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SABRINA’S TORTILLA CASSEROLE
(serves 4)
Rogelio Bueno Mole (8.25oz)
Note: Check How to prepare Rogelio Bueno Products.
6 corn tortillas
Cooked, shredded chicken (4 cups)
Poblano pepper slices (4 cups)
Shredded cheddar cheese (4 cups)
Start building the casserole layers by placing 4 warm tortillas in a greased baking dish. Add 1 cup of chicken and poblano slices. Spread some of Mole sauce and 1 cup of cheddar. Build 3 more layers by using the rest of chicken, pepper, sauce and cheese. Cover and heat in oven for 15 minutes.
Serve with mexican rice and “guacamole”.
(serves 4)
Rogelio Bueno Mole (8.25oz)
Note: Check How to prepare Rogelio Bueno Products.
Cooked spaghetti
Sliced mushrooms (16 oz)
Cooked and diced chicken breast (1 1/3 cups)
Grated cheddar cheese (garnish)
Add to a saucepan the chicken, Mole sauce, and mushrooms. Cover and cook until the mushrooms get soft. Serve spaghetti on individual plates. Spread the mixed sauce on top of the pasta and garnish with cheese.
SHRIMP AND CACTUS CREOLE
(serves 4)
Rogelio Bueno Pipian (8.25oz)
Note: Check How to prepare Rogelio Bueno Products.
Diced tender cactus (drained, 4 cups)
Cocktail shrimp (2 /12 cups)
Cooked small potatoes (peeled, 1 ½ cups)
Chopped onion (1/3 cup)
Snipped cilantro (1/2 cup)
Olive oil (1/4 cup)
Slightly brown onion in olive oil. Add tender cactus, shrimp, and potatoes. Cook for 5 minutes and mix in Pipian sauce. Cover and cook on medium heat an additional 15 minutes stirring occasionally.
Serve over white rice and enjoy with garlic bread.
AZTECA CREPES
(serves 8)
Rogelio Bueno Mole (8.25oz)
Note: Check How to prepare Rogelio Bueno Products.
24 prepared crepes
Cooked and minced chicken breast (2cups)
Ham slices cut in strips (1 ½ cups)
Sliced jalapeño pepper (to taste)
Grated cheddar cheese (2 cups)
Sour cream (to taste)
Place 12 crepes (previously stuffed with chicken, ham and jalapeño) in a greased baking dish. Spread some of the Mole sauce, sour cream and cheese. Build a second layer of crepes, and add the remaining sauce, cream and cheese. Cover and heat in oven in the oven for 20 minutes.
Servewith avocado and tomato salad. Enjoy with chilled rose wine.
Ingredients
1 cup fresh sour orange juice
1 tablespoon white vinegar
2 tablespoons yucateco achiote
2 tablespoons chopped garlic
3 pounds pork (use 2 thick shoulder steaks cut into large pieces with a
few short ribs or pork butt)
Salt
Directions
Prepare
marinade with the orange juice, vinegar, yucateco achiote,
garlic, and salt, to taste, and mix
thoroughly. Rub the mixture into the meat and marinate at room temperature for
1 hour, or refrigerated,
for at least 1 hour.
Line a roaster pan with heavy foil and arrange the marinated pork in it, covering the meat with the marinade. Cover pan with foil tightly and bake for 2 to 3 hours. Check often and turn pieces of meat in their own juices. Roasting times vary according to the toughness of the meat.
Chop meat into cubes and discard any fatty parts. Serve with a basket of freshly made corn tortillas.
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Flor de Calabaza
The best recipe's from Mr. Gallo.