Food Restrictions: 10 Minutes

Lala Cinnamon Bunuelos With Vanilla Cream

Ingredients

  • 1 cup Granulated Sugar
  • ¼ cup Light Brown Sugar
  • 1 ½ cups Cinnamon, ground
  • ½ cup Heavy Cream
  • ¾ cup LALA® Crema Mexicana (Mexican Style Sour Cream)
  • ½ tsp. Vanilla Extract
  • 1 ½ tbsp Powdered Sugar
  • As needed Vegetable Oil
  • 8 each 8” Flour Tortillas
  • 3 tbsp. Dark Chocolate Sauce

Directions

Mix sugars and cinnamon together in a bowl until well combined. Set aside.

Add the heavy cream, LALA® Crema Mexicana, vanilla extract and powdered sugar to the bowl of a stand mixer and whip on high speed for 1-2 minutes or until medium/stiff peaks are reached. Store in a cool spot until ready to use.

Heat a heavy bottom pot over medium-high heat with a 5 inch layer of oil. Bring up to 350ºF.

Fry one flour tortilla at a time and cook on both sides for 1-2 minutes or until tortilla is an even golden brown. The tortilla will puff up and bubble, this is normal. If bubbles are too large, poke to deflate.

Once fried, place tortilla on a paper towel and allow excess oil to drip off and liberally sprinkle the cinnamon sugar mixture over the fried tortillas.

Allow to cool and repeat with the remaining 7 tortillas.

Stack tortillas on a serving dish and dollop a ½ cup of the vanilla cream on top and place the rest in a serving dish.

Finish with a drizzle of dark chocolate sauce over top of the tortillas. Enjoy immediately!

Lala Chipotle Street Corn Dip

Ingredients

  • 1 tbsp. Vegetable Oil
  • 6 cups Corn Kernels, frozen
  • ½ cup LALA® Crema Mexicana (Mexican Style Sour Cream)
  • ½ cup Mayo
  • ¼ cup Chipotle Peppers in Adobo, chopped
  • 1 tbsp. Kosher salt
  • 2 cups Cheddar Jack Cheese, shredded
  • ½ cup Cotija cheese, crumbled
  • 2 tbsp. Tajin
  • 1 tbsp. Cilantro, chopped
  • 1 bag Tortilla chips
  • 2 each Lime wedges

Directions

Preheat oven to 350ºF.

Heat a large sauté pan over high heat until pan begins to smoke.

Turn off heat and add vegetable oil and corn kernels into pan. Turn heat back on and sauté for 3-4 minutes or until kernels begin to brown. Constantly stir to avoid burning.

Once cooked, place into a large bowl and stir in the LALA® Crema Mexicana, mayo, chipotle peppers, Kosher salt, and the cheddar jack until well combined.

Transfer corn mixture into a large baking dish and cover with foil. Bake for 10-15 minutes or until mixture is hot and bubbly.

Once done, remove from oven and top with the Tajin, cilantro, cotija cheese and serve with tortilla chips and lime wedges.