No-Bake Pumpkin Cheesecake
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Serves12 people -
DifficultyEasy
Ingredients
- *Graham Cracker Crust or store bought*
- 1 1/2 cups graham crumbs
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 6 tablespoons unsalted butter, melted
- *Pumpkin Cheesecake*
- 2 cups pumpkin puree, or use a 15oz can
- 2/3 cup Cacique® Crema Mexicana
- 24 oz cream cheese, use brick-style, full-fat cream cheese
- 1 cup powdered sugar
- 1/2 cup brown sugar
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
- *Pumpkin Pie Crema*
- 1 cup Cacique Crema Mexicana
- 1 tsp pumpkin pie spice
- 1/2 cup powdered sugar
Instructions
- Graham Crust: In a medium bowl stir together the graham crumbs, sugar & cinnamon. Then stir in the melted butter. Press the mixture into the bottom of a 9-inch springform pan. Place in the freezer as you make the filling.
- Cheesecake Filling: Blot the pumpkin with a paper towel and squeeze out the excess liquid to remove as much liquid as possible.
- In a large bowl beat the Crema Mexicana. Then beat in the sugars and pumpkin pie spice. In a separate large bowl beat the cream cheese until soft.
- Gently fold the Crema mixture into the cream cheese using a rubber spatula.
- Mix in the vanilla extract and pumpkin puree.
- Take the crust out of the freezer. Spoon the cheesecake mixture over top and spread the top smooth. Place in the fridge to chill for at least 6 hours. When ready to serve, trace a very thin sharp knife around the edges of the pan, then unclamp the springform. Top with Pumpkin Pie crema, slice into pieces & serve.
- Pumpkin Pie Crema: In a mixing bowl add the Crema Mexicana, pumpkin pie spice, and powdered sugar, and mix with a spatula until well combined.
Creamy Spiced Pumpkin, Carrot & Sweet Potato Soup
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Serves8 people
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DifficultyEasy
Ingredients
- 1 tbsp. olive oil
- 1 cup Cacique Crema Mexicana
- 1 onion (peeled and sliced)
- 2 cloves garlic (peeled and chopped)
- ½ tsp. ground cinnamon
- ½ tsp. ground allspice
- 2 sweet potatoes or yams, peeled and roughly diced
- 2 large carrots, peeled and roughly diced
- 2 cups pumpkin, canned or butternut squash, cubed
- 1 granny smith apple, cored and roughly diced
- 1-liter vegetable stock
- 1/2 tsp vanilla extract
- 2 tbsp butter
- Pepper and salt to taste
Instructions
- In a saucepan, heat the oil, and fry the onion until translucent. Add the garlic and fry until turning golden. Add the cinnamon and allspice and cook until fragrant.
- Add the sweet potato, carrot, and pumpkin and fry for another few minutes.
- Add the apple, stock and vanilla essence. Season with pepper and salt. Stir, cover with a lid and simmer for 20 minutes until the ingredients are soft.
- Once cooked add the butter and Crema Mexicana, then allow to cool a little and blitz the soup using a stick blender directly in the cooker pot, or transfer to a blender or food processor and whizz until silky smooth. Check the seasoning and add a little more vanilla if required.
- Serve with a swirl of crema and pumpkin seeds
- Instructions for an Instant Pot or other electric pressure cookers: Using the saute function, fry onion until translucent. Add the garlic and fry until turning golden. Add the cinnamon and allspice and cook until fragrant. Add the sweet potato, carrot, and pumpkin and fry for another few minutes.
- Add the apple, stock and vanilla essence. Season with pepper and salt. Cover and seal the lid and set to cook on high pressure for 7 minutes.
- Once cooked add the butter and Crema Mexicana, then allow to cool a little and blitz the soup using a stick blender directly in the cooker pot, or transfer to a blender or food processor and whizz until silky smooth. Check the seasoning and adjust as required.
- As above, served topped with a swirl of crema and pumpkin and sunflower seeds.
Pumpkin Pie Tamales with Pumpkin Pie Crema
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Serves15 people
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DifficultyEasy
Ingredients
- Equipment needed: Instant Pot
- Corn husks, soaked and drained
- 3 1/2 cups masa
- 1 1/2 tbs brown sugar
- 2 tsp. pumpkin pie spice
- 1 tsp. salt
- 16 tbsp. butter
- 1 cup Cacique® Crema Mexicana
- 1 tsp. vanilla
- 1 29oz can pumpkin
- 1/4 - 3/4 cup water, optional. Plus 1 cup for Instant Pot
- *For Pumpkin Pie Crema*
- 4oz Cacique® Crema Mexicana
- 1 tsp. pumpkin pie spice
- 1/3 cup powdered sugar
Instructions
- In a large bowl, combine the masa, brown sugar, pumpkin pie spice, and salt. Whisk to combine.
- In another heatproof bowl, melt the butter in a microwave or in a small saucepan over low heat. Add the Crema Mexicana and heat the bowl another 20 seconds to warm the crema. Mix in pumpkin and the vanilla
- Add the pumpkin to the masa mix. Mix to combine. If the dough is too wet, add a bit more masa mix. If it's too dry, add a little water 1/4 cup at a time until the dough comes together in a soft ball. Cover and chill for 30 minutes.
- When ready, fill the corn husks with the pumpkin pie masa dough. Fold and tie each packet with a strip of corn husk.
- Add 1 cup of water to your Instant pot and set in a steamer tray. Arrange the tamales, standing on end in the steamer tray. Don't over crowd so that the steam will circulate. Cover and set to cook for 25 minute and release the steam naturally.
- Repeat with the next batch. Freeze additional tamales for future enjoyment. Serve warm and top with Pumpkin Pie Crema
- Pumpkin Pie Crema: In a mixing bowl add the Crema Mexicana, pumpkin pie spice, and powdered sugar, and mix with a spatula until well combined.
Pasta in Garlic Crema Sauce with Butternut Squash and Cotija Crisps
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Serves4 people
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DifficultyEasy
Ingredients
- 2 pounds butternut squash
- 1 1/2 cups Cacique® Crema Mexicana
- 1/4 cup finely chopped onion
- 1/4 cup extra-virgin olive oil
- 4 whole garlic cloves, peeled and smashed
- 2 sprigs thyme, plus 1 teaspoon chopped
- 3/4 cup grated Cacique® Cotija, pan fried
- 1 tablespoon butter
- 8 ounces pasta shells
- 1 1/2 cups baby arugula or spinach
- Salt and freshly ground black pepper
Instructions
- Peel the squash, remove the seeds and cut into 1-inch cubes. Preheat the oven to 400 degrees F.
- Combine the squash and onion on a large rimmed baking sheet. Toss with the olive oil, 1 teaspoon salt and 10 or 12 grinds of black pepper. Cover the pan with aluminum foil and bake 25 minutes. Remove the foil and stir the squash around with a spatula. Roast 15 minutes more, or until the squash is tender and lightly browned.
- While the squash is baking, spread the grated Cotija in medium sized pan and fry until it turns to a deep golden brown. Break into small pieces and set aside. You may also microwave Cotija on a sheet of parchment paper in 30 seconds intervals until crisp.
- Pour the cream into a saucepan. Drop in the garlic cloves and thyme sprigs and bring to a simmer - lower the heat and watch that it doesn't boil over. Simmer 20 minutes, until the cream is slightly reduced, and the garlic is soft.
- Remove from the heat and steep 10 minutes, then remove the garlic and thyme. Stir in 1/2 teaspoon salt. Transfer the sauce to a serving bowl with the butter and keep warm. Reserve ¼ cup for garnish.
- Bring a 6-quart pot of water to a boil with 2 tablespoons kosher salt. Cook the pasta until al dente. Drain and add to the bowl with the sauce and stir until evenly coated with the sauce.
- Add the squash and baby greens to the bowl and gently stir. Serve with the crispy Cotija cheese, drizzle with the reserved crema mixture and chopped thyme sprinkled over the top.
Chorizo Fries
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Serves3 people
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DifficultyEasy
Ingredients
- 1 1/2 pounds frozen fries
- 1 package of Cacique® Fully Cooked Premium Pork Chorizo
- 1 tub of Cacique® Southwestern Queso Dip
- 1/2 cup fresh chopped green onion
Instructions
- Lay the frozen fries on a large baking tray and cook as per packaging instructions.
- While the fries are cooking, heat the Cacique® Fully Cooked Premium Pork Chorizo according to package instructions.
- Heat the tub of Cacique® Southwestern Queso Dip according to the packaging instructions.
- Push the cooked French fries towards the middle of the baking tray and crumble on the chorizo, pour on the Southwestern Queso Dip and finish with the chopped green onion.
Pineapple Beef Tacos with Poblano Salsa
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Serves6 people
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DifficultyEasy
Ingredients
- 1 red onion, finely diced, divided
- 2 large poblano peppers, seeded and diced, divided
- 4 roma tomatoes, seeded and diced
- 1/2 cup cilantro, roughly chopped
- 1 8 oz can pineapple tidbits in pineapple juice, drained and juice reserved
- 1 lime, sliced into wedges
- 1 tablespoon canola oil
- kosher salt, to taste
- fresh cracked pepper, to taste
- 24 oz lean ground beef
- 12 tortillas
- 1 cup Cacique® Queso Fresco
- 3/4 cup Cacique® Cilantro Lime Sour Cream
- *Taco Seasoning*
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoons kosher salt
- 1/8 teaspoon fresh cracked pepper
Instructions
- In a small dish, combine taco seasoning spices and mix until uniform, set aside.
- In a medium-sized bowl, combine 3 tablespoons of the diced onion, 3/4 cup diced poblano, diced tomatoes, cilantro, pineapple, and a hearty squeeze of lime juice. Toss gently to combine and set aside.
- Heat canola oil in a large skillet over medium-high heat. Add the remaining onion and poblano, season with salt, pepper, and half of the taco seasoning, and cook until lightly softened, about 3 minutes.
- Add the ground beef to the pan and continue to cook, crumbling the beef as it cooks. Sprinkle with remaining taco spices and cook until no longer pink, about 5 minutes. Stir in the reserved pineapple juice and cook until most of the liquid has burned off, about 3 minutes. Adjust seasoning as desired and remove pan from heat.
- Divide meat between tortillas and top with pineapple poblano salsa, Cacique Queso Fresco and Cilantro Lime Sour Cream. Enjoy!
Longaniza and Cotija Pupusas
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Serves6 people
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DifficultyEasy
Ingredients
- 3 ½ cups masa harina
- 1 teaspoon kosher salt
- 3 ½ cups warm water
- 1 package Cacique® Longaniza
- Corn oil, for cooking
- 1 cup crumbled Cacique® Cotija
- 1 cup Cacique® Crema Salvadoreña
- Hot sauce (optional)
Instructions
- In a large mixing bowl, combine the masa harina with the salt and warm water, stirring to make a stiff, smooth dough. Cover with plastic wrap and set aside.
- Cook the Longaniza in a skillet over medium heat, stirring to break it up, until cooked through, about 6 to 7 minutes. Set aside.
- Keeping the mixing bowl covered with the plastic wrap so the dough stays moist, pull off walnut-sized balls of the pupusa dough and pat into a circle about 3 inches across and 1/4-inch thick.
- Put a tablespoon of the cooked Longaniza in the center of one of the dough disks. Top with a tablespoon of crumbled Cotija and top with another disk of dough, pressing the edges together to press out any air and form a tight seal. Brush the exterior lightly with the corn oil. Continue until all the dough has been used.
- Preheat a large cast-iron skillet or griddle over medium heat. Cook the pupusas, in batches, on the hot griddle for 5 minutes on each side, until golden brown. Sprinkle lightly with salt and serve hot, drizzled with the Crema Salvadoreña, and hot sauce, if desired.
Cheesy Chorizo Nachos
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Serves6 people
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DifficultyEasy
Ingredients
- 1 package Cacique Fully Cooked Chorizo
- 1 Cacique Queso Dip
- 1 package Cacique Panela or Oaxaca cheese, shredded
- ½ cup Cacique Crema Mexicana
- ¼ cup crumbled Cacique Cotija cheese
- 12-ounce bag tortilla chips
- 15-ounce can refried beans
- Zest of 1 lime
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 2 avocados
- 1 Tablespoon lime juice
- ¼ cup diced tomato
- 1 large jalapeno, sliced very thin
- 2 radishes, sliced very thin
- Fresh cilantro leaves for garnish
Instructions
- Microwave Cacique Queso Dip for 2 – 3 minutes until heated through, and stir in the zest and chili powder. Microwave Cacique Fully Cooked Chorizo for 3 – 4 minutes until heated through.
- In a medium bowl, thin the refried beans with 2 tablespoons water. They should be thick but nearly pourable; if needed, add another tablespoon or so. To assemble the nachos, add half the tortilla chips to a 13x9-inch rectangular baking dish. Use a spoon to drizzle half the Queso Dip and half the refried beans evenly over the chips, trying to distribute it as evenly as possible. Sprinkle half the shredded Cacique Oaxaca evenly over the top. Repeat with the remaining chips, Queso Dip, beans, and shredded Oaxaca. Bake for 5 to 8 minutes, until the shredded cheese is melted and the Queso Dip is creamy.
- While the nachos bake, make the guacamole: pit and mash the avocados with the lime juice and remaining 1 teaspoon salt. Gently fold in the tomato and set aside. As soon as the nachos are out of the oven, drizzle the Cacique Crema Mexicana Agria all over and scatter the Fully Cooked Chorizo. Garnish with crumbled Cacique Cotija, sliced jalapenos and radishes, and plenty of fresh cilantro. Serve right away.
Dulce de Leche Crema & Buñuelos
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Serves8 people
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DifficultyEasy
Ingredients
- 1 bottle Cacique® Crema Mexicana
- 1 cup of Dulce de Leche*, plus some for decorating
- 1 bag of premade Bunuelos chips
Instructions
- In a medium serving bowl, pour in the Crema Mexicana. Heat the dulce de leche in a microwave-safe bowl for 20 seconds. Pour the heated dulce de leche into the Crema Mexicana and mix together well.
- Place leftover dulce de leche into a piping bag or a plastic squeeze bottle to create a spider web decoration on top of the dulce de leche crema. Serve with bunuelos.
Chorizo and Oaxaca Empanadas
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Serves30 people
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DifficultyEasy
Ingredients
- 1 package Cacique® Fully Cooked Premium Pork Chorizo
- 5 oz. Cacique® Oaxaca Cheese, cubed
- 2 packages pre-made, refrigerated pie crust (not frozen)
- 1 egg, well-beaten, for egg wash
Instructions
- Preheat oven to 350 degrees F. Heat Cacique® Fully Cooked Premium Pork Chorizo to package instructions. Set aside.
- Prepare a parchment lined baking sheet. Unroll the pie crust dough and cut out 3" inch circles.
- Fill empanadas by placing about 2 Tablespoons of the chorizo and a few cubes of Oaxaca in each circle. With your finger, take a bit of the egg wash and run it across one side of the 3" circles to help the empanadas seal. Fold over and seal the edges by pressing down with a fork. Brush them with the egg wash for a little shine.
- Cook the empanadas at 350 degrees for about 12 to 15 minutes until they're just slightly a golden-reddish-brownish color.
Spider Web Dip
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Serves6 people
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DifficultyEasy
Ingredients
- 1 (16-oz.) can refried beans
- 1 tablespoon fresh lime juice
- 1 tablespoon water
- 1 (8-oz.) container guacamole
- 1 cup Cacique® Crema Mexicana Agria
- 1 tablespoon taco seasoning
- Cacique® Queso Fresco
- chopped fresh cilantro (optional)
Instructions
- In a small mixing bowl, combine the refried beans with the lime juice, taco seasoning and water.
- In a large serving plate, layer the refried beans mixture to cover the plate to the edges then layer on the guacamole. Smooth each layer out in between with a spoon. Sprinkle crumbled Cacique® Queso Fresco around the outer edge of the platter and garnish with fresh chopped cilantro, as desired. Place Crema Mexicana Agria in a piping bag or a plastic squeeze bottle to create your spider web decoration. Serve with tortilla chips.
Churros with Creamy Chocolate Sauce
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Serves24 people
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DifficultyEasy
Ingredients
- ½ cup plus 1 ½ tablespoons granulated sugar, divided
- 2 teaspoons ground cinnamon
- 1 cup water
- ½ teaspoon salt
- 2 tablespoons vegetable oil plus more for deep frying, divided
- 1 cup all-purpose flour
- 1 cup Cacique® Crema Mexicana Agria
- 2 tablespoons chocolate flavored powdered
Instructions
- Combine ½ cup sugar with ground cinnamon in a medium bowl. Heat water in a small saucepan over medium heat, add 1 ½ tablespoons sugar, salt and 2 tablespoons oil. Whisk ingredients to combine and bring to a boil, remove from heat and immediately stir in flour until a dough ball forms. Transfer dough to a thick pastry bag fitted with a large star tip.
- Line a serving plate with paper towels. Heat 2 inches deep of oil in a medium pot. Gently drop a piece of dough in oil. Oil should bubble over dough when ready. Pipe 3 inches of dough in oil. Gently pipe 2-3 more times to fry churros in batches until golden brown. Remove churros with long-handled skimmer and transfer to paper towel-lined plate to drain for 4 minutes. Transfer to cinnamon sugar mixture and coat evenly. Serve with chocolate cream sauce.
- To make Chocolate Cream Sauce: Combine crema with chocolate flavored powder. Stir until completely combined. Keep refrigerated until ready to serve.
Chorizo Brefas Tlayuda
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Serves6 people
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DifficultyEasy
Ingredients
- *REFRIED BEANS*
- 1 cup Peruvian beans
- 3 cups of water
- 2 Tablespoon asiento (unrefined pork lard)
- 1/4 medium white onion, finely chopped
- 3 cloves garlic, pressed
- 2 teaspoon salt
- 1 teaspoon cayenne pepper
- *SALSA*
- 5 fresh chile de árbol
- 2 hot Hatch peppers, fresh
- 3 cloves garlic
- ¼ medium white onion
- 3/4 cup of water
- 3 small tomatillos
- 1 lime, juiced
- 1 spring cilantro
- Salt, to taste
- *MINI TLAYUDA*
- 1 tablespoon of rendered Cacique Pork Chorizo oil
- 1/3 cup Cacique Oaxaca, torn into thin strips
- ½ cup Cacique Pork Chorizo
- 1 6-inch tlayuda tortilla
- 2 Tablespoon refried beans
- 3 leaves arugula
- 3 thin slices heirloom tomato
- 3 thin slices of avocado
- Salsa to taste
- 1 egg, fried sunny side up, seasoned with salt and pepper
- ¼ cup Cacique® Queso Fresco, crumbled
Instructions
- BEANS: The day before, sort and rinse the beans to remove all impurities and broken or brittle beans. Place the beans and water in a pot and cook over medium heat, covered with a lid, for 45 minutes, cooking the beans until they are soft enough to be easily mashed with the back of a spoon. To test, remove one bean and press it with the back of a spoon, if the bean presses into a smooth paste the beans are done. During the cooking, add hot water as needed to keep the beans from drying out. Leave enough cooking liquid to cover. In a medium saucepan set to medium heat, fry the garlic and onions in the asiento until translucent, then add the beans, and puree constantly with an immersion blender. After 5 minutes, add the salt and cayenne pepper, continuing to stir with the immersion blender until you reach a smooth and slightly runny consistency. Adjust seasoning and set aside, covering the saucepan to keep the beans warm and moist
- SALSA: Roast the hatch peppers over an open flame, evenly blackening the skin and taking care not to burn the flesh. Remove the heads from the fresh chile de árbol and toast in a dry pan over high heat for 3 minute along with the tomatillos, onion and garlic, stirring constantly with a wooden spoon, taking care not to burn the chilies. Move all ingredients to a blender and season with salt at the end to taste. (If you want less heat, remove the seeds and membrane before toasting)
- TLAYUDA: Remove the Cacique Pork Chorizo from the refrigerator 30 minutes prior to cooking or until it’s at room temperature. Add a tablespoon of olive oil to a small saucepan and cook the chorizo for about 5 minutes, stirring constantly. After cooking, strain out the chorizo oil and reserve. There should be about a tablespoon left over.
- If your range doesn’t have a griddle, use a flattop attachment or a large electric skillet on low heat to warm your tlayuda tortilla, but only begin this process once all ingredients are ready to go. Meanwhile, warm the beans in a saucepan over low heat. Using a spatula, apply a thin layer of chorizo oil to cover the tlayuda while it’s on the griddle. Add 2 tablespoons of refried beans, leaving a thin strip of the tortilla’s circumference exposed. Add the Cacique Oaxaca to a plancha over medium low heat and over a drizzle of vegetable oil for about 1-2 minutes, until the top later melts and the plancha side gets a crispy skin. Quickly peel off the melted cheese with a spackling knife and place it melted side down on the tlayuda. At the same time, fry one egg in oil briefly to achieve a runny yolk, then add salt and pepper to taste, and remove from the heat. Add the crumbled Cacique Queso Fresco over the mini tlayuda, and place the tomato and avocado slices on top. Spoon over the chorizo, apply the arugula, and place the fried egg on top. This should all be done quickly, monitoring the tlayuda so it doesn’t burn. You can remove it from the heat and place in on a cutting board to do some assembly if it gets too hot, but the object is to layer the tlayuda rapidly. Serve with salsa on the side.
Chorizo Mexican Pizza
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Serves4 people
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DifficultyEasy
Ingredients
- 8 6-inch flour tortillas
- ¼ cup of vegetable oil
- 1 Package Cacique® Fully Cooked Premium Pork Chorizo
- 3/4 cup refried beans
- 1/2 cup red enchilada sauce
- ½ teaspoon sugar
- ½ teaspoon onion powder
- 1/2 cup Cacique® Queso Quesadilla Shredded Cheese
- 1 large tomato, diced
- Fresh cilantro for garnish
- Optional: Cacique® Crema Mexicana Agria, for drizzling
Instructions
- Preheat oven to 350°F. Fry tortillas for a few minutes in ¼ cup vegetable oil over medium heat. For a lighter alternative, you can bake them for about 5 minutes in the oven prior to building the pizzas.
- Heat Cacique® Fully Cooked Premium Pork Chorizo to package instructions.
- Spread the refried beans on 4 tortillas, then top each evenly with chorizo and lay another tortilla on top.
- Combine the enchilada sauce with sugar and onion powder then spread on the tops of each of the 4 tortillas. Top each evenly with diced tomatoes and then with the shredded cheese.
- Bake for 10-15 minutes, until the cheese is melted. Cut each Mexican pizza into 4 slices and serve warm. If desired top with a drizzle of Cacique® Crema Mexicana Agria
Chipotle Pulled Pork Tacos with Queso Fresco
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Serves8 people
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DifficultyEasy
Ingredients
- *CHILE SAUCE*
- 3 whole dried Ancho chiles
- 3 whole dried Pasilla chiles
- 4 cloves garlic, unpeeled
- 2 to 3 chipotles in Adobo sauce
- ½ medium white onion, roughly chopped
- 3 Tbsp. extra-virgin olive oil
- 2 Tbsp. honey
- 1 Tbsp. cider vinegar
- 2 tsp. dried oregano, preferably Mexican
- Salt to taste
- *PORK FILLING*
- 3 ¾ cups low-sodium chicken broth
- 2 lbs. boneless pork shoulder (untrimmed), cut into chunks
- 2 bay leaves
- 1 cinnamon stick
- *ASSEMBLY & GARNISH*
- Corn tortillas, small (warmed for serving)
- 1 package (10 oz.) Cacique® Queso Fresco, crumbled
- 2 avocados, cubed
- *SPICY RED CABBAGE SLAW*
- 1 head of red cabbage, finely sliced
- 2 carrots, peeled and shredded
- ½ tsp. red pepper flakes
- 1 Tbsp. Mexican oregano, crushed
- 2/3 cup olive oil
- 1/3 cup red wine vinegar
Instructions
- For chile sauce: Put Ancho and Pasilla chiles and garlic in a bowl. Microwave until soft and pliable for about 2 to 3 minutes. Stem and seed the chiles, peel the garlic and transfer to a blender. Add chipotles and adobo sauce, onion, 2 tablespoons of olive oil, honey, vinegar, 1 tablespoon of salt and oregano to the blender and purée until smooth.
- For pork filling: Heat the remaining 1 tablespoon of olive oil in a large skillet over high heat. Add the chile sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the broth and reduce until slightly thickened. Season pork all over with salt and pepper and transfer to a large slow cooker. Add the bay leaves and cinnamon stick and then pour in the sauce. Cover and cook on high until the meat is tender, about 5 hours. (Variation: Cook pork in a large Dutch oven, covered, for 1 hour 45 minutes at 350F. Uncover and cook for 30 more minutes.) Pour the sauce into a separate saucepan and set aside until settled. Skim fat off the top then return to burner. Reduce sauce down by 2/3rds until thickened. Reserve sauce. Discard the bay leaves and cinnamon stick. Shred the pork with two forks and season with salt and pepper. Mix in reserved sauce and set aside.
- For red cabbage slaw: In a large bowl, combine all ingredients and toss well.
- For taco assembly: Using warm tortillas, layer shredded pork, crumbled Cacique® Queso Fresco and garnish with avocados. Serve with a side of spicy red cabbage slaw.
Celery Root And Potato Taquitos
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Serves16 people
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DifficultyEasy
Ingredients
- *SALAD*
- 1 iceberg lettuce, very thinly shaved
- ¼ cup purslane
- 6 radishes, julienned
- 1/2 cup lemon juice
- 1/2 cup lime juice
- 2 cups olive oil
- 1 Tablespoon garlic powder
- 1 Tablespoon white pepper
- 1 bunch cilantro, chiffonade
- 1/2 cup parsley, chiffonade
- *TAQUITOS*
- 4 russet potatoes, peeled
- 1 celery root
- Salt, to taste
- 1/2 Tablespoon ground pepper
- 1 cup shredded Cacique Manchego
- 1/2 cup caramelized onion
- 2 cups water
- 2 cups milk
- 1 avocado leaf
- 1 bay leaf
- 16 Tortillas
- Vegetable oil
- 4 oz. Cacique Queso Fresco
- 4 oz. Cacique Crema Mexicana Agria
Instructions
- SALAD: Slice radish on thinnest setting on mandolin. Pick verdolagas, shave as thin as possible. Chiffonade cilantro and parsley. Mix lemon, lime, oil with garlic, salt and pepper and put dressing in squeeze bottle.
- TAQUITOS: Clean and peel both vegetables. Cut potatoes in ¼’s and celery root in same size pieces and cover in half water, half milk, bay leaves, avocado leaves, salt and pepper. Boil until soft, strain vegetables and reserve liquid.
- Julienne onions and add into hot iron pan. Add 1 Tablespoon of oil and avocado leaves. Cook onions until caramelized, stirring constantly to avoid burning. Once cooked, add potato, celery root and caramelized onions in food processor and pulse until pureed smooth. Use cooking liquid if moisture is needed. Make sure to not add too much as loose filling will ooze out when frying. Add grated Cacique Manchego, taste and add salt and pepper if necessary.
- Place filling in piping bag, and add 4 oz. of filling per tortilla. Once filled, roll and secure with toothpick. Heat vegetable oil and fry each taquito until golden brown, then drain on paper. To serve, dress salad and add to each plate. Divide up the taquitos and lay on top of salad. Garnish with Cacique Queso Fresco and a drizzle of Cacique Crema Mexicana Agria.
Beef Short Rib Birria Quesatacos
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Serves15 people
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DifficultyModerate
Ingredients
- *SHORT RIB BIRRIA*
- 3 pounds boneless beef short ribs
- Kosher salt and pepper
- 5 dried California chile peppers, stemmed and seeded
- 2 dried ancho chile peppers, stemmed and seeded
- 4 medium tomatoes, cored and quartered
- 1 small white onion, quartered
- 4 cloves garlic
- 1 whole clove
- 12 black peppercorns
- 1/2 teaspoon cumin seeds
- 1 teaspoon Mexican oregano
- 1/2 teaspoon Mexican marjoram
- 1 stick Mexican cinnamon
- 1.5 oz fresh ginger, chopped
- 1 Tablespoon achiote paste (available at Latin markets)
- 1/2 cup white vinegar
- *CRISPY EPAZOTE*
- 6-8 epazote leaves
- Vegetable oil
- *HIBISCUS PICKLED ONIONS*
- 1 large red onion, very thinly sliced
- 4 cups water
- 1/2 cup distilled white vinegar
- 1/2 cup apple cider vinegar or additional white vinegar
- 3 Tablespoons honey or agave
- 3 Tablespoons fine sea salt
- 1/4 cup dried hibiscus flowers
- ¼ teaspoon red pepper flakes (optional, for heat)
- *QUESATACOS*
- 1 package Cacique® Queso Oaxaca, shredded
- 1 package Cacique® Crema Mexicana Agria
- 15 5.5-inch small corn tortillas
- 3 bunches fresh cilantro, chopped
- 1 large red onion, cut in half and sliced thin
- 5 limes, cut in wedges
Instructions
- BIRRIA: Season the meat with salt and pepper, then place in a large baking dish. Clean and devein the peppers. Slightly toast them in a skillet over a medium heat, making sure you do not burn them as burning the peppers will make the dish taste bitter. After, soak them in hot water, covering them for 20 minutes. Roast the tomatoes, onion and garlic by cooking over medium heat for approximately 8 – 10 minutes, and place in your blender. Toast the whole clove, cumin seeds, and black peppercorns (this is a quick step that only takes a few seconds). Place them in your blender along with the herbs, cinnamon, ginger, achiote and the vinegar. Once peppers are soft, drain, add to the blender and puree until you have a smooth sauce. Add a few tablespoons of water only if your blender is having a hard time processing it. Season the sauce with salt. Pour the sauce over the meat, making sure it is covered all over with the salsa. Cover the baking dish with aluminum foil and refrigerate overnight or for at least 4 hours to allow all the meat to absorb the flavors. Preheat the oven to 350 F. Bake the meat for about 4 hours or until it is fork tender.
- CRISPY EPAZOTE: Heat vegetable oil in a fryer or pot. Once hot, add epazote leaves and fry for approximately 1 to 2 minutes, until crisp. Remove from heat and salt to taste.
- HIBISCUS PICKLED ONIONS: Place the thinly sliced red onion in a large bowl. Place all other ingredients in sauce pot and bring to a low boil. As soon as low boil begins, turn off the heat. Strain hot liquid over onions and let steep until cool (approximately 1 hour), then place in a large jar or container. Store in in refrigerator for 2-4 hours or overnight (the longer the better).
- QUESATACOS: To make QuesoTacos, dip each tortilla in hot braising jus and place on griddle or nonstick pan. Place approximately 1 oz. of shredded Cacique Oaxaca and 2 oz. of shredded short rib birria onto the tortilla, then fold it over like you are making a quesadilla. Cook on both sides until a crispy texture starts to form. Place each QuesaTaco on a plate and garnish with cilantro, red onion, a squeeze of lime wedge, crispy epazote, hibiscus pickled onions and a drizzle of Cacique Crema Mexicana Agria.
Whole-Roasted Acorn Squash With Chorizo And Red Pepper Crema
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Serves6 people
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DifficultyEasy
Ingredients
- 1 package Cacique Fully Cooked Chorizo
- ½ cup Cacique Crema Mexicana
- Cacique Queso Fresco, for garnish
- 4 to 6 acorn squash
- ⅓ cup white rice
- 2 teaspoons kosher salt, divided
- 1 cup cooked or drained and rinsed canned black beans
- ½ cup toasted pumpkin seeds, divided
- 2 Tablespoons olive oil
- ½ yellow onion, chopped
- 2 cloves garlic, minced
- 1 Tablespoon tomato paste
- ½ cup diced canned tomatoes
- 4 to 6 Tablespoons unsalted butter
- 2 red bell peppers
- ¼ teaspoon cayenne pepper
- ½ cup lightly packed cilantro leaves
- ½ cup lightly packed parsley leaves
- ¼ cup lightly packed oregano leaves
Instructions
- Preheat the oven to 400F and line a rimmed baking sheet with foil or parchment paper. Using a sharp knife, trim a thin slice off the bottom of each squash so it sits upright; trim the top of the squash so it forms a “lid.” Use a spoon to scoop out all the seeds and fibers from the cavity of the squash. (If you don’t see the cavity after slicing off the top, you’ll need to use your spoon or a paring knife to dig into it.) Rinse the inside of the squash to remove any last lingering seeds.
- Add the rice to a fine-mesh sieve and rinse until the water runs clear; this removes excess starches that can make it gummy. In a small saucepan, bring 1 cup water and ½ teaspoon salt to an active simmer over medium-high heat. Stir in the rice, cover with a lid, and decrease the heat to medium-low. Cook until the rice is tender, and all water is absorbed, 15 to 20 minutes. Fluff with a fork and set aside.
- In a large skillet, warm the Cacique Fully Cooked Chorizo over medium heat, using your spoon to crumble it as it heats up. Leave undisturbed for a few minutes until it starts to brown, then reserve.
- Heat the olive oil in the same skillet. Sauté the onion with 1 teaspoon salt until it’s translucent and beginning to brown, 5 to 8 minutes. Stir in the garlic and cook about a minute more; add the tomato paste next, breaking it up with your spoon until it smells fragrant and sweet. Increase the heat to medium-high and add the diced canned tomatoes, scraping up any brown bits from the bottom of the pan. Cook for a minute or two, until slightly thickened, then fold in the rice, chorizo, beans, and ¼ cup pumpkin seeds; remove from heat. NOTE: You can make the filling up to 3 days in advance.
- Set the squash on your baking sheet and drop a tablespoon of butter into the center of each. Top with the “lid” and bake for 45 to 55 minutes, until the flesh is easily pierced with a fork but not so soft that the squash is “slouching.”
- Meanwhile, to make the crema, char the red peppers directly over a gas burner on high heat; leave them undisturbed over the flame until the skin is completely blackened before rotating. Transfer to a bowl and cover with plastic wrap or foil. When the peppers are cool enough to handle, peel away the charred skin and trim out the stems. Remove the seeds and membranes (this is easiest if you turn the peppers inside out; by this point, they’re very malleable) and roughly chop.
- In a blender, combined the chopped roasted peppers with the Cacique Crema Mexicana, cayenne pepper, and ½ teaspoon salt; blend until smooth. Refrigerate until ready to serve.
- To serve the squash, chop the remaining ¼ cup pumpkin seeds and lightly chop all the fresh herbs. Halve the squash lengthwise and spoon the red pepper crema over the top. Shower with chopped fresh herbs, pumpkin seeds, and crumbled Cacique Queso Fresco.
Mexican Coffee
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Serves1 people
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DifficultyEasy
Ingredients
- 4 oz. Cacique Crema Mexicana
- 4 grams of Xantham gum
- .75 oz. Coffee Liqueur
- .75 oz. Reposado Tequila
- 5 oz. Black Coffee, chilled
- Cinnamon
- 3 coffee beans
Instructions
- Dry shake 4 oz. of the Cacique Crema Mexicana with approximately 1 ounce of hot water and the Xanthan gum until a foamy cream is achieved. Note, mixture makes enough foam for approximately 10 servings.
- Build the drink by mixing the coffee liqueur, tequila and chilled black coffee in a coupe glass. Add a thin layer of cream on top. Garnish with cinnamon dust and 3 coffee beans.
Taquitos
Ingredients
- 1 package (10 oz.) Cacique® Cotija, Cacique® Enchilado, or Ranchero® Queso Fresco, crumbled
- 1 cup Cacique® Crema Mexicana
- 12 corn tortillas
- 1 lb. shredded beef
- Lettuce, finely chopped
Instructions
- Using warm tortillas, place 2 tablespoons of the meat on one side of the tortilla, roll, use toothpick to keep chorizo in place, and then fry in hot oil until golden brown on all sides. Place taquitos on a bed of lettuce, top with Crema Mexicana and crumbled cheese.
- This is a family favorite, a treasured recipe that has been passed down through the generations, straight from Maria's Cocina.
Cacique Fully Cooked Pork Chorizo Tostadas
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Serves4 people
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DifficultyEasy
Ingredients
- Vegetable oil for frying
- 6 white corn tortillas
- Kosher salt for sprinkling
- Cacique Premium Pork Fully Cooked Chorizo 12 oz.
- Cacique Crema Mexicana
- Cacique Queso Fresco, crumbled
- 1/4 cup chopped fresh cilantro
- 1 cup shredded lettuce
- Kosher salt and freshly ground black pepper
- Refried or Pinto Beans, warm
Instructions
- To make the tortillas: Pour the oil for frying into a large heavy-bottomed pot to a depth of about 2 inches. Place over medium heat and heat to 375 degrees F. Add the tortillas, one at a time, and fry until golden brown and crispy,
- To make the Chorizo: Follow microwave directions on package.
- To assemble the tostadas: Spread the beans evenly over one side of each tortilla. Then add an even layer of Chorizo. Top each tostada with lettuce, crumbles of queso fresco and drizzle with crema.
Cacique Fully Cooked Pork Chorizo Nachos
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Serves4 people
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DifficultyEasy
Ingredients
- Cacique Fully Cooked Chorizo with Queso 11 oz.
- Cacique Crema Mexicana
- 1/4 cup chopped fresh cilantro
- 4oz. can sliced Jalapeno peppers, drained
- 18 oz. package of restaurant style tortilla chips
Instructions
- Prepare Chorizo with Queso as directed on package. Spread tortilla chips on a tray or plate. Top chips with chorizo with queso. Drizzle Crema and add jalapenos and cilantro.
Pork Chorizo Slider with Spicy Jalapeno Salsa Spread
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Serves16 people
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DifficultyEasy
Ingredients
- 2 10 oz. packages Cacique® Pork Chorizo
- 2 pounds ground pork
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 clove garlic, grated
- ½ cup diced red onion, separated
- 1 small Roma tomato, seeded and diced
- 1 tablespoon cilantro, chopped
- 1 tablespoon lime juice
- 1 ½ cups Cacique® Jalapeño Sour Cream
- 10 oz package Cacique® Manchego Cheese, shaved
- 16 slider buns
- Sliced tomatoes
- Sliced red onions
- Hand-torn lettuce leaves
Instructions
- Preheat a griddle or cast-iron pan to 300°F.
- In a bowl, combine the Cacique® Pork Chorizo, ground pork, salt, pepper, garlic, and ¼ cup of the red onion together.
- Use a ¼ cup scoop or measuring cup to form 16 slider patties.
- Grill the patties on each side for 4-5 minutes, or until cooked through.
- In a separate mixing bowl, combine the remaining red onion, tomato, cilantro, lime juice, Cacique® Jalapeño Sour Cream, and a pinch of salt. Stir to combine well and refrigerate until ready to assemble the sliders.
- When the sliders are almost finished cooking, top each with a generous pinch of Cacique® Manchego Cheese.
- Split the slider buns and spread the sour cream salsa over the buns. Top each slider with a cheesy chorizo patty and garnish with sliced tomatoes, onions, and lettuce.
Easy Slow Cooker Mole Chicken
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Serves12 people
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DifficultyEasy
Ingredients
- 4 lbs. boneless, skinless chicken thighs (about 12), trimmed of excess fat
- Salt and black pepper
- 1 teaspoon extra-virgin olive oil
- 1 medium yellow onion, roughly chopped
- 3 garlic cloves, smashed and peeled
- 1 (14.5 oz.) can fire-roasted diced tomatoes, well drained
- 1 (14.5 oz.) can stewed tomatoes (Mexican flavored if you can find it), well drained
- 2 dried ancho chiles, stem and seeds removed
- 1 (12 oz.) can chipotle chiles in adobo sauce
- 1/3 cup creamy peanut butter
- 1/4 cup raisins
- 3 ounces bittersweet chocolate, chopped (about 1/2 cup)
- 3 tablespoons extra-virgin olive oil
- 3/4 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- *FOR SERVING:*
- Fresh chopped cilantro
- Crumbled Cacique® Queso Fresco
- Cacique® Crema Mexicana
Instructions
- Season chicken thighs with salt and pepper and place in a 5-to-6-quart slow cooker.
- Heat oil in a medium skillet over medium heat. Add onion and garlic and sauce for 5-6 minutes, until softened.
- Add cooked onions and garlic to a blender along with the remaining ingredients (except the cilantro). Blend until smooth.
- Add the blended tomato mixture to the slow cooker, ensuring the chicken thighs are covered. Cook on low for 6-7 hours, until chicken is cooked through.
- Remove chicken thighs and roughly shred the chicken. Return the shredded chicken to the slow cooker and stir to mix it into the sauce. Let it sit in the sauce, on the warm setting, for at least 10 minutes.
- Serve the chicken and sauce with fresh cilantro and crumbled queso fresco and drizzle with crema or sour cream.
Jalapeño Popper Quesadillas
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Serves4 people
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DifficultyEasy
Ingredients
- 4 medium jalapenos
- 1 tablespoon olive oil
- 8 slices thick cut bacon 1/2 inch dice
- 4 large flour tortillas
- 10 ounces Cacique® Queso Blanco, shredded or crumbled
- 2 ounces Cacique® Queso Fresco shredded, plus more for garnish (optional)
- Cacique® Jalapeno Sour Cream for dipping
Instructions
- Preheat oven to 425 degrees. Place jalapenos in a small bowl with the olive oil, toss until covered. Place jalapenos on a sheet tray and roast for 15 minutes, turning them over halfway through.
- While the jalapenos are roasting cook the bacon. In a large skillet over medium heat, cook the bacon until crispy or until your desired crispness. Drain excess fat but save the drippings. Carefully remove the seeds from the jalapenos and slice. Set aside.
- In a large skillet or a griddle pan over medium heat, coat the bottom of the pan with bacon grease, not a lot just enough to coat the bottom. Place one tortilla in the skillet and add 1/4 each of the Queso Blanco, sliced jalapenos, cooked bacon, and Queso Fresco.
- Using a spatula, fold over one side over the other to close, press down to seal. Cook until tortilla is crispy golden brown and the cheese is melted. Repeat with the remaining three tortillas. Serve with more Queso Fresco as garnish and Cacique® Jalapeno Sour Cream.
