• In a large skillet crumble and brown the sausage.  Drain and place in a large mixing bowl to cool.
• Lightly brown potatoes. Add onion and jalapeno and cook until onions become soft.  Set aside to cool before adding to sausage.
• Scramble the eggs and put on a plate to cool before adding to sausage and potatoes.  Mix evenly.
• Mix in green chilies and cheese.  Add enchilada sauce and mix well.
• Heat tortillas in microwave as you go for about 10 seconds to soften.  Place about 1/3 to 1/2 cup of filling in the center of tortilla.  Roll burritos folding the sides in first.  Roll in wax paper and seal with tape or label.
• Hold in the fridge for up to 5 days, or to freeze lay burritos in a single layer on a sheet pan until completely frozen.  Burritos should be wrapped in foil for longer storage.
• To reheat unroll wax paper and heat in micro for about 90 seconds.  Microwaves vary heat longer if needed.

• Place a Bain Maire (water bath) on a rack in the center of the oven and heat to 350°F.

Flan

• In the blender add the evaporated and condensed milk, eggs, cream cheese, and vanilla. Blend for two minutes.

Cake

• In a large bowl add water eggs and oil as directed on package. Mix until smooth.

Assemble

• Pour the cake batter into a well-greased bundt pan.
• Carefully spoon the flan mixture evenly over the top of the cake batter. The flan will sink to the bottom of the bundt pan as the cake bakes, like magic!
• Position the bundt pan in a Bain Marie (water bath) in the center of the preheated oven and bake for 60 minutes.
• Remove and place pan on a wire rack to cool. When cake has reached room temperature place the bundt pan in the fridge overnight.

Serve

• When ready to serve dip the bundt pan in hot water for 30 seconds before turning out on to a serving platter.
• Serve with fresh fruit or top with dulce de leche.
• Store cake in the fridge.

• Heat oven to 350°F and lightly grease a 9 x 13 baking dish.
• Cut the peppers in half and remove seeds.
• In a mixing bowl, combine beans, corn, tomato, jalapeno, onion, farmers cheese, taco sauce, lime juice, and spices.
• Fill the pepper halves with the bean and corn mixture.
• Top with grated cheese and a drizzle of taco sauce.
• Cover with foil and bake for 30 minutes. Remove foil and return to oven for an additional 30 minutes or until peppers are tender and cheese is melted.

• Heat oven to 375 and lightly grease a 9” x 12” glass baking dish.
• In a large skillet brown and crumble the ground beef along with the onions and garlic. Add the taco seasoning and stir well.
• Add the chillies, beans, corn, and 2 cups of the shredded cheese. Mix well and spread mixture evenly in the prepared baking dish.
• Evenly cover the top of the beef mixture with the tater tots. Pour the can of enchilada sauce over the entire casserole.
• Bake for 40 – 45 minutes or until the tots are crisp. Spread the remaining cup of cheese evenly over the top of the potatoes and return to the oven for an additional 5 minutes or until the cheese is melted and bubbling.
• Allow to stand for 5 minutes before dishing up.
• Delicious served with avocado, tomatoes, pickled jalapenos, sour cream, fresh cilantro or pickled onions.

• Add several quarts of water to a large sauce pan and heat over medium-high heat to a low boil.
• Lightly toast the peppers and garlic in a dry skillet over medium-high heat for a few minutes, stirring to prevent burning.
• Place roasted peppers and peeled garlic cloves in the pan of hot water.
• Bring the water in the pan to a boil. When the water is at a good boil, turn off the heat and cover the pan with a lid. Allow the peppers to soak for about 30 minutes or until soft.
• Reserve one cup of the water and then drain the peppers.
• Cut the stems off of the peppers and slice them in half. Using your knife gently scrape off part of the seeds and discard. Scrape the flesh from the skins of the peppers. You can skip this step and process everything but I prefer to remove the skins.
• Place peppers and garlic into a food processor with a small amount of the reserved water and process until smooth, adding more of reserved water as needed.
• Season salsa with salt and pepper to taste. I find it does take a bit of salt to get the flavor to pop. If you taste the salsa with a chip remember most of them are salted so you might not get an accurate flavor reading of your sauce.
• Pour the sauce back in the saucepan and turn the heat until almost boiling. Taste the salsa as it cools for additional salt or pepper.
• Store in a sealed container in the fridge for up to a month, or seal in jars following safe canning techniques.

Marinade

• Mix the chili paste with the spices, salt and pepper, vinegar, and pineapple juice.
• Prepare the pineapple by peeling, coring and cutting into 1 inch pieces. Crush and add 1 cup of the pineapple to the marinade mixture.
• Cut the pork into thin slices.
• Place pork in a bowl or plastic bag with the marinade and allow place in fridge for about 4 hours.

Tamale Dough

• In a food processor mix the masa harina with the warm water or broth. Allow the mixture to sit for about 20 minutes to soften. Pulse or mix until a dough forms. Add the salt and pulse to combine.
• Add the lard to the dough a little at a time, pulsing until well combined.
• Masa should be about the consistency of peanut butter. If it’s too dry, mix in a little more water or broth, if is too wet, add more masa harina.
• Use your masa immediately or cover tightly and store it in the refrigerator for 1 day. Allow refrigerated dough to come to room temperature before using.

Al Pastor

• Heat a large skillet over medium-high, when hot add a couple tablespoons of canola oil.
• Add the pork from the marinade along with the diced onion and half of the jalapenos.
• Fry until the pork is cooked through and the onions and peppers are tender.
• Remove from heat and allow to cool.

Assemble

• Soak the cornhusks in a large bowl of warm water until pliable.
• Combine 1 cup of pineapple with the remainder of the jalapeno
• Place a scoop of dough on the center of the cornhusk. Cover with a small piece of plastic wrap and flatten with your hand.
• Place some of the Al Pastor on the dough, followed by some black beans, pineapple, and fresh cilantro.
• Roll the cornhusk around the dough and fold the end over to seal.
• Stack together in a steamer basket or colander.

Steam

• Steam basket of tamales covered over a large pan of boiling water for 25 to 30 minutes.

• Toss together cheese and cornstarch in a medium-sized saucepan until evenly coated.
• Stir in 1 cup evaporated milk, the hot sauce and salt.
• Cook over medium-low heat stirring often, until thickened, smooth, and bubbly.
• Stir in additional evaporated milk if needed until desired consistency is reached.

• Cut green peppers in half and remove seeds and ribs with a melon baller or spoon. Place pepper on a sheet pan.
• In large skillet, brown and crumble ground beef. Drain to remove excess grease.
• Sauté onion, red pepper, jalapeno, and garlic until onion is translucent.
• Place ground beef and onion pepper mixture in a large mixing bowl. Add rice, black beans, and corn.
• Mix to combine. Add salsa, ¼ cup cheese, and cilantro. Toss to mix.
• Spoon filling into peppers, and sprinkle with corn chips¹ or bread crumbs. Top with remaining cheese.

Oven: Bake in a 375°F oven for 15-20 minutes or until cheese is melted and peppers are cooked.

Grill: Heat grill on high. Turn off one half. Place peppers on the grill over the side with no heat and close the lid. Grill for 15 – 20 minutes or until cheese is melted and peppers are tender.

Tip: There always are quite a few small and broken chips at the bottom of the bag. Crush them and store them in a bag in the freezer to use as breading for fried chicken or to top a casserole.

• Salt the rim of a martini glass.
• Add all ingredients into a shaker half full of ice.
• Shake well and strain into glass.
• Garnish with fresh grapefruit and lime.

• Heat a large non-stick skillet over medium high heat.
• Add about 1 tablespoon of vegetable oil. When oil begins to shimmer add onion and cook until tender and onion begins to brown, about 8 minutes.
• Add sliced steak, stir and cook for a few minutes until steak is hot.
• Add barbecue sauce and stir to coat.
• Spread some taco sauce on the flour tortillas.
• Divide the steak and onion mixture evenly over half of the tortilla, followed by the cheese. Top with the remaining tortilla.
• Heat a second skillet over medium high heat.
• When hot, place the quesadilla in the skillet to toast, turning only once.
• Remove from heat and allow to stand for a few minutes before cutting.

Serve

• Serve with diced jalapeno, sour cream, guacamole, or any of your favorite toppings.