Ok, I had some queso with chorizo at a mexican place a few weeks back. Very nice, I’ve heard of chorizo before but that was the first time I’ve actually tried it. The grocery store I go to sells chorizo and a smallish selection of Mexican cheeses, so I’m thinking, why not? I pick up the chorizo and some queso fresco, and start cooking the chorizo in a frying pan. It’s very very very greasy. I had to squeeze it out of a plastic tube, and I chopped it up while cooking to get the right consistency.
Apparently queso franco is not a smooth, melty, creamy cheese. It’s a “crumbling cheese”, and doesn’t melt well and doesn’t stay melted. So now I have this…solidified blob of grease, queso fresco, and chorizo. Not good eating…
Ok, what do I need to make smooth creamy white queso? There’s 2-3 other types of Mexican cheese at the grocery, I remember a “queso blanco”, and something that seemed similar to mozzerella (low moisture, part skim!). Don’t remember what the last cheese was.
Also, any special tips on handling chorizo? I’d like to make it without most of the grease, I don’t think it (the grease) goes too well with cheese. Of course I can drain it off, but the chorizo seemed hard to handle and cook, and I was wondering if there’s something I’m unaware of.
I imagine it would be best to start with a basic white sauce, and then add cheese to that.
Melt a couple tablespoon of butter.
Add an equal amount of flour and whisk them together.
Turn the heat down and add a cup of milk (whole would be best. Lowfat is ok, and don’t use skim…and I don’t mean in this recipe, I mean ever.)
When the sauce is thick and simmering, slowly add handfulls of cheese (as you found out, queso fresco doesn’t work. I say go with a mix of cheddar and jack cheeses. But not too sharp a cheddar, otherwise you get a grainy texture.)
Melt the cheese till smooth.
Add any other spices or ingredients you might want in there (a few chopped up roasted jalapenos would are great in queso.)
The Homesick Texan has a recipe for Queso Flameado. She cooks the chorizo, then adds it to the cheese (with poblanos)–leaving out most of the grease. The recipe calls for Monterey Jack & asadero; Chihuahua cheese or Muenster will work if asadero isn’t available. After cooking, fill tortillas with the mixture & serve.
If you want something that stays soft for scooping up with chips, make chile con queso. Velveeta plus Ro-Tel tomatoes & chiles is the Classic Tex Mex recipe. But the Homesick Texan offers a more “natural” recipe. (Which sounds like Bouv’s suggestion; plus chorizo–pre-cooked to remove excess grease.)
Heh. While you’re at the Homesick Texan site, plan this weekend’s breakfast…
It’s a meat paste that you extrude out of a tube. I don’t know what type it is, but it couldn’t be called dry by any stretch of the imagination. “Gluey”, perhaps. I’ve a suspicion it could double as adhesive or brick mortar in a pinch.
Ewww, no. I try not to be a food snob but Velveeta is just nasty. The second link is pretty much what I’m looking for though.
Sounds like flour+milk+cheese is the way to go. I’ll try cheddar and a few other things once I have a starting point, kinda wanted to make a white mexican style queso at first though.
A Spanish speaker’s personal preference here - I would rather call it chile con queso (chile with cheese), or salsa de queso derretido (melted cheese sauce) , or queso con whatever you want to put in it. I would rather not use the word “queso” alone when referring to cheese prepared with other ingredients, because all it means is “cheese,” and unless you are eating cheese by itself, fails to include whatever else you’re adding to it. YMMV.
I squeeze the contents out of the casing and put it a pan. Use medium heat until the chorizo starts to darken and sizzle. add some chopped onions and cook until they start to soften. Toss in a few eggs, and stir it up until the eggs are almost set. add some cheese, and BAM!
In my own personal quest for good queso at home, I learned that mostMexican restaurants use a special high-melting cheese from Land-o-Lakes called Extra Melt for their queso that’s not available for purchase to consumers. Unlike Velveeta, it’s a white cheese and undoubtedly takes more like cheese than that scary, shelf-stable brick. It’s really unfortunate that it’s only available to restaurants.
I’ve tired of the old Velveeta & Rotel combination (not to mention it doesn’t taste as good as restaurant’s queso), but I’ve found I can get better taste if I use half Velveeta and half Cheddar or Monterray Jack cheese. The Velveeta gives a nice melting base that’s less likely to curdle or get stringy on me.
Well, it would be akin to adding mozzarella cheese. It will melt, but not mix in very well. My family, as most people, uses it in quesadillas. For sauces, you want either queso blanco or queso asadero.
Given the description (squeeze out of the tube, greasy as all hell), that’s Mexican chorizo. As for handling chorizo, it’s all very greasy. I don’t particularly like the stuff that comes in the plastic tubes. If you can find fresh natural casing chorizo (like in the fresh meat section of the grocery), you’ll be a little better off, but it’ll still be extremely greasy.
In addition to the other names mentioned upthread, this dish also goes by the name of choriqueso, but queso fundido con chorizo will probably get you the most hits in Google. Queso fresco is definitely not the cheese you would use for this. Most recipes I’ve found online involve Monterey Jack. Even Rick Bayless’s recipe calls for it.
Zarela Martinez (another chef/cookbook author/restaurateur) calls for either Queso Blanco, Queso Chihuahua, or, yes, Velveeta.
Of course, if you’re enough of a regular, or the owner/manager/guy in charge is a nice enough sort, you can often times buy some right from the restaurant. Don’t ask during the dinner rush, and be polite, and you may find a brick of it in your hands for something not much over their cost.
The first time I tried Mexican chorizo <as opposed to Basque or Spanish, which was ALL I’d been exposed to previously> my jaw was on the ground at the mess it made in the pan. I thought I broke it, or that it was spoiled. My sweetie uses it all the time, and I love when HE makes things with it, but it’s too greasy for me to play with, and I love grease! Just…hate the idea of literally rendering 20 percent meatbits out of 80 percent fat, ugh. =/
The grease is best for cooking eggs. Mmmmm Huevos con Chorizo.
Mexican style does have several quality grades. Sometimes it is pretty much lips and assholes and grease, but the natural casing stuff seems to be a bit better, and have more meat ratio. And the tiny mince can make it difficult to work with. One time i tried to really drain the grease and absent-mindedly grabbed a large holed colander to drain it in. Most of it went right on through into the sink :smack:
Chorizo is easy enough to make yourself, and you can get a more sensible meat:fat ratio with it. Here is Zarela Martinez’s recipe for starters. You don’t even need to stuff it into casings, since for this (and most other) recipes you remove it from the casing, anyway.
Yeah my experience with the chorizo was pretty much as Taomist described, which was why I wondered if I’d done something wrong there. It was very finely ground and contained a ton of grease which was difficult to drain off.
I’ll pick up the queso blanco and maybe some monterry jack and try it again Friday. I guess I’ll pretty much follow bouv’s recipe with those two cheeses (but how much cheese?). I’m thinking: cook the chorizo first, drain it and set it aside, then make the cheese sauce and add the chorizo at serving. I’ll probably add some onions to the chorizo and maybe roast a poblano and add that to the queso. Any spices recommended, or would it be sufficient as is? This area doesn’t have a huge selection of mexican spices and such (I’m mildly surprised I was able to get chorizo), and I’d like to keep it relatively cheap and simple. Something I can just whip up for a snack instead of buying that crappy tostitos stuff in a jar.