Advertisements

Black Beans with Cotija Cheese

Cotija is a very dry and crumbly Mexican cheese. It is the perfect topping in this recipe for Black Beans with Cotija Cheese. It`s a salty cheese, so don`t use too much salt when you make the beans.Serve these beans with a salad, or maybe alongside some spicy rice. They are also a good choice with quesadillas or other Mexican foods. 2 cups dried black beans (or two 16 ounce cans black beans with their liquid)
1 1/2 tablespoons olive oil
2 white onions, chopped
1 tablespoon ground cumin
About 4 cups unsalted chicken stock or water (or use some of each)
Salt and freshly ground pepper
3 ounces cotija cheese, crumbled (or use feta)
2 medium tomatoes, chopped, for garnish
1/4 cup finely chopped fresh cilantro, for garnishThe day before serving, place the beans in a large pot and add water to extend 3 inches above the beans. Soak overnight. (Or if you forget to soak the beans the night before, place them in a large pot and cover with water 3 inches above the beans. Bring to a boil and immediately turn off the heat. Cover and let sit for about 1 1/2 hours.)Pour the beans into a colander and drain off the soaking liquid.In the same pot, heat the olive oil over medium heat. Add the onions and cook until translucent, about 10 minutes. Add the cumin and stir to coat the onions. Let cook 2 minutes, stirring constantly so the cumin will not burn. Add the beans and cover with the stock. Bring to a boil and skim off the foam from the beans. Partially cover and reduce the heat to a simmer. Add salt and pepper to taste. Simmer gently until the beans are cooked through but not mushy, about 1 hour. For a thicker consistency, remove the cover and boil some of the liquid away. Using a slotted spoon, scoop up the beans and place them in a shallow bowl. Sprinkle with the cheese, and then garnish with the tomato and cilantro. Serve immediately.Makes 6 to 8 servings

Poblano chiles stuffed with cheese
Poblano Chiles Stuffed with CheeseThis is one of the most traditional, and most loved, dishes of Mexico.3 tablespoons olive oil1 onion, minced2 carrots, peeled and thinly sliced10 tomatoes, roasted, peeled, seeded and chopped1/2 cup white or cider vinegar3 tablespoons g (Upload by user)

Tamales de chocolate
Tamales de ChocolateMakes 24 tamales1 (8 ounce) package dried cornhusks About 9 ounces Mexican chocolate (1 1/2 cups pulverized) 10 ounces (1 1/3 cups) unsalted butter, rich tasting pork lard or vegetable    shortening (or use a combination), slightly softened bu (Upload by user)

Hot chorizo tamales
Hot Chorizo Tamales10 tablespoons vegetable shortening, at room temperature1 1/2 cups Masa Harina�1 cup cornmeal1 teaspoon baking powder1/4 teaspoon cayenne powder1/4 teaspoon ground cumin1/4 teaspoon black pepper2 teaspoons salt1 cup chicken stock14 corn husks (Upload by user)

Gazpatcho summer cold soup
Gazpatcho Summer Cold Soup3 large cloves garlic1/2 (about 4 inches) medium cucumber1/2 large green pepper1/2 cup olive oil1/3 cup red wine vinegar2 or a 4 inch piece of baguette, soaked in water slice white bread4 big, very ripe, red about 3 inches in diameter tomatoes (Upload by user)

Poblano chili soup with chicken and onion
Poblano Chili Soup with Chicken and Onion3 medium poblano chiles, or 2 green bell peppers    and 1 jalape?o, or 2 long hot green chiles4 tablespoons (1/2 stick) unsalted butter1 small onion, finely minced1 garlic clove, minced4 tablespoons flour3 cups chicke (Upload by user)

Tortilla soup
Tortilla SoupMy sister makes this soup all the time and just loves it. Being from Texas, she loves anything that is Mexican.3 tablespoons corn oil3 large garlic cloves finely chopped4 corn tortillas, coarsely chopped1 tablespoon fresh cilantro2 medium onions chopped3 me (Upload by user)

Chicken and salsa soup
Chicken and Salsa SoupDecide how zesty you want this soup to be, then choose from mild, medium, or hot salsa.1 3/4 cups water1 (14 1/2 ounce) can reduced sodium chicken broth1/2 pound skinless, boneless chicken, cut into bite size pieces1 to 2 teaspoons chili powder1 (11 ou (Upload by user)

Macho macho shrimp gazpacho
Macho Macho Shrimp GazpachoThis is easy to make and can be prepared well in advance.3 quarts Clamato juice3 cups peeled, seeded, finely chopped cucumber1 1/2 cups thinly sliced green onions1 1/2 cups finely chopped red bell pepper6 tablespoons olive oil6 tablespoons red (Upload by user)

Rusty`s gazpacho
Rusty`s Gazpacho3/4 pound tomatoes, peeled seeded and diced*Green onions, sliced 1 medium cucumber, peeled, seeded and diced 1 large green bell pepper (or poblano), seeded and diced 3/4 pound tomatoes, peeled seeded and diced* 2 cups tomato juice or V8 ** 1/2 teaspoon Worc (Upload by user)

Lentil soup with lime juice
Lentil Soup with Lime JuiceHere is a light lentil soup made Southwestern rather than Middle Eastern by the addition of green chiles and lime juice. It can be served in summer as well as winter and is eminently easy to fix.For about 6 cups, serving 4 to 6.1 1/2 cups dried lentils br (Upload by user)
TAG: pepper, juice, lentil, carrot, water, chiles, teaspoon, ,

San luis green chile soup
San Luis Green Chile Soup6 medium, fresh Anaheim chilies1 large red bell pepper1 fresh jalapeno pepper, sliced2 ounces salt pork, diced1/2 pound boned chicken breast, thinly sliced1/2 pound pork butt steak, thinly sliced6 tablespoons butter1 medium onion, diced1/2 (Upload by user)
TAG: chicken, pepper, jalapeno, large, fresh, chile, ,

Gazpacho with shrimp
Gazpacho with Shrimp3 pounds (about 6) ripe tomatoes 1 slice white bread without crust in cubes 2/3 cup tomato juice 3 tablespoons balsamic vinegar 3 tablespoons lemon juice 2 teaspoons Worcestershire 1 teaspoon hot sauce 1 cup diced bell pepper1/2 cup seeded, dice (Upload by user)
TAG: shrimp, tablespoons, gazpacho, ,

Shredded pork tacos
Shredded Pork TacosThese are the simplest and yet the most authentic and divine little things! I could eat them all the time!Trim fat on a butt roast and rub with salt. Preheat oven to 275 degrees F and put roast in a covered Dutch oven for 3 hours, till it falls apart when pressed with a (Upload by user)
TAG: shredded, ,

Southwestern style chicken lime soup
Southwestern Style Chicken Lime Soup1 (3 pound) chicken, cut into pieces1 large onion, peeled and quartered8 cloves garlic, minced Salt and pepper to taste 2 fresh tomatoes, diced 1 large avocado, peeled and diced 1/2 cup finely chopped cilantro1 or 2 jalape?o peppers, (Upload by user)
TAG: chicken, pieces, remove, broth, chopped, serve, avocado, style, large, tomatoes, southwestern, ,

San diego fish tacos
San Diego Fish TacosWhile visiting San Diego a number of years ago I fell in love with fish tacos, that city`s signature dish. Cabbage makes a crunchy and nutritious alternative to the iceberg lettuce normally used in tacos. Like most tacos, this one is a little messy to eat, so have plenty of na (Upload by user)
TAG: tacos, small, onion, cabbage, medium, pieces, diego, slices, mayonnaise, large, teaspoon, processor, ,

Rusty`s quesadillas
Rusty`s Quesadillas2 flour or corn tortillas1/4 cup grated Monterey jack cheese1/4 cup grated medium Cheddar cheese2 tablespoons minced Roma tomatoes2 tablespoons minced avocadosSliced green onions, to taste (Include green tops)1 tablespoon minced cilantroSalt and pepp (Upload by user)
TAG: chicken, tablespoons, rusty`s, minced, ,