
Shrimp Tostada With Salsa Verde
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Serves4 people
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DifficultyEasy
Ingredients
- 1 lb medium shrimp, peeled, deveined and tails removed
- Juice of one lime
- 2 tablespoons of olive oil
- 1 tablespoon of minced garlic
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- *For Tostada Garnish:*
- 8 tortilla tostadas, premade
- 1 tablespoon lime juice
- 1/2 cup red cabbage, shredded
- 1/4 cup Cacique® Cotija, finely grated
- Cacique® Hatch Chile Salsa Verde
- Cacique® Crema Mexicana to drizzle
- 1/4 cup fresh cilantro, chopped
Instructions
- Mix together the garlic, lime juice, 1 tablespoon of olive oil, kosher salt and black pepper in a bowl. Add shrimp and toss until evenly coated. Marinate for 15 minutes in refrigerator.
- In non-stick skillet heat 1 tablespoon of olive oil over medium-high heat. Add shrimp and cook until opaque and cooked through, tossing once halfway through, cooking about 3-5 minutes.
- Put a layer of cabbage on the tostadas and top with the shrimp. Drizzle with Cacique® Hatch Chile Salsa Verde and Cacique® Crema Mexicana. Sprinkle with Cacique® Cotija. Garnish with fresh cilantro.

Carnitas Cemita
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Serves1 people
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DifficultyEasy
Ingredients
- 1 cemita bun (or other round sesame seed bun)
- 1/4 cup Cacique Oaxaca, shredded or 4 large slices
- 1/4 cup cooked pork carnitas
- 2 chipotle peppers. sliced into strips
- 1 tablespoon canned adobo sauce
- 1/2 small avocado, sliced
- 4 slices tomato
- 1 tablespoon chopped cilantro
- salt to taste
Instructions
- Slice the cemita in half with a serrated knife. Using the back of a spoon, press down on the interior sides of the bun so little indented pockets form to hold all the sandwich ingredients in.
- Add a half tablespoon of adobo sauce to one or both sides of bun, whatever you prefer.
- Add the carnitas to the bottom half of the bun and then add the queso Oaxaca, chipotle pepper strips, avocado, tomato and cilantro. Close the sandwich and wrap tightly in parchment paper.

Chorizo Huevos Rancheros Tostadas
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Serves6 people
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DifficultyEasy
Ingredients
- 9oz (1 package) Cacique® Pork Chorizo, cooked to package instructions
- 6 tostada shells
- 3/4 cup refried beans
- 6 eggs
- 2 avocados
- 3/4 cup Cacique® Homestyle Medium Salsa
- 1/3 cup Cacique® Crema Mexicana Agria
- Salt and pepper
Instructions
- Heat large skillet over medium high heat. Add chorizo and cook for 8-10 minutes or until completely cooked through, breaking up with back of wooden spoon as you go. Place on paper towel lined plate.
- Cook eggs to over medium so that the egg is served slightly runny. Sprinkle with salt and pepper before flipping over.
- Heat refried beans so it's easy to spread on tostada shell.
- Top each tostada shell with refried beans, chorizo, sliced avocado, fried egg, Cacique® Homestyle Medium Salsa and Cacique® Crema Mexicana Agria.

Cacique® Chorizo Beans
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Serves6 people
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DifficultyEasy
Ingredients
- 2 tablespoons cup sunflower oil or corn oil
- 3 dry chiles de arbol
- 9oz (1 package) Cacique® Pork Chorizo
- ¼ cup chopped white onion
- 4 cups cooked pinto beans
- 1-1/2 cups bean broth
- 1 teaspoon apple cider vinegar
- Cacique® Queso Fresco, for garnish
Instructions
- In a large sauté pan, heat up the oil and toast 2 chiles de árbol into the oil until dark mahogany red. Remove the chiles and set them aside.
- Add the chorizo and crumble finely using a wooden spatula. Sauté the chorizo along with the chopped onions until onions are soft.
- Add cooked beans, bean broth, apple cider vinegar and one of the toasted dry chiles to the chorizo. Bring to boil, reduce to a slow simmer.
- Smash the beans until they are mostly creamy. Sauté for about 3-4 more minutes until desired consistency. Serve with Cacique® Queso fresco crumbled over the top.

Chilaquiles Rojos
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Serves2 people
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DifficultyEasy
Ingredients
- 8 corn tortillas
- 1/2 cup oil for frying
- 1/2 tsp kosher salt
- 1 cup red enchilada sauce
- 3 whole eggs for frying
- *Garnish*
- Cacique Queso Fresco, crumbled
- Cacique Crema Mexicana
- Cacique Homestyle Medium Salsa
- Cilantro, minced
- Red onion, chopped
Instructions
- Stack tortillas and cut each into 8 small wedges. Over medium high heat, heat oil in large skillet. When the oil is hot, add the tortillas, working in small batches to not overcrowd the skillet. Fry until golden brown, turn as needed. Remove tortillas to a paper towel lined plate to soak up excess oil. Sprinkle a little salt on the tortillas.
- Remove most of the oil from pan. Add enchilada sauce on medium high heat for several minutes until heated through.
- Meanwhile, heat a separate nonstick skillet over medium heat and fry the eggs, turning only once.
- Add fried tortilla wedges to the enchilada sauce. Turn to coat and let cook for a few minutes until heated thru. Remove from heat. Serve chilaquiles topped with fried eggs and garnishes.

Chorizo Stuffed Poblano Peppers
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Serves4 people
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DifficultyEasy
Ingredients
- 4 medium poblano peppers
- 1 tablespoon olive oil, for the skillet
- 1 teaspoon olive oil, for baking sheet
- 2 medium tomatoes, diced (10 oz.)
- 1/2 medium onion, diced (4 oz.)
- 1 tablespoon minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon coarse kosher salt (not fine salt)
- 1 package Cacique® Fully Cooked Premium Pork Chorizo, broken down into crumbles
- 1 cup Cacique® Oaxaca, shredded
- 1 cup Cacique® Queso Fresco, crumbled
- 1/2 cup chopped fresh cilantro
Instructions
- Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil and brush it with olive oil.
- Rinse and dry the poblanos. Cut a slit down the side of each pepper and remove the core and seeds. Set aside.
- Heat the olive oil in a large, deep skillet over medium-high heat. Add the tomatoes, onion, garlic, oregano, cumin and salt. Cook, stirring often, until liquids have evaporated, about 7 minutes. Off heat, stir in the Fully Cooked Premium Pork Chorizo, shredded Oaxaca and the cilantro, mixing well.
- Divide the filling among the peppers, adding it from the top and pressing on it to fill the entire pepper. Place the stuffed peppers on the prepared baking sheet. Bake until the poblanos are soft and charred in places, 20-30 minutes.
- Remove the baking sheet from the oven and switch the oven to broil. Top the peppers with crumbled Queso Fresco and broil just until the cheese is softened, about 2 minutes. Let rest 5 minutes before serving.

Buffalo Cauliflower
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Serves4 people
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DifficultyEasy
Ingredients
- 1 head of cauliflower, chopped into large pieces
- 2 large eggs
- 1 cup Cacique® Cotija, grated and more for garnish
- 1 1/2 tsp garlic powder
- ½ cup butter, melted
- 3/4 cup buffalo sauce
Instructions
- Preheat oven to 450 degrees F. Add parchment paper to a baking sheet.
- In a large bowl, whisk the eggs then mix in the grated Cotija, butter and garlic powder. Add the cauliflower and toss to coat.
- Place the cauliflower on the prepared baking sheet and bake cauliflower for 10 minutes. Pour the buffalo sauce over the cauliflower. Bake another 5 minutes. Top with more grated Cotija and serve with Cacique® Crema Mexicana Agria

Cheesy Jalapeño Popper Garlic Bread
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Serves6 people
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DifficultyEasy
Ingredients
- 1 baguette
- 1/2 cup unsalted butter, melted
- 1 teaspoon garlic powder
- 4 oz cream cheese softened
- 1/2 cup sour cream
- 1/2 cup fresh jalapeno pepper slices, divided
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 1/4 cup Cacique® Shredded Organic Queso Quesadilla, (You can find it at Costco!) or you can use Cacique® Queso Quesadilla
Instructions
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper. Cut the bread into slices. Brush both pieces with melted butter. Sprinkle with garlic powder. Cover with a piece of aluminum foil, place in the oven and bake for 5 minutes.
- In the meantime, chop half of the jalapeno slices. Reserve the rest to place on top.
- In a medium mixing bowl, mix together cream cheese, sour cream, chopped jalapenos, salt and pepper.
- Remove the bread from the oven. Uncover. Spread the jalapeno mixture on the bread, dividing equally between each slice, then top with cheese. Arrange the reserved chopped jalapenos over the cheese.
- Place bread back in the oven and broil for 2 minutes to melt the cheese. Remove from the oven. Let cool for few minutes and serve.

Loaded Potato Skillet
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Serves4 people
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DifficultyEasy
Ingredients
- 1 1/2 lbs russet potatoes, scrubbed and sliced into quarter inch coins
- 2 tbsp olive oil
- 1/2 tsp dried rosemary leaves
- 1/2 tsp ground thyme
- salt and pepper, to taste
- 1 cup Cacique® Shredded Organic Queso Quesadilla. (You can find it at Costco!) or you can use Cacique® Queso Quesadilla
- 5 slices thick cut bacon, cooked crisp and crumbled
- Cacique® Crema Mexicana Agria, to taste
- Cacique® Homestyle Medium Salsa, to taste
- 2 green onions, thinly sliced
- 1 tbsp chopped fresh cilantro leaves
Instructions
- Use a sharp knife to slice them into 1/4-inch-thick coins. Add the potatoes to a large mixing bowl.
- Drizzle them with olive oil. Add in the seasonings--rosemary, thyme, salt, and pepper. Use a spatula to toss them to coat, gently but until all the spices and oil are evenly covering all the potatoes.
- On a large baking sheet place the potatoes out in an even, single layer. Drizzle any remnants from the bowl evenly out over top. Bake the potatoes at 450 degrees F for 20 minutes, flip the potatoes over, and then return them to the oven to bake for a final 20 minutes.
- Let the potatoes cool just enough to safely handle. Transfer them to a flat cast iron pan, with the edges slightly overlapping in a spiral pattern.
- Spread the cheese and bacon out evenly over top. Bake another 4 minutes, or until the cheese is melted. Remove the skillet from the oven and let the potatoes rest for a minute.
- Top with Crema Mexicana Agria, Cacique Homestyle Medium Salsa and green onions to serve.

Chicken Taquitos with Avocado Crema and Cacique Salsa
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Serves10 people
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DifficultyEasy
Ingredients
- 3 cups shredded chicken
- 1 - 4 oz can diced green chiles
- 2 - 8- inch flour tortillas you can use corn tortillas if you prefer
- 2 - 3 cups canola oil for frying
- Shredded lettuce
- ½ cup Grated Cotija Cheese, divided
- Cacique Crema Mexicana, for garnish
- Cacique Homestyle Salsa, for garnish
- *Avocado Crema*
- 1 avocado seeded, peeled and roughly chopped
- 1 lime juiced
- 1 cup Cacique Crema Mexicana Agria
- salt to taste
Instructions
- In a medium bowl, toss the shredded chicken breast with the canned green chiles until well combined.
- To assemble, lay the tortillas on a work surface and fill the bottom third of each tortilla with 1/3 cup of the shredded chicken mixture and sprinkle them with 1/4 cup of grated Cotija. Roll the tortillas up tightly and secure the end with a toothpick inserted into the seam.
- Pour enough oil in a heavy bottom fry pan or pot to cover 1/2 inch or so enough oil reaches halfway up the sides of the tortillas when frying. Heat the oil to 350°F. You may test the oil temperature by dropping a piece of the tortilla into the oil. If it sizzles it should be hot enough.
- Add the filled tortillas to the hot oil and cook in batches so not to crowd the pan. Fry each side until golden brown, about 2 minutes each side. Transfer to a plate or cutting board lined with paper towels.
- To serve, remove the toothpicks from the taquitos and serve with shredded lettuce, avocado crema, Cacique Homestyle Salsa, Crema Mexicana, and the remaining grated Cotija cheese.

Chorizo with Queso Sliders
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Serves8 people
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DifficultyEasy
Ingredients
- 8 Slider buns
- 1 package Cacique® Fully Cooked Chorizo with Queso
- Cacique® Crema Mexicana Agria
- 1-2 avocados, mashed (or pre-made guacamole)
- Sliced tomatoes
- Lettuce leaves
- Chopped radishes
- Chopped cilantro
Instructions
- If making your own guacamole, scoop out and mash the avocados. Add a little bit of chopped onion and season with lime juice, salt and pepper.
- Follow the heating instructions on the Cacique Fully Cooked Chorizo with Queso, let cool a bit then form into patties using your hands or a small measuring cup.
- Stack the slider buns with Cacique Fully Cooked Chorizo with Queso, lettuce, tomato, guacamole, radishes, cilantro and Cacique Crema Mexicana Agria.
- Enjoy!

Veggie Tacos With Cacique Queso Fresco
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Serves4 people
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DifficultyEasy
Ingredients
- 10 oz Cacique® Queso Fresco crumbled
- 4 corn tortillas (street taco size)
- 1 zucchini squash, grilled and diced
- 1 pint cherry tomatoes cut in half
- 3 medium avocados sliced
- 1/2 medium white onion diced
- 10 sprigs cilantro finely chopped
- 4 radishes thinly sliced
- 2 jalapeños thinly sliced
Instructions
- Preheat oven 350ºF degrees. Heat tortillas on cookie sheet until warmed. Remove from oven and cover with a cloth towel.
- Prep and arrange your Cacique Queso Fresco and vegetables on a board or plate. Assemble your tacos and enjoy.

Bacon-Wrapped, Queso-Stuffed Jalapenos
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Serves8 people
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DifficultyEasy
Ingredients
- 1 package Cacique Fully Cooked Chorizo
- ½ cup crumbled Cacique Queso Fresco
- ½ cup Cacique Queso Dip
- 12 jalapeños
- 12 slices bacon
- 12 toothpicks
- 3 tablespoons agave syrup
Instructions
- Preheat the oven to 375F and line a rimmed baking sheet with foil or parchment paper. Microwave Cacique Fully Cooked Chorizo for 3 – 4 minutes until heated through.
- Leaving the stem end intact, halve the jalapeños lengthwise. Use a paring knife to remove the seeds and white membranes (the more you leave behind, the spicier the jalapeños will be).
- Add the Cacique Queso Fresco and your favorite Cacique Queso Dip to the mixing bowl and stir until incorporated (it doesn’t need to be completely smooth as there will be crumbles of Queso Fresco). Spoon the filling into each jalapeno, spreading it end to end but ensuring it doesn’t overflow; you’ll need 2 to 3 teaspoons each.
- Cut the bacon strips in half and tightly roll a half-strip around each jalapeno. Use a toothpick to secure the ends. Bake the jalapenos, open side up, for 25 to 30 minutes, until the bacon is opaque with a bit of browning. Dilute the agave syrup in about 1 tablespoon very hot water and use a brush to paint it over the tops of the jalapenos. Continue baking for 5 minutes to allow the bacon to caramelize; if you’d like, broil for an additional 2 minutes to crisp it further. Serve warm.

Bacon & Queso Fresco Frittata
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Serves6 people
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DifficultyEasy
Ingredients
- 1 lb bacon, diced
- 8oz mushrooms, sliced
- 1 1/4 cup Cacique ® Queso Fresco, crumbled
- 6 green onions, diced
- 2 roma tomatoes, diced
- 8 oz pizza crust, refrigerated in can or ready-made dough
- 6 eggs, scrambled
- ½ cup water
- Cacique® Crema Mexicana Agria, for drizzling
Instructions
- Preheat oven to 350ºF. Fan out pizza dough in cast iron skillet.
- Sauté bacon to light brown color, over medium-high heat. Add mushrooms to bacon and sauté to golden brown. Remove the grease from pan, place mushrooms and bacon onto the dough to lightly cover the surface.
- Add the eggs over bacon and mushroom mixture. Top with Queso Fresco crumbles, tomatoes and onions over the top. Bake for 18 minutes. Serve warm and top with a drizzle with Crema Mexicana Agria.

Potato & Queso Fresco Tacos Dorados
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Serves14 people
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DifficultyEasy
Ingredients
- 2 ½ cups of crumbled Cacique® Queso Fresco
- 1 ¼ cup of Cacique® Crema Mexicana Agria
- 4 cups of mashed potatoes
- 1 teaspoon of chicken bouillon
- 14 corn tortillas
- 1/2 cup oil, for frying
- 2 cups of shredded lettuce
- 1 Tbsp of your favorite hot sauce
Instructions
- Combine the mashed potatoes with 2 cups of Cacique® Queso Fresco and ¼ cup Cacique® Crema Mexicana Agria. Season with the chicken bouillon and set aside.
- Stuff 2 tablespoons of the mashed potato and queso fresco mixture in each of the tortillas and fold.
- Fry the tacos until golden brown and place on a paper towel to remove excess oil.
- Combine the remaining cup of Crema Mexicana Agria and hot sauce together. Garnish the tacos with shredded lettuce, the remaining queso fresco crumbles and drizzle on the spicy crema.

Papa Rellenos Stuffed with Queso Fresco & Beef Chorizo
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Serves8 people
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DifficultyEasy
Ingredients
- 1 package Cacique® Queso Fresco
- 1 package Cacique® Beef Chorizo
- ¼ cup Cacique® Crema Mexicana
- 3 pounds potatoes (about 8 medium), peeled and cut into wedges
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- 1 egg, lightly beaten
- 1 cup seasoned panko breadcrumbs
- Vegetable Oil for deep frying
- *For the Cream Sauce:*
- 1 cup of Cacique® Crema Mexicana
- ½ cup of Cacique® Queso Fresco, crumbled
- ½ bunch of cilantro, minced
- 1 serrano chile, minced
Instructions
- Place potatoes in a large stock pot and cover with cold water. Bring to a boil over high heat. Reduce heat; cover and cook for 15-20 minutes or until tender.
- Meanwhile, in a medium skillet, cook the beef chorizo until fully cooked about 5 to 8 minutes and place on paper towels to drain.
- Drain cooked potatoes; mash with salt and pepper and add about ¼ cup of Cacique Crema Mexicana. Add egg and continue to mash.
- With a large ice cream scoop (or a ¼ cup measuring cup), shape mashed potatoes into a 2-ounce patty. Place a teaspoon of chorizo and a teaspoon of queso fresco in the center.
- Shape potatoes around filling, forming a ball. Repeat. It makes about 24 balls. Place breadcrumbs on a plate. Roll the potato balls in the breadcrumbs to coat. Refrigerate potato balls for about 30 minutes to help hold their shape before frying.
- In a medium sized deep pot, heat oil to frying temperature between 360 to 375 degrees. Fry potato balls, a few at a time, for approximately 1 minute or until golden brown. Drain on paper towels.
- For the cream sauce, combine all ingredients in food processer and blend until smooth.

Tlacoyos with Chorizo and Queso Fresco
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Serves8 people
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DifficultyEasy
Ingredients
- 1 package Cacique® Fully Cooked premium Pork Chorizo
- 2 cups of corn masa, prepared
- 1 Tbsp salt
- Water to knead
- 2 cups of refried black beans, cooked
- Cacique® Crema Mexicana Agria, for garnishing
- Cacique® Hatch Chile Salsa Verde, for garnishing
- Cacique® Queso Fresco, crumbled for garnishing
- Fresh Jalapenos, thinly sliced for garnishing
Instructions
- Over a large clean surface, add the corn masa, salt, some water and knead with your hands until the masa softens.
- Divide masa and beans into 8 parts. Make the tlacoyos filling the masa with the refried beans. Form into a flat football shape.
- Cook the tlacoyos on a comal on medium heat for 15 min or until cooked, flipping over halfway through.
- Heat the Cacique® Fully Cooked premium Pork Chorizo according to package heating instructions.
- Serve while they are still warm and garnish with the fully cooked premium pork chorizo, queso fresco, hatch chile salsa verde and jalapeño slices. Enjoy.

Poblano Chorizo & Cheese Tamales
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Serves25 people
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DifficultyModerate
Ingredients
- 25 corn husks
- 3 poblano peppers
- 1 teaspoon olive oil
- 9 ounces Cacique® Pork Chorizo
- 1/2 white onion diced
- 2 cups masa flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 2/3 cup lard melted
- 1 1/4 cup broth any flavor, warmed
- 4 ounces Cacique® Manchego Cheese sliced into small strips, use more to taste
- *Optional Toppings*
- Cacique® Crema Mexicana
- Avocado
- Cilantro
- Cacique Salsa
Instructions
- Corn Husks: Remove the dried corn husks from package. Place in a large bowl and cover with hot water. Weight the corn husks down with a heavy bowl to keep them submerged. Soak for at least one hour before starting. When ready to assemble the tamales, drain all of the water and stand the husks up in the bowl.
- Poblano Peppers: Preheat oven to 400 degrees. Toss the whole poblanos in the olive oil. Bake in the oven for 25 minutes, rotating with tongs every 5 minutes until all sides are blistered and the peppers are tender. Transfer the hot poblanos to a bowl and cover with plastic wrap. Let them sit for 5 minutes. Then the skin will easily peel away. Peel the peppers, remove the seeds, and slice into small strips.
- Masa: In a large mixing bowl, combine the masa flour, baking powder and salt. Place the bowl under a stand mixer with paddle attachment. (If you don't have a stand mixer, you may use a hand mixer.) With the mixer on low speed, drizzle the melted lard into the masa flour mixture. Mix slowly for 2 minutes until the masa is crumbly and the lard is well incorporated. On low speed, gradually add the warmed broth to the masa and lard mixture. Increase the speed slightly and beat for a minute or two until a dough forms. The dough will be the consistency of cookie dough. Cover the dough with a warm damp towel to keep moist.
- Chorizo Filling: In a skillet, heat the chorizo and diced onion over medium heat. Cook and stir according to package directions until done. Stir in one tablespoon of the prepared masa dough and a splash or two of water. Combine until the mixture thickens. Remove from heat.
- Tamale Assembly: Place a corn husk with the waxy smooth side facing up. Turn the husk so that the wider end is at the top and the narrow end is at the bottom. Add a heaping tablespoon or so of the prepared masa dough to the top half of the corn husk. Using your hands, the flat side of a spoon, or a piece of corn husk, flatten and spread the mixture into an even layer. Work the dough toward the top (wider) edge of the husk. Keep the dough on the top half of the husk. Place a strip of roasted poblano on top of the masa. Add a teaspoon or two of the chorizo filling, then top with a small slice of manchego cheese. Fold the tamale onto itself by bringing both sides together, then overlapping the outer edges of the corn husk. Fold the bottom (empty) half of the corn husk up. Lay the tamale seam / folded side down while preparing the rest of the tamales. You can secure each tamale with a strip of corn husk if desired. Repeat until all masa and fillings have been used.
- Steaming: Add a layer of corn husks in the bottom of a steamer basket. Arrange the tamales inside. Add another layer of corn husks on top. Bring water in your steamer pot to a boil. Add the basket and lid. Reduce heat to low and simmer / steam. Do not let the water touch the steamer basket. If you have a tamale steamer, steam for approximately 90 minutes until done. If you do not have a tamale steamer, arrange the tamales as noted in a large colander. Place the colander on TOP of a large pot of water. Cover with a lid best as possible. To check for doneness, carefully peel back the husk. If the husk removes easily without sticking the tamales are done. Serve hot with your favorite toppings.

The Creamiest Arroz con Leche
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Serves6 people
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DifficultyEasy
Ingredients
- 1 cup White Rice
- 2 1/2 cup Water
- 1 whole Cinnamon Stick (Mexican / Ceylon Cinnamon)
- 1 cup Cacique® Crema Mexicana
- 14 oz Condensed milk
- Ground Cinnamon pinch -*to dust / garnish
- 1 tsp Pure Vanilla Extract
Instructions
- Place water, rice and cinnamon in a medium saucepan and bring to a boil. Reduce heat to low and simmer for 18-20 minutes, until rice is tender.
- While the rice is simmering: Mix the Crema Mexicana and condensed milk (in a separate bowl /container) and stir well.
- Once the water has evaporated the rice is done. you may also notice small "holes" on the top of the rice indicating it is done cooking. At this point, remove the saucepan from the heat and pour in the crema/condensed milk mixture and a tsp of vanilla.
- Return the saucepan to the heat, cover and cook on low heat until it thickens. Stir occasionally so it does not stick to the bottom. This process takes approx. 5 minutes.
- The end result should look like a creamy pudding, however if it looks too dry, you can add more crema (about a 1/4 cup).
- Serve warm or cold whatever is preferred. Garnish with a sprinkle of cinnamon and ENJOY! Refrigerate any leftovers.

Huaraches de Papas con Chorizo
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Serves6 people
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DifficultyEasy
Ingredients
- 2 cups corn masa
- 1 Tbsp lard
- 1/4 of tsp salt
- Water to mix masa
- Oil for pan
- 1 package of Cacique® Fully Cooked Chorizo with Bacon & Potato
- 1 can refried pinto beans
- Cabbage, finely chopped for garnish
- Cacique® Queso Fresco, crumbled for garnish
- Cacique® Hatch Chile Salsa Verde, for garnish
- Fresh Cilantro, chopped for garnish
Instructions
- In a bowl, mix the corn masa with the lard, salt, water and knead until it is combined. Divide the masa dough into 6 equal parts. On a large cutting board, roll out the masa dough with your hands into oblong ¼ inch thick huaraches.
- In a comal, cook the huaraches for 3 minutes on each side or until they are cooked.
- Heat the Cacique® Fully Cooked Chorizo with Bacon & Potato according to the package instructions.
- While the chorizo is heating up, heat the refried beans in a frying pan with oil and season with salt and pepper. Set aside.
- To serve, spread the huaraches with a layer of refried beans and the fully cooked chorizo with bacon and potato. Garnish with cabbage, queso fresco crumbles, salsa verde and cilantro.

Chorizo Sloppy Joes
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Serves6 people
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DifficultyEasy
Ingredients
- 1 Cacique® Beef Chorizo
- 1 pound lean ground beef
- 1 tablespoon unsalted butter
- 1/2 yellow onion chopped
- 1/2 green bell pepper chopped
- 1 clove garlic minced
- 2 teaspoons yellow mustard
- 3/4 cup ketchup
- 2 tablespoons brown sugar
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- Cacique® Queso Blanco Dip, for topping
- 6 brioche hamburger buns, toasted
Instructions
- Add the ground beef and chorizo to a large cast iron skillet. Break the meats apart with a wooden spoon. Stir around to combine the two flavors until browned about 10 minutes.
- Remove the meat from the pan and set aside. In the same pan, add the butter, onions and bell peppers.
- Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.
- Add the meat mixture back into the pan. Add the garlic, mustard, ketchup, brown sugar, salt, black pepper, to the pan and cook until most of the liquid has evaporated about 3-5 minutes then turn off the heat.
- Heat the Queso Blanco Dip according to packaging instructions. Serve meat on the toasted brioche buns and top with a healthy portion of queso dip.

Chorizo Chili Tater Tots Casserole
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Serves4 people
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DifficultyEasy
Ingredients
- 2 packs Cacique® Fully Cooked Chorizos
- 16 oz Chili Beans
- 10 oz Cacique® Queso Fresco Cheese
- 2 cups Tater Tots
- *GARNISH*
- Mexican Style Sour Cream, Cilantro Lime
- Chopped Parsley or Cilantro
Instructions
- Heat oven to 375 degrees Fahrenheit.
- Follow the instructions on the back of the Cacique® Fully Cooked Chorizos; Heat in the oven-safe dish or pan. I used a Dutch oven with a fitted lid.
- After you heat the chorizo add chili beans and mix it well to combine. Crumble cheese on the top, then in one layer place tater tots next to each other.
- Slightly press potatoes down, cover the dish with the lid and bake for 15 minutes in the preheated oven.
- After 15 minutes, remove the lid and turn the oven broiler on medium temperature.
- Bake casserole under the broiler for an additional 5 minutes or until potatoes are crunchy and the casserole is bubbling. Make sure to stand by so it does not burn. Garnish with an equal drizzle of Mexican Sour Cream and chopped parsley or cilantro.

Turkey Cranberry Oaxaca Sliders
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Serves12 people
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DifficultyEasy
Ingredients
- 1 package of Dinner Rolls (12 count)
- 6 thick slices of leftover turkey
- 1 cup cranberry sauce
- 6 slices Cacique® Oaxaca
- 6 tbsp butter
- 1 tbsp yellow mustard
- 1 tbsp Worcestershire sauce
- 1/2 tbsp dried minced onion
- salt and pepper to taste
- ½ package of Cacique® Cotija Cheese, grated
- dried parsley
Instructions
- Preheat oven to 350. Cover 9x13 baking pan with foil. Spray with cooking spray.
- Remove rolls from package in one piece. Cut entire slab of rolls in half lengthwise. Place bottom slab in foiled cover pan.
- Layer with turkey, cranberry sauce and cheese. Warm up the cranberry sauce for a few seconds in the microwave to make it a spreadable consistency. Add top slab of rolls.
- Melt butter in microwave and whisk in remaining ingredients, except Cotija cheese and parsley. Pour evenly over rolls.
- Cover with foil and let sit for 5-10 minutes. Bake covered for 20 minutes.
- Sprinkle with Cotija cheese and parsley. Uncover and cook 5 additional minutes. Slice into individual sliders and serve warm.

Pumpkin Spice Hot Chocolate with Crema
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Serves12 people
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DifficultyEasy
Ingredients
- Equipment needed: Slow Cooker - 6 quart or larger
- 24 oz. milk chocolate chips
- 1/4 cup unsweetened cocoa powder
- 1/4 cup sugar
- 2 Tbsp. vanilla extract
- 1 Tbsp. pumpkin pie spice
- 1 bottle Cacique Crema Mexicana
- 1 quart whole milk
- marshmallow, for topping
- cinnamon or pumpkin pie spice, for topping
- whipped cream, optional for topping
Instructions
- Add everything to the slow cooker, stir. Cover and cook on HIGH for 2.5 hours. Stirring occasionally. Serve topped with whipped cream or marshmallows.

Creamy Make-Ahead Mashed Potatoes
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Serves10 people
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DifficultyEasy
Ingredients
- 3 pounds russet potatoes (about 9 medium), peeled and cubed
- 6 bacon strips, chopped
- 1 package Cacique® Fully Cooked Premium Pork Chorizo, cooked to package instructions
- 12 ounces Cacique® Crema Mexicana
- 1 cup Cacique® Oaxaca or Queso Quesadilla if preferred, shredded
- 1/2 cup butter, cubed
- 1-1/2 teaspoons onion powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 3 green onions, chopped on day of consumption
- 1/2 cup Cacique® Crema Mexicana Agria, optional for topping on day of consumption
Instructions
- Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender.
- Meanwhile, in a skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain.
- Drain potatoes; return to pan. Mash potatoes, gradually adding Crema Mexicana, butter, and seasonings. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese, fully cooked chorizo and bacon. Refrigerate, covered, up to 1 day.
- Preheat oven to 350°. Remove potatoes from refrigerator and let stand while oven heats. Bake, covered, about 30 minutes. Uncover; bake 10 minutes longer or until heated through.
- Drizzle with Crema Mexicana Agria and chopped green onions.