SALSA CASERA PARA MESA
Ingredients
- 1 packet of OFCSM Homemade Salsa base
Preparation Method
Empty the contents of the packet into a small saucepan, add two cups of water, bring it to medium heat, let it simmer for 10 minutes, and it will be ready to enjoy.
CORTADILLO CASERO
Ingredients
- ½ kg diced beef
- 1 packet of OFCSM Homemade Salsa base
- 3 cups of water
- Salt to taste
Preparation Method
In a medium saucepan, brown the beef with a little oil and add a pinch of salt. Add the water and the seasoning packet. Let it simmer for 10 to 15 minutes until the beef is fully cooked. Enjoy your "cortadillo" with refried beans and freshly made corn tortillas.
DIP A LA MEXICANA
Ingredients
- 250 g ricotta cheese
- 1 packet of Homemade Salsa
- ½ cup of water
- 60 g OFCSM Homemade Salsa base
Preparation Method
In a bowl, mix the seasoning packet with the water and wait until all the ingredients are fully hydrated. If you want to speed up the process, microwave it for 40 seconds and let it cool. Add the ricotta cheese and mix well. You can add salt if desired. Enjoy the dip with tortilla chips or vegetable sticks like carrots, celery, jicama, etc.
HUEVOS EN SALSA DE MACHACADO
Ingredients
- 4 eggs
- 4 fried tortillas
- 60 g OFCSM Homemade Salsa base
- Vegetable oil to taste
- 50 g dried shredded beef (Carne Seca Machacada)
Preparation Method
Prepare the salsa following the instructions on the packet. Set aside. In a pan, add oil and lightly fry the shredded beef, then add the salsa and let it simmer for a few minutes. In another pan, add a little more oil and fry the eggs, placing each one on top of a fried tortilla. Pour the salsa with the shredded beef over the eggs and serve with refried beans and fresh cheese.
CHILE RELLENO DE QUESO A LA MEXICANA
Ingredients
- 4 chiles for stuffing, roasted, peeled, and deseeded
- 400 g panela cheese, cubed
- 1 packet (60 g) of OFCSM Homemade Salsa base
- 2.5 cups of water
- 1 cup of blended beans with a thick consistency
Preparation Method
In a saucepan, mix the water and the salsa seasoning. Let it simmer for 10 minutes. Turn off the heat and keep the sauce warm. Mix ¾ of the salsa with the cheese and use this mixture to stuff the chiles. Heat the beans. On a plate, spread a layer of the blended beans and place the stuffed chile on top. Heat in the microwave. If desired, you can add more salsa on top.