Authentic Tex Mex Part 2: How to Make Smoked Rattlesnake Queso

Do you have a recipe for Smoked Rattlesnake Queso?

The other day a buddy of mine bagged a rattler at his ranch-ette out in Burnet Texas. It was his first one at his new house and he was right proud.

"How'd it taste" was my first question.

"Well, I don't know. I haven't eaten any of it yet, I got some out in my jeep if you want it".

Turns out I would like some fresh killed rattler. I'd like it for a batch of queso I've been thinking about making.

Here's my recipe for Smoked Rattlesnake Queso

First let's make a roux to tighten the queso

4 oz butter

4 oz flour

* Heat butter, add flour, stir til roux forms, cook 5 minutes, set aside

Ingredients for queso:

1 freshly killed Texas Rattler dressed out to several edible ounces

8 oz Longhorn Cheddar, grated

6 each Chiles, Hatch, Roasted, Chopped

24 oz Milk, Whole, from a local cow if at all possible


* Shred snake meat to consistency of chopped chicken, make a foil pouch leaving top open, toss the rattler with oil, salt and pepper, place in pouch

* Build fire on one side of smoker, let go to embers, place soaked wood chunks [I like hickory] on fire

* Put rattler pouch on opposite side of fire, open vent directly over rattler meat

* Let smoke for 2 hours, remove

Method Part 2

* Heat milk in heavy saucepan

* Add cheese

* Stir til melted

* Add roux

* Add chopped chiles

* Add rattler

* Stir til consistency is as you like it

* This formula will make a fairly "loose" queso

* If you like it thicker just cook on stove top at medium for 15 minutes and a reduction will occur

Voila. Tex Mex at it's finest. It sounds like a joke but yes, rattlesnake's flavor is similar to chickens

Bon Appetit y'all

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!


Comments are closed

Talk is closed - check out our Facebook and Twitter accounts instead.