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Mexican Corn on the Cob (Elote)
Dinner Mexican

Mexican Corn on the Cob (Elote)

4.8

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat an outdoor grill for medium-high heat.
  3. 3 Grill corn on the preheated grill until hot and lightly charred all over, 7 to 10 minutes.
  4. 4 Roll corn in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese.
  5. 5 Serve with lime wedges.

By blakleyl

Air Fryer Corn on The Cob
Dinner Mexican

Air Fryer Corn on The Cob

4.7

Prep
10 min
Cook
8 min
Total
18 min

Instructions

  1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
  2. 2 Mix mayonnaise, cotija cheese, lime juice, and chili powder in a shallow dish.
  3. 3 Roll each piece of corn in the mayonnaise mixture until all sides are covered.
  4. 4 Place all 4 pieces of corn in the air fryer basket; cook in the preheated air fryer until golden, crisp, and tender, about 8 minutes. Garnish with cilantro.

By Soup Loving Nicole

Mexican Street Corn
Dinner Mexican

Mexican Street Corn

4.7

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Roast corn, in husks, directly on the oven rack in the preheated oven until tender and cooked through, 40 to 45 minutes.
  3. 3 Peel down husks and rub each ear of corn with 1 tablespoon butter.
  4. 4 Sprinkle each with cotija cheese, cilantro, lime juice, and chili powder.

By Shejiladay

Elote en Vaso
Dinner Mexican

Elote en Vaso

5.0

Prep
10 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
  2. 2 Grill corn, turning occasionally, until kernels are slightly charred, 15 to 20 minutes. Let cool until safe to handle, at least 15 minutes. Remove kernels from the cobs to get about 2 cups of corn.
  3. 3 Mix cream, butter, lime juice, ancho chile seasoning, and cayenne pepper together in a bowl. Fold in cotija cheese. Drizzle mixture over the corn kernels. Serve hot or cold.

By jlmartin621

Mexican Corn-off-the-Cob Salad
Dinner Mexican

Mexican Corn-off-the-Cob Salad

4.8

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 2 Grill corn in the husks on the preheated grill, turning occasionally, to desired tenderness, about 15 minutes; some charring is fine. Remove from the grill. Remove and discard husks and silk when cool enough to handle. Cut kernels off into a medium bowl.
  3. 3 Add lime juice and chili powder, then mix in cotija cheese, cilantro, mayonnaise, and pepper until thoroughly combined. Taste and add salt if necessary.

By HeidiS

Chicken Cotija
Dinner Mexican

Chicken Cotija

4.3

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a glass baking dish with vegetable cooking spray.
  2. 2 Season chicken with salt and pepper. Heat oil in a saute pan over medium-high heat; brown chicken on both sides. Place chicken in prepared baking dish. Mix together the tomato sauce and taco seasoning in a small bowl. Pour over chicken breasts. Sprinkle cheeses evenly over top.
  3. 3 Bake in preheated oven until chicken has fully cooked and cheese has browned, 20 to 30 minutes.

By Jen

Mexican Grilled Corn
Dinner Mexican

Mexican Grilled Corn

4.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
  2. 2 Combine mayonnaise, lime juice, ancho chile powder, and smoked paprika in a bowl; whisk until smooth. Refrigerate until needed.
  3. 3 Bring a large pot of salted water to a boil. Boil corn in salted water for 5 minutes. Drain the corn.
  4. 4 Place ears of corn on hot grill and cook until the kernels begin to brown and caramelize, 2 to 3 minutes. Turn corn and continue to cook, turning ears after 1 to 2 minutes, until they are browned with slightly charred, caramelized spots.
  5. 5 Generously brush corn with melted butter and ancho-lime mayonnaise until kernels are coated. Sprinkle ears with cotija cheese and salt. Garnish with slices of lime.

By John Mitzewich

Air Fryer Tacos de Papa
Dinner Mexican

Air Fryer Tacos de Papa

4.5

Prep
Cook
25 min
Total
30 min

Instructions

  1. 1 Heat water in a medium saucepan to boiling. Remove from the heat and stir in instant mashed potatoes. Mix thoroughly with a fork to moisten all potatoes and let stand 5 minutes. Stir in Cheddar cheese, green onion, and cumin.
  2. 2 Preheat an air fryer to 400 degrees F (200 degrees C).
  3. 3 Wrap tortillas in a damp paper towel and microwave on high until warm, about 20 seconds.
  4. 4 Spread 1 tablespoon potato mixture in the center of a tortilla and fold over to make a taco. Repeat with remaining tortillas.
  5. 5 Working in batches, place tacos in the basket of an air fryer. Spray the tops with cooking spray and cook until crispy, about 5 minutes. Transfer to a serving platter and repeat to cook remaining tacos.
  6. 6 Drizzle salsa verde over tacos and top with cotija cheese.

By Soup Loving Nicole

Honey BBQ Pulled Pork Tacos
Dinner Mexican

Honey BBQ Pulled Pork Tacos

5.0

Prep
20 min
Cook
300 min
Total
320 min

Instructions

  1. 1 Combine pork chops and broth in a slow cooker. Cook on High until meat can be easily shredded, about 4 hours.
  2. 2 Transfer meat to a cutting board and shred when cool enough to handle. Return to the slow cooker and set to Low.
  3. 3 Add barbecue sauce, black beans, and corn to the slow cooker. Stir until well combined. Cover and cook on Low until heated through, about 1 hour. Stir in 1/2 cup salsa. Taste and add more barbecue sauce or salsa if needed.
  4. 4 Serve filling in tortillas. Top with cotija cheese, lettuce, and tomato.

By Rebekah Rose Hills

Spiced Street Corn Salad (Esquites)
Dinner Mexican

Spiced Street Corn Salad (Esquites)

4.0

Prep
15 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Heat oil in a large cast iron skillet over medium heat until sizzling. Add corn and cook, stirring occasionally, until the corn is toasted and golden brown, 15 to 20 minutes. Add onion and garlic and cook for another 30 seconds. Remove from the heat and allow to cool, 10 to 15 minutes.
  2. 2 Mix corn mixture, jalapeno, 3 tablespoons cotija cheese, mayonnaise, lime juice, cayenne, and salt together in a mixing bowl. Adjust seasonings, adding more of your preferred flavors if desired. Top with remaining cotija cheese and cilantro.

By Marilyn Schlossbach

Mexican Noodle Soup (Sopa de Fideo)
Dinner Mexican

Mexican Noodle Soup (Sopa de Fideo)

5.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Combine 1/2 cup chicken stock, tomatoes, onion, serrano chile, and garlic in a blender. Blend until smooth. Strain tomato sauce into a bowl and reserve.
  2. 2 Heat oil in a saucepan over medium-low heat. Add pasta; cook, stirring constantly, until lightly browned, about 4 minutes. Pour tomato sauce into the saucepan over the noodles; add parsley and remaining chicken stock. Season with salt. Bring to a boil, reduce heat, and simmer until noodles are soft, about 20 minutes. Sprinkle with Cotija cheese.

By Ainé

Air Fryer Corn Ribs
Dinner Mexican

Air Fryer Corn Ribs

4.2

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
  2. 2 Place an ear of corn on a cutting board and cut in half lengthwise. Cut each half in half lengthwise. Repeat with remaining ear of corn. You should have 8 "ribs" total.
  3. 3 Whisk together olive oil, chili powder, garlic powder, and black pepper in a small bowl until well combined. Brush onto both sides of each rib and place in the air fryer basket.
  4. 4 Cook in the preheated air fryer for 12 minutes, flipping halfway through the cook time.
  5. 5 Meanwhile, whisk together mayonnaise, lime juice, and hot sauce in a second small bowl until thoroughly combined.
  6. 6 Transfer corn ribs to a serving plate. Drizzle sauce over ribs; top with cotija cheese and cilantro.

By Soup Loving Nicole

Mexican-Style Couscous with Roasted Corn
Dinner Mexican

Mexican-Style Couscous with Roasted Corn

3.7

Prep
15 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Trim and partially shuck corn by cutting off any long silk from the top and removing and discarding the outer layer of husk.
  2. 2 Place corn directly on the middle rack of the preheated oven and roast for 30 minutes. Remove from the oven and let sit for 5 minutes. Remove and discard husks and silk. Slice kernels off with a knife.
  3. 3 While the corn is roasting, place couscous in a heat-proof bowl with green onion, bell pepper, jalapeno, and olive oil.
  4. 4 Bring chicken stock to a boil in a small saucepan. Pour boiling stock over couscous mixture and cover tightly with foil. Let sit for 5 minutes.
  5. 5 Uncover and stir in roasted corn kernels, cotija cheese, lime juice, and basil. Season with chili-lime seasoning.

By Tim

Spicy Mexican Street Corn Salad
Dinner Mexican

Spicy Mexican Street Corn Salad

5.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Melt Country Crock in a large nonstick skillet over high heat. Working in batches if necessary to avoid overcrowding the skillet, add corn and salt. Cook and stir until slightly charred, about 5 minutes. Add jalapeños, garlic, and cumin; cook until fragrant, about 1 minute.
  2. 2 Stir in mayonnaise, cilantro, cotija cheese, and lime juice. Serve warm or at room temperature.

By Allrecipes Member

Rajas con Queso
Dinner Mexican

Rajas con Queso

4.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Cut peppers and onion into strips about 2 inches long and 1/2-inch thick.
  2. 2 Heat butter in a skillet over medium heat and saute peppers, onion, and corn until tender and starting to char, about 10 minutes. Add garlic and cook until fragrant, about 30 seconds. Mix in Monterey Jack cheese, cotija cheese, and crema and cook until melted into a creamy sauce. Season with salt and pepper and serve immediately.

By Brian Genest

Mexican Rice Soup (Sopa Aguada de Arroz)
Dinner Mexican

Mexican Rice Soup (Sopa Aguada de Arroz)

5.0

Prep
20 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Bring water to a boil in a pot. Add rice, reduce heat to low, and cover with a lid. Simmer until rice is nearly tender, about 15 minutes.
  2. 2 Heat a skillet over medium heat. Add tomatoes and roast until evenly charred, 5 to 7 minutes. Remove skin and transfer to a blender. Add onion, garlic, and bouillon. Process tomato mixture until smooth.
  3. 3 Heat oil in a small saucepan over medium heat. Pour tomato mixture into hot oil; cook and stir until flavors incorporate, 3 to 5 minutes. Add to the saucepan with the rice. Season with salt and cover with a lid. Continue cooking over low heat until rice is soft, 7 to 10 minutes more. Remove from heat. Sprinkle Cotija cheese and parsley on top, cover with a lid, and let sit 10 minutes before serving.

By María Vázquez

Lighter Skillet Mexican Street Corn
Dinner Mexican

Lighter Skillet Mexican Street Corn

4.8

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Run a knife down the ears of corn to remove the kernels.
  2. 2 Heat oil in a nonstick skillet over medium-high heat. Add corn kernels. Sprinkle with chili powder, cumin, salt, and pepper. Stir in 3 tablespoons cotija cheese and yogurt. Mix well. Squeeze juice from 1/2 of the lime on top. Continue to stir until kernels are cooked through, about 8 minutes total.
  3. 3 Cut remaining 1/2 lime into wedges. Serve corn topped with remaining 1 tablespoon cheese, chopped cilantro, and lime wedges.

By Buckwheat Queen

Elote Bowl with Grilled Pineapple
Dinner Mexican

Elote Bowl with Grilled Pineapple

5.0

Prep
40 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 2 Brush pineapple and corn with oil and place carefully on the grill. Cook pineapple until grill marks appear, about 3 minutes. Flip and leave on heat just until grill marks appear on the second side, about 3 minutes more; do not overcook, as pineapple will become mushy.
  3. 3 Grill corn, turning throughout, until somewhat charred, 3 to 5 minutes. Remove from grill and cool until safe too handle. Cut kernels off cobs into a bowl.
  4. 4 Assemble 2 bowls by spooning equal amounts of rice into the bottom and topping each with 1/2 the roasted corn kernels. Spoon crema over over corn and drizzle with hot sauce. Add 2 to 3 pineapple rings to each bowl and top with cotija cheese and cilantro. Add salt and pepper and a squeeze of lime juice.

By BG

Esquites
Dinner Mexican

Esquites

5.0

Prep
5 min
Cook
55 min
Total
130 min

Instructions

  1. 1 Combine water and sugar in a large bowl and stir well. Add corn ears in husks and soak for at least 1 hour.
  2. 2 Preheat an outdoor grill for low heat with mesquite chips in the wood box. Lightly oil the grate.
  3. 3 Remove corn from sugar-water mixture and cook, in husks, on the preheated grill for 45 minutes. Remove corn from the grill and let cool before shucking. Cut corn kernels from cobs.
  4. 4 Sauté corn kernels and chili powder in a large skillet over medium heat, tossing frequently, until lightly charred, about 5 minutes. Add cotija cheese, crema, cilantro, and salt; cook until warmed through, about 4 minutes. Spritz with lime juice and serve hot.

By Brian Genest

Creamy Elote Dip
Dinner Mexican

Creamy Elote Dip

Prep
5 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 2 Cook corn on the preheated grill for 10 minutes, turning every 2 minutes; transfer to a cutting board and cool for 5 minutes. Cut kernels from cobs.
  3. 3 Heat a large skillet over medium-high heat. Add onions and jalapeño; cook about 4 minutes. Add garlic; cook for 1 minute. Reduce heat to low; stir in mayonnaise, sour cream, lime juice, and hot sauce and cook for 2 minutes. Stir in corn; cook until heated through, about 1 minute.
  4. 4 Off heat, stir in cilantro. Transfer dip to a serving dish. Sprinkle chile powder over top; garnish with cotija cheese.

By Soup Loving Nicole

Mexican Bean and Tortilla Soup (Sopa Tarasca)
Dinner Mexican

Mexican Bean and Tortilla Soup (Sopa Tarasca)

5.0

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Heat 2 tablespoons oil in a skillet over medium-low heat. Cook pasilla chiles until light brown, being careful not to burn them, 1 to 2 minutes. Transfer chiles to a plate. Increase skillet heat to medium-high; cook tortillas in the same oil until crisp and golden brown, about 3 minutes. Remove from skillet.
  2. 2 Wipe out skillet and place back over medium-high heat. Add tomato and serrano peppers. Roast in the dry skillet, turning occasionally, until skin is charred and flesh is soft, 8 to 12 minutes. Let cool briefly. Peel tomatoes and place in a blender along with serrano peppers. Add water and blend until smooth.
  3. 3 Heat remaining 1 tablespoon oil in a saucepan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Pour in the tomato mixture; cook until thickened, about 5 minutes.
  4. 4 Pour beans into the blender; process until smooth. Add to the saucepan with the tomato mixture. Add oregano and season with salt. Bring soup to a simmer until beans are heated through, about 5 minutes. Garnish soup with the toasted pasilla chile, tortilla strips, and Cotija cheese.

By Ainé

Butternut Squash Enchiladas
Dinner Mexican

Butternut Squash Enchiladas

4.5

Prep
65 min
Cook
25 min
Total
90 min

Instructions

  1. 1 Preheat an oven to 400 degrees F (200 degrees C).
  2. 2 Lay the tortillas flat onto a baking sheet. Bake in the preheated oven until crispy, about 10 minutes. Remove and allow to cool. Meanwhile, place the butternut squash half into a microwave-safe dish cut-side-down, and pour in the water. Cook in the microwave until tender, 12 to 15 minutes. Once cool enough to handle, scoop out the flesh and dice; place into a mixing bowl and set aside.
  3. 3 Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the spinach and sun-dried tomatoes. Continue cooking until the spinach wilts. Gently fold the spinach mixture into the diced butternut squash.
  4. 4 Arrange four crispy tortillas on the baking sheet. Divide the squash mixture among the tortillas. Sprinkle 1 tablespoon of goat cheese over each tortilla, then top with the remaining tortillas. Pour the enchilada sauce over top, and sprinkle each with 1 tablespoon of cotija cheese.
  5. 5 Bake in the preheated oven until hot, about 10 minutes. Garnish each enchilada with chopped cilantro leaves and a dollop of sour cream to serve.

By Elizabeth

Skillet Mexican Street Corn
Dinner Mexican

Skillet Mexican Street Corn

5.0

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Heat a 14-inch skillet over medium-high heat. Add olive oil and swirl to coat the bottom of the skillet. Spread frozen corn evenly across the skillet; do not stir. Cook corn for approximately 8 minutes.
  2. 2 Meanwhile, combine mayonnaise, sour cream, lime juice, cumin, paprika, chili powder, salt, and coriander in a large bowl. Set aside.
  3. 3 Check the corn; it should be slightly charred. If not, allow to continue cooking for 4 more minutes (stirring is fine at this point.)
  4. 4 Once corn is sufficiently browned/charred, transfer to the bowl with dressing and toss to coat. Add cotija cheese, red onion, and cilantro and mix until well combined. Serve immediately.

By thedailygourmet

Enchiladas Verdes
Dinner Mexican

Enchiladas Verdes

4.7

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Cover a large griddle with aluminum foil and preheat to medium-high.
  2. 2 Cook tomatillos, serrano peppers, and garlic on the hot griddle, turning occasionally, until toasted and blackened — about 5 minutes for garlic, 10 minutes for peppers, and 15 minutes for tomatillos. Remove to a bowl and allow to cool.
  3. 3 Heat oil in a small, deep skillet to 350 degrees F (175 degrees C).
  4. 4 Lightly fry tortillas, one at a time, in hot oil until warmed through, 3 to 5 seconds per side. Drain on a paper towel-lined plate.
  5. 5 Place toasted tomatillos, serrano peppers, and garlic in a blender. Add water and blend until smooth; pour into a saucepan over medium heat and bring to a boil. Dissolve chicken bouillon in the mixture, reduce heat, and cook at a simmer until slightly thickened, about 10 minutes.
  6. 6 Soak tortillas in sauce, one at a time, for a few seconds. Fill each tortilla with shredded chicken and sprinkle with sauce. Roll up tortillas and place seam-side down in a serving dish.
  7. 7 Spoon a generous amount of sauce over rolled tortillas. Top with lettuce, cilantro, crema, and cotija cheese. Pour remaining sauce on top or serve on the side.

By gem

Verde Chilaquiles
Dinner Mexican

Verde Chilaquiles

4.3

Prep
30 min
Cook
46 min
Total
196 min

Instructions

  1. 1 Place tomatillos in a saucepan with water to cover; bring to a boil. Reduce heat to low; simmer until color begins to lighten and fruit is soft to the touch, 10 to 15 minutes.
  2. 2 Transfer tomatillos to a food processor or blender. Add jalapenos, 1/3 cup cilantro, garlic, salt, and pepper; blend until smooth. Cover with plastic wrap. Refrigerate at least 2 hours for best flavor.
  3. 3 Preheat oven to 400 degrees F (200 degrees C).
  4. 4 Heat oil in a skillet over medium heat. Cook and stir chicken and onion until onions begin to brown, about 10 minutes. Add olives; cook for 5 minutes. Add cilantro; cook and stir until wilted, about 1 minute more. Remove from heat.
  5. 5 Line the bottom of a 8-inch square casserole dish with 2 to 3 layers of tortilla chips, breaking chips slightly. Add half of the sauce; toss with chips. Top with chicken mixture and the remaining sauce. Sprinkle cotija cheese on top.
  6. 6 Bake in the preheated oven until tortilla chips are softened, 15 to 25 minutes.

By oceanman99507

Sopa de Tortilla (Mexican Tortilla Soup)
Dinner Mexican

Sopa de Tortilla (Mexican Tortilla Soup)

4.4

Prep
40 min
Cook
30 min
Total
70 min

Instructions

  1. 1 Heat 1 cup oil in a large pan or wok over medium-high heat. Add tortilla strips in batches and fry until brown and crispy, 2 to 3 minutes per batch. Drain on paper towels.
  2. 2 Fry pasilla chiles in the same pan until browned, about 2 minutes, being careful not to burn them. Drain on paper towels.
  3. 3 Transfer one fried pasilla pepper to a blender. Add tomatoes, onion, garlic, and oregano; blend until smooth. Strain through a sieve into a bowl.
  4. 4 Heat 1 teaspoon oil in a saucepan over medium heat. Add blended tomato mixture and cook for 2 minutes. Pour in water and bring to a boil. Stir in bouillon granules and parsley. Reduce the heat to low, cover, and simmer until flavors are well combined, about 15 minutes. Remove from the heat and discard parsley.
  5. 5 Divide fried tortilla strips among four bowls. Ladle soup over tortilla strips and garnish with diced avocado and cotija cheese. Cut remaining fried pasilla peppers into thin strips and sprinkle over soup. Add a dollop crema to each bowl.

By jackie

Corn with Roasted Chiles, Creme Fraiche, Cotija Cheese
Dinner Mexican

Corn with Roasted Chiles, Creme Fraiche, Cotija Cheese

4.0

Prep
35 min
Cook
19 min
Total
74 min

Instructions

  1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  2. 2 Cut poblano and serrano peppers in 1/2 from top to bottom; remove stems, seeds, and ribs. Place peppers with cut sides down onto the prepared baking sheet.
  3. 3 Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Dice peppers.
  4. 4 Heat oil in a large saucepan over medium-high heat. Add onions; cook and stir until softened, 5 to 7 minutes. Add garlic and serrano pepper; saute until fragrant, about 1 minute. Add corn, red pepper, and poblano pepper. Saute until corn is tender, 8 to 10 minutes. Season vegetable mixture with salt and pepper.
  5. 5 Stir lime juice, butter, creme fraiche, and cilantro into the vegetable mixture. Transfer to a serving bowl and sprinkle with Cotija cheese.

By Nesto

Lentils with Chorizo
Dinner Mexican

Lentils with Chorizo

4.7

Prep
25 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Place rinsed lentils into a large pot. Add bouillon cube and pour in enough water to cover by 2 inches. Bring to a simmer, then cook until lentils are just tender, about 20 minutes.
  2. 2 Meanwhile, heat a large skillet over medium-high heat. Add chorizo and cook, stirring occasionally, until brown, 10 to 15 minutes. Transfer to a plate.
  3. 3 Add bacon to the skillet and lightly fry until cooked but still soft, about 5 minutes. Transfer to a cutting board and chop; leave drippings in the pan.
  4. 4 Cook tomato, tomatillo, onion, and garlic in bacon drippings until soft, about 5 minutes. Stir in 1/2 cup water and cilantro; transfer mixture to a blender. Holding the lid of the blender down with a folded kitchen towel, carefully start the blender; use a few quick pulses to get the mixture moving, then leave it on to purée until smooth.
  5. 5 Add the puréed vegetables, chorizo, bacon, and cumin to the lentil-broth mixture. Cook and stir over medium heat until hot, about 5 minutes.
  6. 6 Ladle soup into bowls. Top with cotija cheese and sour cream.

By Sherbear1