Place guajillo chilies in a medium bowl and cover with hot water. Set a dry pan over medium heat and toast garlic until browned all over, 3-5 minutes. Once guajillo chilies are rehydrated and plump, ...

Add Yahoo as a preferred source to see more of our stories on Google. block of queso fresco on wooden board - Yulia Gust/Shutterstock Whether you're using it in a recipe, as a topping for enchiladas ...

Whether stuffed, crumbled, melted, or baked, these dishes showcase Mexican cheeses in their most flavorful and comforting ...

Much like the dairy original, this cheese has a crumbly texture ideal for sprinkling over vegan chilaquiles or any other dish that calls for queso fresco. It also tastes much like queso with its mild ...

FOR THE ENCHILADA SAUCE: Toast the chiles in a hot pan until fragrant. (about 10 to 15 seconds per side). Allow chiles to cool and then remove stems, seeds, and veins. Char the onion, tomatoes, and ...

Epazote is a leafy herb with a pungent, bright flavor, with notes of citrus, mint, and oregano. It lends a savory depth to the summer squash, and pairs particularly well with dairy. Leaving the queso ...

21/2 pounds ripe tomatoes (15 to 20 medium plum tomatoes) Instructions: Heat broiler or grill to high. Roast whole tomatoes on a baking sheet 4 inches below a very hot broiler until the skins are ...

Bring the vibrant flavors of Mexico to your table with these Ancho Chili Beef Tacos with Pickled Red Onion and Queso Fresco. Perfect for Taco Tuesday, these tacos balance smoky, mildly spicy ancho ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

Drain the tofu and pat very dry. Cut into 1-inch cubes, transfer to a large piece of cheesecloth, wrap tightly and wring as much liquid as possible out of the tofu. Transfer to a large bowl and ...