Last night we celebrated my husband’s birthday (and Dad’s, though he was in New Mexico)… I know the date was 13 de Noviembre, but the festive feel and the menu made it seem like cinco de Mayo! The margaritas were made with fresh lime, simple syrup and the tequila we purchased in Mexico last summer ~ recipes on request.

 

 

 

Birthday Dinner

13 de Noviembre

Corn Crepes with Poblano Crema

Pollo con Chile Verde with Cumin Sour Cream

Grilled Taco con Queso

Queso Fresco

Riso

Triple Chocolate Mini-Cakes

Margaritas

Corn Crepes with Poblano Crema

• 1 1/2 c milk
• 1/2 c flour
• 1/3 c masa harina
• 2 eggs
• 1/4 t salt
• 3 T butter, melted
• 1 fresh poblano chile
• 1 c whipping/heavy cream
• 1/4 c Monterey Jack cheese
• 1 T oil
• 1 carrot, julienned
• 1/2 red onion, sliced thin
• 5 cloves garlic, smashed
• 1/2 jalapeño, cut into thin strips
• 1 zucchini, julienned
• 1 yellow squash, julienned
• 1 red pepper, cut into thin strips

In a large bowl, combine milk, flour, masa harina, eggs, and salt; whisk until smooth. Slowly whisk in melted butter. Set aside and prepare the vegetables and crema.  Roast split poblano in 425 degree oven, turning several times; peel, chop and set aside.

In a small saucepan, combine whipping cream and chopped poblano; bring just to boiling, reduce heat and continue to simmer until thickened. Add 1/4 c Jack cheese, stir until melted; season with salt. Set aside.

In a large skillet, heat oil over medium heat.  Saute onion, garlic and carrot until tender; add red pepper and jalapeño, stir; toss in zucchini & yellow squash, cooking only a few minutes longer; season with salt and pepper.  Heat a lightly greased skillet over medium heat; pour or ladle 2-3 T batter into skillet, lifting and tilting the pan to spread batter. Brown crepe about 1 minute per side; invert on clean tea towel; repeat with remaining batter, greasing (or spraying with non-stick spray) as necessary.

Fill crepes with vegetable mixture; crumble queso fresco, roll up and place on platter; repeat until platter is full. Carefully spoon crema down center, top with extra cheese if desired.

 

Queso Fresco

• 1 gallon whole milk
• 3 T kosher salt
• 1/2 c white or apple cider vinegar

In a large stock pot, combine milk and salt; heat over medium heat mixture has reached 190 degrees; stir frequently to keep from scorching on bottom of pan. Remove from heat; add vinegar, stirring gently. Let stand at least 5 minutes (note: if curds haven’t formed, slowly add more vinegar 1 T at a time until curds start to separate. You shouldn’t need more than 1/2 c + 5 T)  Place a colander, double-lined with cheesecloth, in a clean sink; slowly pour milk mixture in, allowing liquid to drain for 15-20 minutes. Gather cheese in cheesecloth, gently squeeze any whey remaining; transfer to a small, covered bowl and keep in refrigerator for up to 3 days.

Good luck keeping this for 3 days! You can grill peaches, drizzle with honey and crumble this amazing cheese over top for an incredible dessert; or serve with toast and your favorite jam for breakfast!