Queso Fresco Magic
like a spicy margarita, citrusy, vegetal
tomatillo salsa
cointreau
cucumber
reposado tequila
queso fresco
w/ blue corn chip, whipped queso fresco + salsa gel
15ml tomatillo salsa tequila
37.5ml reposado tequila
7.5ml cointreau
30ml cucumber juice
60ml water
7.5g sugar
0.75g citric acid
0.0g salt
Tomatillo Salsa Tequila
In a blender add 1L tequila, 25ml apple cider vinegar, 3g of cinnamon, 40g lime peel, 300g of tomatillo, 10g cilantro, 5g chiletepin, 50g red onion, 12g ascorbic acid. Blend until it is a smooth puree.
Strain through a filter and set aside pulp for salsa gel.
Next add 150g of crumbled queso fresco to the mix. Stir with a spatula for 30 seconds. Pour into a filter and use the spatula to gently spread the queso fresco up the sides of the filter.
The queso fresco is what is doing the clarifying, so you want a lot of surface area. The filter is literally just there to hold the queso fresco in place.
Pour your mixture back and forth through the queso fresco filter until a clear stream starts to form, then place a clean container underneath to catch the clear liquid.
(By clear we don't mean it has to have no color — we mean no floating particles. There may still be a light pinkish gold hue to the liquid itself.)
Cucumber Juice
Peel English (hothouse) cucumbers and juice into a container. For every 12 cucumbers add 12g of ascorbic acid and 10ml of Pectinex-ultra SPL.
Refrigerate for 24 hours then strain through filter until only clear juice comes out. Catch juice in a new container and top off occasionally until all of the juice is done straining.
Whipped Queso Fresco
Add 200g of queso fresco, 150g of sour cream, 1g of garlic powder and 350g of water into a food processor. Blend until creamy, then add 40g of Ultra Sperse 3 and blend again for 60 seconds.
Pour into squeeze bottles and refrigerate.
Tomatillo Salsa Gel
In a blender add 1L water to the pulp leftover from straining the tomatillo tequila mix. Blend until it is a smooth puree and pour through a chinois.
Measure 500ml of tomatillo salsa water and add 40g of Ultra sperse 3, blend on high until completely gelled. Transfer to squeeze bottle.
