If there’s something Dallasites know how to do, it’s Brunch. Most of the time there’s a patio involved and a long day of football and drinking directly following. It’s a staple for every twenty-thirty-something and an essential part of our weekend routine. But when fall rolls in and the weather turns colder, it’s time to take brunch indoors where it becomes one of my favorite ways to entertain! There’s nothing better than slowly rolling out of bed, pouring a cup of coffee, and whipping up a few of my go-to brunch recipes.
Having lived in Texas my entire life, it should come as no surprise that I take a lot of influence from Tex-Mex cooking. I love all of the usual suspects, enchiladas, loaded queso, quesadillas, the list could literally go on forever. La Vaquita cheeses are perfect for any style cooking and always adds a hint of authenticity to my dishes! Not to mention they’re Texas-based, and I always try to be as local as possible in my cooking.
My approach to entertaining is to make the cooking process as simple as possible, leaving more time for socializing. Also, there is absolutely nothing wrong with taking a little help from the grocery or specialty food store. And lastly, don’t be afraid to do a little cooking while your guests are arriving. Parties at my house usually begin around the kitchen island, anyway. Not only can you show off your culinary skills, but depending on the event, it can also be an interactive experience! My Tex-Mex Brunch features a few of my favorite recipes: Breakfast Tostada, Pulled Pork Quesadillas, and a knock-out Elotes Guacamole!
Elotes Guacamole: This knock-out fusion of two of my favorites, Mexican street corn and guacamole, is always a crowd pleasure! It’s spicy, citrusy, and slightly sweet from the perfectly roasted corn. The star of this dish, however, is La Vaquita’s Queso Fresco. The authentic Mexican crumbled cheese brightens up the guacamole with its slightly salty bite.
- 1 large ear of sweet corn, shucked
- 3 ripe avocados
- 1/4 cup chopped cilantro
- 1/4 cup diced red onion
- 2 teaspoons minced jalapeno, seeds removed
- Juice of 1 lime
- 1/4 cup La Vaquita Queso Fresco
- Salt and pepper, to taste
- Grill corn over medium-high heat, on all sides, until charred. You can use a grill pan on the stove if you don’t have an outdoor grill. Remove and allow to cool. Once cool, cut the kernels off of the cob and set aside.
- Halve the avocados and remove pit. Holding the avocado in your hand, cut crossways in two directions with the tip of a knife to make a diamond pattern. Scoop out the avocado with a spoon and place into a bowl. Mash the avocado with a fork until you reach desired consistency.
- Add the grilled corn, cilantro, red onion, jalapeno, lime juice, and La Vaquita Queso Fresco. Stir together and season with salt and pepper, to taste. Serve immediately
Breakfast Tostada: A crispy tortilla plays base to spicy black beans, pico de gallo, cilantro, a fried egg, all topped with a crumble of rich and salty La Vaquita Queso Fresco.
- 4 corn tostada shells
- 4 large eggs
- ½ C seasoned black beans
- ½ C shredded cheddar cheese
- 1 Jar of Your Favorite Salsa
- La Vaquita La Vaquita Queso Fresco
- Cilantro for Garnish (optional)
- Preheat your oven to 275 degrees. Place the tostada shells directly on the middle oven grate and heat for about 4-6 minutes or until perfectly crisp.
- Heat the black beans in a sauce pan over medium heat. Season with a pinch of cumin and red pepper flake (optional). Cook until just simmering and take off the heat.
- Fry 4 eggs to your liking, but you can really make any type of egg – there are no rules!
- Assemble the tostadas. Place the tostadas on plates or a large tray. Top each tostada with black beans, a sprinkle of shredded cheese, salsa and the eggs.
- Crumble La Vaquita Queso Fresco over the tostada and garnish with chopped cilantro (optional).
Pulled Pork Quesadillas: This is where taking a little help from the store comes in handy! Store bought pulled pork (often in the deli aisle), pico de gallo, and La Vaquita Oaxaca melting cheese, sandwiched between two crispy-buttery corn tortillas for a savory treat perfect for dipping -and they couldn’t be simpler! No measuring involved!
Ingredients: (Measurements depend on how many you’re serving.)
- Corn Tortillas
- 1 Stick Butter (softened)
- Store Bought Pulled Pork
- Pico De Gallo
- La Vaquita Oaxaca Melting Cheese (shredded)
- Lightly butter one side of two corn tortillas and place one tortilla butter-side-down in a nonstick pan over medium heat. This also works great on an electric griddle!
- Layer desired amount of La Vaquita Oaxaca Cheese, pico de gallo, and pulled pork onto the tortilla. Be sure to put cheese down first and last – it acts as the ‘glue’ to hold the quesadilla together.
- Prior to placing the second buttered tortilla onto the quesadilla, I like to place a piece of foil over the pan to trap the heat and help the cheese melt. Once melted, place the second tortilla onto the quesadilla.
- Skillfully flip the quesadilla over so the crispy side is now facing up. Allow to cook until equal crispness is reached.
- Remove from pan and cut into four triangle pieces. Serve with your favorite salsa, La Vaquita Crema Mexicana Agria (Mexican sour cream), or guacamole.
Not to mention, La Vaquita Queso Fresco makes the perfect garnish for your brunch Bloody Mary!
You can find recipes from La Vaquita, here!