Asadero
Queso Quesadilla
Oaxaca
Manchego
Mexican-Style Cheese
Queso Fresco
Queso Blanco
Panela
Cotija
Enchilado
Guide to Mexican-Style CheeseSonoran-style cuisine uses cheeses in a multitude of ways.
Texture and flavor are important factors in which cheese to choose for each dish.
Here is a guide to help you choose (see image on pages 20–21).
Asadero A mild, creamy cheese with a velvety texture.
Cotija Crumbly and salty like grated parmesan, used in salads and as a topping.
Enchilado Full-flavored and authentically rolled in paprika to create an iconic red-orange brick-like exterior. Despite the appearance, it has no heat. Crumble it over soup and other savory dishes.
Manchego Melty with a nutty, earthy flavor and a creamy texture.
Mexican-Blend Cheese, ShreddedMost commonly consistsof finely shredded mild cheddar, Monterey Jack, queso quesadilla, and asadero.
Oaxaca Melty with a buttery flavor and a texture similar to string cheese.
Panela A fresh, crumbly, curd-style, medium-firm cow’s milk cheese with a mild flavor that warms when heated but does not melt. Use it to top savory dishes.
Queso Blanco A creamy, semisoft and mild unaged white cheese, similar to ricotta but with more buttery notes. It can be crumbled to balance spicy, heavier dishesor added to soups and salads.
Queso Fresco A soft, fresh cheese that is similar in flavor and texture to a ricotta; this cheese softens but does not melt when heated. Use as a topping or as a stuffing cheese. It can also be sliced or cubed and enjoyed as a snack.
Queso Quesadilla Melty with a nutty, tart flavor and a texture similar to white cheddar.
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Chiles
Tucson and the surrounding regions are famous for chiles, which are a staple of the cuisine. There are thousands of chile varieties; these are the ones used in this book (see images on pages 24–25). Fresh chiles are available in the produce section of supermarkets and specialty markets. Consider growing your own if you can’t find these varieties locally. Dried chiles are reconstituted before use and commonly used in sauces and soups. NativeSeedsSearch.com sells seeds of many varieties online.
FRESH
Güero (Caribe) Triangular-shaped, pale yellow, thin-skinned chile with a medium heat index, often grilled and served stuffed with cheese. They are also used to make mole amarillo.
Hatch Green chiles grown in New Mexico that ripen in late summer, turning red in early fall. Hatch chiles are a variety of Anaheim chiles that tend to have a hotter heat index.
Jalapeño Most commonly used green, they turn red when ripened. Medium sized and medium heat.
Poblano A large, meaty, dark-green chile, commonly used stuffed and in rellenos. Medium to high heat.
Serrano Small, oblong green or red chiles with a bright, fresh flavor and a medium heat index.
DRIED
Ancho Dried poblano chile with a sweet, fruity flavor and a mild heat level.
Arbol Long, thin, and bright red with a long stem; believed to be derived from the cayenne pepper. Medium heat.
California or New Mexico Dried Anaheim or Hatch chiles with a dark, chocolaty color and very mild heat.
Chiltepin Small chiles the size of a pea yet very hot. They are slightly sweet yet smoky in flavor and are thought to be the oldest species of chiles. They add a slow burn that doesn’t overpower the flavor of other ingredients. Crush the dried chiles with your fingers and sprinkle onto dishes, much in the same way as you would use the dried chili flakes common to Italian cuisine.
ChipotleSmoked,dried jalapeños.
Guajillo Dried Mirasol chiles with a bright, slightly acidic flavor and a medium heat level.
Mulato Smoked dried poblano chiles with a rich, complex flavor and a mild heat level. Darker in color than the ancho.
Pasilla Also called a chile negro, pasilla chiles have a raisiny, earthy flavor and mild heat. They’re sometimes confused with anchos.
Puya Use as a substitute for guajillo chiles if you want a spicier kick.
Chiltepin chiles.
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California/ New Mexico
Ancho
Arbol
Puya
Mulato
Chipotle
Guajillo
Dried Chiles
Güero/Caribe
Jalapeño
Poblano
Serrano
Anaheim/Hatch
Fresh Chiles
HOW TO ROAST CHILES
Preheat the broiler or fire up the grill. Wash and dry the chiles. If broiling, place the chiles in a single layer on a baking sheet or comal. If grilling, you can put larger chiles directly on the grate, as close as possible to the heating element. Broil or grill until the skins are charred and blistered, about 10 minutes. Turn the chiles over with tongs and char the other side.
Remove the chiles from the heat and place them in a large heat-safe bowl. Cover the bowl tightly with plastic wrap or foil and let steam for 15 minutes. Peel the skins off the chiles if desired, or leave them on for a more charred taste.
Make Your Own Chile Powder
YIELDS