This is like, you know, good ol' American goulash
where it's basically macaroni and cheese with ground meat
mixed in it.
So for the meat portion for the tex mix (mumbles) meat
I'm going to take some ground beef,
brown it up in a little olive oil,
add a little garlic to it, and then we're going to season
it up with about a teaspoon of oregano.
And a couple teaspoons each of coriander,
so 2/3 of a palm full, coriander likes to roll with cumin.
They're really tight, so keep em together.
Coriander's nice and bright,
and cumin's nice and smokey, and earthy.
And a good Texas sized palm full of chili powder.
Give this a stir to toast our spice.
A little salt and pepper of course.
A little bit of tomato paste, stir that out,
and then just add water to keep this
kind of loose and moist.
Separately we're gonna make a queso sauce
with green chilies.
And then the hot tub of cheesy love is gonna mix it on up
with our chili ground beef, and then it's gonna roll around
with the elbow pasta, and it's all gonna just get good.
This smells amazing.
So we're gonna just add about a cup of water to that.
Bloop, and let that hang out.
Up next we're gonna make our cheese sauce, our queso sauce.
Also good on it's on on chips by the by.
And I'm gonna drop out elbows in.
Now we're going to make our queso sauce.
For the queso sauce, simmering at very low temperature here
I added a little splash of water to this 'cause I don't want
the onions to brown, I just want them to get nice and sweet,
super tender.
I started with equal amounts, couple of turns of the pan
of olive oil, little chunk of butter,
let them melt together.
When the butter foams add your onions, finely chopped,
one onion, and a few cloves of garlic, and some salt
to draw the liquid out.
Now we're ready to build the queso sauce.
For this you coulda added a splash of stock too.
I mean it'll just add a little extra flavor to it.
We're going to add one whole bottle of Mexican crema.
You can substitute about two cups of sour cream.
And let that thin out a little bit, and just see through.
I'm just working over medium heat here, not too high.
And once it's nice and smooth, see how silky,
now we're ready to get our cheese on.
So one sack of any easy melting cheese blend you like,
or I like to go with just straight up Monterrey Jack.
Pop that down in there, and now we just stir this
in a figure eight until that cheese
melts into all of the crema.
I like to put a little bit of natural sweetener in here,
so I'm gonna add just a hint of agave, or honey.
It's a nice sweet, mild queso sauce.
And then to that we're going to add two of those little
four ounce cans of diced mild chilies, green chilies.
That's it, that's your white queso.
When we come back we're gonna bring it all together
in one pot, after this.
(audience clapping)
Alright, this about to get real, okay.
We've got out elbows in the pot.
Our vat of cheese sauce with green chilies
goes into that pot with them elbows.
Then we're gonna slide it on down, 'cause next door to the
cheese was the meat.
(audience cheering)
And now we're gonna mix the meat together with the queso,
but wait I'm gonna mess you up even more.
We're gonna take the goulash,
the tex mex, cheesy, meaty, goulash,
wait.
We're gonna top it with spicy Fritos or corn chips.
(audience cheering)
And,
and a little green onion, and
a little cilantro.
And
pickled Jalapeno peppers!
(audience cheering)
What!
Boom!
Drop the fork!
(upbeat music)
(audience cheering)