#queso cotija

[hinamikyoukachan]

[miltacos]

#241 Taco de aguacate con queso Cotija tatemado.

CIGMexico, Atizapán de Zaragoza, Estado de México

La técnica de tatemado es propia, más no única, de la cocina mexicana tradicional. Se trata de exponer un producto directamente al fuego, brasas vivas, brasas blancas o rescoldo para generar una superficie que combina partes muy caramelizadas con otras que pueden considerarse quemadas. Esta combinación de extremas cocciones construyen un sabor único que además de ser un gusto adquirido, permite la construcción de sabores deseados y agradables para ciertas salsas, adobos, moles, o productos terminados.

El queso Cotija es un producto con Región de Origen elaborado en la Sierra Jalmich (Jalisco y Michoacán) cuyo intenso sabor, delicada consistencia, y finura en el paladar es una delicia. Tatemarlo para servirlo lo hace más complejo porque algunas partes adquieren sabores caramelizados a quemados, unas están fundidas, y el centro de la pieza tatemada se entibia sin fundirse.

La grasa del aguacate Hass de origen michoacano y la tortilla de maíz azul elaborada artesanalmente son una espectacular combinación por la cantidad de texturas, temperaturas, y bocados que se construyen. Un taco que es herencia familiar y que mi madre realiza frecuentemente como un premio a las jornadas de trabajo, pero como recordatorio familiar.

[simonsarris]

Mexican Ham and Cheese Breakfast Casserole Recipe A ham and cheese breakfast casserole with a Mexican flavor twist. If you are using the optional queso cotija as a topping it features 3 cheeses. salt and freshly ground black pepper to taste, 1/4 cup shredded sharp Cheddar cheese, 3 large eggs, 1/2 cup chopped ham, 1/4 cup milk, 1/2 cup diced tomatoes, 3/4 cup milk, 1/4 cup shredded jalapeno Jack cheese, 1/2 cup salsa, 2 medium green onions sliced, 3 corn tortillas cut into 1-inch pieces, 1/4 cup crumbled cotija cheese, 2 tablespoons chopped fresh cilantro

[morethansalad]

Mexican Brussels Sprouts Salad with Tomatillo Dressing (Vegan-Friendly)

[rubys-kitchen]

Crock Pot Queso

Chef’s Note: I like that it mixes easily. Cooking on low heat, there were still some small Velveeta pieces. I also de-seeded the sliced jalapeno to reduce the heat, as the cayenne adds enough. I do want the fresh crunch from the slices though

Original recipe's link

Ingredients

16 oz Velveeta

1/2 cup cotija, plus more for garnish

1 cup milk

1 poblano, minced

2 garlic clove, minced

2 tsp paprika

1/2 tsp to 1 tsp cayenne pepper

1 tsp kosher salt

1 jalapeño, sliced

(ppt.) Fresh cilantro, for garnish

Tortilla chips, for serving

Instructions

1. In a slow-cooker, combine Velveeta, Cotija, milk, minced poblano, garlic, paprika, cayenne, and salt.

2. Cook on high for 1 hour or low for 2 hours, until bubbly.

3. Garnish with fresh cilantro, Cotija, and sliced jalapeño. Serve with tortilla chips.

[notbecauseofvictories]

okay, actually this recipe is delicious and it took quite a lot of willpower not to eat the pesto right there and then: Cilantro Pesto (from Isabel Eats)

while literally every other plant in my garden has been Struggling---given that the weather has been cold and rainy for most all of May---the cilantro took this opportunity to bust out like crazy. So we're making cilantro pesto because dehydrators cost too much and at least I can freeze the pesto.

[anime-scarves]

Migas my beloved

[bitchpork4]

ROASTED VEGGIES WITH QUESO COTIJA DRESSING

[dreamerinsilico]

Improvised a salad tonight that turned out wonderfully, enough so that I'm going to struggle not to eat too much of it and give myself indigestion from too much corn, so for once I attempted a niceish picture, and (not for once) am going to brag/share about it on the internet.

So, here's what I did, with suggestions for tweaks/substitutions:

Charred corn and tomato salad with chili-lime vinaigrette

4 (smallish) ears sweet corn

3 medium Roma tomatoes (anything you like would be fine; I would really love to do this again with some farmer's market heirlooms)

~2 tablespoons chopped fresh cilantro (if you hate cilantro or don't have it, this would also be good with basil or parsley)

juice of 1 lime

1-2 teaspoons honey (other sweeteners would be fine, but honey's ideal for the emulsification help)

splash (maybe a tablespoon?) of red wine vinegar (you can just use more lime, but I only had one somewhat dry lime and I found that I really like what the red wine vinegar adds)

~1/4 teaspoon onion powder (if you don't hate raw onions, a few tablespoons of minced white or sweet onion would probably be good; alas, I find raw onion overwhelming)

~1 teaspoon medium-hot Indian chili powder (A 1:1 mix of sweet paprika and cayenne would be similar, or you could just use all sweet paprika if you don't want any heat. USian-style chili powder would be fine, but I didn't want the cumin that it normally has.)

olive oil, salt, and black pepper as desired (note that the fact that it's olive oil does contribute pretty significantly to the flavor; I would not use another fat for this)

Get the charred corn kernels whatever way works best for you - I used the broiler, but you could grill the corn whole if you're otherwise using a grill and then cut the kernels off, or char the kernels in a pan on a stove. (Pat the raw kernels dry-ish, toss lightly with olive oil and a pinch of salt, spread in one layer on a baking sheet, and broil, stirring occasionally, until it's how you want it. This took about 5 minutes for me.)

Cut the tomatoes into chunks or slices.

Make the dressing in whatever bowl you're going to assemble in, by whisking together the chili powder, onion powder, honey, citrus/vinegar, a pinch of salt, a bunch of black pepper, and stream in.... I think I used maybe 2-3 tablespoons of olive oil, while whisking. Taste it and adjust with more acid, salt, and/or oil as you like.

Mix together cooled corn, tomatoes, and chopped cilantro/other herbs in the bowl with the dressing. It's good immediately, but I'm sure it'll be better after being left in the fridge to marinate for a while.

Next time, because there will absolutely be a next time, maybe I'll add some cotija or queso fresco, and I'm sure it would also be great with fresh mozzarella.

[hinamikyoukachan]

[miltacos]

#368 Taco de frijoles con huevo orgánico, queso Cotija y chile chiltepín de Xicotepec.

CIGMexico, Atizapán de Zaragoza, Estado de México.

Han sido varias las versiones de este taco a lo largo de este proyecto. La explicación ha sido detallada en diversas ocasiones y es que se trata de un plato elaborado por mi padre, con su receta, con sus formas, mañas, astucias y secretos.

Los frijoles con huevo de la casa de mis padres son uno de esos platos que reflejan el amor paternal, la confluencia familiar y la posibilidad de tener siempre en dispuesto algún alimento delicioso en caso de hambre, antojo, o simple deseo de recordar la delicia de la vida.

Son frijoles cocidos en olla exprés, que después son sofritos con un poco de cebolla, para después refreírse con aceite y mezclarse con una generosa porción de huevo revuelto. Se colocan sobre una tortilla de máiz azul nixtamalizado originario del municipio mexiquense de Nicolás Romero, y decorados -para ampliar y mejorar el ya de por sí goloso bocado- con queso Cotija (región de Origen) y chile chiltepín seco originario del municipio de Xicotepec de Juárez, Sierra Norte de Puebla.

[creauxbarre]

A delicious soup made with Rancho Gordo's moro beans! The beans and the recipe were included in the Q1 Bean Club box. I saved a couple ladle-fuls of beans before blending because I think the texture is a little more interesting that way. Topped with queso fresco and served with homemade totopos. Wish I'd had some lime to squeeze on top, but it was still great!

[Text of RG newsletter]

Moro were a long sought-after bean from Mexico. I just loved the way they looked and tasted so much that I knew we had to figure out how to get them into the U.S. Luckily they're produced right in Hidalgo, where our partners at Xoxoc are based, and we have a somewhat steady supply. You can substitute them with black beans but the Moro have a little something extra. A firmer texture and an out-of-this-world bean broth. My friend Denise (https://www.instagram.com/hechovistocomido) studies old Mexican cookbooks and adapts the recipes to contemporary kitchens, without compromising the original intent. I've had some old Mexican books over the years but she's reminded me how valuable they are and they're still useful. This recipe is simple but with our beans and good longaniza, you'll have a feast. A lot of Americans use the word "chorizo" when they really mean longaniza. A simple pork sausage would be an adequate substitute, but avoid Spanish chorizo, which is cured and hard. I'd also avoid Italian sausages with a distinct fennel seed flavor. You could ignore me and make a delicious dish, it just might be off. This recipe is from the Frijoles section of the book Platillos Populares Mexicanos by Josefina Velasquez de Leon.

Sopa de Frijol con Longaniza

2 cups cooked Rancho Gordo Moro beans, drained, plus 6 cups bean broth (or a combination of bean broth and chicken or vegetable stock)

2 roma tomatoes

1/2 medium onion, roughly chopped

5 tablespoons olive oil

3 corn tortillas, cut into strips

Salt to taste

1 pound good-quality Mexican longaniza (see note above), casing removed

Crumbled Mexican cotija cheese for serving

Makes 4 to 6 servings

Heat a nonstick skillet or comal over medium-high heat. Place the tomatoes on the skillet and cook, turning occasionally with tongs, until charred on all sides, 10 to 15 minutes. Remove the tomatoes from the pan and transfer to a blender or food processor, along with the onion; puree until smooth. Heat a heavy-bottomed pot (such as a Dutch oven) over medium-high heat. Add 2 tablespoons of the oil and heat until shimmering. Add the tortilla strips and fry, stirring, until crisp. Remove to a paper towel-lined plate and set aside. In the same pot, add the remaining oil, and heat over medium heat. Add the longaniza and cook, stirring, until cooked through and slightly crisp, 10 to 15 minutes. Remove the longaniza using a slotted spoon; set aside. To the pot with the remaining longaniza grease, add the tomato onion mixture. Cook until the mixture reduces to a thicker consistency, about 8 minutes. In the blender, combine the beans and the 6 cups of bean broth and puree until smooth. Add to the pot with the tomato mixture. Bring the mixture to a simmer, then reduce the heat to a very gentle simmer and cook until it reaches a creamy consistency, about 10 minutes. Taste and add salt if needed. Remove the pot from the heat and stir in the longaniza and tortilla strips. Serve the soup in bowls topped with cotija cheese.

[millerflintstone]

Symptoms of Listeriosis (Listeria Infection)

Symptoms usually start within two weeks after eating food contaminated with Listeria but may start as early as the same day or as late as 10 weeks after. Mild symptoms may include a fever, muscle aches, nausea, tiredness, vomiting, and diarrhea. If the more severe form of listeriosis develops, symptoms may include headache, stiff neck, confusion, loss of balance, and convulsions.

[the-faramir]

My wife took a picture and asked me to post it. This is what I made for today's brunch:

Spiced arepas de queso (from a totally non-traditonal fusion recipe based on what I had in my spice cabinet) with beans and corn. I was out of cotija cheese, so I used feta instead.

(This is my vegetarian wife's plate. I had ham with mine.)

[ocdelecterble]

Air Fryer/Toaster Oven Huevos Rancheros (medium spoons)

I'll start by saying that I got the Ranchero sauce and refried beans with dinner from a Mexican restaurant. I'll also say that I'm very, very white. I love Mexican food, and I've been blessed with Mexican friends willing to share authentic recipes with me, but I'm not gonna claim this as an authentic recipe. It is fucking delicious though. Also, it's naturally gluten free! Corn tortillas shouldn't have gluten, and you don't have to spend extra for the gf label!

I only have a toaster oven/air fryer (not the kind of air fryer with the basket) and a microwave to work with, and limited energy that's been getting worse. I had eggs to use, so here we go.

Some methods like foil lining is optional. If you wanna wash a baking sheet, I ain't gonna stop you. My eggs leaked and got a little stuck. Foil made cleanup easy. I'm just trying to survive. I use a lot of disposable things for meal prep because washing just takes too much out of me. My plumbing don't even work properly and I have to wash in a trickle of water. You do you. The idea is the same, and if you're like me, it'll save you some spoons by giving you ideas, I hope. Good luck and enjoy.

Ingredients:

Corn tortillas

Eggs

Refried beans

Ranchero sauce

Jalapeño slices (optional. I used these bc the Ranchero sauce was very thin. And I really love jalapeños.)

Cotija/queso fresco

Tajin (optional, to taste)

Directions:

Toast the tortillas on a foil lined and honestly probably greased baking sheet (don't overdo it like I accidentally did. I got distracted for a whole 5 seconds 😡 just crisp them a little, on both sides.)

Spread your beans on the tortillas. Don't ask how much. Feel it with your heart. I put a thin layer, but made sure there was enough bean to taste it without making the tortillas mushy. You can add your jalapeños now if you want them!

Crack your clean eggs (yep, I wash them! People have been touching them) on top of your bean painted tortillas. Sprinkle some tajin if you wanna.

Bake/air fry at 325⁰ until your eggs meet your doneness. Keep a close watch. It goes fast. I think mine were done in 5 min. I also think I let them rest, just to ensure the white wasn't snotty 🤢

Take out carefully, pour on your Ranchero sauce, to taste.

Sprinkle on your cheese, and maybe some extra tajin.

Don't burn yourself as you inhale these because they taste so good.