Tag Archives: sous vide mexican recipe

Sous Vide Chile con Queso Tradicionale

Makes about 1-1/2 cups (360ml) (to multiply, make separate batches of this recipe each in its own pouch) INGREDIENTS 2 tablespoons (60 ml) lard or, if you prefer, high-smoke point vegetable oil 1/2 onion, peeled and finely diced 1 tomato, stemmed, seeded, and diced 10 large roasted green chile peppers, seeded and chopped 1/2 cup (60 g) shredded queso asadero (white Mexican cheese) 1/2 cup (60 g) shredded pepper jack cheese 1/4 cup (60 ml) milk 1/2 teaspoon (2.5 ml) ground paprika 1/4 teaspoon (1.25 ml) salt or to taste 3 or 4 dashes Cholula or Tabasco hot sauce or … Read More

Queso Blanco Dip Sous Vide

Serves 4 to 6 Ingredients 1-1/2 cups (195 g) asadero or Chihuahua cheese*, finely shredded 4 ounces (113 g) diced green chilies 1/4 cup (60 ml) half-and-half 2 tablespoons (20 g) onion, grated 2 teaspoons (10 ml) ground cumin 1/2 teaspoon (2.5 ml) salt 1 serrano pepper, stemmed and finely chopped (seeds optional to your liking)  Instructions Fill and preheat the SousVide Supreme to 175F/80C. Put all ingredients into a large (gallon/3.8 liter) zip-closure cooking pouch and use the displacement method (Archimedes’ Principle) to remove the air and zip the seal. Submerge the pouch in the water bath to cook for about 30 minutes, … Read More