Frederic Melton
Cotija cheese is a Mexican cheese that is commonly used in a variety of dishes. It is a salty, crumbly cheese with a distinct flavour and texture. It is named after the town of Cotija in the state of Michoacán, Mexico, where it originated. The cheese is made from cow's milk and aged for several months, giving it a sharp, slightly salty flavour. It is often used as a topping or garnish on dishes such as tacos, enchiladas, and refried beans. It can also be used in salads and as a garnish for soups. One of the most popular uses of this cheese is when making Elotes, or Mexican street corn. Cotija cheese is a versatile and tasty ingredient that can add a punch of flavour to many dishes.
| Characteristics | Values |
|---|---|
| Texture | Crumbly |
| Taste | Sharp, salty, tangy, nutty |
| Melting | Does not melt |
| Type of milk | Cow's milk |
| Lactose | Little to no traces of lactose |
| Use | Topping, garnish, stuffing |
| Dishes | Tacos, quesadillas, elotes, soups, salads, beans, enchiladas, tostadas, nachos, burrito bowls, guacamole, salsa, Mexican street corn, pizza, popcorn |
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Cotija cheese in soups
Cotija cheese is a Mexican cheese that is commonly used in a variety of dishes. It is named after the town of Cotija in the state of Michoacán, Mexico, where it originated. It is made from cow's milk and aged for several months, resulting in a dry, crumbly texture. The cheese is salty and tangy with a strong flavour, similar to Parmesan or feta cheese. It is often used as a topping or garnish due to its crumbly texture and strong flavour, adding a punch of savoury taste to dishes.
When used in soups, Cotija cheese can be crumbled or grated over the top as a garnish, adding a salty, tangy flavour. It can also be mixed into the soup during cooking, adding a tangy zip to the dish. For a heartier meal, the soup can be served with crunchy cubes of toasted Cotija cheese cornbread on the side, which soak up the broth nicely.
A popular Mexican soup that uses Cotija cheese is the Mexican street corn soup, which combines grilled corn, creamy Cotija cheese, tangy lime juice, and spicy chili powder. The cheese adds a salty, tangy flavour to the soup, balancing out the sweetness of the corn. Another option is to make a blended soup with roasted tomatoes, onion, and garlic, and add a generous portion of Cotija cheese for a comforting, hearty meal.
Cotija cheese can also be used in more creative ways in soups. For example, it can be fried in a pan to create a salty, fried cheese pancake that can be served as a side dish or crumbled over the soup. It can also be used as a topping for soup-accompanying dishes, such as sprinkling over avocado or tortilla chips on the side.
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Using cotija as a garnish
Cotija is a sharp, slightly salty, aged cow's cheese, often referred to as the Parmesan of Mexico. It is a popular garnish in Mexican cuisine, especially in soups, salads, and on elotes (Mexican street corn). Its salty, tangy flavour and crumbly texture make it a great topping for many dishes.
Cotija is a versatile cheese that can be used to add a savoury, tangy, salty kick to a variety of dishes. It is a great garnish for soups, adding a nice salty kick to a comforting bowl. In Mexico, it is often added to soups as a garnish, but it can also be cooked into the soup to add a tangy flavour. It is also delicious sprinkled on salads, adding a nice contrast to the fresh vegetables.
It is a popular topping for elotes, grilled corn on the cob covered in mayonnaise, chilli powder, and lime juice. The cheese adds a salty, tangy flavour to balance the sweetness of the corn. It can also be used in a Mexican street corn salad, a fresh twist on the classic street food, made with sweet corn, lime juice, chilli powder, and crumbled Cotija.
Cotija is also a great garnish for beans, tacos, enchiladas, and tostadas. It can be sprinkled on top of these dishes to add a savoury, salty note. It is also a tasty addition to scrambled eggs, especially when combined with spinach and tomato, as well as being a tasty topping for pizza.
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Mexican dishes with cotija
Cotija is a crumbly, sharp, and salty cheese that is often used in Mexican dishes. It is a popular garnish in soups, salads, and on elotes (Mexican street corn). Its salty flavour and crumbly texture add a punch to any dish. Here are some Mexican dishes that use Cotija cheese:
Tacos
Cotija cheese is a great addition to tacos. It can be sprinkled on top or used as a filling, adding a savoury, salty flavour to the dish. You can set up a taco bar with warm homemade tortillas, pickled red onions, chopped cilantro, and bowls of cotija—it goes well with almost any taco filling.
Elotes
Elotes, or Mexican street corn, is a classic dish that features Cotija cheese. It consists of corn on the cob slathered with sour cream or mayonnaise, then topped with cotija, cilantro, lime juice, and ancho chilli powder. The salty cheese balances the sweetness of the corn, creating a delicious contrast.
Enchiladas
Cotija cheese is an excellent addition to enchiladas, especially when paired with a meltier cheese. It adds a welcome texture boost to these creamy, saucy dishes. You can also try an enchilada casserole, which layers beans, goat cheese crumbles, cotija cheese, sauce, roasted vegetables, and crispy tortillas.
Tostadas
Cotija cheese is a perfect topping for crispy tostadas. You can make bean and cheese tostadas by topping them with refried beans and cotija for a quick, comforting snack. For a heartier option, try tostadas filled with smashed beans, tender beef, spicy homemade salsa, pickled red onions, and crumbled cotija cheese.
Quesadillas
Cotija cheese can be used in quesadillas, especially when paired with a meltier cheese like Oaxacan cheese, cheddar, or mozzarella. Fill warm tortillas with veggies and cheese, then fold them closed and enjoy the combination of flavours and textures.
Soups
Cotija cheese is commonly used as a garnish for soups in Mexico, adding a savoury, salty touch. It can also be cooked into the soup, giving it a tangy zip. Try it in a blended soup with roasted tomatoes, onion, and garlic, or a spicy Mexican soup with fried tortilla strips, sliced avocado, diced cotija cheese, and pasilla peppers.
Cotija cheese is a versatile ingredient that can enhance a variety of Mexican dishes. Its salty, tangy flavour and crumbly texture make it a popular choice for adding depth and contrast to both savoury and spicy dishes.
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Salads with cotija
Cotija cheese is a popular garnish in soups, salads, and elotes (Mexican street corn). It is a sharp, slightly salty, aged cow's cheese, often referred to as the Parmesan of Mexico. Its salty flavour and crumbly texture make it a great addition to many dishes.
Southwestern Quinoa Salad
This salad is a healthy, fresh, and delicious option with a variety of vegetables. The quinoa is the star of this dish, providing a complete protein with all nine essential amino acids. The recipe includes black beans, orange pepper, grape tomatoes, fresh corn, and scallions, tossed in a light lime dressing with a hint of cumin. The cotija cheese is sprinkled on top, adding a sharp, salty flavour.
Spicy Southwest Chopped Salad with Salsa Verde
This salad combines grilled chicken, corn, avocado, black beans, and cotija cheese, topped with crushed tortilla chips for extra crunch. The contrasting colours, textures, and flavours make this salad a tasty and satisfying option.
Grilled Corn Salad
Inspired by Mexican street corn (elote), this salad features grilled summer corn, Tajin (chili-lime seasoning), and cotija cheese. It is a lighter version without mayo, making it a refreshing side dish for any summer barbecue.
Garden Salad with Lime Vinaigrette
This salad pairs fresh, tender garden lettuce with salty cotija cheese and a zesty lime vinaigrette. The addition of shallots provides a crunchy texture and sharpness to the salad. It can be served with a variety of sides, such as apple turnips, English cucumber, cherry tomatoes, and Asian spiced salmon cakes.
Tostadas
While not a traditional salad, tostadas are an open-faced Mexican dish that can be filled with a variety of ingredients. For a delicious option, try smashed beans, tender beef, spicy homemade salsa, pickled red onions, and crumbled cotija cheese.
Cotija cheese adds a unique, salty flavour to salads and can be used in a variety of ways. Its crumbly texture makes it perfect for sprinkling or mixing into recipes.
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Tacos with cotija
Cotija cheese is a hard, crumbly Mexican cheese with a salty flavour that pairs well with other taco ingredients. It can be used as a garnish or cooked into a dish to add a tangy zip.
For a simple taco recipe using cotija cheese, start by preparing your desired taco filling. This could be anything from chicken to beans to beef. If you're short on time, a store-bought rotisserie chicken is a convenient option.
Next, assemble your tacos. Place your chosen filling on a taco-sized flour or corn tortilla. Add any additional ingredients such as salsa, lettuce, or cilantro.
Finally, sprinkle cotija cheese on top of your tacos. For an extra indulgent option, you can cook the cotija cheese in a skillet until melted and crispy before adding it to your tacos.
If you're feeling adventurous, try making Mexican Street Corn Chicken Tacos. To make the marinade, combine lime juice, oil, chipotle powder, garlic, ground cumin, and salt in a bowl. Add chicken and toss to coat. Let the chicken marinate for at least 30 minutes or up to 8 hours in the refrigerator. Cook the chicken in a skillet over medium-high heat for 6-10 minutes, flipping halfway through.
For the corn salad, combine corn, scallions, cilantro, cotija cheese, jalapeno, and lime juice in a bowl. Season with salt and pepper to taste. Fill your tortillas with the chicken and corn salad, and top with additional cotija cheese and other desired toppings.
Cotija cheese is a versatile ingredient that can enhance the flavour and texture of your tacos. Experiment with different recipes and enjoy the delicious results!
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