Requesón (ricotta cheese) and strawberries

2 cups of strawberries
1 cup of Requeson (Ricotta) El Abuelito  
Honey or brown sugar (optional)

1. Wash and remove strawberry stems. Cut in half if desired.
2. Place 1/3 of the strawberries on a medium bowl.
3. Spoon a third of the ricotta cheese over the first layer of strawberries, add a second layer with 1/3 of strawberries and 1/3 of ricotta cheese, layering until you have finish with both strawberries and cheese.
4. If you'd like it to be sweeter, you can add honey or sprinkle brown sugar on top. Serve and enjoy.

Red Chilaquiles El Abuelito

4 guajillo dried peppers, seeded
7 tomatoes, quartered
1/2 diced onion
3 garlic cloves
3 arbol dried peppers
1 cup hot water
1 cup broth (chicken, vegetable, or 1 extra cup of hot water) 
1 tbs dried epazote or 5 fresh leaves
16oz corn chips (restaurant style)
2 tbs vegetable oil

Crema Mexicana El Abuelito
1/2 red onion, sliced
fresh cilantro, chopped
Queso Cotija (Mexican-style Grated Cheese) El Abuelito

1. Since guajillo peppers are dehydrated, we will need to soak them in 1 or 2 cups of hot water for about 10 to 15 minutes until peppers are soft. Cut stems off.
2. Heat 1 tbsp. of oil in a small saucepan and quickly sauté arbol peppers. Transfer to the soaking water along with guajillo peppers.
3. Blend together soaked peppers with water, tomatoes, garlic, onion, and a big pinch of salt.
4. Heat 1 tbsp. of oil on a medium pot, and add the freshly blended salsa along with dried or fresh epazote. Bring to a boil and cook for 15 minutes or until salsa turns bright red. Add more salt to taste.
5. Remove from heat and add the corn chips. Mix together to combine and serve in individual plates. Top each portion with El Abuelito Crema Mexicana (Mexican Sour Cream), El Abuelito Queso cotija (Mexican-style Grated Cheese), red onion slices and cilantro.


Oaxaca fondue with longaniza El Abuelito


12 oz. package El Abuelito Chorizo (Mexican Sausage)
12 oz. El Abuelito Quesillo Oaxaca (Mozzarella)
8 oz.  corn or flour tortillas


1. Preheat oven to 300ºF.
2. Crumble El Abuelito Chorizo sausage meat. Heat 1 tbsp. of oil on a skillet and sauté chorizo until it turns golden brown for about 6 to 8 minutes.
3. Remove from heat and drain excess oil. 
4. Pull the Oaxaca cheese into strings and place on a medium baking dish. Bake until cheese has melted and the top reaches a light golden color, approximately 12 minutes.
5. Remove from the oven and sprinkle with chorizo crumbles. Serve immediately with tortillas.

El Abuelito Platter

1/4 lbs. Enchilada (Seasoned Pork) El Abuelito
1/4 lbs. Cecina (Salted beef) El Abuelito
1/4 lbs. Chorizo (Mexican sausage) El Abuelito
2 tbsp. vegetable oil
2 cups refried beans
2 oz. of El Abuelito Cotija cheese (Mexican-style Grated Cheese)
2 cups red  mexican-style rice

1. Prepare the grill or frying pan at high heat. Heat 1 tbsp. of vegetable oil or brush the grill as necessary. Let meat cook on both sides until it reaches a golden color.
2. Transfer cooked meat to a serving plate and let sit for about 10 minutes.
3. Serve with refried beans sprinkled with cotija cheese, red rice and tortillas on the side.