The Secret To Making Mexican Restaurant-Style Queso At Home

When planning a taco night, it's important to include your favorite toppings, like five-ingredient pico de gallo and homemade queso. But perfecting the texture of queso is crucial. Dipping into a chunky, separated cheese sauce is a nightmare; so, you need to choose the best cheese for the job. Contrary to what you might assume, the simple trick for making cheese sauce without any clumps is using American cheese.

Unlike most conventional cheese varieties like cheddar, Monterey Jack, and Colby, American cheese has a different structural makeup thanks to emulsifiers added during production. While cheddar, for example, is a blend of protein, fat, and water made from pure cow's milk, American cheese consists of a few different types of cheese blended together with additional ingredients like cream, spices, and stabilizing agents like potassium citrate or monosodium phosphate.

Surprisingly, these chemical agents are what can easily turn your next bowl of homemade queso into a perfectly smooth and irresistibly creamy appetizer. For the best taste and texture, buy American cheese from the deli counter or choose a thick-sliced variety labeled as "pasteurized processed cheese" instead of products labeled as cheese-based foods or spreads, which may contain more additives. Armed with the right kind of American cheese, you're ready to make more than one tasty variety of Mexican queso at home.

When assembling your queso, try combining American cheese with other popular varieties for a more complex, well-rounded flavor. Mexican cheeses like Oaxaca have a similar texture to mozzarella string cheese, with a buttery taste, while asadero cheese melts beautifully and has a tangier flavor. As a matter of fact, chefs consider a variety of cheeses a key ingredient to making really good Mexican food.

Whichever additional cheeses you decide to use, make sure to prepare your queso recipe with a creamy liquid base composed of milk, cream, or evaporated milk. Another way to ensure smooth queso is to pre-grate your cheese before adding it to your pot, and continually stir the mixture over medium-low heat until all the cheese sufficiently melts.

While cheese may be the most important ingredient in a well-made batch of queso, feel free to incorporate extra ingredients for more flavor and color. Green chilies, white onion, and fresh cilantro are great options. You can also mix in cooked chorizo or smoked brisket for a meatier bite. Or add a splash or two of your favorite hot sauce, sliced jalapeños, or chopped chiles in adobo sauce for extra heat.