Dive into the vibrant flavors of Mexico with this comforting and utterly delicious Quesito con Rajas en Caldillo recipe. This dish, a delightful blend of creamy cheese and fire-roasted poblano peppers in a rich, savory broth, is a true culinary gem. The perfectly balanced combination of spicy, sweet, and creamy textures creates an unforgettable taste experience, perfect for a cozy evening or a festive gathering. Imagine the tender cheese melting into the slightly smoky peppers, all enveloped in a warming, flavorful broth. It's a dish that's both simple to make and incredibly rewarding.
This recipe offers a fresh take on a classic, emphasizing easy-to-find ingredients and straightforward techniques. Forget complicated steps and lengthy prep times; this Quesito con Rajas en Caldillo is surprisingly accessible, even for novice cooks. Ready to experience the magic of this Mexican masterpiece? Let's dive into the step-by-step process and create this delicious dish together.
Tools Needed
- Blender
- Pot
- Plastic bag
- Frying pan
Ingredients
- Fresh cheese (Queso fresco or Panela)
- Corn kernels: 1-2
- Onion: ½, finely chopped
- Tomatoes: 5 large
- Serrano pepper: 1
- Garlic: 2 cloves
- Poblano peppers: 3
- Vegetable oil
- Salt
- Chicken broth powder (optional)
- Fresh tortillas
- White rice
- Cilantro
- Lemon
Step-by-Step Instructions
Step 1. Prepare the Caldillo (Sauce)
- Boil three chopped tomatoes, a serrano pepper, a small piece of onion, and two cloves of garlic until soft (approximately 8 minutes).
- Blend the cooked ingredients with a little of the cooking water until smooth. Then add the remaining two tomatoes and blend again.
- In a pot with hot oil, sauté the chopped onion and corn kernels for about 5 minutes over medium heat.
- Add the chopped tomatoes and salt to the pot and cook until they release their juices (about 5 minutes).
- Add the blended tomato sauce, season with salt or chicken broth powder, and let the flavors integrate for about 6 minutes.
Step 2. Roast and Prepare the Poblano Peppers
- Spread a little oil on the peppers and roast them. Let them sweat in a plastic bag to make peeling easier.
- Remove the seeds and cut the roasted poblano peppers into strips.
Step 3. Combine and Simmer
- Add the poblano pepper strips and stir well. Lower the heat to medium-low and cook for 10-12 minutes.
Step 4. Melt the Cheese and Serve
- Add the cheese, cut into pieces. Cover and heat until the cheese is melted and softened (a few minutes).
- Serve hot with warm, freshly made tortillas, white rice, cilantro, and lemon.
Read more: Authentic Charro Beans Recipe: South Texas Style
Tips
- Use fresh cheese (Queso fresco or Panela) for best results.
- Don't overcook the poblano peppers in the plastic bag, as they will become too soft.
- Be careful not to add too much salt, as the cheese already contains salt.
Nutrition
- Calories: approximately 400-500
- Fat: 20-25g
- Carbs: 50-60g
- Protein: 15-20g
FAQs
1. Can I substitute the queso fresco?
Yes! Other fresh cheeses like Oaxaca cheese or even a mild farmer's cheese work well. Just keep in mind that the flavor profile might change slightly.
2. How can I make this recipe spicier?
Add a pinch of cayenne pepper or a few slices of jalapeño to the caldillo for extra heat. You can also use serrano peppers instead of poblanos for a spicier kick.
This Quesito con Rajas en Caldillo recipe is a testament to the simple beauty of Mexican cuisine, showcasing bold flavors with minimal fuss. Enjoy the satisfying warmth and delicious taste of this comforting dish, perfect for any occasion. Buen provecho!