Lifestyle
Cinco De Mayo Recipes From Cacique And Chef Aarón Sánchez
Cinco de Mayo is right around the corner and there is no better way to celebrate than with food. If you're looking to make a delicious meal for Cinco de Mayo, here are two recipes from TV personality Chef Aaron Sanchez that you can cook up from the comfort of your own home.
Potato & Queso Fresco Tacos Dorados
Servings: 14 Tacos
Ingredients:
-2 ½ cups Cacique® Ranchero Queso Fresco, crumbled
-1 ¼ cup of Cacique® Crema Mexicana
-4 cups of mashed potatoes
-1 teaspoon of chicken bouillon
-14 corn tortillas
-Neutral oil for frying
-2 Tbsp your favorite hot sauce or minced chipotle in adobo
-1 cup of shredded lettuce
-1 lime
Instructions:
- Combine the mashed potatoes with 2 cups of Cacique® Ranchero Queso Fresco and ¼ cup Cacique® Crema Mexicana. Season with the chicken bouillon and set aside.
- To toast the tortillas, set them directly over a gas stove’s burners and turn the flame on medium-low. Cook until lightly blistered and charred in places, 30 seconds to 1 minute per side (use tongs to flip them). As they finish cooking, stack and wrap them in a clean, dry dishtowel so they stay pliable.
- Divide the mashed potatoes and Cacique® Ranchero Queso Fresco filling evenly between the tortillas and fold in half to close. Generously coat the bottom of your skillet with oil and heat over medium-high until it’s shimmering. Working in batches so the pan isn’t overcrowded, fry the tacos for 1 to 2 minutes per side, until the tortilla is crisp and golden. Place on a paper towel to drain.
- To serve, combine the Cacique® Crema Mexicana with the hot sauce or minced chipotle. Drizzle this over the tacos and top with shredded lettuce and the remaining Cacique® Ranchero Queso Fresco. Serve with wedges of lime.
Cheesy Chorizo Nachos
Servings: 4-6
Ingredients:
-1 package Cacique® Pork Chorizo
-1 package Cacique® Queso Blanco Queso Dip
-15-ounce can refried beans
-12-ounce bag tortilla chips
-1 package Cacique® Ranchero Queso Fresco
-½ cup Cacique® Crema Mexicana
-1 large jalapeno, sliced very thin
-2 radishes, sliced very thin
-Fresh cilantro leaves for garnish
-Guacamole
Instructions:
-Add the Cacique® Pork Chorizo to a large nonstick skillet or well-seasoned cast iron pan. Cook over medium-low heat, using your spoon to break it up; stir regularly until it is completely warmed through and deep brown (scrape the crispy bits from the bottom of the pan).
-Microwave Cacique® Queso Dip for 2-3 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 Cacique® Queso Dip and half the refried beans evenly over the chips, trying to distribute it as evenly as possible. Sprinkle half the crumbled Cacique® Ranchero Queso Fresco. Repeat with the remaining chips, Cacique® Queso Dip, beans, and crumbled Cacique® Ranchero Queso Fresco.
-Bake at 350 degrees for 5 to 8 minutes, until the crumbled Queso Fresco softens, and the Queso Dip is creamy.
-As soon as the nachos are out of the oven, drizzle the Cacique® Crema Mexicana all over and scatter the Cacique® Pork Chorizo. Garnish with sliced jalapenos and radishes, and plenty of fresh cilantro. Serve right away with guacamole or diced avocado.