![]() It reminded me a little of nacho cheese sauce and it was like the heavens opened up. I was making my new Instant Pot Mexican Chicken Chowder and happened to have some Taro chips nearby so I dipped a few in the leftover soup after I had eaten all of the chicken and chunks of veggies out of it. Then I went dairy-free and my beloved queso was out completely. And of course if there was a “real” queso dish on a menu at a Mexican restaurant, I was definitely all in.Īfter going gluten-free, and then grain-free, I learned that most of those saucy cheese dishes use wheat flour to help them stay viscous and not stringy like normal melted cheese. I mean – we're talking the kind at ball parks, movie theaters, and gas stations. I've been a big nacho sauce or queso and chips fan for as long as I can remember. It never crossed my mind back then that real cheese probably wouldn't have lasted that long! Nor that real cheese doesn't have that saucy consistency once melted! We would open it up and scoop out what we wanted and then cover it in plastic wrap and keep it in the fridge for weeks on end. And Sam's Club – well my mom shopped there for our bulk items – including more pizza bagels, corn dogs, and my favorite – the vat of nacho cheese sauce that came in a massive tin can. Except I used to think it was the “Swan man!” I remember that tanish-yellow truck pulling up and delivering all of our favorite foods- pizza bagels, corn dogs, pot pies, breakfast burritos, you name it. Wrap the leftovers in a plastic wrap and store it in a refrigerator which lasts for two weeks.When I tell stories about the way we used to eat growing up, Sam's Club and the Schwan truck always come up. Pair it sliced or cubed with dried fruit, cured meat or steaming hot soups.Queso Fresco is used to balance spicy dishes in traditional Mexican cuisine.It is also used as a garnish for soup such as black bean soup and tortilla soup.Add Queso fresco to cube watermelon and rip up mint.Sprinkle it on hot foods such as refried beans, salads or enchiladas.It is a solid mass of curd and could be wrapped in plastic wrap. ![]() ![]() Drain it for one hour or till it reaches to one’s desired consistency.In a colander covered with muslin cloth, pour the curds and whey into it.The milk will coagulate into curds (solid white) and whey which is a clear green liquid. Turn off the heat and let the milk set for 5 minutes. ![]()
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