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Saw a review of the book in a local magazine, so immediately ordered. My hubby is also a Houston native, and we both grew up on queso. We judge every new Tex Mex restaurant, and old ones that change their recipe, by their queso.
Since I just got it today, I have not yet tried any, but many certainly look good.
I loved the history and the amount of work she put into this. The blurbs accompanying each recipe were great. I can't wait to try these! The analysis of what works and what doesn't and why is wonderful.
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From the Publisher
Felix Queso
Makes 4 To 6 Servings
Felix Tijerina was a chile con queso pioneer. A longstanding Houston restaurateur, he opened his second restaurant in 1937, which he gave his own name. It grew into a beloved local chain, but the last location closed in 2008. His menu was composed of Tex-Mex classics, such as cheese enchiladas and crispy tacos, but it was his distinctive queso, thick and oozing with red grease, that stood apart from the rest. It looked frightening but was surprisingly fluffy and addictive.
This version is an amalgamation of several recipes that appeared in Houston publications over the years. Although purists may scoff that it’s not entirely accurate, the slick of chile-spiced oil pooled on a thick pillow of melted cheese is present and deliciously unique.
To Make Felix Queso:
In a medium saucepan, warm the oil over low heat. Add the onion, tomatoes, garlic, chili powder, paprika, salt, and cayenne and cook, stirring occasionally, until the tomatoes have almost completely disintegrated, 6 to 8 minutes.
Whisk together the flour and the water to make a paste, then add it to the pan. Stir a few times until the paste is well combined with the vegetables. Stirring constantly, add the cheese, which should combine quickly. As the cheese melts, the queso will become thick and almost like putty. Don’t be alarmed! This is the proper texture as it is not a creamy queso. Taste and adjust the seasonings, if you like.
Transfer the queso to a serving bowl, a small slow cooker, or a chafing dish over a flame. Serve immediately with tortilla chips.
Ingredients
- ¼ cup vegetable oil
- ¼ cup diced yellow onion
- ¾ cup diced grape tomatoes
- 1 clove garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ¼ teaspoon kosher salt
- ¼ teaspoon cayenne
- ¼ cup all-purpose flour
- ¼ cup water
- 8 ounces yellow American cheese, shredded
- Tortilla Chips, for serving
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