Food Restrictions: 30 Minutes

Lala Azteca Soup

Ingredients

  • 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

Directions

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.

Chilaquiles

Ingredients

For the chips:

  • 1/4 cup vegetable oil, for frying
  • 12 corn tortillas, cut into 8 wedges each
  • Kosher salt


For salsa roja:

  • 4 Roma tomatoes or 2 large tomatoes (about 1 1/2 pounds), chopped
  • 1/2large yellow onion, chopped
  • 1 medium jalapeño, sliced (remove the seeds for a less spicy dish)
  • 2 cloves garlic
  • 1 1/4 cups low-sodium chicken or vegetable broth, divided
  • 2 teaspoons vegetable oil
  • Kosher salt

For serving:

  • Avocado or guacamole
  • LALA® Crema Mexicana
  • LALA® Queso Fresco
  • Fried eggs

Instructions

  • Fry the tortillas.Heat 1/4 cup oil in a large skillet over medium-high heat until shimmering. Add about a quarter of the tortilla wedges and cook, flipping once, until lightly brown and crisp.
  • Drain the tortilla chips. Drain the freshly fried tortilla chips on a paper towel-lined baking sheet. Sprinkle lightly with salt. Repeat this process until all tortillas are fried, adding more oil if needed.
  • Make the salsa roja.Place the tomatoes, onion, jalapeño, and garlic in a blender or food processor fitted with the blade attachment. Pour in 1 cup of the broth. Blend until smooth.
  • Cook the salsa. Heat 2 teaspoons oil in a large skillet over medium-high heat until shimmering. Add the salsa and cook, stirring occasionally, until slightly thickened, 5 to 10 minutes (the consistency of the salsa will vary depending on the size and juiciness of the tomatoes). Add additional broth to thin out the salsa, if needed. Taste and season with salt as needed.
  • Coat the chips with the salsa. Add the tortilla chips and stir carefully to coat the chips. Cook until the tortillas are heated through, about 3 minutes. Taste and season with salt as needed.
  • Serve warm.Serve warm garnished with avocado or guacamole, crema, queso fresco, and/or fried eggs, if desired.

Lala Choriqueso Empanadas

Ingredients

  • 1 tbsp. Vegetable Oil
  • 1 cup Yellow Onion, peeled and medium diced
  • ½ lb. Chorizo, casing removed
  • 1 ¼ cups Frozen diced potatoes, cooked
  • 2 each Eggs, beaten
  • 16 each Empanada disks, purchased
  • 1 ½ cups Chihuahua Cheese
  • 1 cup LALA® Crema Mexicana (Mexican Style Sour Cream)
  • 2 tsp. Lime zest
  • ½ tsp. Kosher salt
  • 1 tbsp. Lime juice
  • 1 tsp. Garlic

Directions

Preheat oven to 350ºF.

In a medium sized skillet, heat vegetable oil over medium high heat.

Once oil is shimmering, sauté onions for 3 minutes or until onions are soft.

Add chorizo to the pan with the onions and using the back of a wooden spoon, break into pieces. Continue to sauté for an additional 3-4 minutes.

Add prepared fried potatoes to the chorizo mixture and sprinkle in a pinch of salt. Sauté for 30 seconds and transfer to a bowl and allow to cool.

To make the empanadas, take beaten egg mixture and lightly brush one side of the empanada dough with egg and fill one half of the dough with 2 tablespoons of chorizo mixture and 1 ½ tablespoons of the chihuahua cheese.

Carefully fold in half and using a fork, press tines into the edge of dough to seal. Repeat steps until 16 empanadas are made.

Brush the other side of the empanada with remaining egg wash and bake for 20-25 minutes or until golden brown. Empanadas can also be fried, just omit the egg wash. If frying, fry at 350ºF for 4 minutes or until an even golden brown is achieved.

While the empanadas are baking, make the lime crema. Place the LALA® Crema Mexicana, lime zest, Kosher salt, lime juice and garlic in a stainless steel bowl and whisk until well combined. Reserve.

Once baked, place empanadas on a serving tray with lime crema in a bowl with a spoon for serving.