CHIHUAHUA CHEESE RECIPES

Steps:

• Preheat oven to 375 degrees F.
• Lightly coat an 8×8 baking dish with nonstick spray.
• Spread tortilla chips into the prepared baking dish.
• This will give the tortilla chips that extra crunchiness.
• Bake for 8 minutes.
• Gather a large plate and place half of the chips down.
• Drizzle 3 oz. of Chihuahua cheese sauce on tortilla chips.
• Garnish with diced tomatoes, diced onions, and cotija cheese.
• Repeat with the rest of the tortilla chips.
• Once second layer is assembled, drizzle crema or sour cream on all finished product.
• Sprinkle cotija cheese.
• Don’t be shy with the Chihuahua cheese sauce.
• If you need more, feel free to introduce that cheesy, velvety goodness.
• Using a ladle or big spoon, sauce the sides of the nachos with salsa verde and salsa roja.
• This will add a little kick to your bite.
• Garnish with sliced jalapenos and chopped cilantro.
• Add the butter and flour to a small sauce pot.
• Heat and whisk the butter and flour together until they become bubbly and foamy.
• Continue to cook and whisk the bubbly mixture for about one minute.
• Whisk the milk into the flour and butter mixture.
• Turn the heat up slightly and allow the milk to come to a simmer while whisking.
• When it reaches a simmer, the mixture will thicken.
• Once it's thick enough to coat a spoon, turn off the heat.
• Stir in the shredded Chihuahua cheese, one handful at a time, until melted into the sauce.
• If needed, place the pot over a low flame to help the cheese melt.
• Do not over-heat the cheese sauce.
• Once all the cheese is melted into the sauce, stir in the salt and chili powder.
• Taste and adjust the seasoning as needed.
• If the sauce becomes too thick, simply whisk in an additional splash of milk.
• Remove the papery husks from the tomatillos and rinse to remove the sticky residue.
• Quarter the onion.
• Add all the ingredients except the cilantro and salt to a large pot and just cover with water.
• Bring the water and ingredients to a boil and then simmer for 10 minutes.
• Blend the cooked ingredients and the cilantro with the cooking water until smooth (about 30 seconds).
• Heat 2 tablespoons of cooking oil in the pot.
• Pour the blended salsa back into the pot with the hot cooking oil.
• Reduce the heat and simmer for 20 minutes.
• Add the salt and adjust if necessary.
• Cut the onion in quarters.
• Cut the tomatoes in half.
• Cut the stems off the chiles, slice in half, and remove seeds.
• Peel the garlic.
• Add all the ingredients except the cilantro and salt to a large pot.
• Add just enough water to almost cover the ingredients (about 4 cups).
• Bring the water to a boil and then reduce to low.
• Simmer for 20 minutes.
• Blend all the ingredients including the cilantro with the cooking water (blend in 2 batches).
• Heat 2 tablespoons of cooking oil in the same pot over medium heat.
• Pour the blended salsa into the hot oil.
• Reduce the heat and simmer for 20 minutes.
• Adjust the salt to taste.

Steps:

• Day One Instructions:
• Day Two:
• ASSEMBLING THE TAMALES:
• Steaming The Tamales: