queso cotija

BBQ Pork Pizza on a Crisp Cornmeal Crust with Anaheim Peppers and Crumbled Tajo

/ Ren

Tangy mesquite BBQ sauce and well-marbled pieces of tender, pastured pork on a crunchy corn crust with onions, thinly sliced Anaheim peppers, crumbled Tajo and fresh cilantro.  A little bit Tex-Mex, a little bit San Francisco..

BBQ Pork Pizza on a Crisp Cornmeal Crust with Anaheim Peppers and Crumbled Tajo

Cotija comes in two primary versions. El Queso Cotija de Montaña or “grain cheese” is dry and firm, with little taste beyond salt (the cheese is usually several times saltier than typical cheese, traditionally for preservative reasons).   “Tajo Cheese” is a moister, fattier, and less salty version of the cheese that holds its shape when cut, with a flavor similar to Italian Parmesan and Greek Feta.

El Queso Cotija de Montaña is a seasonal cheese and is of limited production.  Cotija cheese is produced only during the months of July through October because the cows are fed only on the rich grass that grows naturally on the mountains during the raining season, giving the cheese its unique color and flavor.  Queso Cotija is an artisan cheese made by hand, thus every cheese has something unique.  This cheese usually comes in 17 kilogram cylinders with a creamy color crust;  it is a queso de montaña because the cheese makers live in the mountains as high as 1,700 meters (5,500 ft). -Wikipedia

Duck Egg Migajas

/ Ren

A variation of the traditional Tex-Mex migas, this is a shirred duck egg with pork sausage, poblano peppers,  queso cotija, pico de gallo and fried corn tortilla strips..

Duck Egg Migas

Duck Egg Migajas

Cook pastured ground pork seasoned with salt, cumin seed and Mexican oregano in a heavy skillet until brown and crumbly.

Pour off all but a teaspoon of fat, then use a wooden spoon to make a well in the middle of the pan.  Crack one or more duck eggs (substitute chicken eggs) into the well, and season lightly with sea salt and freshly-ground pepper.

Scatter diced poblano peppers and fresh tomato wedges around the perimeter of the pan, then sprinkle queso cotija (substitute Parmesan) over the top.

Place the pan in a 400 degree oven until the eggs are shirred (baked) to your preferred degree of doneness.

Meanwhile, fry strips of corn torillas in a bit of leaf lard or reserved pork fat until crispy.  Drain on paper towels.

To serve, use 2 wide spatulas to transfer the contents of the skillet to a dinner plate.  Dress with fresh pico de gallo and garnish with tortilla strips.  Beans and hot sauce may be offered on the side if you like.