Queso

queso panela (about 500 grams) • serrano chiles • tomatoes • onion • as needed, oil • garlic clove • salt, to taste • beans, to taste • tortillas, to taste

zucchini • tomato • green chili pepper • onion • sour cream • corn (or 1 can of corn) • Salt, to taste • Black pepper, to taste • Cilantro, to taste • queso fresco (about 250 grams)

to taste cheese (I used basket cheese because it’s affordable) • medium zucchini • medium ripe tomatoes • onion • large garlic clove • corn kernels (drained) • olive oil • chicken bouillon powder • to taste sour cream

poblano peppers • vegetable oil • jalapeño pepper • sliced white onion • finely chopped garlic • Mexican-style crema (about 15 oz. or 425 grams) • frozen corn kernels, thawed • ground black pepper • Corn tortillas for serving • kosher salt • shredded quesadilla cheese or Oaxaca cheese (about 200 grams)

eggs • Red bell pepper, to taste • Green bell pepper, to taste • Yellow bell pepper, to taste • Orange bell pepper, to taste • Onion, to taste • Cheese, to taste • Chorizo, to taste • flour tortillas • Chipotle peppers, to taste

tamal dough (masa para tamal) • lard (reserve 1 tablespoon) • queso de cincho or another salty, non-melting cheese • heaping tablespoon baking powder • chicken bouillon powder • water (240 ml) • pouch refried beans or homemade refried beans • garlic, crushed • onion, chopped • About 20 corn husks for tamales

brown sugar (about 125 grams) • evaporated milk (about 12 ounces or 354 ml) • sweetened condensed milk (about 14 ounces or 397 grams) • small package cream cheese (about 8 ounces or 226 grams) • eggs