20 December 2013


Jocoque is a dairy product that's not always the same everywhere in Mexico.  In Jalisco, it's runny and sour and I buy it at the tianguis out of a pot.  It doesn't taste much like homemade yogurt. My favorite thing to do with it so far is to make a tomato sauce that's really good on enchilada-like things.  Just blend up 3-4 Roma tomatoes with a chunk of onion, then cook it down for a few minutes.  Put it back in the blender with about a cup or a little more of jocoque and blend again.  That's it.

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