El Loco Gringa’s version of her favorite California style Mexican foods, with goat cheese added of course!
Pork and Sweet Potato Tamale
Sweet Potato, roasted
carnitas
corn, cut off cob
sopes
beef
sharp cheddar
corn
goat cheese
salsa or chutney
Mix up the tamale or sopes dough according to the recipe on the masa bag. I use coconut oil instead of lard. Choose which of the fillings from above you want in your tamale and put a small amount in a little pocket of the dough. Squeeze the dough together so the filling is covered. Wrap each tamale in a corn husk. When they are all wrapped, put the tamales in a streamer and steam 25 minutes.
Gringa’s Salsa
1/2 pound tomatillo’s
1/4 onionj
1/4 cup sour cream
1/2 cup cilantro
2 tab apple cider vinegar
juice of 1 lime
1 avocado
Combine all in the food processor
Goat Cheese Chili Con Queso
2 tab coconut oil
1/2 onion
2 cups corn
salt
cayenne
1 tab garlic
2 jalapenos smoked or grilled
8 ounces goat cheese
1/2 cup heavy cream
Cook the onion in the coconut oil. Add the corn and garlic. Mix in the jalapenos, cayenne, salt, goat cheese and heavy cream. Bake at 375 for 20 minutes in the oven.
