A portion of this video is sponsored by ButcherBox. New ButcherBox members will receive 2lbs of FREE 100% grass-fed ground beef in every box for the lifetime of their subscription. Sign up at http://butcherbox.com/mythicalkitchen !

Today, we're pairing off and determining who can make the best queso! MK # 102

Subscribe to Mythical Kitchen: https://www.youtube.com/mythicalkitch...

Submit your Dreams Become Food photos here: https://forms.gle/cBopySaTXdzG7RFr5

Check out our podcast, A Hot Dog Is A Sandwich!
Apple Podcasts: https://mythic.al/ahdias
Spotify: https://mythic.al/hotdog

Click the bell icon so you'll know when we add a new video!

Pick up official Mythical Kitchen merch at https://mythical.com/collections/myth...

Join the Mythical Society: https://www.mythicalsociety.com

Follow Mythical Kitchen:
Instagram:   / mythicalkitchen  
Facebook:   / mythicalkitchen  
Mythical Chef Josh's Instagram:   / mythicalchefjosh  

Follow Mythical:
Instagram:   / mythical  
Facebook:   / mythical  
Twitter:   / mythical  
Website: https://mythical.com

In the spirit of minimizing food waste associated with the filming of this series, Mythical is donating to the Hollywood Food Coalition ( https://hofoco.org ) who provide daily, nourishing meals to underserved communities in the Los Angeles area.

Time Codes:
----------------
Queso Blanco Chorizo Verde - 1:45
Korean Corn Queso - 10:01

Recipe:
----------------
Josh & Trevor—Queso Blanco With Chorizo Verde
Step 1: Make the Chorizo and Salsa Verde
Ingredients
* ½ tsp cumin seeds
* ½ tsp coriander seeds
* ½ tsp black peppercorns
* 3 garlic cloves
* Salt
* Lime

1) Grind the pork belly.
2) Toast the spices then throw in the blender with 1 roasted jalapeno, garlic, and lots of cilantro and parsley. Add that mixture to the pork, then let that sit for an hour.
3) Chop the remaining roasted jalapeno, tomatillos, poblanos, and onion, then add cilantro, lime, salt, and mix up into salsa verde.
4) Cook the sausage in a sautee pan and break it up with a wooden spoon.

Equipment
* Meat grinder
* Vitamix
* Cutting board
* Sautee pan
* Knife
* Small mixing bowl

Step 2: Make The Queso
Ingredients
* 12 ounces Evaporated milk
* 8 ounces White American cheese
* 4 ounces White cheddar
* 4 ounces Smoked provolone
* 1 tsp Tony Chachere’s Bold
* ¼ cup Salsa verde (from last beat)
* Corn starch as needed
* Chorizo Verde
* Toasted pumpkin seeds
* Fresh cilantro
* Santitas white corn tortilla chips

1) Heat evaporated milk on the stove and add American cheese and Tony Chachere’s. When the American cheese melts, add White cheddar and smoked provolone and stir. Add some salsa verde. If the mixture is too thin, add corn starch water slurry, 1 tsp at a time, but it will get thicker as it cools.
2) Serve queso topped with chorizo verde, salsa verde, toasted pumpkin seeds, and fresh cilantro.

Equipment
* Whisk
* Large sauce pot
* Various spoons

Nicole & Vee—Korean Corn Queso with Bulgogi
Step 3: Make the Bulgogi
Ingredients
* 1 ½ lb beef tenderloin partly frozen, thinly sliced
* ½ onion, blended
* 1 asian pear, blended
* 2 tbsp brown sugar
* 2 tbsp sesame oil
* 1 tsp sesame seeds
* 2 tbsp mirin
* ¼ cup soy sauce
* 3 garlic cloves, minced
* 1 tsp grated ginger
* 1 tsp gochugaru flakes
* 1 white onion, sliced thinly
* Veggie oil

1) Take out freezer steak, cut into ¼ inch thin slices
2) In bowl, combine onion, asian pear, sesame seeds, brown sugar, sesame oil, mirin, soy sauce, garlic, ginger, and gochugaru
3) Throw in steak and onions with soy sauce mixture. Let marinate overnight.
4) Heat oil in cast iron over medium heat
5) Cook until nice and charred. Set aside

Equipment
* Whisk
* Medium bowl
* Cast iron skillet
* Thongs

Step 4: Make the Korean Corn Cheese Queso
Ingredients
* 1 onion, finely chopped
* 1 tbsp butter
* 1 can evaporated milk
* ½ tsp salt
* ¼ tsp black pepper
* 1 tsp garlic powder
* 1 cup cheddar cheese, shredded
* ½ cup processed yellow cheese, cubed
* 1 can corn kernels, drained
* 3 tbsp mayo
* 1 tsp sugar
* 1 cup shredded mozzarella cheese
* 1 scallion, thinly sliced
* Gochugaru, for garnish
* Black sesame seeds, for garnish
* 1 container kimchi

1) In sauce pan, onions in butter. Add evaporated milk. Once heated up, add white cheddar cheese and garlic powder.
2) After cheese is melted, add corn, mayo, sugar.
3) Cook steak on griddle.
4) Pour queso corn mix into mini cast iron skillet, cover with mozzarella cheese
5) Broil and cook until cheese is bubbly and pretty, about 3-4 mins
6) Sprinkle with scallions, gochugaru, black sesame seeds, and serve with a bunch of kimchi on the top.

Equipment
* Sauce pan
* Wooden spoon
* Griddle
* Mini cast iron skillet