1 qt. Water 8 Cactus Leaves, raw but spines removed 1 tsp 1 tsp Baking Soda 8 oz. Goat Cheese 1 Red Bell Pepper, diced 2 Eggs, beaten ¼ cup AP Flour 1 cup Ahuacatlan Natural to fry Toothpicks Salt
2 large pieces of Avocado 1 tbs Lime juice ¼ onion, finely chopped 3 tbs Crema fresca or sour cream 3 each chiles serranos, finely chopped 1 sprig cilantro, finely chopped Salt to taste 1 cup cooked whole wheat rice
For the Burgers 2 Salmon loins, skin off and deboned ½ cup parsley, finely chopped ½ onion, finely chopped 2 garlic clove 1 egg 1 cup bread crumbs (or enough to give the burgers some consistency) ¼ cup Ahuacatlán Natural
1 lb. Raw salmon, skinless and deboned 5 slices of pineapple, heart removed 2 cups lime juice Worcestershire sauce to taste 1 onion 2 tomatoes 1 manzano pepper (also known as the apple chili) 2 tsp Ahuacatlan Chipotle Salt and
2 Fish filets of your choice 1/2 cup lime juice 1 tsp. Ahuacatlan Lime 1 pinch of salt 1 cup Ahuacatlan Garlic 10 Garlic cloves, diced ¼ cup Cilantro, finely chopped Marinate the fish by placing it in a non-reactive
2 tbs. Ahuacatlan Chipotle 2 lb. Chicken breast, boneless, skinned and cut in medium cubes 1 Onion, small dice 1 cup Curry sauce (already made) Salt and pepper to taste In a sauté pan, add the Ahuacatlan Chipotle, add the
5 tomatoes 1 tbs. Ahuacatlan Chipotle 5 oz. Chipotle chiles “en Adobo”, from the can 1 Garlic clove 1 and ¼ onion, separated ¼ cup Water 2 tbs. Ahuacatlan Natural 6 Carrots, shredded Salt and pepper to taste Tostadas to
2 large Mexican avocados 2 tsp lime juice 1 tbs. Ahuacatlan Chipotle 4 sprigs cilantro, finely chopped 3 jalapeño chilis, finely chopped 8 oz. Low fat cream cheese Salt to taste Nachos, your favorite brand In a bowl place the
For the Crust 2 cups all-purpose flour ¼ cup Ahuacatlan Natural 1 cup powder sugar 2 egg yolks 1 pinch of salt For the Filling 1 cup raspberries, divided 1 cup strawberries, divided 1 cup blackberries, divided 1 cup sugar
2 plantains, ripen 12 oz. grounded skirt steak 2 tbs. Ahuacatlan Garlic ½ cup white Spanish onion, finely chopped 1 green pepper, in small dice 1 cup Mexican style Manchego cheese, shredded 1 garlic clove Salt and pepper to taste