Sea salt 3/4 tsp. Pre heat oven to 350 degrees F 2. Cook chorizo of your choice until almost cooked through. Mix well until smooth and creamy. 1 (20 oz) can El Mexicano® Refried Beans or Whole Pintos Beans, mashed. Place all…, (Serves: 4) Ingredients 8 large eggs 1 package (9 oz) Beef or Pork Chorizo El Mexicano®  butter or cooking oil Preparation Method 1. 10 oz El Mexicano® Queso Oaxaca, shredded 10 oz (1 pack) El Mexicano® Longaniza, casing removed.. Salsa Fresca Mexicana: chopped tomatoes, onions, serrano & cilantro with lime & salt. Add the potatoes and onions and cook until potatoes are tender. Cut bell peppers down the center. Bake until the peppers are soft and the cheese is melted and lightly browned. Bake until the peppers are soft and the cheese is melted and lightly browned. Ingredients 2 Fresh tomatoes 1 pk (10 oz) El Mexicano® Queso Casero® 4 cups Fresh basil leaves, coarsely chopped (plus additional leaves for garnish) 3 tbsp. 2 (10 oz packages) El Mexicano® Longaniza, casings removed, 1 (10 oz) El Mexicano® Queso Oaxaca, shredded. Add oil to a frying pan/skillet…, Ingredients 4 bell peppers, red, green and yellow 2 (10 oz packages) El Mexicano® Longaniza, casings removed 1 (10 oz) El Mexicano® Queso Oaxaca, shredded  4 yukon potatoes, cut into cubes 1/2 white onion, finely chopped cooking oil Preparation 1. Fill the bell peppers with shredded Oaxaca, longaniza & potato mixture and top with more Oaxaca cheese. Step 2: Fill each tortilla with desired amount of Requeson El Mexicano® cheese and roll into taquitos. Fill the bell peppers with shredded Oaxaca, longaniza & potato mixture and top with more Oaxaca cheese. 3. 5. Step 2: Serve as a dipping sauce for chips and taquitos! Heat cooking oil in a large skillet over medium-high heat. Add in the longaniza, breaking apart with a wooden spoon until the longaniza is cooked. time: 5 mins.) Serve and enjoy alone or topped with El Mexicano® Crema Oaxaqueña! 2. Remove seeds and as much membrane as possible. Add the eggs to the chorizo and continue to cook, stirring and scrambling occasionally until…, (2 servings / Prep. Ingredients 12 Corn Tortillas 1 – (14oz) tray Requeson El Mexicano® cooking oil for frying Preparation Step 1: Heat oil in a frying pan over medium-high heat. Place the peppers cut side up in a baking dish or tray. Step 3:…, Ingredients 16oz Crema Oaxaqueña El Mexicano® 1/3 cup Chipotles in adobo sauce El Mexicano® Preparation  Step 1: Add Crema Oaxaqueña and Chipotles into a food processor or high speed blender. While the chorizo is cooking, beat the eggs together. Cooking instructions: Remove casing, add desired amount of longaniza to cooking pan. 4. Cut bell peppers down the center. Bake until the peppers are soft and the cheese is melted and lightly browned. Then, stirr the longaniza with a low heat for a minimum of 10 minutes or until it reaches a minimum temperature of 170 F. When the longaniza is thoroughly cooked, you may wish to add eggs beans, potatoes if desired. In a…, Ingredients 1/4 pound of medium-small raw shrimp, peeled and deveined 1/4 tsp chili powder Pinch of salt and black pepper 1 tbsp of lime juice 2 1/2 tsps olive oil (divided) 1 tbsp chopped green onions 1 tbsp chopped nacho jalapeño peppers El Mexicano®️ 1 tbsp chopped fresh cilantro, plus more for garnish 2 medium-sized flour tortillas 2 cups mix…, Ingredients 15 oz El Mexicano® Requeson 1 Bunch fresh cilantro, finely chopped 1 Serrano pepper, diced and seeds removed 1/4 White onion, finely chopped 2 tbsp Fresh chives, finely chopped 1 tbsp Extra virgin olive oil Fresh garlic or garlic powder to taste Sea salt & black pepper to taste 1 bag Tortilla chips, to serve Preparation Method 1. Optional: El Mexicano® Cremas (Casera, Mexicana or Oaxaqueña) To make tortillas pliable, microwave for approx. Add in the longaniza, breaking apart with a wooden spoon until the longaniza is cooked. Freshly cracked black pepper Preparation Method 1. Add the potatoes and onions and cook until potatoes are tender. Place the peppers cut side up in a baking dish or tray. 5. Balsamic vinaigrette, gluten-free 3/4 tsp. Cut bell peppers down the center. Remove…, Ingredients 14oz (1 Traypack) El Mexicano® Queso Panela for the Bruschetta Salad 1 pint cherry/grape tomatoes, sliced 1/2 white onion, chopped garlic, minced 7 basil leaves, chopped oregano leaves, fresh or dried for the Dressing 1/3 cup extra virgin olive oil juice of 1 lemon salt & black pepper to taste Preparation 1. For full how to recipe video click here…, Ingredients: 1 (14oz ) tray Requeson El Mexicano® 1 (10oz) Longaniza, El Mexicano®, cooked and casings removed 1 cup Crema Oaxaqueña El Mexicano® 4 Whole Jalapeños El Mexicano®, chopped 1 can (15oz) Whole Kernel Corn El Mexicano® 1/3 cup Cilantro, chopped 1/8 tsp Cumin 1/8 tsp black pepper Salt to taste Preparation: Step 1: Heat…, Ingredients: For the breaded Queso Fresco: 10oz El Mexicano® Queso Fresco Casero® or Cremoso 2 eggs, beaten 1 cup El Mexicano® Bread Crumbs (pan molido) For the tomato sauce/salsa: 12 Roma tomatoes 1 White onion, large 1-2 Garlic cloves Salt to taste  Dried oregano to taste Cooking/frying oil Preparation: Preparation for the breaded Queso Fresco: 1. Ingredients 15 oz El Mexicano® Requeson 1 Bunch fresh cilantro, finely chopped 1 Serrano pepper, diced and seeds removed 1/4 White onion, finely chopped 2 tbsp Fresh chives, finely chopped 1 tbsp Extra virgin olive oil Fresh garlic or garlic powder to taste Sea salt & black pepper to taste 1 bag Tortilla chips, to serve Preparation Method 1. Ingredients. Heat cooking oil in a large skillet over medium-high heat. 4 Cactus paddles, grilled. Slice tomatoes and El Mexicano® Queso Casero®…. 6. Serve and enjoy alone or topped with El Mexicano® Crema Oaxaqueña! Click here to see full recipe video: Stuffed Peppers with Longaniza & Oaxaca. Remove to a paper towel-lined plate to get rid of the excess oil/fat. Remove seeds and as much membrane as possible. 6. Remove to a paper towel-lined plate to get rid of the excess oil/fat. Fill the bell peppers with shredded Oaxaca, longaniza & potato mixture and top with more Oaxaca cheese. 1 minute.