OKAY KIDS. HUDDLE UP!
Today, we’re tackling the BIG ONE… the Torchy’s Queso Recipe.
Why? I’m so glad you asked!
#1 It’s gaining status as the most coveted, delicious queso recipe in Texas— so any Urban Cowgirl is gonna be all over this one.
#2 All of the copycat recipes on the web really, and I mean realllllly fall short of it’s greatness and complexity.
(If you’re using Velveeta, you’re already off to a bad start…Sorry bout that. The good news is we’re here to help!)
Now, for anyone who doesn’t live in a Torchy’s town, Torchy’s is a neighborhood gourmet taco shop that in recent years has developed a cult like following.
(And they is DAMN GOOD!)
For this challenge we hit up our local Torchy’s and even took some photos while we were there.
Here’s the menu…
I took the liberty of ordering several quesos to go and asked them to package each ingredient separately, so once we were back in the kitchen we could analyze each component.
Let’s start with the overall picture…
The Torchy’s queso begins with a scoop of fresh, basic guacamole scooped into a bowl.
Then, they ladle roasted green chile queso on top, which is infused with verde sauce. (That’s the little roasted black flecks of tomatillo.)
They top it with a drizzle of their homemade diablo sauce, a pinch of minced cilantro, and shredded cotija cheese. It looks like this…
We found that the queso needs some time to infuse with the green chiles, so we’ll start there…
Like our official Urban Cowgirl Queso Recipe, this Texas style queso is made with a block of American cheese from the deli. NOT VELVETTA! (Cause round these parts we’re on a mission to teach as many people as possible to use American cheese in your queso for WAY better, restaurant quality queso.)
For the base of the queso we’re going to roast some salsa veggies in the oven. We’ve got new mexico chiles, also called anaheim chiles, serranos, tomatillos, roma tomatoes, and garlic.
Roast them according to the recipe instructions…
Clean the chiles just like the recipe…
And CHOP! Torchy’s queso recipe uses sizes about ½ an inch square.
Clean and chop the tomatoes and mince the garlic.
Throw the tomatillo, serranos, and roasted garlic in a blender or food processor and make a verde sauce like this… and reserve that for the queso.
For the Torchy’s Queso:
In a large stock pot, melt the butter…
Add the garlic, and then the chopped veggies…
Add the half and half.
Melt in the American cheese…
Add the cheddar cheese and let it melt. Then add the verde sauce from the blender…
Now, let this queso infuse while you prepare the other ingredients. I imagine Torchy’s makes the queso once a day, and always one day ahead. We noticed the green chile flavor takes about 3-6 hours to really infuse into the queso recipe. It can sit on the back of the stove, or you can chill it and reheat it before serving. Also, you can always thin it with a little extra chicken broth or water if it gets thick on you, which ours did.
Next, make the Torchy’s guacamole recipe which we put right here. It’s pretty basic. HAAS avocados, cilantro, white onion, salt, and garlic powder. We added a pop of lemon juice to make it sing.
For assembly, scoop a 1-2 oz. portion of guacamole into the bottom of your serving bowl.
Ladle the hot queso on top. Drizzle with Valentina which is very similar to their homemade diablo sauce.
Top with shredded cotija and fresh cilantro.
Walla! Enjoy my friends. ?