios
>>22220911more like quesoap am I right?
>>22220924Quiet, nigger.
>>22219802There was a family run Mexican place I'd stop at frequently years ago and they had a signature seafood queso dip that I loved.
>>22221001literally no reason to do this when you can just use a slice of american cheese. stop being a pseud and start cooking.
https://culinarycowgirls.com/These guys make the only good store-bought queso I've ever had. Naturally they're native Texans.
https://youtube.com/shorts/dXmZ8R0IKQI
>>22221061I don't want to use american cheese, I want to use other cheese that actually has some flavor
>>22220268Like the others said, you are a genetic detective.>>22220805I'm White and cilantro tastes just fine to me.
>>22221344they didn't say only use american cheese, you just add a slice or two for the emulsifiers then the rest is whatever cheese you want. most people find that easier than buying/making sodium citrate or whatever.
>>22222644>you are a genetic detectivethank you for recognizing my authority
>>22222646I'm not going to buy american cheese just to melt it when I already have the ingredients at my disposal
>>22222919okay buddy, have fun with your foreign cheese that doesn’t melt until 1000 degrees
>try queso recipe>it's fine>the cheese hardenswhy? I want it constant liquid like the good stuff.
>>22222960>I want it constant liquidyou’re gonna have to find an old mexican lady to show you the art of queso
>>22222960anything made with a large amount of real cheese is going to behave much like the cheese that you used to create it. so what you're saying is you prefer queso that doesnt actually have cheese in it. I guess you could try using low or nonfat cheese powder. Thats all I can think of to get a cheese flavor without the saturated fat or protein that will both contribute heavily to hardening.
>>22222960I cant recall exactly but I think I did something like this. Its been a long time since i made it>melt cheese in pan>add a bit of milk>low and slow heat>add a bit of cornstarch and stirIf you do all cheese its just gonna harden up. If you heat it too fast the milk liquid evaporates too quickly so then its no longer a goo and will now harden. A little corn starch goes a long way to smooth it out and prevents it from being too liquid.
>>22219802Half the time its cooled i to a concealed mess in 5 minutes.
>>22223341queso at restaurants is an appetizer and you should know to eat it quickly before it cools down.queso made at home should be served either in either a self heating vessel like a chafing dish, electric warmer, or at the very least (and probably most practical) in a vacuum insulated food bowl.
>>22219819>Tomatoes Ewwwww
>>22225400you can blend it if you don't like the texture
>roux>chili powder>jalapeño powder>milk>a slice of american>shredded mexiblend wa lanacho cheese
>>22219819>Using a roux for queso>Not evaporated milkNgmi
What the fuck is with you retards posting roux based recipes? Queso is like 5 ingredients, added in this order >butter>canned green chiles>white american cheese>tiny bit of cumin>whole milk to thinThis is how 90% of tex mex sloppa places make it.
>>22219802>ever made it yourself?left was a sour cream, right quesosadly didnt have tomatoes
>>22226307your nacho cheese probably turns out gritty and weird, if you're using pre-shredded cheese. you should grate your cheese yourself. it makes a big difference.
>>22226579I think that's only if the cheese is coated in cellulose. You can get it coated in starch instead which should dissolve and melt into the sauce just fine.
nobody itt has made queso right yet
>>22226579no just dont boil it like a retard
>going to a Tex-Mex restaurantYou can buy that shit in grocery store for a few dollars.
>>22227468>going to a grocery storeYou can grow and raise all that shit yourself for free.
>>22227459Pre-shredded cheese is sold with starches or cellulose powder all over it to keep the shreds from clumping together. The cellulose absolutely will ruin the texture if you're trying to make something with melted cheese incorporated into another liquid. Cooklet. Don't be lazy.
>>22226593Depends on the starch. I think they mostly use potato starch and that won't dissolve.
>>22226617I do 1:2:2 american cheese: cheddar: evaporated milk, with additional milk to get the consistency right. Additions can be chilis, tomatoes, sausage, etc. to taste. It's pretty darned close to restaurant queso.
>>22220800that ain't workin that's the way you do it
