EASY Velvety Nacho Cheese (NOT a GRAINY Recipe) with BIRRIA PICADILLO Topping | Easy Cheese Dip

Today, we have a game-changing recipe that will take your game-day delight to a whole new level. Velvety Nacho Cheese topped with flavorful Birria Picadillo will surely become your game day FAVORITE!
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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
6oz evaporated milk
8oz Monterey Jack cheese
16oz of cheddar
1/2 Tbsp corn starch
extras you need: nacho chips, cilantro, onion, sour cream or crema fresca, Pickled jalapeños
Shredder 🧀https://amzn.to/3liReQV

TIP❣️
You can tell a lot about your cheese when you shred it yourself. If it looks gritty, it’s likely to cause your cheese sauce to get gritty.
🔥 You can reheat your cheese several times, no higher than medium heat
Of course, you can pre-make queso sauce! Read expiration dates on dairy products and recipes should last that long in the refrigerator or you can freeze the cheese sauce.

🍽️Try the recipe below⬇️
📝Stove top Birria picadillo- https://www.youtube.com/watch?v=m74DzM_t3ck
Easy dozen flour tortillas https://www.youtube.com/watch?v=1Rg5JMP6iD8

#nachocheese #queso #birria #beefnachos #recipe #gamedayeats #mexicanfoodrecipevideos

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Hello and welcome back today we’re making Bea Pico nachos with a velvety nacho cheese so if you’re having problems with clumpy cheese you’re going to love this recipe cuz it’s super helpful now let’s get started by making our Bea sauce to your blender you’re going to add eight wos that have been

Soaking in 3 cups of hot water for about 10 minutes in this bowl I have 1 and 1/2 tbspoon of chicken bullion 1 tbsp of onion powder 1 tbsp of Mexican oregano half a tbsp of smoked paprika 1 teaspoon of ground pepper 1 teaspoon of garlic powder half a teaspoon of cinnamon 1/4

Of a teaspoon of ground clove 8 oz of tomato sauce and now you’re going to blend until smooth and boom done place your instant pot on sauté and allow it to warm up for about 5 minutes add a little bit of olive oil next you’re going to add 2 lbs of ground

Beef and start breaking up your ground beef continue cooking your beef and make sure to come and stir periodically and if you want to skip this step and cook it on your stove top you can but if you want easy clean up just keep it in here

And take your time once your ground beef is cooked and crumbly you’re going to add one carrot and don’t look at me like that nobody is going to know anything about this carrot but it is going to enhance the flavor your Blended sauce three bay leaves two garlic loaves

One tomato and one small onion give that a loving mix and now you’re going to pressure cook for 8 minutes with a slow release in order to achieve a valvet nacho cheese you’re going to need to shred your own cheese you want to shred 8 oz of montere jack cheese and you’re

Going to add half a tablespoon of cornstarch only to the white cheese the cheddar you just want to keep normal then you’re going to shred 16 oz of mild cheddar cheese place your burner on a medium heat and add 1 tbsp of butter once your butter melts you’re going to

Add 2 cups of skin milk 6 oz of evaporated milk milk and you’re going to continue to cook until you reach a scalding boil once you reach a scalding boil you’re going to go ahead and place your temperature on a low heat and then you’re going to add your montere jack

Cheese once your white cheese has melted you’re going to start adding your medium cheddar once your cheese melts you’re going to continue to cook on a low heat for a good 6 to 8 minutes or until you achieve your desired thickness and make sure not to get ahead of yourselves and

Raise the temperature at all keep it on a low temperature because if you put it on a higher heat what you’re going to do is you’re going to cause your cheese to curled and you don’t want to do that we want a velvety smooth nacho cheese and

Give or take 6 minutes you have a beautiful and delicious vety nacho cheese and boom done our bira Pico is ready I’m going to need somebody very special to say Uh look away because it’s about to get dangerous once they get nice and soaked I help it with a crispier chip you’re such a sweet helper wow this is so good as always cloud and I are wishing you the best we absolutely adore you and on that one we’ll see you guys tomorrow

Bye adios