Ingredients with Measurements:
- 1 pound of queso fresco
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- 1 teaspoon of dried oregano
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of smoked paprika
- Salt and pepper to taste
- 1/4 cup of chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Cast iron skillet or griddle
Step-by-step instructions:
1. Preheat the cast iron skillet or griddle over medium-high heat.
2. Cut the queso fresco into 1/2 inch slices.
3. In a small bowl, mix together the olive oil, garlic, oregano, cumin, smoked paprika, salt, and pepper.
4. Brush the queso fresco slices with the spice mixture on both sides.
5. Place the queso fresco slices on the hot skillet or griddle and cook for 2-3 minutes on each side, or until golden brown.
6. Once the queso fresco is cooked, transfer it to a serving plate.
7. Sprinkle the chopped cilantro over the queso fresco and serve with lime wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 6 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 230
Fat: 18g
Carbohydrates: 2g
Protein: 15g
Substitutions for ingredients:
- Queso fresco can be substituted with halloumi cheese or paneer.
- Fresh cilantro can be substituted with fresh parsley or basil.
Variations:
- Add sliced jalapenos or red pepper flakes for a spicy kick.
- Top the queso fresco with a spoonful of salsa or guacamole.
- Serve the queso fresco with warm tortillas or crusty bread.
Tips and tricks:
- Make sure the cast iron skillet or griddle is hot before adding the queso fresco to ensure a crispy crust.
- Use a spatula to carefully flip the queso fresco slices to prevent them from breaking apart.
- Serve the queso fresco immediately while it's still warm and gooey.
Storage instructions:
Leftover queso fresco can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the queso fresco, place it in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
Arrange the queso fresco slices on a wooden board or serving platter and garnish with fresh cilantro and lime wedges.
Garnishes:
Fresh cilantro and lime wedges.
Pairings:
Caso asado pairs well with a crisp white wine or a cold beer.
Suggested side dishes:
- Grilled vegetables
- Black beans and rice
- Corn on the cob
Troubleshooting advice:
- If the queso fresco is sticking to the skillet or griddle, add a little more oil to prevent it from sticking.
- If the queso fresco is breaking apart when flipping, use a spatula to carefully lift and flip the slices.
Food safety advice:
- Make sure to use a clean cutting board and knife when cutting the queso fresco.
- Store leftover queso fresco in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Caso asado is a traditional Mexican dish that originated in the state of Oaxaca. It's made with queso fresco, a soft and crumbly cheese that's popular in Mexican cuisine.
Flavor profiles:
Caso asado has a smoky and slightly spicy flavor from the spices used to season the queso fresco. The fresh cilantro and lime add a bright and zesty note to the dish.
Serving suggestions:
Serve caso asado as an appetizer or as part of a Mexican-inspired meal.
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