Fall Fiesta Recipes from Dairy Farmers of Wisconsin
EAU CLAIRE, Wis. (WEAU) -
Tina Peterson, with Dairy Farmers of Wisconsin, shares recipes that highlight Hispanic cheeses for a Fall Fiesta.
Mexican Skillet Corn Bread
2 packages (8.5 ounces each) corn bread (muffin) mix
2 large eggs
1/2 cup milk
1/2 cup sour cream
1 can (15.25 ounces) whole kernel corn, drained
6 ounces Monterey Jack cheese, shredded (1 1/2 cups)
1 medium sweet red bell pepper, finely chopped
1 medium jalapeno pepper, seeded and finely chopped
1/4 cup minced fresh cilantro
1 tablespoon butter, cubed
Butter and honey
Place a 12-inch ovenproof or cast-iron skillet in the oven on the middle rack. Heat oven to 375°F. Beat the corn bread mix, eggs, milk and sour cream in a large bowl until smooth. Stir in the corn, monterey jack, red bell and jalapeno peppers and cilantro. Remove skillet from the oven. (Pan will be hot!) Add butter; tilt pan to coat the bottom and sides. Pour batter into the hot skillet. Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool slightly. Cut into wedges. Serve warm with butter and honey.
SLOW COOKED PULLED PORK TACOS
3 tablespoons ground cumin
1 to 2 tablespoons ground chipotle chili pepper
1 teaspoon each salt and pepper
1 bone-in pork shoulder butt roast (4 pounds), trimmed
Juice of 3 medium oranges
2 cups rice vinegar
1/4 cup plus 2 tablespoons sugar
2 tablespoons salt
1 large cucumber, thinly sliced
1 large red onion, halved and thinly sliced
10 radishes, thinly sliced
Corn tortillas, warmed (6 inches)
12 ounces Specialty Cheese La VacaRica® Queso Fresco cheese, crumbled (2 cups)
Fresh cilantro and lime wedges
Combine the cumin, chipotle chili pepper, salt and pepper in a small bowl. Rub seasonings on pork roast to coat. Place roast in a greased 5-quart slow cooker. Pour in orange juice. Cover and cook on low for 8-10 hours or until meat is tender. Turn slow cooker off. Let stand for 10 minutes. Skim fat from cooking juices. Transfer roast to a cutting board; shred meat. Return pork to slow cooker. Cover and cook on low for 30-35 minutes longer or until juices are absorbed.
Meanwhile, whisk the rice vinegar, sugar and salt in a large bowl until sugar and salt are dissolved. Stir in vegetables. Cover and refrigerate for at least 4 hours.
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