Interesting to see that the roux is added to the sauce.... I would expect the other way around. It amuses me that while Tex-Mex (especially in that era) puts on no airs, the recipes often have foundations in fine French culinary techniques. This can also be seen in Matt’s original queso recipe which starts as a traditional roux and mirepoix.
Interesting to see that the roux is added to the sauce.... I would expect the other way around. It amuses me that while Tex-Mex (especially in that era) puts on no airs, the recipes often have foundations in fine French culinary techniques. This can also be seen in Matt’s original queso recipe which starts as a traditional roux and mirepoix.
Id love to see the other recipes in the Armadillo cookbook!
I made this Sunday for my son and his pescatarian wife and it was a big hit at table! Thanks for sharing!
Yum! Yay! Thanks! 😻
I will follow these instructions.