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December 04, 2010

Helena as Finalist for Cook-Off in NYC

Cacique Go Autentico Challenge

CONGRATULATIONS to Stella Ortega (Chicken a la Diabla), Leah Lyon (Shrimp Rajas Al Carbon Panela Tostaditos), Helena Giesea (Helena's Cactus Frittata), and Susan Ten Pas (Roast Squash w/ Pear Soup & Chorizo Meatballs). We were delighted by all the creative and truly brilliant recipes submitted, and were honored by the care and hard work that went into the videos. Selecting finalists was no easy task, but these four brought something extra to the challenge, and we’re excited to watch them bring it again… on camera!

Watch the Go Auténtico Finalist Cook-off premiering on The Cooking Channel, friend us on Facebook for cook-off updates and video snippets, or check back in February to see these 4 finalists compete at Celebrity Chef Aaron Sanchez’s restaurant in New York City to win a trip to Napa Valley and The Culinary Institute of America!

Watch Finalist Helena’s creative spin on a traditional Hispanic ingredient, nopales, and try making Cactus Frittata yourself with silky Crema Mexicana, robust Cotija and mild Panela for a fun and festive vegetarian dish.

A couple of more recipes that I entered in the Cacique Go Autentico Challenge

Helena's Chorizo & Catfish Soppa

By Helena Giesea

Meal Type:
Soups & Salads
Serving Size:
Preparation Time:
1 Hours 30 Minutes
4 oz Pork Chorizo
8 TBSP Crumbled Cotija
2 lbs Catfish fillets plus bones, tail and fins
2 Cups Carrots
2 Cups Red Potatoes
1 Cup White Onion
1 Cup Chayote Squash
2 Cups Roma Tomatoes
2 Bay Leaves
2 Cloves Garlic
1 TBSP Dry Oregano Leaves
1/4 Cup Fresh Cilantro
8 Small Corn Soft Tortillas
4 TBSP Olive Oil
1/2 Gallon Water
3 TBSP Salt

Preparation Method

  1. Cut all Root Vegetables, Squash and Tomatoes in large dice pieces.
  2. Cook Chorizo on medium heat in a 2 gallon soup pot until light brown.
  3. Add Fish bones Bay Leaves, Garlic, Oregano and the water, bring to a boil, take down heat and simmer for 40 minutes.
  4. Take out fish bones, tail and fins.
  5. Add all Vegetables and cook for another 15-20 minutes.
  6. Add Catfish Fillets in bite size pieces, ruffly chopped Cilantro and Salt, cook for another 5-10 minutes, until fish is cooked and vegetables are soft.
  7. Crumble Cotija over each Corn Tortilla and sprinkle Olive Oil over. Brown under oven broiler until golden and crispy.
  8. Serve soup with Tortilla on top.

Cacique® Products Used in the Recipe

Helena's Holiday Horchata

By Helena Giesea

Meal Type:
Serving Size:
Preparation Time:
0 Hours 10 Minutes
4 Cups Original Horchata
1 Cinnamon Stick
6 Whole Cloves
1 tsp Tamarind Paste
2 tsp Vanilla Extract
2 TBSP Honey

Preparation Method

  1. Mix all ingredients in a pot and stir
  2. Bring to a boil, take pot off heat and let sit for 5-10 minutes.
  3. Strain and serve warm or chilled. All to your liking.
  4. Enjoy!

Cacique® Products Used in the Recipe

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