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.