---
comments: true
tags:
  - ingredient
  - the-gracias-madre-cookbook
---
# :cheese_wedge: Almond Cotija

![Almond Cotija][1]{ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 2 cups | 10 minutes |

## :salt: Ingredients

- :chestnut: 1.5 cups [blanched almonds][2]
- :herb: 0.25 tsp dulse flakes or granules
- :lemon: 2 Tbsp lemon juice
- :salt: 1 tsp salt

## :cooking: Cookware

- 1 large, dry nonstick or cast-iron pan
- 1 food processor

## :pencil: Instructions

### Step 1

Place the [blanched almonds][2] in a large, dry nonstick or cast-iron pan.

### Step 2

Place the pan over medium-low heat and toast, shaking the pan frequently, until the almonds are just fragrant, 8 to 10
minutes.

### Step 3

Transfer the almonds to a plate to cool completely.

### Step 4

In a food processor, add the cooled toasted almonds and the dulse flakes or granules and process until finely ground.

### Step 5

Add the lemon juice and salt and process briefly to combine.

### Step 6

Taste and adjust the seasoning.

### Step 7

Store in an airtight jar for up to 1 week.

## :link: Source

- The Gracias Madre Cookbook

[1]: <../assets/images/almond-cotija.jpg>
[2]: <./blanched-almonds.md>