Traditional Hispanic dishes are best served with loads of love, familia gathered around the table and authentic ingredients that enhance the beauty and flavor of Latin cooking. During Hispanic Heritage Month, celebrate the contributions and influences of Hispanic Americans by showcasing Latin flavors and traditions in favorite dishes the […]
Click here to view original web page at www.sanantoniomag.com
Traditional Hispanic dishes are best served with loads of love, familia gathered around the table and authentic ingredients that enhance the beauty and flavor of Latin cooking. During Hispanic Heritage Month, celebrate the contributions and influences of Hispanic Americans by showcasing Latin flavors and traditions in favorite dishes the whole family will enjoy, incorporating authentic flavors from Real California Milk. When you select a product with the Real California Milk seal, you know you’re getting something made with high-quality ingredients, including sustainably sourced milk from family farms. Whether you’re cooking delicious cheese enchiladas with Oaxaca, crispy chicken flautas with queso fresco, tacos topped with cotija or a dessert with crema, Real California Hispanic-style cheeses and cremas can help deliver that authentic flavor you crave. Ready to start cooking? Consider one of the recipes below.
Easy Chicken Tortilla Soup with Queso Fresco
Kristina Nuñez
The weather may not have cooled yet, but you can still celebrate fall with this easy-to-make soup that’s perfect for the season. Filled with loads of sautéed vegetables, colorful spices and juicy pieces of shredded chicken, the classic dish is best enjoyed when topped with cilantro, tortilla strips, California Queso Fresco and California Sour Cream.
- 1 red or yellow onion chopped
- 3 cloves garlic minced
- 1 can (14.5 oz) crushed tomatoes
- 2 boneless chicken breasts cooked and shredded
- 1 can (10.5 oz) chicken broth
- 1 can (15 oz) black beans rinsed and drained
- 1 can (8.75 oz) cooked corn kernels
- 1/4 cup cilantro chopped
- In a large stockpot over medium-high heat add olive oil, onions, and garlic. Sauté ingredients for 5 minutes or until vegetables soften and turn golden brown.
- Add chicken broth, tomatoes, black beans, corn, salt and pepper, cumin, chili powder, shredded chicken and bring to a boil. Allow ingredients to boil gently for 5-10 minutes, stirring intermittently. Reduce heat if necessary.
Flautas de Pollo/Chicken Flautas
Marisol Chancellor
For a recipe that’s a little more advanced, consider this take on the traditional chicken flauta. Shredded and seasoned chicken is wrapped in corn tortillas that are fried in sizzling oil. Serve them family-style on a bed of lettuce and topped with California Mexican Crema and crumbled California Queso Fresco.
- 1/3 cup cilantro fresh
- Place the chicken, onion, garlic, bay leaf and salt in a large pot. Add enough water to completely cover the chicken. Simmer for about 20-30 minutes until the chicken is done. Transfer to a bowl and let it cool enough to handle. Once the chicken has cooled use two forks to shred the meat. Set aside.
- Wrap four tortillas in a paper towel and microwave for about 20 seconds, just enough to make them soft and pliable. It is better to warm up the tortillas in batches. Place about 1 tablespoon of shredded chicken on one end of the tortilla and roll it tight to make the flauta shape. Secure the tortilla with a toothpick. Repeat with the rest of the tortillas and chicken.
- Drop the flautas gently into the hot oil (use tongs) working in batches of 4 or 6 depending on the size of your pot. Fry until golden-brown and crispy (about 4 minutes). Flip once or twice during the cooking process to make sure they fry evenly.
- Transfer the flautas to the prepared baking sheet and place them in the oven to keep warm while you finish the rest of the flautas.
- Once the flautas are done make the avocado sauce. Cut the avocado in half, remove the skin and pit, and add to a blender. Add the milk, cilantro, salt, and pepper. Blend until smooth. The consistency should be very creamy.
- Serve the flautas family style on a big platter making a bed of lettuce and arranging the flautas on top. Drizzle with the avocado sauce, Mexican Crema, crumbled Queso Fresco and diced tomatoes.
Tex-Mex Style Empanadas with Roasted Poblano Crema
Chef Edward Garcia & Stephanie Guerra
Bakers will shine with this recipe that calls for hand-made dough stuffed with beef picadillo filling. The roasted poblano sauce, made with California Mexican Crema, lime and poblano pepper, turns a traditional treat into a standout.
- 1 large onion diced
- 1/3 cup green olives sliced
- Remove dough from food processor onto flour-dusted surface and form into a disk. Let dough rest in the refrigerator for at least 30 minutes.
- When the dough is rested, quarter the dough to make it easier to work with. [Each quarter makes 4-6 empanadas. This recipe makes 16-24 empanadas when using a 4” round cutter.] Roll each quarter into slabs about 1/4-inch thick and cut with round cookie cutter.
- Add desired amount of meat (about 3 tbsp) and shredded cheese (2 tbsp) to 1/2 of each disc (you will need a lot less filling that you think, it’s easy to overfill).
- Fold empanada discs in half and gently seal with fingertips. You can securely seal with a fork and press down on the edges or crimp each by hand.
- Brush each empanada with remaining egg wash to give it a glossy finish. Bake on a cookie sheet until golden brown and delicious (about 20 minutes).
For more recipes featuring Real California Milk products, visit RealCaliforniaMilk.com.
This article was produced by San Antonio Magazine’s content studio as part of a paid partnership with Real California Milk.
