Rajas Con Queso A Meatless Taco Filling Food

MUSHROOM, RAJAS, AND CORN TACO WITH QUESO FRESCO

Steps:

• 1. Roast the chiles as for rajas (see note) and cut them into 1/2-inch dice.
• 2. Heat a heavy pan (preferably cast iron) over medium-high heat until very hot.
• 3. In a bowl, toss the corn with 1 teaspoon of the olive oil and a sprinkling of salt. Spread the corn in the hot pan and let it blacken slightly, without stirring, for 30 seconds. Have a lid ready in case the kernels begin to pop. Remove the roasted corn from the pan.
• 4. In the same pan, heat 2 teaspoons of the olive oil. Add the onion and diced chiles and cook, stirring often, until the onion is soft and beginning to brown. Season lightly with salt and remove from the pan.
• 5. Reduce the heat and add the remaining olive oil. Add the garlic and mushrooms. Cook, stirring often, until the mushrooms are cooked through, 2 to 3 minutes. Return the corn and chiles to the pan and stir to reheat.
• 6. Turn off the heat and stir in the epazote, if using, black pepper, and queso fresco.
• 7. To assemble the tacos, spoon some vegetables onto a tortilla. Top with a generous tablespoon of salsa and sprinkle about 1 teaspoon of cotixa cheese over all. Top with a cilantro sprig.

RAJAS CON QUESO - A MEATLESS TACO FILLING

Steps:

• Rub the outside of the peppers with lard and place on heated skillet or griddle (I like cast iron).
• Turn the peppers to avoid burning.
• Cook until the skin begins to bubble on as much of the surface as possible.
• **ALTERNATE METHOD-- Submerge the peppers in an oil filled deep fryer for anywhere from 30 to 60 seconds (Again, you want to bubble the skin, not burn it).
• Immediately, place the bubbled peppers in a plastic bag and twist it to close it (I use the produce bag from the grocery store).
• Let the peppers cool until they are only slightly warm.
• Remove the skin from the peppers.
• Remove the stem, ribs and seeds from the peppers.
• Dice the peppers into roughly ¾-inch squares.
• In a non-stick skillet, add the diced peppers and most of the salsa.
• Bring the salsa to a boil and let it boil for 5- 10 minutes, stirring constantly as it boils (this is to reduce the salsa).
• Reduce the heat slightly and slowly incorporate the cheese, constantly stirring the salsa-cheese mix.
• *NOTE-The cheese has liquid in it, and as it melts, your mixture will become more"fluid" again.
• Continue to stir and reduce the mixture until its consistency (while still warm) is like cooled, heavy syrup.
• The cheese to salsa ratio will affect the thickness of the mixture and amount of cooking time needed to reduce it.
• After reducing the mix to the desired consistency, spoon it onto a warmed tortilla and eat it like a soft taco.
• I have garnished mine with a fresh cilantro/onion mix and/or Mexican table cream.
• You could add cooked, pulled chicken to your tacos, as well.
• If you have any leftovers, this dish refrigerates well.
• Chilled, it has a consistency like queso fresco or fresh mozzarella.
• Reheat your leftovers in a non-stick skillet over low heat.
• Prep time includes making the salsa.

RAJAS CON QUESO GORDITA

Steps:

• Roast the poblanos and Anaheim chiles on a hot grill until charred. Let them sit in a sealed container for 10 minutes, then peel them and cut into strips.
• Heat the oil, then saute the onion with the jalapenos and serranos until soft, about 10 minutes.
• Blend the cream cheese with 3 cups water and add it to the pot of chiles. Add the roasted peppers, salt, pepper and cumin. Let simmer for 10 minutes. Fill Gorditas with finished product. Top with shredded cheese and serve with Refried Beans.
• For the gorditas: In a stand mixer fitted with the dough hook, add the flour, baking powder and salt; mix to combine. Add the shortening and mix for about 5 minutes. Slowly add the warm water and milk; mix until the dough is firm but soft and won't stick to your fingers. (You might not use all the liquid, or you might need to add more.) Let rest for 10 minutes.
• Portion the dough out into 2.2-ounce balls and refrigerate overnight.
• Press the dough balls into tortillas by hand. Toast the tortillas on a griddle over medium-high heat. Slice open the tortillas.
• In a pot over medium heat place pinto beans, salt and 6 cups cold water, and let simmer until softened, about an hour.
• In a pan, heat canola oil, then add 3 cups pinto beans (save the remainder for another use) and stir for about 5 minutes. Add warm water and let simmer, about 10 minutes. Use a hand blender to blend until pureed.

RAJAS CON QUESO

Steps:

• Roast the chilies over an open flame or on a griddle until blackened but not charred. Wrap the chilies in a towel and place them in a plastic bag for about 10 minutes. Remove the chilies and with the help of a kitchen towel rub the skins off. The chilies should be firm. Cut them in 1/2-inch strips discarding all the seeds and the ribs. Do not rinse them. Heat the oil in a large pan over medium heat. Add the chilies and the onions at the same time. Stir often. When everything is soft add all the sour cream and the chicken bouillon granules to taste. When the cream is hot turn off the burner and add the cheese. Cover immediately. Enjoy with warm tortillas and white rice.