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Recipe courtesy of Magnolia Cafe
Recipe courtesy of Magnolia Cafe
Episode:
Triple D Nation: Beef It Up
Shredded Beef Queso
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- Level: Intermediate
- Total: 2 hr 35 min (includes soaking time)
- Active: 50 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 610
- Total Fat
- 39 g
- Saturated Fat
- 20 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 4 g
- Sugar
- 10 g
- Protein
- 48 g
- Cholesterol
- 151 mg
- Sodium
- 1137 mg
- Level: Intermediate
- Total: 2 hr 35 min (includes soaking time)
- Active: 50 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 610
- Total Fat
- 39 g
- Saturated Fat
- 20 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 4 g
- Sugar
- 10 g
- Protein
- 48 g
- Cholesterol
- 151 mg
- Sodium
- 1137 mg
Ingredients
Shredded Beef:
Magnolia’s Famous Queso:
Pico de Gallo:
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Directions
- For the shredded beef: Soak the guajillo peppers in hot water until soft, then peel and chop. Puree in a food processor and set aside.
- In a large stockpot, add the beef clod, onion, salt, cumin, oregano and garlic. Next add the pureed peppers, vegetable stock and 5 cups water. Cook on medium heat for 1 hour 30 minutes. Remove the beef from the pot and use a fork to shred, shred, shred!!!
- For Magnolia’s famous queso: Combine the extra-melt cheese and jalapeños in a pot, then add the milk and Cheddar/jack cheese. Cook on medium heat until melted and creamy.
- For the pico de gallo: Chop the tomatoes and onions, then drain well in a strainer. Chop or pulse the peppers and cilantro in a food processor. Add the salt and lime juice and combine in a mixing bowl with the tomatoes and onions.
- Get a bowl big enough to share the queso with your friends. Add some queso to the bowl along with about 4 ounces of the lovely, shredded beef and 2 ounces pico de gallo. Add a quarter of an avocado. Get some tortilla chips and dig in!
Cook’s Note
Queso can heal a broken heart, mate…
