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Puffed Tortilla w/Queso Tex-Mex style

Submitted by: txalways on October 18, 2011
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
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Puffed Tortilla w/Queso Tex-Mex style

I’m looking for the queso recipe used to make something I use to get when I lived in Texas or when I go home to visit.
It’s usually a fried corn tortilla that’s puffed not flat. Then it is covered with chili con queso. At least that is what …

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I’m looking for the queso recipe used to make something I use to get when I lived in Texas or when I go home to visit.
It’s usually a fried corn tortilla that’s puffed not flat. Then it is covered with chili con queso. At least that is what we called it.
If not the tortilla part, maybe someone knows what cheeses are used in making the queso in the Tex-Mex recipes in Texas.
I have had the regular Velveeta, chilis, etc recipe. This is like you find in the restaurants in Houston.
Thanks to anyone who can help!
And thanks for the great Cheese Enchiladas with Chili Gravy here. I have been looking for a recipe to make the gravy seems forever. I never thought of, or realized, it was called chili gravy. Duh!


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  1. 10-25
    9:02
    pm

    Is the recipe you are looking for possibly Indian Fry Bread? Fry bread is basically a home made tortilla deep fried, then you add your choice of toppings put on them. Anything from taco meat to cinnamon and sugar…sorry, I don’t have a recipe sitting handy to pass on but I can tell you that u-tube has a ton of videos on how to make them. Hope this helps.

  2. 10-26
    10:35
    am

    It sounds like Indian Fry bread. Any good melting Mexican cheese would work for this. I think (not sure) that in New Mexico and Arizona queso fresco cheese is used.

  3. 10-27
    5:35
    am

    Thank you both for your replies! I will check out You Tube to see what they have. I’m certain they are corn tortillas, I just don’t know what you would do to get them to puff up. I have made soapillias from a packaged mix and you just hold them down in the grease to make them puff. Not sure how that would work to do an entire tortilla especially since I don’t have a deep fryer big enough for one.
    Again, thank you both for your replies!

  4. 10-27
    9:15
    pm

    CopyKat has a queso recipe that I’m pretty sure is close to what most TexMex places use, as I’ve asked a couple of them in year’s past and they are similar to this:
    http://www.copykat.com/2009/02/02/pappasitos-queso/

    The puffy tacos are definitely corn tortillas, but I don’t know if you can do it with premade ones or if you need to mix the masa yourself and deep fry them from the ‘raw’ state. Recipes I saw started with masa. You probably would need a big-ish pot to deep fry, though.

  5. 10-28
    2:41
    pm

    It sounds like sopapillas to me (which are about the same thing as Indian fry bread). Here’s a recipe for sopapillas, with pictures: http://whatscookingamerica.net/CynthiaPineda/Sopapillas/Sopapillas.htm

    She talks about using sopapillas to sop soups & stews. I first encountered them as a dessert, with honey. You cut off a corner and drizzle the honey inside the pillow. Later I had them as a savory, either stuffed like pita bread or topped like a tostada, with frijoles, cheese, meat, etc.

  6. 10-29
    12:15
    pm

    Lisa has a pretty comprehensive explanation of Texas queso here: http://homesicktexan.blogspot.com/2008/04/more-natural-chile-con-queso.html

  7. 10-1
    2:53
    pm

    I asked how they make it puff.. They said it is a special tortilla.. That is all the information they would give me..

  8. 11-23
    10:56
    am

    Not true! No “special” tortilla but a fresh one. Rick Bayless (famous chef for Mexican food)even mentions in one of his recipes the need to poke down the puffiness when making fresh tortillas. http://www.rickbayless.com/recipe/corn-tortillas/

    Start with fresh masa. In parts of the country with lots of folks from Latin America it is sometimes sold in stores. Or, make your own using powdered masa harina (widely sold in Mexican-Am. groceries).

    To get puffed tortillas you need to deep fly the tortilla. When it puffs up, poke it down the middle to have it fold up a little. Then you get the puffy tortilla shell in a minute. Yumm.

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