Chilies, cheese, jocoque (“sour milk”) and good tortillas are the basic elements of Minguiche, a dish from Colima. The recipe that I share with you today was published in the book Las Senadoras suelen guisar (“Senators that Cook”) 1964.
INGREDIENTS for Minguiche
- 1 kilo roasted tomatoes
- 3 green pasilla chilies, grilled (poblano chillies)
- 1/4 litro of cream or good jocoque (“sour milk”)
- 3 blocks of queso fresco (“fresh cheese”) from cow’s milk, large
Grind tomatoes very well and strain; fry in butter; then boil the tomatoes with the slices of the roasted chilies. Add cream when they are completely tender, without stopping to shake it. When it has boiled, the slice cheese and add to the minguiche. This dish, genuinely regional, is eaten with tortillas.
To prepare good Jocoque: Elaboración paso a paso y origen del jocoque
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