5NEWS Grill: Cacique Recipes

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Roasted Ears of Corn with Crema
Mexicana and Queso Fresco

Ingredients:
1/2 cup Cacique Queso Fresco, crumbled
1/2 cup Cacique Crema Mexicana
4 ears of fresh corn
1/2 cup butter
garlic salt and pepper to taste

Directions:

Prepare Grill.
Gently pull back husks on corn and remove silk-like threads.
Spread about 1 tablespoon butter evenly on each cob. Season to taste.

Wrap each ear tightly with aluminum foil and place each cob on the grill,
turning every 5 minutes. Grill for 25-30 minutes, removing corn from foil the
last 10 minutes of grilling time.

To Serve: Pour Crema Mexicana generously over the corn and sprinkle with
crumbled Queso Fresco.

Serves 4.
Chicken and Chorizo Enchiladas with Ancho Chile and Queso Fresco
Chile Sauce Chorizo Filling
1-10 oz package Cacique Queso Fresco, crumbled
8 oz boneless skinless chicken breast
1/2 cup yellow onion, diced fine
6 oz Cacique beef, pork or soy chorizo, removed from casing
1 1/2 cups chicken stock

Ancho Chile Sauce
1 TBSP. olive oil
3 Ancho Chilies, seeded and stemmed
2 California Chilies, seeded and stemmed
1 clove garlic, minced
1 bay leaf, dry or fresh
1 cup chicken/chorizo cooking liquid
1/4 tsp. cinnamon

Enchilada Assembly
16 corn tortillas
2 cups canola oil
small handful of fresh chives, cut into 1 inch pieces
1 bunch of baby arugula or spinach
6 red radishes, sliced thin for garnish
1/2 cup Cacique Crema Mexicana

Preparation
For Chicken and Chorizo filling
In a small sauce pot, cook the chorizo and onion over medium heat for 5
minutes while crumbling the chorizo with a spoon. Add chicken and
chicken stock, bring to a boil, turn down to a slow simmer and cook
uncovered for 25 minutes. Pour the broth rendered from the cooking into a
cup and set aside. Remove and shred the chicken into small pieces, then
add back to the chorizo. Season the chicken and chorizo mix, mix well and
keep warm.

Preparation
For Ancho Chile Sauce
In a small sauce pot over medium heat, add the oil and all the chilies, and
cook for 2 minutes. Add the garlic, bay leaf , cinnamon and cook for 1
minute. Add the reserved chicken/chorizo cooking liquid and bring to
a boil. Pour the sauce into a blender and carefully blend (mixture is hot)
until very smooth. Season with salt and pepper.

For Assembly:
Preheat oven to 350 degrees.
Preheat oil to 350 degrees (or until lightly smoking) in a shallow sauté pan.

One by one, dip a tortilla in the oil and fry for 20 seconds.
Remove and let excess oil drip onto paper towels.
Dip fried tortillas in Ancho Chile Sauce. Repeat the process with other
tortillas. The tortillas will NOT be crispy, just toasty in flavor.

Lay out tortillas on a clean work surface. Sprinkle with a generous amount
of Cacique Queso Fresco down the middle of each one, followed by the
chicken and chorizo mix. Roll up the enchiladas and place in serving dish.

Spoon more Ancho Chile Sauce over the enchiladas, followed by a
generous sprinkle of Cacique Queso Fresco and drizzle with Cacique
Crema Mexicana. Place the enchiladas in the oven for 25-30 minutes.

To Serve:
Toss the chives, arugula or spinach and radishes and top the enchiladas
with the chive/arugula or spinach and radish garnish.

Serves 16