MAY 1997

Cinco de Mayo is in the Air!

Cinco de Mayo is one of those holidays just made for California. It's a chance to celebrate the special heritage of many of our fellow Californians -- and the wonderful food we enjoy because of that heritage.

Fish and Queso Fresco Tacos
More Fish Tacos
Shrimp Burritos
Family Tamale Pie
Baked Chiles Stuffed with Corn
Lilly's Taco Salad

Californians' love affair with Mexican cuisine reaches a high point during Cinco De Mayo festivities. If you plan to celebrate at home, make sure you reach for authentic Hispanic-style Queso (or cheese) that adds genuine Latin accent to Mexican recipes.

The following guide will help you prepare your dishes for your celebration, or may come in handy when you desire a different type of cheese. California currently produces more than a dozen types of Hispanic cheeses that bear the Real California Cheese seal which guarantees consumers of a high quality natural cheese.

The Fresh Cheeses
Hispanic-style cheeses fall into two general categories -- fresh and aged. Fresh, or unripened, cheeses are very young cheeses that have not been allowed to age, Typically, the fresh Hispanic style cheeses are soft and moist, white or off-white in color and have the delicious flavor of fresh milk. Like milk, these fresh cheeses must be kept in the refrigerator until used. They have a shorter shelf life than aged cheese and carry a freshness date on the package. (Unlike aged cheeses, such as Jack or Cheddar, it's better to discard them if you have left them sitting our for an hour or two, rather than rewrapping them for later use.)

A special characteristic of many of the fresh types is that they hold their shape during cooking. When heated, they soften but do not melt. For this reason they are often used as fillings or toppings in recipes. Most also serve as a seasoning and have a salty flavor that ranges from mild to pronounced. This must be considered when adding salt and seasonings to recipes.

Queso Fresco
The most popular Hispanic - style cheese. It is soft and quite moist with a mild, slightly salty flavor similar to farmers cheese. It does not melt and it often used as a topping or filling in cooked dishes Queso Fresco may be called Adobera when it is sold in very large pieces.

Queso Blanco Fresco
Also called Queso Para Freir, or cheese for frying. A firm, moist cheese used in cooked dishes. As its name implies, it is often fried because it holds its shape under hear. It is also good crumbled onto fruit, beans, salads and other dishes.

Panela
Mild and moist with a sweet, fresh milk flavor. It has a firm texture similar to a fresh Mozzarella and does not melt, is it is often used in cooked foods. It is also good in sandwiches and salads, as well as with fruit. It has a distinctive surface texture resulting from the round basket in which the cheese is drained while it is being made.
Queso Blanco
A white, mild, creamy cheese similar to a mild cheddar or Jack, and used in much the same way. It also melts like those cheeses.

Oaxaca
A mild, firm white cheese with a sweet milk taste and an appearance similar to Mozzarella. In appearance, it looks like a braided or rolled ball and is said to reflect the braided silver crafted in the town of Oaxaca, Mexico, from which this cheese originates. Use as is or in cooked foods, as you would Mozzarella.

Asadero
A mild, firm cheese molded into a log and sold sliced. It has a slightly tangy taste like Provolone. It melts will and is used in such dishes as quesadillas and nachos. Also makes a wonderful cheese on hamburgers and sandwiches. Note that Asadero comes in processed, as well as natural cheese versions.

Requeson
Similar to Ricotta in that is has a soft, grainy texture and a fresh milk taste. It is used much the same way -- in salads, dips, cooked foods and desserts.

The Aged Cheeses
California cheesemakers produce a number of aged, semi firm and firm Hispanic-style cheeses. All are at least slightly aged, and some are aged quite a while to make them hard and crumbly. A few of these, like the fresh cheeses, will soften but not melt when heated or used in cooked dishes. But others are excellent melting cheeses noted for the rich, creamy taste and texture they add to cooked foods.

The aged cheeses can be stored in the refrigerator much longer than the fresh varieties. You should handle and store like Jack or Cheddar, or like Parmesan in the case of the very dry types.

Menonita
A mild smooth white cheese that is similar in taste and uses to Gruyere or Gouda. It is a good snacking cheese and can also be used just like Gouda in recipes.

Manchego
Derived from the famous cheese of La Mancha, Spain, where it is traditionally made from sheep's milk, the California version is made from cows milk. This firm golden cheese has a mellow flavor similar to a slightly aged Jack, but more nutty. It is delicious as a snacking or sandwich cheese, or as an entertainer with fruit and wine. It melts will in cooking.

Cotija
Named after the town of Cotija in Mexico, this firm, rather salty cheese is similar to Feta in many respects. Moisture content will vary by manufacturer, ranging from semi firm to very firm, although all versions are crumbly. It can be used in a similar way to Feta -- in cooked foods, especially crumbled and sprinkled over soups, salads and beans.

Cotija Anejo
Is a version of Cotija that has been aged longer (Anejo means aged). Some manufactures call it Queso Anejo, or simply, Anejo. As the name implies, it is fairly hard and dry and is a mainstay of Mexican cooking, often crumbled over dishes. It also can grated and used like Parmesan or Dry Jack on salads and cooked foods.

Enchilado
Also called Enchilado Anejo, this dry, crumbly white cheese is similar to Cotija Anejo but distinguished by its colorful reddish appearance, the result of a coating of mild red chili or paprika which adds a slightly spicy flavor. Crumble or slice onto Mexican foods, soups and salads. In cooked dishes, it softens but does not melt.

The previous section was a news release provided by the California Milk Advisory Board. (Nancy Flethcer - CMAB, Daneen Murrieta or Jennifer Plant - Torme & Kenny).

By now you should consider your self the HISPANIC CHEESE CONNOISSEUR!! Here are a few recipes that use some of the cheeses previously described. With the ever growing popularity of the Hispanic cheese market, many of these cheeses may be found in your local supermarket. If you are unable to find any of the Hispanic cheeses in your local grocery stores dairy case, a quick trip to a Mexican specialty food store may do the trick.

I hope you enjoy your Cinco De Mayo celebrations, and who knows you may find a few of these recipes handy too!!!!

Fish and Queso Fresco Tacos

California Milk Advisory Board 1997
Calendar Cheese tid bit ~ Real California Queso Fresco. This mild and mellow fresh cheese adds a truly authentic Mexican flavor to your favorite dishes.

Tacos

1 1/2 lbs swordfish or other firm whitefish steaks or fillets
Olive or vegetable oil
Salt and Pepper
1 T lime juice
1/2 tsp. ground cumin
12 corn tortillas
8 oz California Queso Fresco Cheese,* crumbled
* May substitute California Jack

Orange - Radish Salsa

3 lg. oranges, peeled, finely chopped
1/3 C chopped green onion
3/4 C diced radish
2-3 tsp. finely chopped green chili peppers
3 T finely chopped cilantro
1 tsp. sugar
1 small garlic clove, finely chopped salt and pepper

Rinse fish; pat dry with paper towels. Rub oil on both sides; season with salt and pepper. Grill or broil fish, 6-9 min., until cooked through. Cool slightly. Remove skin and bones; cut fish into 1 1/2 inch strips. Toss with lime juice and cumin. Warm tortillas in microwave or oven. Divide fish, cheese and salsa into equal amounts and place down the center of each tortilla. Roll up to eat. Salsa ; Combine ingredients. Makes 12 tacos; 6 servings

The following recipe is similar to the one above, the only difference is the sauce. Depending upon your mood, or what your guests taste buds may desire, will determine the type of sauce you may prepare.

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More Fish and Queso Fresco Tacos
Recipe courtesy of the California Milk Advisory Board

Tacos

1 1/2 lbs swordfish or other firm whitefish steaks or fillets
Olive or vegetable oil
Salt and Pepper
1 T lime juice
1/2 tsp. ground cumin
12 corn tortillas
6 oz California Queso Fresco Cheese,* crumbled
* May substitute California Montery Jack
2 Medium ripe tomatoes, diced
1 cup shredded cabbage

Avocado - Radish Salsa

2 medium avocados chopped
1/3 C chopped onion
3/4 C diced radish
5 serrano chile peppers, seeded and finely chopped
3 T finely chopped cilantro
1 tsp. sugar
1 small garlic clove, finely chopped
Juice of 1 lime
Salt and pepper

Rinse fish; pat dry with paper towels. Rub oil on both sides; season with salt and pepper. Grill or broil fish, 6-9 min., until cooked through. Cool slightly. Remove skin and bones; cut fish into 1 1/2 inch strips. Toss fish with lime juice and cumin. Meanwhile, combine salsa ingredients in a small bowl. Warm tortillas in microwave or oven. Place equal amounts of fish, cheese, tomatoes, cabbage and salsa in the center of each tortilla. Roll up to eat.
Makes 12 tacos; 6 servings

Fish and Queso Fresco Tacos Nutritional facts:
Nutritional analysis per serving: 380 calories; 33 g protein; 26 g carbohydrates; 15 g fat; 70 mg cholesterol; 520 mg sodium

Avocado Radish Salsa Nutritional facts:
Nutritional analysis per serving: 110 calories; 2 g protein; 2 g carbohydrates; 11 g fat; 0 mg cholesterol; 350 mg sodium

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Shrimp Burritos
California Milk Advisory Board 1997 Calendar

Real California Panela
Cheese tid bit ~ This fresh cheese has a flavor similar to Cottage Cheese. Use it in sandwiches, salads, with fruit and in cooked foods.

2 T each soy sauce, lime juice and water
1 LB med. shrimp, shelled and deveined
6 lg. (12") flour tortillas
4 C cooked rice preferably Basmati rice
1 Can (15oz) black beans, rinsed and drained
8 oz California Panela, * crumbled (2C)
2 oz California Queso Fresco, * crumbled (1/2C)
Cilantro Leaves (optional)
Fresh Salsa (optional)

* May substitute California Jack or California Cheddar

Combine soy sauce, lime juice and water in large, heavy plastic bag. Add shrimp; marinate in refrigerator no longer than 30 min. Grill or broil 6-8 min. until opaque throughout. Warm tortillas in oven or microwave. Top with shrimp, rice, beans and crumbled cheeses. Add a few cilantro leaves and salsa , if desired. Roll-up and serve. Makes 6 servings.

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Family Celebration Tamale Pie

Preparation Time: 30 minutes
Baking Time: 40 minutes

Tamale Pie Filling
Recipe courtesy of the California Milk Advisory Board

2 C chopped onion
4 cloves garlic, finely chopped
1 lb lean ground beef
1 lb lean pork sausage
2 cans (15 oz) tomato sauce
3 T chili powder
5 tsp. granulated sugar
1/2 tsp. salt
10 drops red pepper sauce
3 C cooked hominy or nixtamal
1 C chopped bell pepper
1 C coarsely chopped Enchilado or mozzarella cheese
1 can (3.8 oz.) sliced ripe olives, drained

Cornmeal Cilantro Topping

2 C lowfat cottage cheese
1 can ( 12 oz) lowfat evaporated milk, undiluted
1 1/2 C yellow cornmeal
1/2 tsp salt
1/4 C chopped fresh cilantro leaves

In medium pan, combine cottage cheese and evaporated milk. Stir in cornmeal and salt. Cook over medium heat stirring constantly until mixture thickens, about 3-4 minutes. Stir in cilantro. Use as topping for tamale pie.

Spray a large saucepan with nonstick cooking spray. Add onions and garlic, saute for 3-4 minutes; stirring often. Remove from pan. Using same pan, cook and crumble ground beef and pork until meat is no longer pink. Drain well, add cooked onion, garlic, tomato sauce, chili powder, sugar, salt and red pepper sauce; cook over low hear for 10 minutes. Stir in 1 cup cooked cornmeal cilantro topping, hominy or nixtamal, bell pepper, cheese and olives. Pour into 9 x 13 inch baking pan. Top with 12 portions of cornmeal cilantro topping. Bake in 350 degree F oven for 40 minutes. Let stand for 10 minutes, serve. Makes 12 Servings

Nutritional Analysis per serving: 370 Cal., 24g pro., 16g fat., 35g carb., 35mg chol., 3g fiber and 1010mg sodium.

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Baked Chiles Stuffed with Corn
Recipe from the book Cooking with Too Hot Tamales
Mary Sue Miliken and Susan Feniger with Helen Siegel
William Morrow, 1997.

4 T unsalted butter or 1/4 cup vegetable oil
1 medium onion, chopped
2 Garlic cloves
3 cups fresh or thawed frozen corn kernels
1-1/2 tsp. coarse salt
1 tsp. freshly ground black pepper
1/2 cup grated Manchego or Monterey Jack Cheese
1/2 cup grated Panela or farmer's cheese
1/2 cup grated anejo or Dry Jack Cheese
3 T chopped fresh epazote or oregano
6 large poblano chiles, roasted and carefully peeled without tearing
4 cups cooked rice
1 cup Crema or heavy cream
1 cup milk

Preheat the oven to 350 F melt the butter in medium saucepan over medium heat. Sauté the onion 5-6 minutes until softened. Add the garlic and cook 1 minute more, or until its aroma is released. Add the corn, salt, and pepper and sauté until tender, 2-3 minutes. Transfer to a bowl and let cool, then stir in the cheeses and epazote and set aside.

Carefully slit the chiles lengthwise and remove the seeds and veins, leaving the stems and tops intact if possible. Stuff the chiles with the corn mixture.

Spread the rice in a shallow baking pan or casserole. Nestle the chiles in the rice, in a single layer. Pour the creama and milk over all the and transfer to the oven. Bake 15-20 minutes, until heated through. Server hot.


Nutritional Analysis per serving:
711 calories; 24g protein; 62g carbohydrates; 41 g fat; 133 mg. cholesterol; 1093 mg sodium

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Lilly's Taco Salad

Step 1:
1 Head of Lettuce
3-4 Tomatoes
3-Green onions chopped
4-8oz of American cheese grated

Step 2:
1lb of Hamburger beef - Browned and drain excess fat
1 Package Taco Seasoning-mix seasoning with meat while browning

Step 3:
1 16oz Thick and Chunky Pace Picante Salsa
3 T Mayonnaise
This will be the sauce for the salad. The consistency of the sauce should not be watery or runny. Use your own discretion when adding the mayonnaise.

Step 4:
1 Bag Dorrito Cheese Tortilla Chips

Mix all the ingredients together from steps 1-4. The Chips should be added last since you do not want them to get soggy.

*Hint* If you are not going to serve the salad right away, you may prepare all the other ingredients and add the chips right before serving so they are very CRISPY AND CRUNCHY!!!

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