Serving Size: 8

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.

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.