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Four Recipes to Enjoy During Hispanic Heritage Month

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 tbsp olive oil
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1 can (14.5 oz) crushed tomatoes
  • 2 boneless chicken breasts cooked and shredded
  • 1 1/4 cup water
  • 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
  • 1 tsp black pepper
  • 2 tsp salt
  • Real California Queso Fresco
  • Real California Sour Cream
  • tortilla strips
  • lime wedges for garnish
  • 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.

  • Add water and cilantro and reduce heat to medium. Allow soup to simmer for 1-2 minutes.

  • Ladle soup into bowls and top with queso fresco, sour cream, tortilla strips and lime wedges.

 

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.

Chicken

  • 2 lbs chicken breast bone-in
  • 1/2 onion
  • 3 cloves garlic
  • 1 bay leaf
  • 1 tsp salt

Flautas

  • 12 corn tortillas
  • oil for frying
  • 1 large avocado
  • 1/3 cup Real California milk
  • 1/3 cup cilantro fresh
  • salt and pepper to taste
  • 8 oz Real California Mexican Crema
  • 5 oz Real California Queso Fresco
  • 2 Roma tomatoes diced
  • shredded lettuce for serving
  • 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.

  • Preheat oven to 200ºF or use the warm setting. Line baking sheet with paper towels.

  • 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.

  • Add enough oil to a heavy pot so that it comes up about 2 inches. Heat over medium-high heat until it reaches 375ºF.

  • 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.

  • Crumble the Queso Fresco with your hands, or with the help of a fork and set aside.

  • 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.

Dough

  • 3 cups all-purpose flour plus added flour for surface
  • 1 egg yolk
  • 1/2 cup Real California butter
  • 1 cup Real California milk
  • 1 tsp salt
  • 1 egg reserve for egg wash
  • 4″ round cookie cutter

Beef Picadillo Filling

  • 1 lb ground beef
  • 1 large onion diced
  • 1/2 cup Real California butter
  • 2 tsp paprika
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1/3 cup green olives sliced
  • salt and pepper to taste

Roasted Poblano Crema

  • 1 medium poblano pepper
  • 1 cup Real California crema agria
  • 1 lime juiced
  • 2 tsp salt

Garnish

  • 2 cups Real California Oaxaca cheese shredded

Dough

  • Mix flour and salt in a food processor until well combined, about 5 pulses. Add softened butter. 

  • In a separate bowl, mix egg yolk and milk. Slowly add egg yolk mixture to dough mix. Pulse until small dough clumps start to form. 

  • 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.

Beef Picadillo

  • Melt butter in medium sized pan and sauté onions over medium heat until translucent. 

  • In a separate bowl, mix beef, olives, paprika, chili powder and cumin. Add to pan with onions. Cook over medium heat, stirring frequently until reaching desired doneness.

  • Add salt and pepper to taste. Transfer to cookie sheet to cool.

Empanadas

  • Pre-heat oven to 375°F.

  • Make simple egg wash with 1 egg and 4 Tbsp water. Line up dough discs and brush edges with egg wash. 

  • 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).

Roasted Poblano Crema

  • Slowly roast a poblano pepper over gas stove top or in the oven (should look relatively burnt). Once reached desired doneness, place pepper in a plastic bag and let rest for about 15 minutes.

  • Remove from bag and peel skin under cold water. Remove and discard stem and seeds. 

  • Place in food processor with crema agria, lime juice and salt. Blend until smooth-ish. Transfer to bowl and serve with warm empanadas.

 

Pastel de Piña con Crema/Pineapple and Cream Cake

Marisol Chancellor

Bring your next family dinner to a sweet ending with this cake that includes California Milk, vanilla and pineapple. The treat is not complete until it’s been baked and iced with a topping made by whipping together California Mexican Crema, sugar and vanilla. Top it with a slice of pineapple and a cherry to seal the deal.

Prep Time 20 mins

Cook Time 30 mins

Cake

  • 3 eggs room temperature
  • 3/4 cup sugar
  • 1 tsp vanilla
  • 3/4 cup oil
  • 3 cups pancake mix
  • 3 tsp baking powder
  • pinch salt
  • 1 cup Real California milk
  • Real California butter and flour to prepare baking dish
  • 1 can (12 oz) pineapple chunks with juice

Crema

  • 8 oz Real California Mexican Crema
  • 1/2 cup sugar
  • 1 tsp vanilla
  • Maraschino cherries for garnish (optional)
  • Preheat oven to 350°F. Grease and flour a 9×13 baking dish. Place the crema inside the freezer to chill.

  • In the bowl of an electric mixer beat the eggs and sugar until pale and fluffy. Set the mixer on slow speed and add the vanilla and slowly add the oil.

  • In a separate bowl mix the pancake mix, baking powder and salt. Add it to the batter alternating with the milk. Beginning and ending with dry mix.

  • Pour the batter into prepared dish and bake until an inserted toothpick comes out clean, about 30-35 minutes.

  • Once the cake is done and still warm, use a fork to poke all over the cake. Using a spoon, slowly drizzle the pineapple juice over the top of the cake. Let cake cool completely.

  • Whip the Mexican crema, sugar, and vanilla until thick and fluffy. Pour the crema onto the cake and spread to completely cover. Top with the remaining pineapple and cherries.

 

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.

Four Recipes to Enjoy During Hispanic Heritage Month