Featuring Crave Brothers
Zacatecas Style Red Enchiladas
By Natalia Negrete
Makes 30 enchiladas
10 guajillo chilies
¼ small onion, chopped into chunks
3 garlic cloves, peeled
1 small piece of cinnamon (optional)
1 small piece of Abuelita chocolate (optional)
3 whole black pepper (optional)
3 whole cloves (optional)
5 crackers (to thicken the sauce)
Oaxaca style shredded cheese (quantity to taste, the more cheese the better)
Grated Oaxaca style cheese (or Farmers Rope)
For the sauce, the guajillo chilies are deveined and washed under running tap water. They are put in a casserole with water to cover them and put on the fire to boil. Let it boil for 5 minutes and turn off the heat, let it rest for another 5 minutes.
The guajillo chilies, onion and garlic are blended for 1 minute. Add cinnamon, chocolate, pepper and cloves, blend again for 1 minute. Add the cookie and blend for 1 minute.
Strain through a strainer (sieve) and put over medium heat until the sauce boils. It is stirred frequently while it is heating until it boils, it is left to boil for 5 minutes over low heat in which the tortillas are prepared.
For the preparation of the tortillas, in another casserole we put a tablespoon of oil (it can be olive, canola, etc.), when the oil is already ready, it is put on low heat and the tortillas are fried one by one, passing them on the side and side by the hot oil, the tortilla should be soft with a very subtle golden hue.
The sauce is turned off and the tortillas begin to pass in the sauce from side to side, each tortilla, one by one until all the tortillas are salted.
The tortillas are filled with the shredded cheese and rolled. They are placed in a baking tin. So, until you have 30 enchiladas. Put grated Oaxaca cheese on top at 30 enchiladas and put in the preheated oven for 10 minutes at 350 F. Leave the enchiladas in the oven until the top cheese is gratin (10-15 min)
The enchiladas are served on a plate, the pieces that each commensal wishes, and it is accompanied with the rice of your choice.
Chicken Breast Stuffed with Ham and Oaxaca Cheese
By Adriana Gomez
4 pieces of chicken breast
4 pieces of bacon
4 slices of ham
Oaxaca style cheese shredded (or Farmers Rope)
Salt (To season)
Garlic powder (for seasoning)
8 oz Crave Brothers mascarpone cheese.
1 small can of chipotle peppers
The breasts are washed and cut in half, seasoned with salt and garlic powder on both sides.
The breasts are stuffed with a slice of ham and shredded Oaxaca-style cheese. The breasts are closed, and each breast is rolled with the 1 strip of bacon.
The breasts are arranged in a baking dish.
They are put in the oven previously preheated to 350 F for 30 minutes, the chicken is cooked and left again for 10 more minutes until the chicken is cooked.
Preparation of the chipotle sauce:
Blend the 8oz of mascarpone with the can of chipotle peppers until a homogeneous mixture is left. It is put to sew in a casserole over medium heat until it boils. When it boils, turn it off and let it rest. Add salt if is necessary.
When the breasts are ready, they are served on a plate accompanied by white rice and chipotle sauce.
Chicken and Beef Wire with Oaxaca Cheese
By Adriana Gomez
2 pounds chicken breast
2 pounds of roast beef
1 smalll package of ham
½ small onion
1 yellow bell pepper
1 red bell pepper
Oaxaca cheese to taste (or Farmers Rope)
All the ingredients are chopped into medium pieces. Put the beef in a casserole and cook over low heat, season with salt.
When the beef begins to cook, add the chicken.
It is constantly stirring to mix the ingredients.
When the meat and chicken are cooked, add the ham, sausage, onion and bell peppers previously chopped into medium pieces.
When the bell pepper is cooked, the previously shredded Oaxaca cheese is added so that it is integrated with the other ingredients.
When the cheese is integrated it is time to turn off the heat and serve with flour tortillas.
Crave Brothers Farmstead Cheese Mascarpone Margarita Pie
By Debbie Crave
One graham cracker pie crust and six individual mini-graham cracker pie crusts
16 oz Crave Brothers Farmstead Cheese mascarpone, room temperature
10 oz lime curd
½ cup Margarita mix
½ pint heavy whipping cream
1 lime, grated
Mix the room temperature mascarpone with the lime curd until smooth. Add the Margarita mix and stir slowly until completely mixed. Beat the whipping cream until soft peaks form. Gently fold the whipped cream into the mascarpone mixture. Grate lime and add one teaspoon lime peel to mascarpone mixture. Add filling to piecrusts. Sprinkle top with additional grated lime peel and coarse salt.