StovetopAmerican
Cowboy queso
Browned beef or chorizo, tomatoes, melted cheese. A dip that eats like supper with chips.
Made it?
25 min · 25 min hands-on · pull 185°F
Ingredients
2 lb on the fire · ~1.6 lb to the table · 3 plates at 8 oz
- ground beef or Mexican chorizo2 lb
- Ro-Tel or diced tomato with green chile1 can
- melting cheese, cubed (cheddar + American or Velveeta)12 oz
- milk, as needed1/4 cup
- to finishcilantro, jalapeño
Method
- 1
Brown the meat. Leave the fond. Drain only if it is swimming.
- 2
Tomatoes in. Cheese in. Low, stir until it runs. Milk if it seizes.
- 3
Cilantro, jalapeño. Chips. Do not hold it on high or it splits.
On the plate
With this, try
- With this dish, try making guacamole.
Last, so it does not brown. Fork, not a processor. Chunks should remain.
10 min
- With this dish, try making pico de gallo.
While the meat rests. Only with a tomato that tastes like one. Dice small, salt, lime. 10 minutes so it weeps a dressing.
15 min
- With this dish, try making homemade crema.
In the morning, or an hour before the bowls. Stir, rest. Lime if you want it sharper.
10 min