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Pork & Rajas con Queso Filling Recipe 👇 Pork T Pork & Rajas con Queso Filling Recipe 👇  Pork Tamales Filling  INGREDIENTS
6 pounds pork shoulder
½ onion
1 head garlic
3 bay leaves
Salt to taste  Red sauce:
20 chile guajillo
2 chile ancho
6 garlic cloves
½ onion
2 cloves
1 tsp oregano
Salt to taste  DIRECTIONS
1. Add pork chunks to a pot with onion, garlic, bay leaf, and salt. Add water until everything is covered.
2. Bring to a boil, then reduce to a simmer and cook for about 2 hours.
3. As it cooks, carefully skim the impurities that rise to the top.
4. Once the pork is fully cooked and tender, remove it from the pot, let it cool slightly, then shred into small pieces.
5. Blend the red sauce ingredients until smooth.
6. Save 1 cup of the red sauce for the masa.
7. Pour the remaining red sauce over the shredded pork and mix until evenly coated.  Rajas con Queso Tamales Filling  INGREDIENTS 
1 ½ onion, sliced
12 poblano peppers roasted, sliced
Chihuahua® Brand Cheese, in slices  Salsa for filling:
4 roma tomatoes
2 jalapenos
5 cloves of garlic
Salt to taste  DIRECTIONS
1. Heat a pan with a little oil over medium heat. Add the sliced onion and poblano strips. Cook, stirring occasionally, until the onions are softened and translucent and the poblanos are tender.
2. While the poblanos cook, roast tomatoes and jalapeños (on a comal, skillet, grill, or under a broiler) until they develop a nice char on the outside.
3. Add the roasted tomatoes and jalapeños to a blender with garlic and salt. Blend until smooth.
4. Pour the blended salsa into the pan with the cooked poblanos and onions. Stir well and simmer briefly until everything is evenly coated and the flavors come together.  #tamales #porktamales #rajaconqueso #recipe
Needing a masa recipe? We’ve got you! 🫔👇 Needing a masa recipe? We’ve got you! 🫔👇  Masa for Rajas Con Queso Tamales:  Ingredients:  1 ½ cups lard
7 -8 cups chicken broth
6 cups maseca
5 tsp baking powder  Masa for Pork Tamales:  Ingredients:
1 ½ cups lard
6 cups maseca
5 tsp baking powder
5 cups pork broth
1 cup red sauce  Ingredients for red sauce:  20 chile guajillo
2 chile ancho
6 garlic cloves
½ onion
2 cloves
1 tsp oregano
Salt to taste  Directions for both:  1. Add lard to an electric mixer and mix for 15 minutes.
2. Begin to slowly add maseca, baking powder, broth and sauce in sections and mix for 20 minutes. Masa should be airy and spreadable. If it’s too dry add more broth, if it’s too wet add more masa maseca.  If you’re looking for a semi-homemade version, you can find premade masa in the refrigerated section as you’re stocking up on our Chihuahua® Brand Cheese! 🧀  #recipe #tamales #masa
Comment which recipe you want us to DM you! 💌 Comment which recipe you want us to DM you! 💌  #recipe #thanksgiving #thanksgivingleftovers #turkeyrecipes
From our family to yours, Happy Thanksgiving! 🦃 From our family to yours, Happy Thanksgiving! 🦃  #latino #thanksgiving #latinothanksgiving
Queso Fundido recipe comin’ in HOT! ✈️🔥 Queso Fundido recipe comin’ in HOT! ✈️🔥  INGREDIENTS 
1 link V&V Supremo® Pork Chorizo
1 (7oz) bag Shredded Chihuahua® Brand Cheese
Flour tortillas, warmed

DIRECTIONS
1. Preheat broiler to 500°F or high heat with rack set to medium heat.
2. Preheat a medium cast-iron skillet over medium heat for 2 minutes. Remove the plastic casing from the Chorizo and cook for 8 to 10 minutes, breaking it up while it cooks. Remove from heat. Drain chorizo if desired.
3. Top evenly with Chihuahua® Brand Cheese and broil for 2 to 3 minutes or until cheese in golden brown.
4. Serve Queso Fundido with warm flour tortillas and enjoy!  Drooling and needing more? Head to vvsupremo.com to find more delicious recipe like this one! 😋  #viral #quesofundido #recipe
The countdown begins! Recipe below. 🦃👇 Ing The countdown begins! Recipe below. 🦃👇  Ingredients for overnight dry brine:  3 tablespoons kosher salt
1 ½ tablespoons brown sugar or white sugar.  PRO TIP: 1 tablespoon of kosher salt per 5 pounds of turkey.*  Ingredients for compound butter:  2 sticks of unsalted butter, softened
1 tablespoon thyme, chopped without stem
1 tablespoon rosemary, chopped without stem
½ cup parsley, chopped
6 cloves garlic, minced
2 teaspoons cumin
1 tablespoon onion powder
1 ½ tablespoons garlic powder
2 tablespoons paprika
1 ½ teaspoons black pepper
2 teaspoon kosher salt
1 teaspoon chili powder
2 teaspoon Mexican oregano
1 teaspoon red chili flakes  Aromatics:
3 carrots
1 large white onion
6 gold potatoes
Bunch of thyme
Bunch of sage
Bunch of Rosemary
1 lemon
1 head of garlic, sliced in half  Directions:  1. Prep the turkey: Remove the neck and giblets from the turkey cavity and pat the entire bird dry inside and out with paper towels.
2. Mix the brine: In a small bowl, combine the salt and sugar.
3. Apply the brine: Place the turkey on a wire rack set over a baking sheet. Rub the salt mixture all over the outside and inside of the turkey.
4. Refrigerate: Place the uncovered turkey in the refrigerator for at least 24 hours, and up to 72 hours. Pro tip: Leaving it uncovered helps the skin dry out for maximum crispiness.
5. Roast: Pat dry again if needed. Rubbing the skin with compound butter all over turkey. Carefully separate the skin from the flesh and add compound butter in-between skin and flesh. Cover with aluminum foil.
6. Cook: Roast in a 350-degree oven for 2 ½ hours. Remove and baste in its own juices. Return to the oven and cook in a 450-degree oven for an additional 30 minutes or until the internal temperature reaches 165 degrees. Allow the turkey to rest for 20-30 minutes before carving.  #turkey #thanksgiving #recipe
Let’s make Cranberry Salsa! 😋 Ingredients 12 Let’s make Cranberry Salsa! 😋  Ingredients
12 ounces fresh cranberries rinsed and drained
1/3 cup sugar
2 jalapeños ribs and seeds removed, minced
1/4 cup cilantro, finely chopped
1/4 cup green onions finely sliced
1 tablespoon orange juice freshly squeezed
1 tablespoon lime juice freshly squeezed  Instructions
1. Add cranberries to your food processor and pulse until finely chopped. Do not puree you want to have small pieces of cranberry.
2. Place the chopped cranberries in a bowl and add the sugar, stirring to combine.
3. Add jalapenos, cilantro, green onions, orange juice, and lime juice. Stir to combine.
4. Cover bowl with plastic wrap and store in the refrigerator for at least 30 minutes to let the flavors combine.
5. Enjoy with your favorite tortilla chips!  Find even more holiday recipes at vvsupremo.com 🥘  #easyrecipes #cranberry #salsa #thanksgiving
Save this recipe if you need to eat more veggies. Save this recipe if you need to eat more veggies. 🥬😉  Ensalada de Nopales & Garbanzos 🥗🌵  INGREDIENTS
1 cucumber, roughly chopped
1 cup cherry tomatoes, sliced in half
3 jalapeños, diced
2 cans of garbanzos
2 cups of nopales, cooked and diced
1 cup red onion, diced
1 bunch of cilantro, chopped
2 tsp salt
2 tsp black pepper
1 tsp oregano
2 tbs olive oil
Juice of 1 lime
V&V Supremo® Queso Fresco, garnish  DIRECTIONS
1. Mix all ingredients together in a medium size bowl. Garnish with V&V Supremo® Queso Fresco  Wanting to explore a world of new recipes like this one? Head to vvsupremo.com to find other dishes to add to your weekly rotation! 😋🥘  #recipe #salad #quickmeals #easymeals
That’s a big, “YUP!” from us! 😋😍 INGR That’s a big, “YUP!” from us! 😋😍  INGREDIENTS  For the Gorditas:
2 cups Masa Maseca
1 ¾ - 2 cups warm water
½ teaspoon salt  For the Filling:
2 V&V Supremo® Pork Chorizo links
2 cups V&V Supremo® Queso Chihuahua  Toppings:
V&V Supremo® Queso Fresco
V&V Supremo® Crema
Chopped lettuce
Diced tomatoes  DIRECTIONS
1. Prepare your masa by mixing Masa Maseca, salt and warm water. Slowly add water and knead until smooth and dough isn’t sticking to your hands. Rest for 5 minutes.
2. Roll dough into even size balls and flatten between the palm of your hands forming a pocket in the center of the masa.
3. Add a tablespoon of cooked chorizo and a tablespoon of Chihuahua® Cheese.
4. Using the edges, cover the filling and form a ball once again. Flatten each filled ball into a thick disk shape.
5. Add oil to a non-stick pan and place over medium heat. Once hot, add the gordita to the pan and cook for 3 minutes per side until it starts browning. Continue cooking the remaining gorditas.
6. As soon as you can handle and hold the gordita (it should still be hot but not hot enough to burn you), use a butter or paring knife to cut a slit down the edge of one side. The gordita should open and create a pocket.
7. Fill your gordita with your desired toppings like V&V Supremo® Queso Fresco, V&V Supremo® Crema, chopped lettuce, diced tomatoes and salsa!  Find more recipes like this on our website at vvsupremo.com! 🧑‍🍳  #recipes #gorditas #choriqueso #receta
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