Instructions

• Prepare a gas or charcoal grill with a medium-high flame on one side and no flame on the other. Close the lid and bring the temperature to 400F.
• Tear 4 sheets of aluminum foil, large enough to fully wrap around the potatoes. Set a potato in the center of each, then lightly coat with olive oil and season with salt. Tightly wrap the foil around each, and then prick the foil wrapped potatoes all over with a fork (making sure you prick the potatoes as well, and not just the foil) to allow steam to escape.
• Place the foil wrapped potatoes over indirect heat. Close the grill and cook for 45 minutes to 1 hour, rotating the potatoes every 15 minutes or so. The potatoes are done when they’re easily pierced with a fork.
• As the potatoes cook, combine the butter, lime zest, chili powder, and ½ teaspoon kosher salt in a bowl and whip with a fork until evenly incorporated and light. Separately, mince the jalapeños and stir to combine with the Cacique Crema Mexicana.
• Set a medium skillet over medium heat and spread the Cacique Chorizo in a single, even layer. Cook it gently for about 10 minutes, stirring occasionally, until it’s crumbled and cooked through. Once cooked, move it into a bowl.
• Allow the potatoes to cool for a few minutes in their foil packets, then carefully unwrap. Cut into the center and fill each with chili-lime butter, pickled jalapeño crema, Cacique Chorizo, crumbled Cacique Queso Fresco, and scallions. Garnish with fresh cilantro.

Instructions

• Toss the onion slices in the orange and lime juice. Sprinkle with a pinch of salt and let marinate while grilling the chiles.
• Grill the New Mexico and poblano chiles over a hot BBQ or under the broiler until the skins are blistered and charred. About 5 to 8 minutes on each side. Place the hot chiles in a bowl and cover tightly with plastic wrap so that the steam from the chiles will loosen the skins. When the chiles are cool, use a paper towel to remove the charred and blistered skins. Resist the urge to wash the chiles under running water, it will wash away some of the flavor of the chiles. Dice and set aside.
• Combine the vegetable oil, sliced green onions, minced cilantro, pinch of cumin, salt and pepper together in a small bowl. Pour the mixture over the diced chiles and mix so that the chiles are well coated. Taste for seasoning and add more salt and pepper, if desired. Cover the chile mixture and set aside.
• Grill the hot dogs and warm the bolillos or buns. Cut a slice down the center of each bolillo, if necessary.
• To Serve, Place a grilled hot dog in the bun and cover with green chile mixture. Cut the slices of cheese in half and place down the center of the buns, covering the green chiles. Heat until the cheese is melted and bubbly.
• Drain the onions and place on top of the hot cheese. Garnish with cilantro.

Instructions

• Cook Chorizo as instructed on package.
• Grill hot dogs to your liking.
• Assemble the hot dogs by scooping chorizo on top of hot dog, top with onion, crumbled Queso Fresco and drizzle with Cilantro Lime Sour Cream.

Instructions

• Heat oil in a large nonstick skillet over medium heat. Add bell peppers and onion; season with salt and pepper. Cook, stirring occasionally, until peppers are just tender, about 10 minutes.
• Prepare Beyond Sausage as instructed on package.
• Heat medium-sized skillet over medium-high heat. Spray with non-stick spray. Gently add cheese slices and sear on both sides until browned (30-45 seconds on each side). Drain on paper towel.
• Add grilled cheese slices immediately to toasted bun.
• Assemble the sausage by adding onion/peppers mixture, top with chopped avocado and drizzle with your favorite Cacique Flavored Sour Cream.

Instructions

• Wrap one piece of bacon around each hot dog and secure on each end with a toothpick. Refrigerate until ready to grill.
• Open cans of beans and heat to a simmer. Drain beans in a strainer over a medium mixing bowl, keep warm.
  
• Toss diced tomatoes, onions, cilantro together, set aside.
• Grill bacon wrapped hot dogs over medium heat until bacon is crispy on all sides, but not burned. Make sure to cook slowly and turn the dogs often so that the hot dogs are heated through by the time the bacon crisps, about 10 minutes.
• Dice avocado and toss with lime juice. Toss into the tomato mixture.
• Assemble the hot dogs by spooning beans into the bottom of the hot dog bun. Add the hot dog and top with the avocado pico de gallo.
• Drizzle Sonoran Hot Dogs with Cacique Crema Mexicana. Garnish with a sprig of cilantro.

Instructions

• For the short ribs, turn the pressure cooker on, press “Sauté”, and wait 2 minutes for the pot to heat up. Add the avocado oil and short ribs and cook until browned, about 3 to 5 minutes per side, flipping once. Transfer the ribs to a bowl and set aside for now.
• Add the onion and garlic and cook a couple minutes until they start to soften, stirring occasionally. Press “Cancel” to stop sautéing.
• Stir in the beef stock, vinegar, sugar, cumin, oregano, chili powder, salt, coriander, allspice, cinnamon, and black pepper. Add the browned short ribs and guajillo chili.
• Turn the pot on Manual, High Pressure for 42 minutes and let it do a natural pressure release.
• Use thongs to remove the meat, let it cool slightly, and then pull it off the bone and shred it. Drizzle a bit of the cooking liquid on the meat for flavor and to help keep it moist.
• For the pineapple salsa, stir together all ingredients. Cover and refrigerate until ready to serve.
• For the tostadas, preheat the oven to 400F and line 2 large baking trays with foil. Lightly brush both sides of each tortilla with oil. Arrange the tortillas on the baking trays and bake for 8 minutes on the first side. Flip each tortilla over, bake 3 minutes more, and then sprinkle on the shredded mozzarella and bake until melted, about 2 minutes.
• To assemble, top each tostada with shredded meat, pineapple salsa, a sprinkle of Cotija, a dollop of chipotle sour cream, and a few slices of red onion. Serve.
• NOTES: The short ribs can be made up to 3 days ahead and stored covered in the fridge until serving.
  

Instructions

• Cook the Cacique® chorizo by removing it from the casing and placing into a skillet with 1/8 cup of water and the juice of one lime. Once browned, remove any excess fat and water, then add diced red bell pepper and diced red onion. Stir intermittently until cooked.
• Once chorizo is cooked, assemble quesadillas by placing a handful of shredded Cacique® Manchego cheese on half of open flour tortilla, cover it with three tablespoons of cooked chorizo, top the cooked chorizo with sliced avocado (approximately half of one avocado per quesadilla depending on size), and then top with more shredded cheese. Fold top half of tortilla over the cheese and place into a skillet on medium low heat. Cook until cheese is melted and tortilla is browned. Remove from heat. Repeat with the other three tortillas.
• Once finished, you can optionally garnish the quesadillas with cilantro and serve with salsa and sour cream for dipping.

Instructions

• For the Chorizo Refried Beans, add the avocado oil to a large deep skillet over medium-high heat. Once hot, add the chorizo and cook until browned, about 3 minutes, stirring occasionally.
• Turn the heat down to medium, add the onion, and cook 5 minutes more, stirring occasionally. Add the garlic and jalapeno or serrano, and cook 1 minute, stirring constantly. Add the chili powder, salt, black pepper, pinto beans, and stock; bring to a boil, cover, and simmer 5 minutes.
• Mash the beans with a potato masher (or puree in a food processor if you want their texture very smooth).
• You can make the beans up to 3 days ahead and keep them covered in the fridge; they can be reheated in a microwave or on the stovetop. The beans will thicken as they sit, and you can add additional liquid (stock or water) to thin them out as desired.
• Right before serving, stir in the fresh lime juice and top with cilantro.
• To assemble each salad bowl, add 1/2 cup cooked rice to the bottom of a shallow bowl. Add a scoop of the Chorizo Refried Beans, 1 cup leafy greens, 1/4 cup chopped cherry tomatoes, 2 tablespoons diced onion, a sprinkle of cilantro, and 1 oz queso fresco. Drizzle 1 tablespoon crema Mexicana on top. Serve immediately, along with lime wedges to squeeze on top.
• NOTES - Tomato, Onion, and Cilantro: I recommend making a quick Pico de Gallo and using that to make these salad bowls.
  

Instructions

• Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.
• In a small sized bowl, combine all spices. Pour melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with spice mixture, and gently pat mixture onto fish.
• Sauté in a very hot skillet until blackened, only a few minutes per side. Turn and repeat on other side. Remove from pan and sprinkle with Cacique Queso Cojita Grated Cheese.
• To make the Chipotle Herb Spread, combine all ingredients in a small bowl. Cover and store in refrigerator until ready to use.
• To assemble sandwiches, spread top half of each bun evenly with Chipotle Herb Sauce. Place 1 lettuce leaf and 1 tomato slice on bottom half of each bun; top each with fish fillets and top halves of buns.

Instructions

• In a cast iron skillet (or heavy bottomed sauté pan), cook the Cacique Pork Chorizo over medium heat, breaking it up with a wooden spoon, until lightly browned and cooked through, approximately 7 to 10 minutes. Remove the chorizo from the pan and set aside. Reserve two Tbsp. of the rendered chorizo fat, then discard the rest and wipe down the pan.
• Season the shrimp on both sides with salt and pepper. Preheat the same pan to medium high heat, add back the reserved chorizo fat, and add the shrimp in an even layer. Be careful not to crowd the pan by doing this in batches if necessary.
• Cook the shrimp for about two minutes on each side, until each side is evenly seared.
• Add the chorizo back into the pan and stir everything together for approximately one to two minutes, then remove from heat.
• To assemble the tostada, divide the shrimp and chorizo equally among the four shells, drizzle with the Cacique Crema Mexicana and garnish with cilantro. Serve warm with a lime wedge.

Instructions

• Roast the poblano pepper and corn. You can do this in one of two ways. Place the poblano and corn on a baking sheet and broil on high for 5 to 10 minutes, rotating halfway through, until charred evenly on all sides. Or, using tongs, roast the poblano and corn over an open flame on the stove. Once roasted, set aside the corn until cool enough to handle and then cut the kernels off. Place the pepper in a recloseable plastic bag and seal, or a bowl covered with plastic wrap, and let rest for approximately 10 minutes. Once cool enough to handle, peel the skin away and remove the seeds, then slice into thin strips and set aside.
• Preheat a heavy bottomed sauté pan over medium-high heat and add olive oil.
• Add the onions and sauté for 3 to 4 minutes or until translucent. Next, add the squash and garlic and sauté for 2 to 3 minutes, stirring occasionally, until slightly browned and the squash is soft but not mushy. Add the roasted poblano and corn kernels to the pan and cook for an additional 2 to 3 minutes, then season with salt and pepper to taste.
• Lower the heat to medium and stir in the Cacique Crema Mexicana, combining until everything is well coated. Cook for approximately 2 minutes until the mixture is reduced and thickened. Remove pan from the heat and taste for seasoning.
• To assemble the tostadas, spoon the squash, onion, poblano and corn mixture evenly onto each shell. Garnish with Cacique Queso Fresco and fresh cilantro, then serve warm with a lime wedge on the side.

Instructions

• In a small bowl, mix graham crackers, melted butter and make a crumbly mix. In a blender or food processor, mix strawberry yogurt, cream and strawberry puree. Blend this mixture until creamy and thick. Then remove from blender and transfer to pourable jar/cup. Pour the mix all the way to the top of each paleta mold (leaving ¼ inch space on top to add graham cracker later). Keep in freezer for 5-6 hrs. Remove the mold from freezer and gently remove the paletas from the molds. Sprinkle graham cracker mix on top of each paleta. Serve fresh.

Instructions

• Place all ingredients in a blender. Blend until smooth. Pour into an 8-count paleta mold. Freeze 4 hours to overnight. Unmold by placing molds under running water. Enjoy!

Instructions

• Preheat oven to 350F degrees. In a large skillet, over medium high heat, heat the olive oil and saute the onion and garlic. Add the chorizo and cook for about 5 minutes, breaking it apart with a wooden spoon, until cooked through. Remove from heat and add the shredded chicken, mixing to combine. Spread the filling into the tortillas and roll them up. Place the enchiladas in a greased 9x13” baking dish. Reserve.
• To make the sauce, start by blending the Mexican crema with the chipotle peppers. Taste and add more peppers if you like more spicy.
• In a small saucepan, over medium heat, melt the butter and add the flour, whisking to combine. Cook for about a minute to get rid of the raw flour taste. Then, whisk in the broth, cooking until the sauce has thickened. Remove from heat and let it cool slightly before stirring in the Chipotle Crema.
• Pour sauce over enchiladas and add the cheddar cheese on top. Bake for 20-25 minutes or until hot, bubbly and golden brown. Top with Cotija and cilantro and serve with lime wedges and sour cream.

Instructions

• In a skillet, heat the canola oil over medium-high heat. Saute red onion until translucent. Add in diced jalapeno and saute for 1 minute. Transfer to a separate bowl.
• In the same skillet, remove the casing on the Cacique® Pork Chorizo and cook according to package instructions. Break down the meat until cooked through.
• Remove the cooked chorizo from the heat and add the sauteed onions and jalapeno and the BBQ sauce and mix until all the meat and vegetables are lightly coated in the sauce.
• Assemble your quesadillas by adding the BBQ Pork Chorizo to a flour tortilla in a layer, adding freshly grated Cacique® Manchego cheese, and topping with diced tomatoes, onions, and cilantro.
• If you like your quesadillas toasted, brush a clean pan with canola oil and heat over medium. Place your folded quesadilla onto the heated pan and toast to your preference. For extra flavor, drizzle with or dip into Cacique® Jalapeno Sour Cream.

Instructions

• Chop the cilantro, cherry tomatoes, and the onion. Heat a pan over medium heat and add the oil and onion. Cook for 5 minutes and add the chorizo. Cook until the chorizo is cooked, about 8 minutes.
  
• Add the scrambled eggs, ripped up corn tortillas, salt, and pepper. Cook until the eggs are part-way cooked. Add the cheese and finish cooking the eggs. Cook until the cheese is melted into the eggs. Add fresh chopped cilantro. Serve hot with sour cream.
  

Instructions

• Place the diced potatoes in a saucepan with hot water and cook over medium-high heat. Cook for about 10-12 minutes.
• While the potatoes are cooking, place the guajillo peppers in a bowl with hot water to soften.
• Cook the chorizo in a skillet over medium-high heat. It will be ready in about 6-8 minutes.
• Once potatoes are done, remove and drain and stir into the skillet with the chorizo. Cook for an additional 3 minutes allowing the flavors of the chorizo to blend onto the potatoes.
• Place Guajillo peppers, 1 cup of soaking water, garlic clove, oregano, and peppercorns into a blender. Process until you have a smooth sauce. Strain and place in a bowl.

Instructions

• With an electric mixer or by hand, mix the cheese, egg and cornstarch (or flour) in a large bowl until a soft dough forms.
  
• Scoop 2 teaspoons of dough and roll into a ball. If desired, roll balls in cracker crumbs for an extra crispy coating. Refrigerate cheese balls until thoroughly chilled, about 30 minutes.
  
• In a medium frying pan, heat oil over high heat (350°F for deep frying). Fry cheese balls until golden brown, turning once, about 30-60 seconds per side.
  
• Drain on paper towels. Serve hot with your favorite sauce for dipping.

Instructions

Instructions

• Place a cube of cheese in middle of dough and top with dulce de leche. Fold over dough and place or heated empanada maker. Brush with beaten egg (optional).
• Bake for 12-15 minutes (until golden brown). Best when served warm!

Instructions

• Toss jicama, cranberries, mango and queso and top them on your mixed greens and add dressing -- to taste.

Instructions

• In a large skillet over medium-high heat, put the olive oil and cook the garlic for 30 seconds, until fragrant. Add the butternut squash and jalapeno and cook 7 to 9 minutes, stirring often, until the squash is tender. Stir in the scallions and Queso Fresco. Taste and add salt and pepper as needed.
• Divide the butternut squash and Queso Fresco mixture among the 12 tortillas. Roll them up tightly, leaving the ends open. Place them on a baking sheet seam-side down and brush olive oil on the outsides.
• Broil for 2 to 3 minutes, until the tops are golden and crisp, 2 to 3 minutes. Turn the flautas and broil for 2 more minutes, until golden. Serve with Crema Mexicana Agria and a squeeze of lime.

Instructions

• MAKE THE QUICK PICKLED ONIONS: Add 1 cup of water in a medium saucepan and bring to a boil. Add the sliced red onions to the pan, immediately turn off heat and let stand for 2 minutes. Drain the water from onions and then put them in a pint sized glass jar (or other nonreactive container) along with the rest of the ingredients. Put a lid on it, give it a shake and then place in the freezer for 15- 20 minutes to chill quickly. Store leftover onion in the fridge.
• MAKE THE SALSA VERDE: Put all salsa ingredients into a blender or food processor and blend until creamy and smooth. Taste and add more salt if needed. This salsa makes about 2 cups and the leftovers are great on tacos, eggs or even just for dipping! Store in the fridge while making the tostadas.
• MAKE THE CHEESY CHORIZO: Place a heavy bottomed skillet or pan on medium high heat. Add the oil, diced onions and poblano peppers and sauté for 5 minutes or until onions are translucent. Move peppers and onions to a plate and set aside. Next, add the chorizo to the pan, breaking up the meat into fine pieces with a spatula as it cooks. The chorizo is done when it begins to brown and crisp. You can flip it a couple of times, breaking up the meat with the spatula as you go. When the chorizo is done you can add the peppers and onions back to the pan and mix. Next add the Manchego cheese to the pan combining it with the chorizo, peppers and onion mixture until it is nice and melted.
• ASSEMBLE THE TOSTADAS: To assemble the tostadas, begin by spreading 4 tostada shells with a thin layer of warmed refried beans. Then scoop a few tablespoons of the cheesy chorizo mixture over the beans and spread evenly. Finish by garnishing the tostadas with crumbled Cacique® Queso Fresco, Cacique® Crema Mexicana, salsa verde, the pickled onions and cilantro.

Instructions

• Prepare your Matcha Green Tea as instructed on packaging and chill.
• Add ice to your tea and stir in as much Cacique® Horchata to your personal taste preference.

Instructions

• In a skillet over medium heat, put the olive oil and the onions. Sprinkle lightly with salt and cook 10 to 12 minutes, until softened and starting to caramelize. Add the vinegar, chipotle and oregano and cook 1 to 2 minutes, until the mixture thickens slightly. Spoon into a serving bowl, set aside to cool and wipe out the skillet.
• In a small bowl, stir together the Cacique® Crema Mexicana Agria, mango puree and juice and zest of the lime. Set aside.
• Brush the tuna steak with olive oil and season well with salt and pepper. Heat the skillet over high for 2 minutes, then add the tuna and sear over the heat for 2 minutes per side for medium-rare. Remove to a cutting board and allow to rest for 3 to 4 minutes. Slice thinly.
• For each taco, spoon some tuna on a warmed tortilla, and top with Queso Fresco, shredded lettuce, the onions and a spoonful of the mango-lime crema.