Birria picadillo ingredients:
8 guajillo chiles
3 cups of water
2 pounds of ground beef
1 large tomatoes
1 small onion
2 garlic cloves
1 carrots (finely shred)
1/2 Tbsp olive oil
8 oz can of tomato sauce
1 1/2 Tbsp chicken bouillon
1 Tbsp onion powder
1 Tbsp Mexican Oregano
1/2 Tbsp Smoked Paprika
1/2 Tbsp ground cumin
1 tsp ground black pepper
1 tsp garlic powder
1/2 tsp cinnamon
1/4 tsp ground clove
3 bay leaves
Nacho cheese:
1 Tbsp butter
2 cups SKIM milk
6 oz evaporated milk
8oz Monterey Jack cheese
16 oz of cheddar
1/2 Tbsp cornstarch
Instructions:
Blend soaked chilies, spices, and tomato sauce until smooth.
Cook ground beef in a pressure cooker with carrots, bay leaves, garlic, tomato, onion, and blended sauce.
Pressure cook for 8 minutes with a slow release.
Nacho Cheese:
Shred Monterey Jack cheese and mix with cornstarch.
Shred cheddar cheese separately.
Make cheese sauce by melting butter, adding milk, and gradually melting the cheeses on low heat.
Serve the birria picadillo over crispy chips and top with velvety nacho cheese.
Here are some tips for making velvety nacho cheese:
Shred your own cheese: Shredding your own cheese ensures a smoother melting process and better texture in the final cheese sauce.
Use cornstarch: Add a small amount of cornstarch, about half a tablespoon, to the white cheese (Monterey Jack) before melting. This helps thicken the cheese sauce and gives it a smooth consistency.
Cook on low heat: When melting the cheese, maintain a low heat throughout the process. Avoid raising the temperature too high, as this can cause the cheese to curdle and result in a lumpy texture.
Patience is key: Allow the cheese to melt gradually and stir constantly to achieve a creamy and velvety smooth nacho cheese sauce. This process may take around 6 to 8 minutes to reach the desired thickness.
Avoid high temperatures: Keep the temperature low to prevent the cheese from curdling. A slow and steady approach will yield the best results for a delicious nacho cheese sauce.
Comments