cotija Archives - Taste With The Eyes

Milanesa de Cerdo con Calabacitas

Pork Chops Milanese-Style with Zucchini Corn Hatch Chile Medley
Salsa Roja, Mexican Crema, Cotija Cheese, Cilantro

Milanesa and Calabacitas are paired to create a flavorful, colorful and satisfying dish that brings together the vibrant tastes of Latin American cuisine. It’s served over Salsa Roja, a taqueria style creamy-spicy sauce made from red jalapeño peppers that is swirled with cooling Mexican crema. As a final touch, the tang of Cotija cheese imparts robust and salty notes, where herby cilantro and a squeeze of fresh lime make the dish sing.

Milanesa de Cerdo, also known simply as “Milanesa,” is an Argentine dish consisting of breaded and fried pork meat. Its crispy exterior and tender juicy interior make for a popular preparation that has been adopted in various Latin American countries.

Calabacitas is a traditional Mexican dish that highlights the natural goodness of zucchini and fresh corn. The name itself, “Calabacitas,” translates to “little squashes” in Spanish. The basic components include sliced zucchini, corn, and onions that are are sautéed together with garlic, chilies, cumin and oregano added to enhance the flavor profile.

Receta De
Milanesa de Cerdo con Calabacitas

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Yellow Eye Beans With Garlicky Salsa Verde

Cotija Cheese

In a pot, these Rancho Gordo Heirloom Beans were covered with about 2 inches of water and soaked for 4 hours, a bay leaf was added, brought to a boil, then simmered for around 2 hours until the dense and creamy beans were tender. Salt to taste.

To a good amount of olive oil add chopped garlic. Heat until the garlic is fragrant but not browned, add salsa verde (hot or mild depending on your taste). Then add the cooked Yellow Eye Heirloom Beans and heat through. This recipe of beans with olive oil, garlic and salsa verde was inspired by Nancy Silverton in her cookbook, A Twist of the Wrist. Served here with an extra dollop of salsa verde and grated cotija atop the beans. Cotija cheese is a hard cow’s milk cheese named after the town of Cotija, Mexico where it originated. This cheese is delicious grated over warm beans.

I am sending this side dish of Yellow Eye Beans with Garlicky Salsa Verde over to my blogger friend Simona of Briciole, as she is hosting Susan The Well-Seasoned Cook’s, Legume Love Affair Event for November. Are you a bean aficionado? Make sure to check out Legume Love!

On my drive home from work yesterday, I just had to stop and take some photos as the sun was setting. Most of the smoke and ash from the fires has blown away. On Saturday, there was a fire right here on the Palos Verdes Peninsula. Thankfully this one was extinguished quickly with no major damage.