?Chihuahua Cheese Dip?
Lenny
restaurant (El Porton). It seems to be made with a white cheese. She was
told it was made with Chihuahua cheese. She purchased a block, but cannot
get it to melt smoothly.
Does anyone know the trick to this or does anyone have a recipe similar to
El Porton's?
Best Regards,
Lenny
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L Hodge
>My wife is trying to duplicate a cheese dip she sampled at a
Mexican
>restaurant (El Porton). It seems to be made with a white
cheese. She was
>told it was made with Chihuahua cheese. She purchased a
block, but cannot
>get it to melt smoothly.
>
>Does anyone know the trick to this or does anyone have a
recipe similar to
>El Porton's?
You could try asadero or a combination of asadero and
chihuahua. I've also used a combo of panela and asadero.
Sounds like you didn't purchase a good chihuahua and that
might be the problem. I'm assuming that you're trying to
create queso flameado or something similar. For the queso
flameado, I always use a shallow ceramic baking dish and heat
the dish in the oven for about 5 minutes before adding the
ingredients, then bake it for about 10 minutes until the
cheese is melted.
HTH
Lori
(remove "nospam" to reply)
aem
> My wife is trying to duplicate a cheese dip she sampled at a
> Mexican restaurant (El Porton). It seems to be made with a
> white cheese. She was told it was made with Chihuahua cheese.
> She purchased a block, but cannot get it to melt smoothly.
>
> Does anyone know the trick to this or does anyone have a recipe
> similar to El Porton's?
>
> Best Regards,
> Lenny
I am not familiar with Chihuahua cheese, but generally speaking
cheese melts more easily if you add a small amount of milk. Hope
this helps.
Wabe Brillig
are in a hurry, add a little bit of another cheese...
Grind or finely chop the cheese and melt it slowly, very
slowly... be patient...
Chihuahua cheese is similar to Asadero and Patamayo
Or you can add a touch of fat or milk.