Chicharrón de queso

On any trip to Mexico City, I look forward to my first visit to any of my usual taquerías. Not only because I need to satiate my appetite for tacos (read: stuff myself to practically the point of no return), but also because I get an order of chicharrón de queso while I wait.

It’s a delicate, crunchy salty treat—the name basically translates to cheese cracklings.

For years, I never considered making my own chicharrón de queso. Not because I thought it was too hard, but because I don’t have a flat top griddle like the taquerías do. I thought the hot griddle was the key to the texture and the high heat was responsible for the ability to mold it; but one day I had a nagging craving that forced me to experiment and I discovered it can be done at home in an easy way that doesn’t sacrifice any of the things that you’d expect from a good chicharrón de queso…. 

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RAJAS CON CREMA

rajas con crema

Rajas con crema, a hearty dish made with poblano chiles, onion, Mexican sour cream and a little bit of cheese, is a favorite in my house. And by favorite, I mean that over the last few months we’ve been eating it at least once a week. As one friend puts it, “anything that comes out of your kitchen at least once a week has got to be good.”

There are two tests for me to know if I’ve made a good batch: first, whether I get a “que rico,” and second, whether I get a “pica.” I know it’s particularly yummy when I get a groan with the first bite and a “pica bien rico!” According to José, rajas con crema are the best when the poblanos have a spicy bite, but they’re not too hot. Usually you can tell how hot the poblanos are when you’re removing the seeds after roasting because the heat will burn your skin and if you breathe in too deeply, you might cough. If those two things don’t happen, sometimes I skip the vinegar and water soak after roasting the chiles. If you soak them too long and all the heat dissipates, the chiles are a little sweet rather than spicy but still delicious nonetheless…. 

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