Frederic Melton
Cotija is a Mexican cow's milk cheese that originated in the town of Cotija in the state of Michoacán. It is a salty, crumbly, and sharp cheese with a distinct flavor and texture. It is often used in Mexican dishes such as tacos, enchiladas, and elotes (grilled corn). Cotija cheese is a versatile ingredient that can be crumbled or grated and used as a topping or garnish. It can also be fried or added to salads, soups, and even desserts. With its unique flavor and texture, cotija cheese adds a savory, salty taste and crumbly texture to a variety of dishes.
| Characteristics | Values |
|---|---|
| Type | Mexican cow's milk cheese |
| Texture | Crumbly, dry, salty, sharp, tangy |
| Flavor | Salty, milky, mild, mellow |
| Aging | Aged for 3-12 months |
| Melting | Does not melt, softens with heat |
| Serving | Crumble or sprinkle on soups, salads, tacos, enchiladas, nachos, chilaquiles, posole, Mexican street corn, etc. |
| Substitutes | Parmigiano Reggiano, Parmesan, Feta, Ricotta Salata, Queso Fresco, Añejo |
Explore related products
What You'll Learn
Tacos, enchiladas, and nachos
When it comes to tacos, cotija can be sprinkled over a variety of fillings, including meats, vegetables, or plant-based proteins. For example, you can fill your tortillas with ground beef, grilled shrimp, or roasted veggies, and then add crumbled cotija cheese on top. Don't forget to include fresh toppings such as diced onions, shredded lettuce, avocado, and cilantro for a well-rounded taco experience.
Enchiladas also benefit from the addition of cotija. It can be used as a filling enhancer, added to tortillas alongside ingredients like pulled pork, chicken, or black beans before rolling them up and baking. Once baked, sprinkle cotija over the enchiladas just before serving for a tangy, salty kick.
For nachos, start by layering meltable shredded cheese, such as Monterey Jack, a Mexican blend, or cheddar, on your tortilla chips. Then, add toppings like seasoned ground beef, shredded chicken, black beans, or roasted veggies. Bake until everything is hot and the cheese is bubbly. Finish by sprinkling crumbled cotija cheese on top, along with garnishes like guacamole, sour cream, diced tomatoes, and jalapeños.
Cotija cheese is a versatile ingredient that can add a tangy, salty, and creamy element to tacos, enchiladas, and nachos. Its unique ability to hold its shape when heated makes it a perfect topping or filling for these classic Mexican dishes.
The Ultimate Guide to Serving Cheese Scones
You may want to see also
Salads and soups
Cotija cheese is a versatile ingredient that can add a salty, tangy, savoury, or creamy flavour to salads and soups. It is a staple in Mexican cuisine and is often referred to as the
Salads
Cotija cheese can be a delicious addition to a variety of salads, adding a sharp, salty, or tangy flavour. Here are some specific ideas:
- Southwestern quinoa salad: Combine quinoa with vegetables such as orange pepper, grape tomatoes, fresh corn, black beans, and scallions. Toss with a light lime dressing and sprinkle with cotija cheese.
- Mexican-inspired salad: Mix greens, roasted corn, black beans, cherry tomatoes, and avocado. Toss with a cotija dressing (made with sour cream, mayonnaise, or Greek yogurt, cotija cheese, olive oil, garlic, cilantro, and vinegar or lemon juice) for a creamy and flavourful salad.
- Grain-based salads: Cotija cheese pairs well with grain-based salads, such as quinoa or rice bowls. Try mixing it with roasted sweet potatoes, broccoli, and a spicy dressing.
- Classic Greek salad with a twist: Swap out the feta for cotija to give a Greek salad a Mexican twist.
- Cobb salad: Make a Cobb salad with cotija cheese as the focal point of the dressing, sweetened with garlic, paprika, lemon juice, and honey.
Soups
Cotija cheese is commonly used as a garnish for soups in Mexican cuisine, adding a salty or savoury flavour. Here are some soup ideas featuring cotija cheese:
- Pozole: A traditional Mexican soup made with hominy and pork. Top the soup with crumbled cotija cheese, lime wedges, and chopped radishes.
- Potato soup: Try a Mexican potato soup with melty cheese.
- Tortilla soup: Make a spicy Mexican soup with fried tortilla strips, garnished with cotija cheese.
- Chilaquiles: Scramble eggs with roasted tomatoes, onion, and garlic to make a smooth, blended soup. Add cotija cheese for a hearty, comforting dish.
Cheese Platter Chutney: The Perfect Pairing
You may want to see also
Elote (grilled corn)
Elote, or Mexican corn on the cob, is a popular street food in Mexico. It is a delicious and easy-to-make side dish that can be prepared on the grill. The key to making tasty elote is in the spice combination and toppings.
Firstly, you will need to prepare the corn. It is best to use fresh summer corn that still has the husks on. Pull down the husk on each ear of corn. You can either remove them completely or fold them over. Brush the corn with melted butter, then place it on the grill. Turn the corn every minute or so until it is blistered and slightly charred.
Once the corn is grilled, it is time to add the toppings. The traditional way is to sprinkle crumbled cotija cheese on top. Cotija is a sharp, salty, and aged cow's milk cheese that is white in colour and has a grainy texture. It is named after the town of Cotija in Mexico and is known as the Parmesan of Mexico. If cotija cheese is not available, you can use queso fresco, feta cheese, or Pecorino Romano. You can also add other toppings like mayonnaise, sour cream, or ranch dressing. For extra flavour, squeeze some lime juice on top and sprinkle some chili powder, cayenne pepper, or paprika.
If you want to mix things up, you can try elote in a cup. Cut the kernels off the grilled corn cob and place them in a bowl. Add in the Mexican corn on the cob seasoning, cotija cheese, mayonnaise, and lime juice. Stir until all ingredients are well combined and then serve.
Denny's Mac and Cheese: A Comforting Menu Staple?
You may want to see also
Explore related products
Wet burritos and quesadillas
Cotija is a crumbly, salty Mexican cheese with a strong flavour. It is often used as a topping or garnish, adding a boost of texture and saltiness to dishes. It is a very versatile cheese and can be used in a variety of recipes.
When making wet burritos, cotija can be used as a topping or filling, adding a salty, savoury note to the dish. Its dry and crumbly texture at room temperature or colder means it can be sprinkled on top of the burrito, or mixed into the filling to add a unique, sharp flavour.
For quesadillas, cotija can be used in a similar way. It can be sprinkled on top of the quesadilla before serving, or it can be mixed into the filling. To make a quesadilla with cotija, you can start by frying vegetables and a melting cheese, such as Oaxacan cheese, cheddar, mozzarella, or Monterey Jack, in a tortilla. Then, sprinkle cotija on top and fold the tortilla closed. Fry the quesadilla in oil until golden brown, and serve with garnishes like salsa, guacamole, or sour cream.
Cotija is a great way to add a boost of flavour to any Mexican dish, and its versatility means it can be used in a variety of recipes, such as wet burritos and quesadillas. Its strong, salty flavour means a little goes a long way, so it is a great way to add a punch of flavour to any dish.
The Perfect Pair: Brie and Jelly
You may want to see also
Chiles rellenos
Ingredients
- Large poblano peppers
- Cotija cheese, grated
- Monterey Jack cheese, grated (optional)
- All-purpose flour
- Egg whites
- Egg yolks
- Grape seed oil (or avocado oil)
- Salt and pepper
Optional Ingredients for Grilled Tomato Salsa:
- Arbol chilies
- Serrano peppers
- Jalapeno pepper
- Tomatoes
- Garlic cloves
Method
- Char the poblano peppers under a broiler or on a grill until the skin is blackened on all sides.
- Place the peppers in a bowl and cover with plastic wrap. Let the bowl sit for at least 15 minutes.
- Remove the skin from the peppers and cut a slit down the middle. Remove the seeds and gently stuff the peppers with a mixture of grated Cotija cheese and Monterey Jack cheese. You can also add cooked rice to the cheese mixture.
- Beat the egg whites until soft peaks form, then add the egg yolks and beat for another 5 minutes.
- Place the flour in a shallow dish. Heat the oil in a large skillet over medium-high heat.
- Dredge the stuffed peppers in the flour, then dip them in the egg mixture.
- Fry the peppers in the skillet until golden brown.
- Transfer the peppers to a paper towel-lined plate to drain the excess oil.
- Serve immediately with grilled tomato salsa, roja sauce, or fresh cilantro. You can also sprinkle additional Cotija cheese on top.
Tips:
- If you want to reduce the spiciness of the peppers, remove the seeds and insides of the poblano peppers and boil them for about 5 minutes before roasting.
- You can substitute the Cotija cheese with other melting cheeses such as Oaxaca cheese, mozzarella, cheddar, or provolone.
Perfect Pimento Cheese: How Much to Serve?
You may want to see also
Frequently asked questions
Cotija is a Mexican cow's milk cheese named after the town of Cotija in the state of Michoacán. It's white in colour, firm and dry in texture, and salty and milky in flavour.
Cotija is a crumbly cheese, so it's perfect for sprinkling on top of dishes as a garnish. It's a very versatile cheese and can be used in anything from salads to soups to tacos. It's also great for crumbling into veggie burgers or meatballs.
Cotija is commonly used in Mexican dishes such as elote (grilled corn on the cob covered in a mixture of mayonnaise, chilli powder, lime juice, and cotija cheese), enchiladas, and chiles rellenos (stuffed poblano chiles). It's also a key ingredient in Mexican street corn soup and wet burritos.
Cotija cheese is available at most Mexican grocery stores. If you can't find it, you can use Parmigiano Reggiano, feta, ricotta salata, or queso fresco as substitutes.
Cotija cheese can be stored in an airtight container in the fridge for almost a month. It can also be frozen in an airtight container for 6-8 months.
