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Queso Fundido is like Mexican fondue… kind of. It is an amazing combination of 2-3 ingredients:
Asadero Cheese
Roasted Green Chile
Chorizo (optional, but delicious)
The dish is typically eaten by dipping fresh flour tortillas into the oozing goodness and grabbing a pinch of green chile and cheese; the tough part is knowing where to sever the string of melted cheese that connects your mouth to the pot with the fundido.
Something else I should mention is I’ve tried so hard to get flour tortillas right. They need to be soft, fluffy, a little stretchy like dumpling wrappers, and tasty. I believe I have gotten them to the point where I can’t improve on them. To me, the real keys are bread flour and gluten development.
Zoom Info
Camera
Canon PowerShot SD770 IS
ISO
800
Aperture
f/2.8
Exposure
1/200th
Focal Length
35mm
Queso Fundido is like Mexican fondue… kind of. It is an amazing combination of 2-3 ingredients:
Asadero Cheese
Roasted Green Chile
Chorizo (optional, but delicious)
The dish is typically eaten by dipping fresh flour tortillas into the oozing goodness and grabbing a pinch of green chile and cheese; the tough part is knowing where to sever the string of melted cheese that connects your mouth to the pot with the fundido.
Something else I should mention is I’ve tried so hard to get flour tortillas right. They need to be soft, fluffy, a little stretchy like dumpling wrappers, and tasty. I believe I have gotten them to the point where I can’t improve on them. To me, the real keys are bread flour and gluten development.
Zoom Info
Camera
Canon PowerShot SD770 IS
ISO
800
Aperture
f/2.8
Exposure
1/250th
Focal Length
35mm

Queso Fundido is like Mexican fondue… kind of. It is an amazing combination of 2-3 ingredients:

Asadero Cheese

Roasted Green Chile

Chorizo (optional, but delicious)

The dish is typically eaten by dipping fresh flour tortillas into the oozing goodness and grabbing a pinch of green chile and cheese; the tough part is knowing where to sever the string of melted cheese that connects your mouth to the pot with the fundido.

Something else I should mention is I’ve tried so hard to get flour tortillas right. They need to be soft, fluffy, a little stretchy like dumpling wrappers, and tasty. I believe I have gotten them to the point where I can’t improve on them. To me, the real keys are bread flour and gluten development.

7 notes

  1. theknifeandpawn posted this
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