Recipe: Brisket Queso
I cannot remember the first time I encountered queso. It was, of course, in Texas, and as temperatures dipped, there was talk of football and the seasonal allure of crispy fallen leaves. I learned that it is a comfort food that satisfies all intense cravings for something gooey, creamy, and rich.
The history of queso, which in Spanish simply means “cheese,” leads one back to the arrival of 16th-century Spanish conquistadors in Mexico, where they brought dairy production, crafting cheese capable of melting that reminded them of the manchego and asadero they had left behind in Spain. A native Mexican cheese culture developed, and Tex-Mex placed it front and center with its blend of Old World and New: a melted cheese dip appealingly loaded with chopped tomatoes, spices, or chiles.
There are two camps with queso: Those who build their dip based on the fundamentals of a roux — a butter-flour base thinned with milk stirred over a stove — and those who opt for smoothness via cream cheese. I favor the cream cheesers, as life is too short to chase its elusive texture.
My favorite way to serve queso is with tortilla chips, soft pretzels, or veggie sticks. Consider this recipe the ultimate game changer: a molten skillet full of queso topped with smoky, juicy hunks of your best leftover ’cue.
Serves 8 (about 4 cups of queso)
Ingredients
- 2 tablespoons unsalted butter
- 1/2 to 1 medium red onion, diced
- 2 jalapeño peppers, seeded and diced
- 2 cloves garlic, minced
- 3/4 cup whole milk (or more for desired thickness)
- 8 ounces cream cheese, cut into cubes
- 6–8 ounces mild cheddar cheese, shredded (about 3 cups)
- 6–8 ounces Monterey Jack, asadero, or Oaxaca cheese, shredded (about 3 cups)
- 1 teaspoon lime juice
- 2 tablespoons cilantro, chopped
- 1 cup diced ripe tomato or cherry tomatoes
- 1 pound brisket, chopped
- A dash of hot sauce, such as Cholula (optional)
- Salt to taste
Method
Step 1
Melt the butter in a saucepan, Dutch oven, or skillet on medium heat. Cook onions and peppers for 5 minutes or until onions are translucent. Add garlic and cook for 1 more minute, until fragrant.
Step 2
Add milk and cream cheese and stir until smooth (several minutes).
Step 3
Reduce heat to low and stir in shredded cheese, one handful at a time, letting it melt between each handful.
Step 4
Add the lime juice, cilantro, tomatoes, brisket, and hot sauce (optional). Stir until creamy, thinning with more milk if desired. Serve promptly while warm.
Now that you’re familiar with the origins of queso, a favorite game day snack, check out the history of tailgating.
