The original Minguiche dish comes from the state of Michoacán, where the dish is very creamy, and has no corn. I gave it a twist by using melting instead of fresh cheese, for a very thick and rich soup, or even turn it into a delicious dip or side dish. Since we are still in corn season here in Southern Ontario, I decided to serve it with uchepos, classic tamales also from Michoacán, made with a paste of fresh corn kernels, and wrapped in their own green husks ... click on title for more
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