Put the butter in a large pot and melted add the onion cut in stripes cook for 5 minutes add the green chile stripes and cook 5 minutes more, add the water, the milk, the bouilon granules , salt and pepper, when is boling add the potatoes peeled and cut in cubes , cook for 10 minutes until the potatoes are cook add the queso freso , turn off the heat and add the jack chesse .
ost popular fillings are pupusas de queso, pupusas made of cheese only
Toast the flour (no oil, no grease, just add the flour to a medium hot pan and move it until the flour color goes from white to golden or light brown) take the flour out of the pan and clean the pan with a napkin,
Add oil to the pan and when the oil is hot add the potatoes to brown them, (the potatoes in pieces 1inch aprox) add some salt. You don't want the potatoes fully cooked because you are going to add them to the soup later, but you want them sealed.
Take the potatoes out, then add to the same pan the garlic and the onion finely ...
Serve with heated tortillas.
Caldo de Res is accompanied by chopped
Heat oil in a soup pot on medium-high heat.
Add onions, salt, cumin, sriracha, and garlic and saute until onions are soft.
Add chicken and saute for a few minutes until the chicken starts to cook.
Add water, caldo de tomate, frozen diced potatoes, frozen mixed vegetables, and the can of tomatoes, stir well and bring to a boil.
Reduce heat and let simmer for 10 minutes.
Bring back up to a boil and add dry pasta, and then boil for 9 minutes until pasta is tender.
Add more salt and pepper to taste.
r experiment, I often use Caldo de Res by Knorr. This is
ups water and 1 Knorr Caldo de Tomate bouillon cube. Microwave for
ith about 2 teaspoons shredded queso fresco cheese and roll into
ortillas, then the Chili Con Queso.
Sprinkle lightly with grated
ound. Sprinkle 1/4 cup queso fresco over each round. Place
In medium bowl, place shrimp, cilantro, garlic, jalapeno and olive oil.
Marinate 2 to 8 hours.
In large, heavy skillet, place 2 tablespoons of oil from marinade and heat on high until hot.
Add red and green peppers and onions and saute 3 to 4 minutes.
Remove shrimp from marinade and add to skillet.
Saute 2 minutes or until done.
Serve shrimp and vegetables with tortillas, Guacamole and Pico de Gallo.
NOTE: homemade herbes de Provence is easy to make. **
ith a layer of dulce de leche.
Variations: *Filled cookies
In a large pot combine the beef, tomato, potatoes, onion, carrots, cabbage, garlic, 5 teaspoons of the cilantro, cayenne, salt, and pepper.
Add water to cover and stir well.
Cover and simmer on low for 2 hours.
Uncover, stir, and simmer for an additional hour uncovered.
Just before serving, stir in the cumin, squeeze in fresh lime juice to taste and sprinkle with remaining cilantro; serve and enjoy.
Corn may also be added to this recipe, as well as a dollop of sour cream as garnish.
Cook onions, jalapeno, and garlic in oil in large saucepan until tender.
Do not scorch or overcook.
Add tomatoes and cook for 15 minutes, then stir in chile strips and cilantro.
Add water and season to taste with salt and pepper.
In another large saucepan heat milk, cheese, and butter over medium heat, being careful not to scorch, just until cheese is melted.
Add tomatoes and bring to a high simmer.
Do not boil.
Serve.
Cover bottom of saucepan with oil.
Add onions and saute.
Add chopped tomatoes and water for desired amount of soup.
Season to taste with garlic salt and salt.
Add potatoes and cook until tender, about 5 to 10 minutes.
Remove from heat and add cheese. Cover and let sit 1 to 2 minutes until cheese is melted.
Serve immediately.
Combine the first 4 ingredients; set aside.
Saute potato or zucchini and add tomato mixture.
Simmer for about 30 minutes, then add cheeses and cook until melted.
Add water or broth to thin soup if necessary.
Serves 4.
nd take away from the caldo.
Taste rice and make
platter, then sprinkle with queso fresco and serve immediately.
Boil potatoes and peel. Heat oil for frying.
Mash potatoes with a masher and mix with onions and the 4 ounces of queso fresco. (if mixture is too thick, add a little milk. mixture should be a little lumpy, but should not be as creamy as mashed potatoes.) Season with salt and pepper.
Warm tortillas in microwave for about 15 seconds.
Spoon potato mixture into tortillas and fry until golden on both sides.
Serve and garnish with lettuce, queso fresco, and salsa.