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You know there's nothing better than sinking your teeth into some slow-cooker, Barbacoa that practically melts in your mouth. And the best part? It's as easy as throwing everything into a slow cooker and letting it work its magic. So, dust off that slow cooker, crank it up to high, and let's get this BBQ party started! First things first, let's talk about protein. Whether you're team beef, pork, chicken, or even tofu, this versatile recipe has got you covered. Trust me, the flavor profile is off the charts. Pour that saucy goodness over your meat, let it simmer on low for eight hours, and Boom Done! You’ve got yourself a BBQ masterpiece. The salsa verde coleslaw pairs beautifully with the rich, smoky flavors of the BBQ, and the crunchy coleslaw adds the perfect textural contrast. Serve it all up on some toasted buns, and you'll have a BBQ sandwich that's nothing short of legendary. This is the kind of meal that not only fills your belly but also sparks conversations and creates memories. So go ahead, give it a try, and don't be surprised when your friends and family start asking for your secret recipe. Cheers to a BBQ experience you'll want to relive all year round! Ingredients: 8-10 pounds of pork butt 1 teaspoon of lard 1 teaspoon of salt 1 teaspoon of black pepper 4 Guajillo chiles 4 Ancho chiles (or Pasilla chiles if Ancho is unavailable) 3 cloves 1 tablespoon of Mexican oregano 1 tablespoon of ground cumin 2 tablespoons of chicken bouillon 3/4 cup of apple cider vinegar 1/2 cup of water 4 garlic cloves 1 diced onion 3 bay leaves For Serving: Buns (your favorite type) or Corn Tortillas if you want to make tacos! Cilantro Lime juice Coleslaw Ingredients: 1 cup of salsa verde (store-bought or homemade) 1/2 cup of mayonnaise or yogurt 1 tablespoon lime juice 1/4 teaspoon salt 1/4 teaspoon black pepper 1/2 head of green cabbage, finely shredded 1/2 head of purple cabbage, finely shredded 1 large carrot, grated 1/4 cup chopped cilantro 1 green apple, chopped (optional for a sweet twist) Pickled purple onions Ingredients: 1 large red (purple) onion Pinch of salt Lemon or lime juice Slow Cooker Barbacoa Instructions: Place your slow cooker on high. Add 1 tsp of lard to the slow cooker. Next, chop the pork butt into smaller pieces. Season the pieces with 1 tsp of salt and 1 tsp of black pepper. Ensure that all pieces are evenly coated with the seasonings. Add the seasoned pork pieces into the slow cooker with the hot lard. To make the Barbecue Sauce, place the burner on medium heat, toast the Guajillo and Ancho chiles (or Pasilla chiles if using) briefly to bring out their flavor. Remove the seeds and stems from the chiles. Soak the chiles in hot water for 8-10 minutes until they are soft. In a blender, combine the soaked chiles, 3 cloves, 1 tablespoon of Mexican oregano, 1 tablespoon of ground cumin, 2 tablespoons of chicken bouillon, 3/4 cup of apple cider vinegar, and 1/2 cup of water. Blend the mixture until smooth. Pour the blended barbecue sauce over the pork pieces in the slow cooker. Rinse the blender with a bit of water and add it to the slow cooker to get all the sauce. Mix the pork and sauce in the slow cooker to ensure all pieces are well-coated. Add 4 garlic cloves, 1 diced onion, and 3 bay leaves to the slow cooker. Stir to combine all ingredients. Set the slow cooker to low and cook for 8 hours or until the meat is tender! . After cooking, the pork should be tender and easy to shred. Mix the pork to achieve a combination of shredded and chunky pieces. Toast your favorite buns slightly to prevent them from getting too soggy, unless you prefer them soaked. Place the shredded pork on the toasted buns. Add cilantro, pickled purple onions, and a squeeze of lime juice. Add coleslaw with chopped green apple for a unique twist. Salsa Verde and Green Apple Coleslaw Instructions: In a bowl, mix together the salsa verde, mayonnaise (or Greek yogurt), lime juice, salt, and black pepper until well combined. In a large bowl, combine the shredded green cabbage, purple cabbage, grated carrot, and chopped cilantro. If you're using green apples, add it to the bowl as well. Pour the dressing over the vegetable mixture and toss everything together until the vegetables are well coated with the dressing. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together Pickled onions Instructions: Slice red onions, add a pinch of salt and enough lime to coat the onions. Allow them to rest in the refrigerator until you’re ready to serve.

If you're looking to stay fresh and hydrated with a unique twist, consider trying Agua fresca de tuna, a refreshing drink made from cactus fruit, also known as prickly pear. This vibrant, gold -colored fruit not only brings a delightful flavor to your beverage but also offers numerous health benefits. Beyond its health benefits, Agua fresca de tuna is also a fantastic way to stay hydrated throughout the year. Whether it's winter, summer, spring, or fall, this drink can keep you refreshed and energized. With its unique flavor and striking color, it’s a fun way to add variety to your hydration habits. So why not give it a try? Embrace the natural goodness of cactus fruit and let this prickly pear Agua fresca become your go-to beverage for staying hydrated and healthy. Ingredients: 3 Cactus fruit (tuna) 8 cups of water 2 Key limes (4 limes if using sugar) Sugar (optional, or substitute with monk fruit, stevia, etc.) Optional toppings - Cherries, orange or lime wedges Instructions to make Prickly Pear Agua Fresca: Carefully handle the cactus fruit to avoid the tiny spines (pokeys). Use a knife to slice the fruit open without touching the spines. Scoop out the flesh of the fruit, avoiding the outer skin. Give them a rough chop. Place the cactus fruit flesh into a blender. Note that the fruit contains seeds that are hard to bite through, so be cautious. If you don't have a high-speed blender, you may need to sift the blended mixture to remove the seeds.  Squeeze the juice from the key limes into the pitcher. Fresh lime juice is recommended over bottled juice to maintain a natural flavor. If desired, add sugar, monk fruit, stevia, or any preferred sweetener to taste. Start with a minimal amount and adjust as needed. Add water to the blender with the cactus fruit. Blend until smooth. The amount of water can be adjusted based on your preferred consistency. If you prefer a smoother drink or if you don’t have a high-speed blender, strain the mixture to remove the seeds and any coarse pulp. Pour the Agua Fresca de Tuna into glasses filled with ice. Enjoy your refreshing, hydrating drink! Tips -Consider freezing your peeled prickly pear in ziplock bags for easy use throughout the year. -The pulp and seeds of cactus fruit can be quite coarse, so straining is recommended, especially if serving to children or if it's your first time trying it. -This drink is naturally hydrating and can be enjoyed without added sugar, making it a healthy option.

Ingredients: Whole chicken 1/2 tbsp peppercorns 1/2 tbsp sea salt 1/2 tbsp smoked paprika 1/2 tbsp ground cumin 1/2 tbsp dried parsley 1/2 tbsp dried Thyme 1/2 tbsp garlic powder For basing, combine 1/4 cup olive oil and 1 tbsp sugar Extra 2 tbsp sea salt to exfoliate chicken This seasoning is good for 1 chicken Optional: 3 poblano peppers 2 onions french baguette Meyer lemons Tarragon leaves Raspberry chipotle sauce ingredients: Can of pickled jalapeños (use 8 jalapeños and 1 cup pickled juice) 1 can chipotle sauce 1 carton of raspberries 1/2 cup coconut sugar or brown sugar Piece of piloncillo or 14 cup molasses 1/2 tsp ground cumin 1 tbsp liquid smoke 1 tsp garlic powder Easy creamy sauce ingredients: 2 tbsp of mustard 1 cup Mexican crema or sour cream 1/2 tbsp garlic herb seasoning 1/2 tbsp chicken bouillon Petite potatoes ingredients: 3 tbsp truffle or regular butter Chicken drippings Adjust salt to taste Instructions: Grind black peppercorn and cumin seeds. Mix ground pepper, cumin, smoked paprika, garlic powder, and salt. Trim the fat pieces from the chicken (save them for later use) Exfoliate the skin with sea salt and rinse off the salt. Place the chicken on a baking sheet with paper towels to dry completely. Once dry, season the chicken with the spice mixture. Decide if you want to cook the chicken whole or in pieces. If using a rotisserie oven, insert the rod and hook the chicken in the center. Turn the dial to 60 minutes fast. Roast until the internal temperature reads 165°F (it may take over an hour for a 7-pound chicken). Alternatively, if using an air fryer, brush the chicken with olive oil and sugar mixture, roast in an air fryer for 40 minutes, and brush again after 20 minutes. Save the chicken droppings for cooking the potatoes. Wash and clean petite potatoes. Boil them in a pot of water until soft. Next, strain the boiled potatoes. Cook them with truffle butter and chicken droppings on medium heat until they are fully coated and hot. Raspberry Chipotle Sauce: Finely chop pickled jalapeños. Place a saucepan on medium heat. Add pickled jalapeño juice, chipotle sauce, raspberries,    chopped jalapeños, coconut sugar, ground cumin, liquid smoke, and garlic powder. Add a small piece of piloncillo or molasses if you prefer a sweeter dipping sauce. Cook until the raspberries fall apart.Blend the mixture until smooth and strain the sauce. Cook on low heat for another 5 minutes. Tangy Cream Sauce: Combine Mexican sour cream, your choice of mustard, garlic herb seasoning, and chicken bouillon. Mix until well combined. Serve the rotisserie chicken with the prepared sauces and potatoes. Enjoy your meal and experiment with different dipping sauces for added flavor! This recipe is designed to help you create a meal that’s both delicious and impressive, perfect for any occasion.

Chorizo has been a staple in many households for generations, and it's no wonder why. This flavorful sausage, whether made from beef, pork, soy, or even carrots, offers a versatile ingredient that can elevate any meal. For those with hectic schedules, preparing chorizo ahead of time can be a lifesaver. Simply cook a large batch when you have some free time, store it in a container, and you'll have a ready-to-use ingredient for various dishes throughout the week. Prepare ahead of time for stress free meals: Place your pan on medium heat and allow it to warm up for a good minute. Add all of your chorizo to the pan (5 pounds for the week) Cook for 10 to 15 minutes until fully cooked. While the chorizo is cooking, start cooking your potatoes. For the beans, cook a little bit of onions in some oil to add more flavor. Pour your can of black beans into the pan with the onions. Store in containers for later use. 1st recipe, chorizo tostadas ingredients: Cooked chorizo Pre-made tostadas (tostadas raspadas recommended) Guacamole (or sliced avocado) Lettuce (with a squeeze of lemon or lime juice to keep it crispy) Cotija cheese (Sierra cotija cheese from Supremo recommended) Your favorite pre-made salsa Instructions for chorizo tostadas: Cook your chorizo and store it in a container. Prepare your tostadas. Make guacamole on the day of serving or slice avocados if you're short on time. Spread a generous amount of guacamole on the tostada (or use sour cream if you prefer). Add a portion of chorizo. Top with lettuce and your choice of salsa. Sprinkle it with Cotija cheese. Serve and enjoy! 2nd recipe chorizo burrito bowl ingredients: Cooked chorizo Pre-made rice (5-minute rice or any pre-made variety) Shredded cheese 1 can of beans (black beans recommended) Lettuce Guacamole Sour cream Your favorite salsa Instructions: Cook your chorizo and store it in a container. Warm up your pre-made rice. Place the rice in your bowl. Add a portion of chorizo. Top with lettuce, shredded cheese, beans, guacamole, sour cream, and salsa. 3rd recipe spinach chorizo burritos ingredients: Cooked chorizo Potatoes (cooked and slightly mashed) Spinach Tortillas Instructions: Cook your chorizo and store it in a container. Cook your potatoes and mash them slightly. Combine the potatoes with the chorizo and cook until everything is warm. Warm up your tortillas slightly. Place a generous amount of spinach on the tortilla. Add a portion of the chorizo and potato mixture. Roll the burrito tightly, folding it from one side. 6. Serve and enjoy! Tips: Meal prep your chorizo on a less busy day or over the weekend to save time. For an extra touch, cook onions in some oil before adding beans to enhance their flavor. Black beans are recommended for their antioxidant properties. Feel free to customize the recipe to your liking and preferences. Enjoy your delicious chorizo meals!

Let’s face it, there’s nothing quite like coming home to the aroma of freshly made tortillas. The soft, buttery texture paired with a juicy, perfectly cooked steak, and a dollop of guacamole—now that’s a classic carne asada burrito to look forward to making and eating!. I know you’ve probably sought that perfect tortilla recipe for years. Well, buckle up because I’m about to spill the beans on how to make the best tortillas from scratch and take your burrito game to the next level. Ingredients: 2 cups all-purpose flour 1 tsp salt 1/2 cup butter 3/4 cup warm water (above 80 degrees Fahrenheit) Steaks seasoned with Sonoran classic salt and pepper Guacamole ingredients: 3 ripe avocados 1 lime (juiced) 1 tsp salt 1/2 cup diced red onion 3 tbsp chopped fresh cilantro 2  diced roma (plum) tomatoes Instructions: In a large bowl, combine 2 cups of all-purpose flour and 1 teaspoon of salt. Mix well. Incorporate 1/2 cup of butter into the flour mixture until well combined. Gradually add 3/4 cup of warm water and mix until the dough starts to come together. The dough will be sticky, which is okay. Begin kneading the dough, adding a little flour at a time to remove stickiness. Use around half a cup of flour in total. Knead for about 4 minutes. If the dough is still sticky, add 2 tablespoons of flour and knead for a few more minutes. The dough should feel damp but not wet. Lather your hands with butter and mold the dough into small round balls. Cover the dough balls with a damp kitchen towel or plastic wrap, and let them rest in a warm place (you can use the oven with just the light on) while you prepare the griddle. Warm up the griddle for 10 minutes on medium-low heat. Dust a dough ball with flour and use a rolling pin to shape it into a round tortilla. Roll out two tortillas at a time and cook them immediately to prevent drying out. Place the tortillas on the preheated griddle and cook until they are lightly browned on each side. Season the steaks with Sonoran classic salt and pepper. Cook the steaks on the griddle to your desired doneness. Cut the avocados in half, remove the pit, and scoop the flesh into a mixing bowl. Mash the avocados with a fork or a potato masher to your desired consistency (chunky or smooth). Add lime and salt. Pour the lime juice over the mashed avocados. Add salt and mix well to combine. Add the diced onion, chopped cilantro, diced tomatoes, and minced garlic to the bowl. Mix all the ingredients together thoroughly. Taste the guacamole and adjust the seasoning if necessary. If you like a bit of heat, you can add chopped jalapeños or Serrano chile peppers. Once the tortillas and steak are ready, slice the steak into strips. Place the steak strips on a tortilla, add a generous helping of guacamole, and wrap it up to form a burrito. Serve the carne asada burritos warm and enjoy! Tips: Resting the dough is important: use a damp kitchen towel to cover the tortillas to keep them moist. If you don't have a kitchen cloth, plastic wrap can be used. Rest the dough in a warm place, such as an oven with the light on (but the oven itself turned off). Cook the tortillas immediately after rolling. Practice making tortillas once per week to improve your techniques! 20 inch griddle is made by Made in, I love this griddle because I can cook two tortillas at once. You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link - https://madein.cc/0524-viewsontheroad Feel free to customize the recipe to your liking and preferences. Enjoy your delicious flour tortillas!

I remember the first time I stumbled upon vegan steak pieces at Costco, nestled in a vibrant bag that practically begged me to take it home. I thought, why not give it a shot? Little did I know, this would be the beginning of a culinary adventure that would not only fool my taste buds but also make my kitchen the testing ground for some delightful plant-based experiments. That first bite was a revelation; it was chewy, but not in the fatty way you’d expect from traditional steak. It was perfect, and I was hooked. This journey wasn't just about finding a meat substitute; it was about unlocking a world of flavors that could make anyone a fan of vegan cuisine. Ingredients: 1 cup plant-based steak pieces 1 tsp vegetable seasoning 1 tsp smoked paprika 1 tsp black pepper 1 tsp ground cumin 1 tsp onion powder 1 tsp garlic powder 2 cups water Olive oil 2 chopped tomatoes 1 small chopped onion 1 chopped poblano pepper 1 clove garlic, minced ½ can tomato sauce 1 chopped potato Instructions for vegan beef stew: Place 1 cup of plant-based steak pieces in a bowl. Add 1 teaspoon of vegetable seasoning, smoked paprika, black pepper, ground cumin, onion powder, and garlic powder. Add 2 cups of water to the bowl and mix well. Set it aside to marinate. Heat a pan on medium heat for about 30 seconds. Drizzle a little bit of olive oil into the pan. Sauté the chopped tomatoes, onion, and poblano pepper for 6 to 8 minutes until they are nice and soft. Add the minced garlic clove and half a can of tomato sauce to the pan, continuing to sauté until well combined. Strain the marinated steak pieces. After the tomato sauce and veggies are well combined, add the chopped potato to the pan. Pour the seasoned steak pieces into the pan and mix everything. Cover the pot with a lid and continue to cook for 12 to 15 minutes or until the potatoes are soft. Serve hot and enjoy! Tips: To introduce this dish to your family, you can mix half plant-based steak with real steak for the first time. Gradually increase the plant-based portion over time. Feel free to customize the recipe to your liking and preferences. Enjoy your delicious plant-based stew!

Eating diet low carb tacos doesn't have to be disgusting or something you run away from. I'm here to share my favorite corn tortillas that not only keep it low carb, but also pack a flavorful punch. Trust me, I've been down the road of trying to shed a few pounds and finding foods that fit my new lifestyle. Luckily, these stone-ground tortillas have been a game changer. They're not like the bland, hominy tortillas you might have tried before; these beauties actually let you taste the corn, enhancing the flavor of your food. Plus, you can choose between thick and thin options to fit your family's needs. The thin tortillas only have 7 grams of carbs and 35 calories each—perfect for your diet tacos! You can find Mi Rancho tortillas at your local grocery store. Ingredients: Thin corn tortillas (7 grams of carbs per tortilla) 1 garlic clove 1 bay leaf ¼ onion 2 cups of water 1 tsp black pepper 1 tsp salt Thinly sliced chicken breasts Sour cream (optional) Shredded cheese (cheddar recommended) Shredded lettuce Lemon juice Mild salsa with jalapeño flavor Instructions for low carb chicken tacos: Set your Instant Pot to sauté mode. Slice the chicken breasts into thin pieces. Add a garlic clove, bay leaf, 1/4 onion, 2 cups of water, 1 teaspoon black pepper, and 1 teaspoon salt to the Instant Pot. Place the thinly sliced chicken into the pot. The chicken should change color as it cooks. Place the lid on the Instant Pot, hit cancel, and then set it to pressure cook for 2 minutes. Once the chicken is done, shred it using forks. (Optional) Mix in a little bit of sour cream to help the chicken stick together when placed in the tortilla. Place shredded chicken onto the thin corn tortillas. Optionally, you can spray the tacos with a bit of oil or keep them oil-free. Preheat your air fryer and air fry the tacos for 14 minutes. Midway through cooking, flip the tacos to ensure even crispiness. If desired, spritz the flipped side with oil. While the tacos are frying, shred the cheese and slice the lettuce. Squeeze some lemon juice on the lettuce to keep it fresh and crispy. Sprinkle the shredded cheese over the tacos, followed by the lettuce. Add mild salsa with jalapeño flavor on top. Once the tacos are done frying, they should be crispy. Serve immediately. Tip: - For a healthy, refreshing drink, Goldthread is a plant-based tonic with green minerals. It's good for you and doesn’t taste too earthy. - I like to use Jalapeño flavor Pato sauce (in the can) Feel free to customize the recipe to your liking and preferences. Enjoy your delicious low-carb tacos!

In the hustle and bustle of daily life, having a stash of Delicious Freezer Bean Burritos can save the day. These convenient, flavorful bundles not only save time but also bring a touch of homemade comfort to your meals. While store-bought freezer burritos are a quick fix, they often lack the personalized touch and rich flavors that homemade versions provide. Making your own allows you to control the ingredients and cater to your taste preferences, ensuring a nutritious and satisfying meal every time. Freezer bean burrito Ingredients: Chicken thighs Chicken fat - reserved from the thighs 1 can of pinto beans (recommended brand: La Costeña) 1 can of green chili ¼ cup of green salsa Onion Serrano pepper ½ long-grained parboiled rice ¾ water Chicken bouillon (or substitute with salt and pepper) Oil or lard (optional for beans) Flour tortillas Burrito and taco glue Ingredients: 1 tbsp all-purpose flour Enough water to create paste Cheese (optional) Instructions: Season the chopped chicken thighs with chicken bouillon or your preferred seasoning (salt and pepper). Set the seasoned chicken aside. Measure 1/2 cup of long-grained parboiled rice. Add 3/4 cup of water (for this type of rice). Mix the rice with the water and set it aside. Add the seasoned chicken to the rice and water mixture. Add 1/4 cup of salsa verde to the mixture. Seal and cook the mixture in an Instant Pot or pressure cooker, performing a quick pressure release once it's done. Blend the pinto beans until smooth. Heat the saved chicken fat in a pan until it melts and smells buttery. Add the chopped onion and Serrano pepper to the pan and cook until the onions are soft. Add the blended beans and the can of green chilies to the pan. Cook on low heat for 3-4 minutes, stirring occasionally. Mix one spoon of all-purpose flour with water to make a paste. This will be used to seal the burritos. Lay out a tortilla. Spread a layer of the smooth beans on the tortilla. Add a scoop of the chicken and rice mixture. Add cheese (optional). Apply the "burrito glue" along the edge of the tortilla. Fold and roll the tortilla to form a burrito, using the glue to seal it. Once assembled, let the burritos cool down. Place the burritos in a freezer bag and store them in the freezer. Optionally, color-code or label the burritos for easy identification. If thawed overnight, warm the burrito on the stovetop. If frozen, microwave the burrito for about 1.5 minutes. Tip: -The recipe is budget-friendly and customizable. If you have picky eaters or need to differentiate types of burritos, you can use different wrappers or stickers for easy identification. -The burrito "glue" will cook once you re-heat your burritos. If you have concerns over using this method you can omit. Enjoy these freezer burritos, which are perfect for a quick, delicious meal any time of the day! #beanburrito

Instant Pot and Air-fryer Carnitas Ribs are more than just a meal—they're an experience. They bring together the best of Mexican culinary traditions and modern cooking techniques to create a dish that's both comforting and exciting. What truly sets carnitas ribs apart is their versatility. Whether you're serving them as the centerpiece of a family dinner, shredding the meat for mouthwatering tacos, or incorporating them into a hearty sandwich, these ribs are sure to be a hit. I love this method of making rib carnitas because you use less fat. The crispy edges and tender interior offer a delightful contrast in textures that will leave everyone craving more and happy they made it for dinner on time! Ingredients: 3 racks of baby back ribs 3 tsp of salt per rack on ribs 3 tbsp of orange pepper seasoning 1/2 cup milk 1/2 cup water 1 lemon or an orange 2 bay leaves 3 garlic cloves 3 tbsp olive oil + 1 tsp sugar Instant Pot and Air-fryer Carnitas Ribs Instructions: 1. You will need a cutting board large enough to handle the ribs, a sharp knife, and paper towels. Open your package of ribs, pat them dry with a paper towel, and lay them out on a cutting board meat side up. Inspect your ribs; with a sharp knife trim off any dangling meat, excess fat, loose rib bones on the ends, and any silver skin you might see. Turn the ribs over to remove the membrane covering the bones. It’s important to remove this membrane so salt can get into the meat. 2. Cut the ribs so they fit your Instant Pot. 3. Sprinkle salt on both sides of the rack. 4. Preheat your cast iron or griddle, sear all the ribs on a high heat for 4 minutes on each side. 5. Next, place all your ribs in the Instant Pot. 6. Add milk, orange pepper seasoning, water, garlic, bay leaves , lemon + juice. 7. Pressure cook 30 minutes (quick release). 8. Preheat the air fryer to 380 degrees Fahrenheit for a few minutes, then place the ribs in the basket, meat side down, coat with olive oil and sugar mixture. 9. During the last 10 minutes of cooking brush again with olive oil mixture. Finish cooking for 20 minutes. 10. You’re ready to serve, these carnitas ribs pair excellent with a salsa verde slaw. Tips -Substitute orange pepper seasoning with lemon pepper. -When shopping for ribs, choose the ones that have an even layer of meat across the ribs. You don’t want a large amount of meat on one end and little to no meat on the other end.

For those looking to elevate their mocktails, Almave serves as a versatile base that can be effortlessly incorporated into a variety of refreshing concoctions. A prime example is this delicious Sangria agua fresca mocktail, which can be prepared by blending Almave with Sangria Señorial, a popular Mexican non-alcoholic drink. Add a mix of fresh fruits such as strawberries, green apples, and oranges to infuse natural flavors and a touch of sweetness. The result is a vibrant, fizzy mocktail that tantalizes the taste buds while remaining alcohol-free. This drink not only caters to those who prefer mocktails but also provides a delightful option for social gatherings where guests have varying preferences regarding alcohol consumption. Sangria Agua fresca: Sangria Señorial (a non-alcoholic Mexican drink) Fresh strawberries (a carton or frozen if preferred) Green apple, Honey-crisp apple, and Granny Smith apple Oranges(sliced like little pies) Almave (a non-alcoholic drink created by Lewis Hamilton) Sweetened lime juice(2 tablespoons or juice of one lime) 3 tbsp grenadine Maraschino Cherries and cherry juice Instructions: Pour Sangria Señorial into a large pitcher or bowl. Add fresh strawberries. If using frozen strawberries, note that they will intensify the strawberry flavor, so add according to your preference. Chop the green, Honeycrisp, and Granny Smith apples into small pieces. Slice the oranges into wedges or "little pies" and add them to the mixture. Pour Almave into the mixture. Adjust the amount of Almave to taste. ​​Add 2 tablespoons of sweetened lime juice or the juice of one lime. Pour in 3 tablespoons of grenadine for a sweet touch. Add a generous amount of cherries and some cherry juice. Stir the mixture gently to combine all the ingredients. For best results, leave the drink in the refrigerator overnight. This allows the flavors to meld together and the drink to get nice and cold without needing ice. Pour the drink into glasses and serve chilled. You don't need ice as the drink will already be cold from refrigeration. Optional garnishes: fresh fruit slices and additional cherries. Tips: -If you like white wine flavors, you might appreciate the addition of white wine. -For red wine enthusiasts, consider using Pinot Noir. Always drink responsibly, even with alcoholic beverages. Feel free to customize the recipe to your liking and preferences. Enjoy your delicious and refreshing non-alcoholic drink! Must be 21 years and older to consume alcoholic drinks.

Today, we're introducing Mexican smothered burrito with an enchilada suiza sauce—a dish that’s sure to become a family favorite. This recipe not only combines succulent shredded chicken with a creamy, flavorful sauce but also adds a festive twist to your menu. Whether you’re a seasoned chef or the boss of your kitchen , this dish is simple to prepare and will leave your taste buds dancing. Ingredients: 12 flour tortillas 3 chicken breasts of the desired amount of rotisserie chicken 10-12 tomatillos Half bunch cilantro 2 garlic cloves 1/2 white or yellow onion 2 jalapeños 1/2 serrano pepper (add extra for spice) 1 1/2 tbsp chicken bouillon 3 tbsp sesame seeds 1/4 tsp nutmeg 2 tbsp butter 3 cups of chicken broth 2 1/2 heavy whipping cream or Mexican crema (2 cups + 1/2 cup Mexican crema for best flavor 2-3 cups mozzarella or favorite melty cheese Instructions for Mexican smothered burritos: If using raw chicken breasts, cook them in an instant pot or boil them until done. Shred the chicken once cooked. If using rotisserie chicken, simply shred it. In a pot of boiling water, add tomatillos, onion, garlic, serrano, and jalapeños. Boil until soft (about 10-12 minutes). Transfer the boiled ingredients to a blender. Add chicken bouillon, sesame seeds (optional), nutmeg (optional), cilantro, and chicken broth to the blender. Add heavy whipping cream to the blender. If it looks chunky, don't worry, it's normal. Add butter to the blender. Blend until smooth. Preheat the oven to 380°F (190°C). Warm up tortillas. Add a desired amount of shredded chicken to each tortilla. Optionally, mix chicken with cooked potatoes for added volume. Drizzle some sauce over the chicken inside the burrito. Optionally, add more cheese inside the burrito. Fold the tortillas to form burritos. Preheat the oven to 380°F (190°C). Warm up tortillas. Add a desired amount of shredded chicken to each tortilla. Optionally, mix chicken with cooked potatoes for added volume. Drizzle some sauce over the chicken inside the burrito. Optionally, add more cheese inside the burrito. Fold the tortillas to form burritos. Serve the smothered burritos hot, optionally with additional sauce poured on the serving plate. Feel free to customize the recipe to your liking and preferences. Enjoy this delicious smothered burritos with creamy sauce!

Are you ready to spice up your dinner with a dish that’s both comforting and bursting with flavor? Today, I’m going to walk you through making baked chicken burritos smothered in a creamy, dreamy chipotle sauce. Trust me, this recipe is a game-changer. Imagine biting into a warm, melty burrito that’s packed with seasoned chicken and topped with a rich, smoky sauce. It’s the kind of meal that makes you feel like you’re getting a hug from the inside. Plus, it’s super easy to put together, so even if you’re a kitchen newbie, you’ll look like a pro. Ingredients: Oil 8 to 12 flour tortillas 2 pounds shredded chicken or rotisserie chicken 1 Mexican Cream (15oz) or heavy whipping cream 3 cups of cheese (asadero, Mexican cheese blend, or mozzarella) 1/2 yellow onion 4 chipotle pods + adobo 1/2 tsp black pepper 1 tsp ground cumin 1 1/2 tbsp chicken bouillon 1/2 cup of water Smothered Cheesy Chicken Chipotle Burritos Instructions: In a blender, combine Mexican cream, water, and chipotle pods with adobo sauce, chicken bouillon, ground cumin, black pepper, and garlic cloves. Add 1.5 cups of melty cheese to the blender. Blend until smooth and set aside. Preheat a pan over medium heat and add a little olive oil. Add the thinly sliced onions and cook until they start to soften. Add the shredded chicken to the pan. If using, add pre-cooked potatoes and bell peppers. Season with salt, pepper, and any other desired seasonings. Cook for 4-5 minutes until everything is heated through. Turn off the heat. Preheat your oven to 350°F (180°C). Warm up the flour tortillas briefly in the pan or microwave to make them pliable. Take each tortilla, fill it with the chicken mixture, and roll it up, tucking in the sides. Place the rolled burritos seam-side down in a baking tray. Drizzle a little bit of the chipotle sauce at the bottom of the baking tray. Place the burritos in the tray and pour the remaining chipotle sauce over them, ensuring they are well-covered. Sprinkle additional melty cheese on top of the burritos. Bake in the preheated oven at 380°F (195°C) for 20-22 minutes, or until the sauce is bubbling and the cheese is melted and golden. Serve the baked burritos hot, optionally accompanied by Mexican street corn rice or any other side dish of your choice. Feel free to customize the recipe to your liking and preferences. Enjoy this delicious smothered, wet, and cheesy chicken chipotle burritos!