Make your own queso once and you'll never been tempted to buy the stuff in the jar again.
As butchers, people come into our homes with high expectations for extravagant, meaty meals. While there's always plenty of tasty pasture-raised meat to go around, we like to keep things simple, letting the flavor of the meat shine.
We're proud of our unique Chorizo, which brings together elements of both Spanish and Mexican recipes, and love showing it off whenever we entertain. With this simple queso recipe, you get to enjoy the flavor of this sausage in a delicious homemade cheese sauce. This recipe is slightly spicy, but can be easily modified with a variety of ingredients to increase the heat.
1 lb Loose Chorizo
1 lb Cheddar, Grated
1 Tbsp Grapeseed Oil, or other neutral high-heat oil
4 Tbsp Butter
4 Tbsp All Purpose Flour
3 Cups Whole Milk
Scallion, ChoppedOptional: Lime, Lime Zest, Fresh or Pickled Jalapeño, Chilis, Cilantro
Heat oil in a large cast iron pan, then add Chorizo and cook until dark brown. Remove sausage from pan, leaving oil.
Melt butter in the pan. Add flour and stir continuously until brown. About 5 minutes.
Slowly whisk in milk. Cook over low heat for 20 minutes, stirring regularly, and scraping the bottom of the pan to prevent sticking. It should thicken and reduce.
Remove from heat, then add cheese and whisk. Once the cheese is fully melted, mix in your browned Chorizo.
Incorporate additional milk, or a splash of beer, as needed to reach your desired thickness.
Top with chopped scallion and serve with tortilla chips.