30 crema queso corn cream Recipes

corn on the cob (cooked-grilled or boiled ), sour cream or mayo, crushed red pepper flakes (pizzeria style pepper flakes), cojita cheese, limes cut into wedges

queso fresco, chili powder, mexican crema or sour cream, kosher salt, ground red pepper, ears corn, shucked, lime wedges

dried black beans, rinsed, chopped white onion, fresh epazote sprigs or marjoram sprigs, lard or corn oil, garlic cloves, halved, aniseed, ground or finely crushed in plastic bag or in mortar with pestle, corn oil (for frying ), diameter white corn tortillas, crumbled queso fresco or feta cheese (about 6 oz), chopped fresh cilantro, crema mexicana * or sour cream, pickled jalapeno chiles , halved lengthwise

poblano chiles, canned, tomatillos, fresh cilantro, salt and pepper, lard or 3 tbsp salad oil, corn tortillas, cooked chicken breasts, shredded, cream cheese, onion, finely chopped, heavy cream or 1 cup mexican crema, queso fresco or 1/4 cup parmesan cheese

dried guajillo chiles, stemmed, dried pasilla chiles, stemmed, diameter white corn tortillas, corn oil, coarsely chopped plum tomatoes, water, white onion, garlic cloves, fresh epazote or 2 large fresh cilantro sprigs, baking soda, low-salt chicken broth, crumbled queso fresco, avocado, peeled, pitted, diced, crema mexicana * or sour cream

unsalted butter, corn oil, french bread from about three 6- to 7-inch-long french rolls, dark brown sugar, water, canela or cinnamon sticks, aniseed, raisins, blanched slivered almonds, unsalted dry-roasted peanuts, queso manchego*, thinly sliced, room temperature, crema mexicana ** or sour cream (optional)

chicken breasts, kosher salt and freshly ground black pepper, olive oil, dried pasilla or ancho chiles, stemmed and seeded, two 6-inch corn tortillas , or handful regular tortilla chips, olive oil, onions, chopped, kosher salt, garlic, minced, smooth peanut butter, dried oregano, chicken stock, disk mexican chocolate, chopped , such as ibarra, freshly ground black pepper, olive oil , as needed, twelve 6-inch corn tortillas, warmed, sour cream or mexican crema, queso fresco or mild feta

water, chicken thighs with skin and bones, white onion, quartered, garlic cloves, halved, fine sea salt, carrots, peeled, diced, red-skinned potatoes, ancho-guajillo chile sauce, corn oil, diameter corn tortillas, crumbled queso fresco, sliced white onion, sliced radishes, pickled jalapeno chiles, halved, crema mexicana * or sour cream, romaine lettuce leaves

ground beef (we buy a local grass fed beef or buffalo but ground turkey is good, too), onion, minced, minced garlic, chili sauce , 8 to 12 oz (read recipe introduction), cranberry sauce, salt-free taco seasoning mix , to taste, flour tortillas (for fun i used mini taco shells) or 12 corn taco shells (for fun i used mini taco shells), shredded cheddar cheese , fresh cilantro, shredded lettuce, crema mexicana (can substitute other cheese varieties ( queso fresco, cotija, etc.) or sour cream

dried pasilla chiles, dried ancho chiles, corn tortillas, corn oil, tomatoes, chopped, water, onion, chopped, garlic, chopped, cilantro, baking soda, chicken stock, queso fresco, avocado, diced, crema or 1/4 cup sour cream

tomatoes, whole peeled, drained (1 can), jalapeno, seeded and coarsely chopped, shallot, coarsely chopped, garlic cloves, coarsely chopped, butter, black beans, cooked (1 (15-oz), vegetable oil, corn tortillas, salt , to taste, eggs, crumbled queso fresco (cotija cheese, monterey jack both ok too), crema (sour cream ok)

white onion, tomato, quartered, garlic cloves, fresh serrano chili, stemmed (if you like heat add more), vegetable oil , plus, vegetable oil, divided, shredded iceberg lettuce, radishes, halved and sliced, chopped fresh cilantro, divided, rotisserie-cooked chicken , meat coarsely shredded (4 cups), corn tortillas, refried beans, heated (or use black beans), avocado, halved, pitted, and peeled, mexican crema or 1/2 cup sour cream, crumbled queso anejo (aged white cheese, also called cotija) or 1/4 cup ricotta salata

corn tortillas, vegetable oil, ancho chilies, seeded, deveined and soaked in hot water until soft, roma tomatoes , roasted and peeled, garlic cloves, peeled, white onion, peeled, chicken broth, shredded shredded oaxaca cheese or 1 1/2 cups gouda cheese or 1 1/2 cups chihuahua cheese, chicken breast, poached and shredded, sliced onion, mexican crema or 1 cup creme fraiche (crema acida) or 1 cup sour cream (crema acida)

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

butter, white onion, chopped into 1/4-inch dice, good chicken broth, boiling potato (like the red-skin ones), peeled and roughly chopped, squash blossoms (these are the male blossoms with no squash attached), fresh poblano chiles, milk, zucchini, cut into 1/4-inch cubes, ear of corn, husked , kernels cut from the cob, queso fresca , creme fraiche, or sour cream loosened with some milk or cream, salt , about 1 1/2 tsp, depending on the iness of the broth, a little chopped epazote or parsley, for garnish

fresh tomatillos, fresh serrano chiles, garlic cloves, unpeeled, onion, coarsely chopped, olive oil , as needed, salt and freshly ground black pepper, fresh cilantro leaves, chicken broth or more as needed, vegetable oil, corn tortillas , cut into eighths, preferably stale (spread out to dry overnight), roasted tomatillo salsa, kosher salt and fresh ground black pepper, crumbled queso fresco *** or a mild feta, onion, separated into rings, mexican crema , creme fraiche or sour cream, chopped fresh cilantro leaves, for garnish

poblano chiles or 4 green bell peppers, vegetable oil, chopped onion, corn tortillas , cut into 1-inch pieces, grated queso anejo or 2 cups mild parmesan cheese, eggs, sour cream or 3/4 cup crema, adobo sauce, minced cilantro

salsa, fresh tomatillos, fresh serrano chiles, garlic cloves, unpeeled, onion, coarsely chopped, olive oil , as needed, salt and freshly ground black pepper, fresh cilantro leaves, chicken broth or more as needed, chilaquiles, vegetable oil, corn tortillas , cut into eighths, preferably stale (spread out to dry overnight), roasted tomatillo salsa, kosher salt and fresh ground black pepper, crumbled queso fresco, onion, separated into rings, mexican crema , creme fraiche or sour cream, chopped fresh cilantro leaves, for garnish