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Golden Oaxaca Strips with Enchilado Bean Dip
 
   
 
 
 
 
12 oz FUD Oaxaca Cheese (cut into thick strips)
1 cup wheat flour
2 eggs (beaten)
1 tbsp salt
1 cup finely chopped cilantro
1 liter corn oil
Freshly ground black pepper (to taste)
 
Enchilado Bean Dip
1 cup precooked refried beans
4 tbsp lard
2 dry tree chilies (fried in oil)
3 fresh epazote leaves
4 oz yellow onion (finely chopped)
FUD Cotija Cheese (to taste)

 
 

Oaxaca Cheese Strips
Cut the FUD Oaxaca Cheese into thick strips about 4 inches long, then coat each strip with the beaten eggs. Drain any excess egg off of each strip. Generously coat each cheese strip with the wheat flour-salt mixture.

Place the breaded FUD Oaxaca Cheese strips in a preheated, hot skillet with frying oil; fry each strip, then dry them with a paper towel to remove any excess oil. Serve hot and with the enchilado bean dip.

Enchilado Bean Dip
In a hot pan, add the lard, onions, and beans; mix well, then add the chilies and epazote leaves. Bring everything to a boil, while adding some salt. Boil for a few minutes, remove from the heat, and place in a blender at medium speed.

Liquefy the mixture for a few minutes, then pour the dip into a serving bowl; garnish with FUD Cotija Cheese.

 

 
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