Serving Size: 4

Veggie-Full Pasta

Ingredients

  • ½ cup LALA® UHT Whole Milk
  • 4 vine tomatoes
  • 2 carrots
  • 1 zucchini
  • 1 red bell pepper
  • 1 yellow onion
  • 1 head of garlic
  • 1 tsp of dried herbs
  • Salt to taste
  • Pepper to taste
  • Noodles of choice

Directions

Preheat your oven to 400°F.

Chop up your vegetables into large chunks and spread on a lined baking tray.

Drizzle with olive oil and sprinkle with herbs, salt and pepper.

Roast for 40 minutes, until vegetables are tender.

Once the vegetables have cooled a little, place in a blender with the LALA® UHT Whole Milk.

Blend until even and transfer to a sauce pan on medium heat.

Once the sauce is warm, toss in your cooked noodles and gently mix together.

Sprinkle with grated cheese or fresh chopped parsley for an extra boost of flavor!

Lala Lean Green Yogurt Smoothie

Ingredients

  • 1 medium ripe Banana
  • 3 large handfuls of fresh Spinach (washed)
  • 4 bottles of 7 oz. Piña Colada LALA® Yogurt Smoothie
  • 6 oz. ice cubes or crushed ice
  • 1 cup of fresh or frozen Pineapple
  • Add Honey to taste

Directions

Toss spinach, ice, pineapple, banana and a Piña Colada LALA® Yogurt Smoothie into the blender. Drizzle with honey for an extra sweet kick, and blend until smooth and green.

Pour into 4 glasses and serve to you and 3 of your favorite people.

Lala Spicy Cream Ham Pasta

Ingredients

  • ¾ cup LALA® Crema Mexicana (Mexican Style Sour Cream)
  • 1 lb. Pasta, any type
  • Serrano Peppers to taste, diced or chopped
  • 7 oz. thick Ham slices, diced
  • ½ Onion, finely chopped
  • ½ tsp. Curry powder
  • 3 tbsp. Margarine, divided
  • 5 oz. Bacon, thinly sliced
  • 7 oz. Mushrooms, quartered
  • ⅓ cup Cilantro, finely chopped
  • Salt and Pepper to taste

Directions

Bring a pot of lightly salted water to boil. Add the pasta and cook until al dente, drain and set aside.

In a pan, fry bacon, cut finely and set aside.

Fry onion in a separate pan with half the margarine, add diced pepper and mushrooms and brown until cooked half through. Add ham and curry and continue cooking for 2 more minutes, stirring occasionally.

Finally, add the LALA® Crema Mexicana and blend well.

Add pasta to the sauce while it is still hot, add the rest of the margarine, mix well and season with salt and pepper. Serve sprinkled with bacon and cilantro.

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.

Birria De Res

Ingredients

Birria

  • 3 lb chuck roast roughly cubed
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1 tbsp white vinegar can use apple cider vinegar
  • 4 bay leaves
  • 1 cup water

Sauce

  • 4 ancho chiles
  • 5 guajillo chiles
  • 2 arbol chiles
  • 3 garlic cloves
  • 1 onion cut in half
  • 3 tomatoes cut in half
  • 1 tbsp olive oil
  • 1 tsp cumin seeds
  • 4 whole cloves
  • 10 peppercorns
  • ½ cinnamon stick
  • 1 tsp oregano
  • 1 tsp marjoram
  • 3 tsp salt
  • 2 cups water

Instructions

Sauce

  • Remove all seeds and veins from chiles (peppers).
  • Add peppers and 2 cups of water to saucepan and bring to boil.
  • On medium heat place a medium skillet with olive oil and add onion, tomatoes, and garlic cloves. Cook until tomatoes and onion are soft, about 10 minutes. Set aside.
  • Use a new skillet and place over medium heat. Add cumin seeds, whole cloves, peppercorns, and cinnamon stick. Toast until aromatic, about 5-7 minutes.
  • Using small blender, grind toasted spices except cinnamon.
  • Add chiles, tomato mixture, ground spices, cinnamon, oregano, marjoram, water, and salt to a blender. Blend until smooth (about 5 minutes).
  • Strain sauce with fine strainer.

Birria (Slow Cooker)

  • In a large dutch oven or skillet over medium heat add olive oil
  • Once oil is hot, add beef and sear each side until just browned.
  • Add beef, sauce, water, vinegar, and bay leaves to slow cooker. Cover and cook on high for 4-5 hours, or low 8-10 hours. The meat becomes more tender the longer you leave in the crockpot but will be thoroughly cooked and tender at the lesser times.