View Single Post
  #9 (permalink)   Report Post  
Posted to alt.food.mexican-cooking
flintster flintster is offline
external usenet poster
 
Posts: 2
Default How much queso fresco should I use?

On Jul 2, 5:57 pm, "~" > wrote:
> 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.)


thanks, I could have figured it out but was hoping someone would make
it easy for me. Though this is a mexican coooking forum most all posts
are in english thank god.