Crunchy Manchego Fig Straws Recipes

Steps:

• For the vinaigrette: Add the vinegar, oil, honey, chipotle puree, cumin, salt and coriander to a jar, cover tightly with lid and shake until emulsified. Hold in the refrigerator until ready to serve. (Makes 3/4 cup.)
• For the tostada ensalada: Preheat the oven to 350 degrees F. Brush the tortillas on both sides with canola oil, then place on a baking sheet and sprinkle with salt. Bake until crispy but not browned, 18 to 20 minutes. Remove from the oven and let cool.
• In a large bowl combine the tomatoes, cilantro, olives and romaine. Toss with the vinaigrette and season with salt.
• Evenly spread 1/3 cup of the refried beans over each tortilla. Divide the salad among the tortillas, mounding it in the center. Top with beets and 1 tablespoon shredded Parmesan. Serve immediately.
• Heat the coconut oil in a 10-inch cast-iron skillet over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Add the garlic, cumin, coriander and 1/2 teaspoon salt; cook until the spices are toasted and the garlic has softened, 1 minute. Add the pinto beans, chicken stock and chipotle puree and bring to a boil. Cook until the stock has reduced by about half and the mixture has thickened, 5 to 6 minutes.
• Off the heat, mash the beans to a smooth paste with a potato masher, leaving some beans partially mashed to add some texture. The beans should have the consistency of a thick sauce; if they're difficult to stir, they're too thick. If needed, thin the beans out with extra chicken stock, 1 tablespoon at a time.
• Finish by stirring in the lime juice and adding salt to taste. Garnish with queso fresco and cilantro, and serve with lime wedges.

Steps:

• Preheat the oven to 400˚ F. Line 2 baking sheets with parchment paper.
• On a lightly floured surface, roll out the puff pastry into a 12-by-14-inch rectangle. With a short side facing you, cut the dough in half horizontally: To do this, measure 7 inches up the side, mark the dough and cut in half, using the mark as a guide.
• Evenly spread the fig jam over the bottom half of the dough, leaving a little room around the edges. Sprinkle 1 cup cheese over the jam. Top with the other half of the dough, pressing down lightly to adhere to the cheese and jam. With a pizza cutter, cut into 1/2-inch-wide strips (about 24 strips).
• Twist each strip 4 or 5 times, then pinch the ends together to prevent unraveling while baking. Place the twists on the baking sheets. Beat the egg with 1 teaspoon water in a small bowl and brush onto the twists. Sprinkle with the remaining 2 tablespoons cheese.
• Bake the cheese straws until golden brown, 12 to 15 minutes. Let cool slightly before releasing from the parchment with an offset spatula. Let cool completely. Serve immediately or store in an airtight container for up to 1 day.