From the Roof Garden at The Peninsula Hotel in Beverly Hills, to the Italian gem that is Campo Fina in Healdsburg, to the festive Lamp Light Lounge outside of Disneyland, Cacique ‘Autentico’ Essentials are being utilized as delicious and reliable components in a myriad of diverse menus.
For generations, Cacique ingredients have inspired treasured
recipes shared with family and friends. At the table, the warm
aroma fills the air while bursts of laughter bring everyone closer. From joys to sorrow, the kitchen table bears the patina of the fullness of life.
Cacique is honored and humbled to take part.
Cacique Vegetarian Enchiladas Mexicanas
The following recipe is a vibrantly flavorful vegetarian option for your restaurant. The dish is also a wonderful take-away or a ‘bake at home’ option for your guests’ convenience. Finally, as chefs are well aware, vegetarian dishes with layered flavor profiles that include satisfying elements such as Cacique Queso Fresco and Crema Mexicana quickly become menu favorites and are friendly to your ‘bottom line.’ A muy sabroso win-win!
2 cups corn oil
8 corn tortillas
I package Cacique Queso Fresco
1 cup diced white onion
1/2 cup chopped cilantro
For Red Chile Sauce
4 Ancho chiles
6 Guajillo chiles
1 large tomato
3 cloves garlic
1/2 white onion
2 cups cabbage, thinly sliced
1/2 cup sliced red onion, pickled
1/4 cup chopped cilantro
Juice of 1 lime
How To Make It
In a pot, boil all of the ingredients for the red chile sauce until everything is soft,
approximately 30 min. Combine in blender, then pour sauce through a strainer into a pot. Add the agave nectar and salt to taste. (Add water or chicken broth if the sauce is too thick.)
For the enchilada filling, combine a package of Cacique Queso Fresco with the diced white onion and chopped cilantro.
In a separate saute pan, heat a 1/4 inch of corn oil. Dip each tortilla in the oil and cook until softened. Take each tortilla and fill with about 2 tablespoons of queso fresco filling, then roll each enchilada and reserve.
For the potatoes and carrots, cook in a saute pan with 1/2 cup of chile puree until the vegetables are al dente.
For the cabbage slaw, combine all ingredients in a bowl and season with salt to taste.
To build the dish, place each enchilada on the plate, ladle the chile sauce over each one, top with potato and carrot mixture, cabbage slaw, Cacique Queso Fresco, and drizzle with Cacique Crema Mexicana.