Recipes

You spoke, we listened. 

Check out this recipe for refried bean and cheese dip and add it to your next platter spread.

Ingredients:

• 1 can of El Mexicano - Bayo Refried Beans 
• 1 block of cream cheese, softened
• ½ cup of sour cream
• 2 onions (or 1 large onion), chopped fine
• 1 cup of shredded cheddar cheese 
• 1 cup of shredded mozzarella cheese
• 1 jalapeño, finely chopped
• ½ tsp of salt
• ½ tsp of pepper
• El Cielo White Corn Totopos or El Cielo White Blue Totopos to serve

Method:

1. Preheat oven to 180 degrees celsius 
2. Combine softened cream cheese, sour cream, beans, salt, pepper, onions and jalapeño in a large bowl
3. Add half a cup of both the cheddar and mozzarella cheese
4. Transfer the dip into an oven safe dish and top with remaining cheese
5. Pop the dish into the oven and bake until warm and cheese has melted (20 mins or so)
6. Serve up with your favourite El Cielo Totopos and ENJOY!

Yield: Makes 4 servings.

Ingredients

• 12 Corn tortillas
• 2 Tbs of vegetable oil or pork lard.
• 2 Cans of red enchilada sauce (guajillo chilies)
• 4 Cups of vegetable stock
• 2 Bay leaves
• 2 Tbs fresh lime juice
• 1 Tsp fresh ground cumin
• 1 Tsp dried Mexican oregano
• 3 Garlic cloves, minced
• 1 Cup crumbled queso fresco
• 1 Medium white onion diced
• 2 Cups sliced lettuce
• ½ Kg golden potatoes, cubed
• ¼ Kg carrots, sliced
• 3-4 pickled jalapeños, sliced
• Salt to taste

Step 1: Bring potatoes, carrots, stock and bay leaves to a simmer in a large soup pot. Cook until the potatoes are just tender, about 10 to 15 min. Strain the vegetables, removing the bay leaves, and set aside.

Step 2: In a large skillet, heat the vegetable oil or lard and sauté the onion and garlic with cumin until fragrant and tender, about 3 minutes. Mix in the lime juice and season with salt to taste.

Step 3: Combine the potatoes, and carrots and with the sautéed onions and garlic.

Step 4: Pour the enchilada sauce into a saucepan and heat.

Step 5: Heat oil in skillet to soften tortillas. Dip tortilla briefly in hot oil turning immediately. Then dip tortillas in enchilada sauce and roll tightly placing the queso fresco cubes inside (save some cheese to garnish). Fry the potatoes and carrots in the remaining oil, with a little of the enchilada sauce for flavour.

Step 6: Serve the enchiladas over a bed of shredded lettuce or cabbage and pour additional sauce over enchiladas. Garnish with carrots, potatoes, pickled jalapeño slices and cheese, if desired.

EL CIELO HOT TIPS FOR ENCHILADAS MINERAS:

• a) Serve with black refried beans and avocado slices.
• b) Add shredded chicken to the filling, if desired.
• c) Use queso fresco for the filling and some cotija cheese to garnish.
• d) Garnish too with some diced onion to add flavour, if desired.