cotija cheese

Green Chilaquiles in Roasted Tomatillo Sauce recipe from Pati&#x27;s Mexican Table Season 2, Episode 7 “Family-Style Breakfast&quot;

Green Chilaquiles in Roasted Tomatillo Sauce

5″ corn tortillas

tomatillos

white onion

garlic

cilantro sprigs

broth

vegetable oil (plus more for brushing tortillas)

onion (thinly sliced)

cilantro (chopped)

queso fresco or cotija (or substitute with Farmer’s cheese

Mexican cream

Heat the oven to 300 degrees. Cut the tortillas into 2-inch, bite-sized pieces, lightly brush with oil, sprinkle salt. Set them on a baking tray and bake in the oven until crispy, about 15 to 20 minutes. Let the pieces cool. Alternately, you can fry the tortilla pieces.

To prepare the tortillas:

Preheat oven to 350 degrees. Place the tomatillos, onions, garlic and serrano chiles in a bowl. Add about 1 tablespoon of vegetable oil and rub all the ingredients until everything has a light coat of oil. Lay the ingredients in a baking tray. Sprinkle with salt.

Bake until tomatillos are soft and plump and all the ingredients look charred.
Let the ingredients cool. Add the charred vegetables, the cilantro and the broth to a blender and mix well.

Heat a pan over medium heat, adding one additional tablespoon of oil. When the oil is hot, add the sauce from the blender and finish cooking over medium heat for about 10 minutes. Season to taste.

To prepare the tomatillo sauce:

When the sauce is hot, quickly but carefully add the tortillas. Stir the tortillas into the mixture so that they are fully coated with the sauce.

Serve the tortillas and salsa in a large platter, garnished with the sliced onions, crumbled Mexican queso fresco, drizzle with the cream, garnish with chopped onion and cilantro. Eat immediately.

To serve:

Try your very own vegan cotija cheese for a perfectly crumbly, umami-flavored topping on all your favorite foods like tacos, chilaquiles, and more!

Vegan Cotija Cheese

almonds

white vinegar (0.01)

yeast (0.12)

salt (0.02)

agar powder (0.10)

water (0.00)

refined coconut oil (0.42)

To begin, soak the almonds in room temperature water for about 10-12 hours, or overnight.

Place the almonds in a high-speed blender or food processor with vinegar, nutritional yeast, and salt. Blend until no large chunks remain, scraping down the sides throughout. Set aside.

In a small saucepan over medium-low, bring the agar and water mixture to a simmer while stirring constantly for 3 minutes, or until it appears thickened.

Add the agar mixture to your blender, then the coconut oil. Blend everything together for another 1-2 minutes, or until the texture is similar to ricotta. Taste and adjust salt as needed (cotija cheese is traditionally quite salty).

Transfer everything to a cheesecloth (or nut milk bag) over a bowl or plate. Bring the edges of the cheesecloth in and twist together to remove any excess liquid.

Transfer to your fridge and let the cheese set in the cloth for at least 6 hours, but preferably overnight. Serve over all your favorite meals like tacos, chilaquiles, and more. Happy eating!

https://www.youtube.com/watch?v=hduHGzEwLqE

This vegan cotija cheese is perfectly crumbly and adds a blast of umami flavor to your favorite Mexican foods. All you need is 6 simple ingredients.

FULL RECIPE: https://brokebankvegan.com/vegan-cotija-cheese/

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EASY Vegan Cotija Cheese (Only 6 Ingredients)

Corn Tortilla Egg Nests recipe from Pati’s Mexican Table Season 10, Episode 8 “The Heart of Tequila”

Corn Tortilla Egg Nests

corn tortillas (fresh from the comal right when they puff)

eggs

Kosher salt (to taste)

black pepper (to taste)

Chile de Árbol Salsa Verde

queso fresco (or Cotija cheese)

Mexican crema

Ripe avocado slices

Follow the process for making the homemade tortillas in the recipe linked in the ingredients. You’ll want to make the nests as you are cooking the tortillas. One by one crack an egg in a ¼ measuring cup that is easy to pour from and sprinkle with salt and black pepper to taste. Once the tortilla puffs, make a slit with a sharp knife, such as a paring knife to open the tortilla pocket, make an opening of about 1 to 2 inches. You may use a soup spoon to open the pocket more fully.

Pour the cracked egg in the pocket and place back on the comal or pan. Let it cook for a couple minutes. If desired, flip the egg filled tortilla to the other side to cook a couple minutes on the other side, or until desired doneness. You can cook the egg in the tortilla without flipping as well. Repeat with the remaining tortillas and eggs.

Place on a plate, cover with the chile de árbol salsa verde and garnish with crumbled queso fresco or Cotija, Mexican crema, and slices of ripe avocado.

Pellizcadas recipe from Pati’s Mexican Table Season 10, Episode 7 “Getting to the Roots”

Pellizcadas

(231 grams) masa harina

salt

warm water (plus more as needed)

Oléico safflower oil

Chicharrón

refried beans (warmed up)

(57 grams) crumbled queso fresco

(71 grams) finely chopped white onion

In a large, shallow mixing bowl, combine the masa harina and salt. Gradually add the warm water, stirring with your hands, to make a cohesive dough.

Mix and knead the dough with your hands in the bowl until it’s smooth and somewhat firm, about a minute or so. If the dough is sticking to your hands and feels wet, add more masa harina a teaspoon at a time. If the dough crumbles when you roll a piece into a ball, add more water a teaspoon at a time.

Cut the side seams of a quart-sized zip-top bag or plastic produce bag so that it opens flat along the bottom seam and then cut along the bottom seam to make two pieces of plastic. You can reuse this bag every time you make pellizcadas, sopes or tortillas. Set aside.

Divide the dough evenly into 18 pieces and roll each piece into a ball. Place the balls on a clean work surface and cover them with plastic wrap or a damp kitchen towel to keep them moist.

Preheat a comal, cast iron skillet, nonstick pan, or a griddle, over medium heat for 5 minutes, or until evenly hot.

To make the dough:

Working with one ball of dough at a time, sandwich it in between the plastic bag pieces on the bottom plate of a tortilla press. There should be a piece of plastic under the ball and another piece of plastic on top of the ball. Gently close the tortilla press until the dough is about 1/4” thick and about 3” to 4” in diameter. You may need to press it a couple times to get the desired thinness.

To press the pellizcadas:

Peel the top layer of plastic away from the pellizcada. Remove the pellizcada along with the bottom layer of plastic and place it in your palm with the plastic side up. Peel away the plastic and quickly, but gently, lay the pellizcada on the preheated pan. Cook for about 2 minutes on each side, until opaque and speckled, and they can easily be flipped without sticking to the pan.

Remove from the heat and place it on a flat surface or cutting board. At this point, it will not be cooked all the way through. Using a kitchen towel or cloth napkin to protect your fingers from the heat, press and gently pinch a rim around the edge of the pellizcada; the masa should still be soft enough to do this.

When finished forming all the pellizcadas, add oil to the comal or skillet, or brush each pellizcada with oil, and cook for one minute more on each side or until it’s cooked through and freckled with brown spots.

To serve immediately, remove pellizcadas from the heat and top each with a tablespoon of warm refried beans, some chicharrón en salsa, crumbled cheese, and chopped onion.

To serve later, wrap pellizcadas in a clean kitchen towel, seal in a plastic bag and refrigerate for up to 3 days. They can also be frozen for longer storage. Reheat on a hot surface (comal, pan, or griddle) for a few minutes before serving. If desired, reheat in a bit of oil to crisp up the outside of the pellizcada.

To cook pellizcadas:

Milanesa Torta with Matador Guacamole and Melty Cheese recipe from Pati’s Mexican Table Season 8, Episode 5 &quot;A Taste of Mazatlán&quot;

Milanesa Torta with Matador Guacamole and Melty Cheese

Vegetable oil (for frying)

boneless skinless chicken breasts (pounded to 1/4-inch thickness)

Kosher or sea salt (to taste)

all-purpose flour

milk

butter

chiles

mayonnaise

Oaxaca cheese

Cotija cheese

baby arugula

Matador Guacamole

soy and lime mixture

Preheat the oven to 450°F.

In a large skillet over medium heat, add 1/2-inch of vegetable oil and heat until very hot but not smoking, for at least 4 to 5 minutes.

Meanwhile, season the chicken breasts with salt and pepper. Make a breading station using three shallow dishes: place the flour in one, whisk the eggs with a splash of milk in another, and mix the cracker crumbs with salt, pepper and the crushed chiles in the third one. One by one, dredge the chicken breasts in the flour, then pass through the egg mixture, and then coat well with the cracker crumbs mixture, pressing it onto the chicken as you do. Place them on a baking sheet and continue with the remaining chicken.

Fry the chicken breasts in the heated oil one or two at a time, making sure the pan is not over crowded, for about 3 minutes per side until golden brown and cooked through. Transfer to a paper towel lined plate or rack and repeat with the remaining chicken breasts.

In another bowl, mix the mayonnaise with Oaxaca and Cotija cheeses.

To build the torta, place the split bread rolls on a baking sheet. Spread the cheese and mayonnaise mixture on the split sides of the rolls. Bake until the cheese is bubbling and melted, about 4 to 5 minutes.

Toss the arugula with 1/4 cup of the soy and lime mixture from the Matador Guacamole. Top the bottom half rolls, with the cheese already melted on them, with the chicken, Matador Guacamole, and the dressed arugula. Cover with the top half of the rolls.

Indulge in the flavors of Mexico with our mouthwatering elote recipe. Learn how to make this classic street food favorite at home today!

Elote - Mexican Street Corn

corn

sour cream

Sriracha ()

lime juice

chicken stock

black pepper

sugar

cotija cheese (broken

cilantro (finely chopped)

chili powder (to taste)

Over a medium-hot grill roast the corn until the husks are charred, about 10 minutes if done over the stove grill. Turn the husk occasionally to uniformly char the husk while not burning the kernels underneath it. Set the charred husk aside to cool, then shuck them and cut off the corns from the cob.

Meanwhile, in a small bowl mix together the mayonnaise, sour cream, hot sauce, lime juice, chicken stock, salt, pepper, and sugar. Mix well and set aside

When ready to eat, in a large skillet add the corn and the mayonnaise mixture and sauté over medium-low heat until warm. Pour into a bowl, and garnish with cilantro, cotija cheese, and chili powder.

This is always a crowd pleaser. My boys love this and always ask me to make some when making tacos. Loved your recipe and the siracha kick was delicious.

This is the perfect recipe! so mouthwatering and delicious with the best flavors. I love everything about this!

This was a delicious elote recipe. Super easy to make too. I really loved how the lime comes through.

Wow, so I did not know that the tighter the corn husk the more tender the kernels are!! Thank you for this tip!

This recipe works so well. The corn comes out addictive! I can have this every day if you let me. Thank you, this is a staple recipe now for us.

Your mornings just got a little more exciting with this elotes-style breakfast scramble recipe, which features corn, cotija, and a sour cream sauce.

This Cheesy Elotes Scramble Will Be Your New Breakfast Obsession

chili powder

cumin

garlic powder

olive oil

corn,

onion

tomatoes

eggs, beaten

Salt,

cilantro

cotija

Combine all of the sauce ingredients in a small bowl and mix well. Pour sauce into a squeeze bottle if you have one, or simply set it aside in the bowl.

Make the scramble: Bring a large skillet to medium-high heat and add about half of the oil or butter followed by the corn, onions, and tomatoes. Cook, stirring regularly, for 5 minutes.

Scrape the vegetables to the outside of the pan, making an empty space in the center. Add the remaining oil or butter.

Pour in the eggs and cook, stirring occasionally to form large curds, for 3 to 4 minutes, or until just done but still moist.

Stir the eggs and vegetables together and divide evenly between 2 plates. Salt to taste and garnish with sour cream sauce, cilantro, and cotija. Serve immediately.

https://www.youtube.com/watch?v=E_zL6kIX0eQ&feature=youtu.be

This Mexican street corn chicken bake is a high protein, creamy and satisfying dinner. The flavors and spices will have you coming back for more!

Mexican Street Corn Chicken Bake (Gluten Free)

olive oil ((divided))

scallions, (diced)

red bell pepper, (diced)

jalapeño, (diced)

sweet corn

salt, (to taste)

1.75 lbs boneless + skinless chicken breasts, (cubed small)

salt, garlic powder, onion powder + chili powder (to taste)

blend cheese

cottage cheese

kewpie mayo

lime, (juiced)

tbs fresh cilantro

tsp chili powder

salt (to taste)

cilantro, avocado + cotija cheese

Preheat oven to 350℉.

Heat 1 tbs of olive oil in a large skillet over medium-high heat. Add in the scallions, pepper, jalapeño and sauté for 2 minutes. Next, add in the corn and sauté for 4 minutes. Transfer to a plate and set aside.

Season your chicken with salt, garlic powder, onion powder and chili powder generously. Add the remaining 1 tbs olive oil and chicken pieces to your pan. Cook until golden brown on all sides, for about 5-6 minutes. Set aside.

In a mini food processor, add in the eggs, cottage cheese, mayo, lime juice, garlic, cilantro, chili powder + salt and pulse together until smooth.

Sauce:

In a 9x13 inch baking dish, add in the chicken pieces, 2/3 of the vegetable mixture, sauce, 1 cup shredded cheese and stir to combine. Spread out evenly. Next, add the remaining corn mixture on top and add a little shredded cheese around its border. Bake for 35 minutes uncovered or until golden brown on top. Garnish with cilantro, avocado and cotija cheese.

Assembly:

Chile Ancho Relleno de Queso recipe from Pati’s Mexican Table Episode 1403 “Living Legacy”

Chile Ancho Relleno de Queso

grated piloncillo (or brown sugar)

white vinegar

ancho chiles (rinsed)

Tropical® Queso Panela (cut in ½” slices)

allspice

oregano

eggs (separated)

tortillas

Shredded lettuce

Ripe avocado (halved, pitted, sliced)

Tropical® Crema Mexicana

Tropical® Cotija Cheese (crumbled)

In a large pot or casserole, bring about 8 cups of water to a boil. Add 1 teaspoon salt, piloncillo and vinegar, stir, and reduce to a medium simmer. Add the ancho chiles, gently pressing down with a wooden spoon so they get soaked in the water, and simmer for 5 minutes. Turn off the heat. Remove the chiles with a slotted spoon to a colander and let drain.

Once cool enough to handle, one by one, make a slit down one side of the chile and remove the cluster of seeds near the top and the stem. Pat dry with paper towels.

Stuff each chile with a slice of panela cheese – you may need to adjust your slices to fit the chile, adding as much cheese as will fit allowing them to close. You can seal them with a wooden toothpick.

To prepare the chiles for stuffing:

On a large plate, mix the flour with the remaining ½ teaspoon salt, allspice, oregano and black pepper. Roll the stuffed chiles in the flour mixture.

In a mixer, beat the egg whites until they hold stiff peaks. Gently, over low speed, fold in the egg yolks and only beat enough to incorporate them, a few seconds.

In a large casserole, heat about 1/2” depth of oil, over medium to medium-high heat. Once hot, test the oil by dipping in a piece of tortilla or bread — if there are active and happy bubbles all around it, the oil is ready. When the oil is ready, dip each of the stuffed and floured chiles into the egg batter, making sure that they are entirely covered in batter. Gently place them in the hot oil, trying to keep the side that was open or sealed with the toothpick facing up. Spoon some of the hot oil on top, so that it will seal the chile. Make as many as will fit in the casserole without overcrowding them. Fry for about 2 minutes per side, until golden brown. Make sure you flip them gently with a slotted spoon. Once ready, place on a paper towel covered drying rack or platter.

Prepare the flour and the batter:

Heat the corn tortillas on a preheated comal, or skillet, over medium heat for about a minute per side, until thoroughly heated and lightly browned on both sides. Place a whole chile relleno (or cut them in pieces!) in a corn tortilla and top with shredded lettuce, avocado, crema, and crumbled queso Cotija.

Note: If you are going to eat later, you may warm up the chiles rellenos on a baking dish in a 300°F oven for 10 minutes.

To make tacos:

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Top 9 cotija cheese recipes from across the web

The most viewed cotija cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Green Chilaquiles in Roasted Tomati...

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The most viewed cotija cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine