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Wednesday, May 9, 2012

Tacos de requesón menonita

Queso Mennonita, aka Queso Chihuahua
Tacos de requesón menonita 
Mennonite Tacos

Mennonites in Mexico are known for their excellent cheeses, especially queso Mennonita.  Recently, Chef Marisa Rodriguez published this recipe for Mennonite Tacos using cottage cheese -- a well-known ingredient to North American Mennonites but less familiar to our Mexican neighbors.  
The original recipe might be found via this link:  Mennonite Tacos

Chef Marisa Rodríguez | NorteDigital

"Nuestro estado de Chihuahua se caracteriza por elaborar productos lácteos de muy buena calidad, y uno de ellos que muchas veces no sabemos en qué utilizarlo es el requesón que el día de hoy les presento.

Es un plato muy sencillo con este ingrediente y muy útil para esta cuaresma, el requesón se elabora con el cuajo de la leche que nos sirve para elaborar los famosos quesos menonitas y muchos más.

Tiene un sabor muy neutral que podemos consumirlo en recetas tanto dulces como saladas y en esta ocasión les comparto unos tacos de requesón con una mezcla de pico de gallo lo que lo convierten en una comida muy diferente pero igualmente rica, ¡elabórenla y disfrútenla!


Mennonite Tacos (c) Ivonne Gonzalez.
1/4 kg. de requesón
1 Tomate en cubos y sin semillas
1 Chile jalapeño (si lo deseas no picante con chile morrón)
1/4 De cebolla finamente picada
4 Tallos de cilantro finamente picado
Sal al gusto
1/2 kg. de tortillas para taco
Salsa al gusto
1/2 lechuga finamente picada y desinfectada

    En un bowl se coloca el requesón y todos los demás elementos y se mezclan perfectamente.
    Se rellenan las tortillas como un taco y se fríen a que queden doradas.
    Acompáñalos con lechuga picada y salsa de tu elección.

    The Mexican state of Chihuahua is characterized by dairy of very good quality.  One of the cheeses that I do not often know how to use, however, is the Cottage cheese used in this recipe.
    This dish is simple and good for Lent.  
    Cottage cheese is made with rennet from the milk used to make the famous queso Mennonita also known as queso Chihuahua.. 
    Cottage cheese has a very neutral flavor that is good in both sweet and savory recipes.  These tacos are served with a pico de gallo.

    Translator's note:  Cottage cheese is also good plain, topped with a good salsa or relish.  Americans might also want to add some taco-flavored, browned ground beef or TVP (textured vegetable protein) to the tacos.  I have also seen taco salads -- using chips as a base, lettuce, cottage cheese topped with salsa, cheese and a little freshly ground pepper, and often a spicy Italian or Catalina dressing.

3 1/2 oz cottage cheese
1 tomato, seeded and diced
1 Chile jalapeno or chilis
1/4 onion, finely chopped
4 stalks finely chopped cilantro
salt to taste
7 oz small corn tortillas for tacos
salsa to taste
1/2 head lettuce, washed and chopped

    In a bowl, place the cottage cheese and all other elements and mix well.
    Stuff tortillas like a taco and fry until browned.
    Accompany with shredded lettuce and your choice of salsas.

From another source is a recipe for Chile con Queso, Chihuahua-style, that can be amended as a Chile con Queso Menonita y Chihuahua:

Note:  Cottage Cheese, as used above, is a by-product of the process for making Queso Mennonita, a more processed cheese that might be purchased in any good ethnic grocer and quality supermarket.

1 1/2 Tbsp butter
1/2 cup white onion, chopped
1/2 cup poblano chiles, roasted, peeled, seeded and chopped
1 med tomato, peeled, seeded and chopped
1/2 tsp dried oregano
1/2 cup heavy cream
1/3 cup evaporated milk
1/4 cup half-and-half
1/2 tsp salt
1/2 pound Oaxaca cheese (or Mozzarella) or Queso Menonita, grated or cubed

    Heat a saucepan over medium heat, melt hte butter, add the onion and chiles and cook until the onion is softened, about 3 minutes.  Add the tomato and cook for 2 more minutes.
    Make sauce by adding the remaining ingredients except the cheese.  Bring to a boil and simmer, stirring often until the mixture has thickened to the consistency of a thick cream soup (about 5 to 10 minutes).
    Add the cheese, remove the saucepan from the burner and stir until the cheese is melted.

Bon appétit!

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