Cooking Time: 10 Minutes

• ½ cup LALA® Crema Mexicana (Mexican Style Sour Cream)
• 12 Zucchini Squash
• ½ medium Onion, finely chopped
• ½ stick Butter
• 14 oz. (400g) ground meat
• 2 Garlic cloves
• 1 tablespoon fresh Thyme, chopped, divided
• 1 tablespoon Oregano, chopped, divided
• 1 tablespoon fresh Parsley, chopped, divided
• Salt and Pepper

Begin by placing cleaned (peeled or unpeeled) zucchini squash in a large pot of boiling water. Add in salt and a third of your thyme, oregano and parsley. Cook the zucchini until it’s tender but firm, then remove from pot.

Slice the zucchini horizontally, then scoop the pulp from the middle, leaving a canoe-shaped shell. Set aside the pulp to use later.

Add butter to a pan and fry the garlic and the onion until brown. Add meat and the remaining thyme, oregano and parsley and lower the heat. When the meat is cooked thoroughly, mix in with the zucchini pulp and half the LALA® Crema Mexicana.

Use the mixture to fill the hollows in the zucchini. Season the remaining LALA® Crema Mexicana with salt and pepper and drizzle over the stuffed zucchini before serving.

• 1 teaspoon Oil (Vegetable or Olive)
• 2 Garlic cloves, chopped
• ¼ Onion, chopped
• 4 Tomatoes, diced
• 2 Pasilla Chiles, chopped
• 5 cups Chicken broth
• 2 corn Tortillas sliced in squares
• 3 Epazote leaves, washed
• Salt and Pepper
  To serve:
• ½ Chicken breast, fully cooked and shredded
• 6 Corn Tortillas, julienned and baked
• ½ cup Panela Cheese, diced small
• ½ cup LALA® Crema Mexicana (Mexican Style Sour Cream)
• 1 Avocado, diced
• 1 tablespoon Pasilla Chile, grilled and sliced

Start by heating up oil in a pot, then slowly add in garlic, onion, tomato, chopped pasilla chile, chicken broth, tortilla strips and epazote. Turn up the heat slightly to bring the mixture to a boil. Add in salt and pepper to taste.

Once the mixture has come to a boil, remove from heat. Pour the mixture into a blender and blend for about a minute or until the mixture reaches a consistency you like. Return mixture to the pot and cook at low heat until thickened.

When you’re ready to serve, garnish with sliced chicken breast, julienned tortillas, panela cheese, LALA® Crema Mexicana, avocado and grilled pasilla chile.