Lentejas con rajas y queso
Mexican cuisine · Cooking Con Claudia · ♥ 2K likes · 25.8K views · 4 min video
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Read about lentils in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 cup lentils
- 3 whole roasted poblano peppers
- 10 oz queso panela
- 2 cup water
- 5 cup water
- 1 piece onion
- 2 whole bay leaves
Put lentils and soaking water in a pot with five more cups of water, a piece of onion and two bay leaves; bring to a boil on high, then cook on medium 20 minutes.
- 3 whole Roma tomatoes
- 4 whole New Mexico or Guajillo chile pods
- water
Cover three Roma tomatoes and four dried chile pods with water in a pan and bring to a boil on high.
- 1 piece onion
- 2 cloves garlic cloves
- 1 whole chile chipotle
- 1 cup water
Transfer to the blender with a piece of onion, two garlic cloves, a chipotle, the spices and a cup of water; blend, not too smooth.
- oil
- 2 whole potatoes
Heat a little oil over medium high; add the potatoes, season with garlic salt and salt and cook five minutes.
- garlic salt
- salt
- onion
Add the onion for a couple of minutes, then the roasted poblano peppers for one minute.
Add the sauce, straining if needed; add the lentils with the onion and bay leaves removed, and bring to a boil.
- 1 whole chile chipotle
Taste for salt; add a chipotle and the cubed queso panela and cook a couple of minutes until the potatoes are soft.
Chipotle and queso panela