Queso from Amá: A Modern Tex-Mex Kitchen (page 185) by Josef Centeno and Betty Hallock

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Mexican salmorejo; Tía Mona's picadillo; Tortilla chips; Amá's guacamole

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jviney on September 26, 2021

    This is the first queso recipe I've tried - it seemed kind of Velveeta-forward on the flavor, but our guests remarked on how good it was so maybe that's just me. I used Taleggio in place of the Brebirousse d'Argental and it seemed to work fine. It had a nice consistency, not too runny, and it solidified quickly at the table so I would serve it in a small warmer, I think.

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