Rajas Con Queso - a Meatless Taco Filling

"Another Mexican dish I learned in Monterrey. It is, quite possibly, the most time consuming recipe to prepare that I learned down there. I prepare a Mexican feast about once a year and I serve dinner for around 20 people. This is the only dish I NEVER have as leftovers (OK, once or twice I had enough left over to make a couple of tacos the next day)."
 
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Ready In:
1hr 30mins
Ingredients:
5
Yields:
10-15 Tacos

ingredients

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directions

  • Rub the outside of the peppers with lard and place on heated skillet or griddle (I like cast iron).
  • Turn the peppers to avoid burning.
  • Cook until the skin begins to bubble on as much of the surface as possible.
  • **ALTERNATE METHOD-- Submerge the peppers in an oil filled deep fryer for anywhere from 30 to 60 seconds (Again, you want to bubble the skin, not burn it).
  • Immediately, place the bubbled peppers in a plastic bag and twist it to close it (I use the produce bag from the grocery store).
  • Let the peppers cool until they are only slightly warm.
  • Remove the skin from the peppers.
  • Remove the stem, ribs and seeds from the peppers.
  • Dice the peppers into roughly ¾-inch squares.
  • In a non-stick skillet, add the diced peppers and most of the salsa.
  • Bring the salsa to a boil and let it boil for 5- 10 minutes, stirring constantly as it boils (this is to reduce the salsa).
  • Reduce the heat slightly and slowly incorporate the cheese, constantly stirring the salsa-cheese mix.
  • *NOTE-The cheese has liquid in it, and as it melts, your mixture will become more"fluid" again.
  • Continue to stir and reduce the mixture until its consistency (while still warm) is like cooled, heavy syrup.
  • The cheese to salsa ratio will affect the thickness of the mixture and amount of cooking time needed to reduce it.
  • After reducing the mix to the desired consistency, spoon it onto a warmed tortilla and eat it like a soft taco.
  • I have garnished mine with a fresh cilantro/onion mix and/or Mexican table cream.
  • You could add cooked, pulled chicken to your tacos, as well.
  • If you have any leftovers, this dish refrigerates well.
  • Chilled, it has a consistency like queso fresco or fresh mozzarella.
  • Reheat your leftovers in a non-stick skillet over low heat.
  • Prep time includes making the salsa.

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RECIPE SUBMITTED BY

<p>At 19 years of age, I was the only child of any of my father's friends who was regularly invited to their gatherings. I was a fish out of water, but it felt good to be included. One New Year's Day everyone gathered for a day of football and food. I noticed two things that day. The women went on and on about how good the different dishes of food were that were brought into the party that day, and I noticed that all the food was cooked by men. It was at that party that I realized it was ok for men to cook. Within a month I was regularly taping cooking programs. (There was no food network way back then. In fact MTV played noting but music videos back then.) Too many years of being single left me with no one to cook for, that is until relatively recently. I am so glad to have had someone to cook for again. I now use RecipeZaar recipes to teach my teen-aged son how to cook.</p>
 
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