View Single Post
  #8 (permalink)   Report Post  
Posted to alt.food.mexican-cooking
~ ~ is offline
external usenet poster
 
Posts: 36
Default How much queso fresco should I use?

On Jul 2, 6:51�am, flintster > wrote:

> can someone translate recipe to english for us non spanish speaking
> folks.
> thanks- Hide quoted text -


If you're going to cook Mexican style food, learn at least enough
Spanish to navigate through a recipe. The best recipes are in Spanish,
anyway.

Rajas (Slices of chile peppers)
Ingredientes: (Ingredients)


6 chiles poblanos (6 fresh poblano chiles)
� taza de leche (1/2 cup of milk)
� taza de crema (1/2 cup of cream)
1 queso fresco or feta (1 fresh cheese, made from whole milk, or feta
cheese, made with goats milk)
sal (salt, to taste)


Preparaci�n: (Preparation)

Hace los chiles y sin dejarlos quemar, p�lelos y c�rtelos en rajas.

(Roast the chiles and without allowing them to burn, peel them and
cut them in slices.)

Muela la mitad de estas rajas en la licuadora con la leche y poca sal.

(Grind half of these slices in the blender with the milk and a little
salt.)


Fr�a esta pasta en un poco de aceite hasta que sazone bien.

(Fry this paste in a little oil until it is well seasoned.)

Agregue las rajas, la crema fresca y, al hervir el queso fresco en
tiras.

(Add the remaining slices, the fresh cream and, heat the fresh cheese
in layers.
Don't actually *boil* the milk and cream, it will curdle and
separate.)