HI! Hope all of you are having a great first quarter of 2017. Yes, an entire quarter of the year is almost coming to an end! Can you believe? It has been a great few months for me with so many new exciting projects and partnerships. One of the partnerships that I am most excited about is the one between my Super Mamas and Northgate Markets. My sister and I came together to create a variety of recipes featuring items you can easily find at any of their stores. If you live in Southern California, then Northgate isn't a stranger to you. They have been my favorite grocer for over a decade and partnering with them was a dream come true. Stay tuned for more lent -inspired recipes and videos in the weeks to come. Or visit our Super Mamas Blog, where we have them all in one place for you, including a custom Lent-inspired grocery list.

In the meantime enjoy these tacos. They really are killer and perfect for any taco Tuesday. I also highly recommend you make extra of the crema and keep it in the fridge to use it as a dip with pretty much anything you want.

Provecho!

Tacos de Pescado

INSTRUCTIONS

Lime Crema:

In a small bowl, whisk together all the crema ingredients. Set aside.

Slaw

In a large bowl, combine all the slaw ingredients. Set aside.

Tacos:

Preheat oven to 425°F.

In a small bowl, combine and whisk together the vegetable oil, lime juice, cumin, paprika, coriander, red pepper powder, garlic powder, salt and pepper.

Dip the fish into the bowl and evenly coat with the marinade. Place the fish onto a lined baking tray and let it marinate in the refrigerator for 15 minutes.

Bake for 9-10 minutes until the fish is flaky when tested with a fork.

Transfer the fish into a plate and break into smaller pieces using a fork.

Heat the soft tortillas according to the directions on the package.

Divide the fish evenly onto the tortillas.

Top each taco with sliced avocados, lime cream, and ¼ cup of the slaw.

INGREDIENTS:

Lime Crema:

¼ cup sour cream
3 tbsp. mayonnaise
1 tbsp. fresh lime juice
zest from half a lime
¼ tsp. salt

Slaw

2 cups cabbage, thinly chopped
¼ cup cilantro, chopped
½ green onion, sliced
1 clove garlic, minced

Tacos:

2 tbsps. vegetable oil
1 tbsp. lime juice
2 tsp. ground cumin
2 tsp. paprika
1 tsp. ground coriander
½ tsp. red pepper powder
½ tsp. garlic powder
¼ tsp. salt
¼ tsp. ground black pepper
1-pound of tilapia
8 (6-inch) soft taco tortillas
1 avocado, sliced

Posted on March 14, 2017 by Bricia Lopez.

Tamal Rojo con Carnitas

'Tis the season for tamales! You all have no idea how long it’s been since I promised myself I would post a tamal recipe. After our Super Mamas Tamal Party, I felt inspired and confident to give you a great recipe for all of you to share with your family and loved ones. I used one day old carnitas that I had purchased from Northgate and a can of Las Palmas Hot Enchilada Sauce to help with the spice and authentic Mexican flavor. I used their hot enchilada sauce, but the tamales were perfectly balanced (so don't shy away from their hot version). I think that sautéing the tomatoes prior to blending them with the sauce made a huge difference. I highly encourage you all to make this filling and bring it with you to your next tamal party. Or maybe host one of your own! My sister, friends and I had a blast. You can check out the pictures of our tamal party here.

Happy Holidays everyone. I can't wait to see all the pictures of how you recreate this recipe. Please don't forget to tag me and Las Palmas by using #LasPalmasSauces and #moleandmore.

Makes 15 Tamales

INGREDIENTS:

8-oz of Las Palmas® Hot Enchilada Sauce

2 tbsp olive oil

1/2 large yellow onion, sliced

2 lbs red tomatoes, sliced

1 tbsp oregano

Dash cumin

3 garlic cloves

1 lb. shredded cooked pork (I used day-old carnitas)

Salt to taste

1lb masa prepared for tamales

15-20 dried cornhusks

COOKWARE:

Tamal steamer

1 masa spreader (optional)

INSTRUCTIONS:

Soak corn husk leaves for about 10 minutes in hot water until tender and easily bendable. You can use a plate or your mortar stone to weight them down

To prepare your filling:

In a pan, heat olive oil over high heat. Once hot, carefully pour onions and tomatoes into the pan. Stir for 2 minutes over high heat and bring the heat to medium low. Allow to cook for 10 more minutes, stirring occasionally.

In a mortar, place the oregano, cumin, garlic cloves and 2 tablespoons of water. Grind until you have a pasty consistency. Set aside.

Pour half of the cooked tomato and onion mixture into a blender and blend with 8oz Las Palmas Hot Enchilada Sauce. Salt to taste and set aside.

Toss in the shredded cooked pork (or shredded carnitas) into the hot pan with remaining tomato and onion mixture, stir for two minutes over medium heat, season with salt. Stir in the mortar mixture into the pan until it has fully coated the entire shredded pork. Cook for another 5 minutes over high heat, stirring occasionally. Pour in the blended salsa and allow to simmer under low heat for 10 more minutes. Set aside and keep warm to fill your tamales.

To fill tamales:

Pat dry your cornhusks. Set one cornhusk down at a time, smoother side up and spread the masa vertically across the husk with the masa spreader. Fill up the left and right side of the husk completely, butremember to leave some room, about an inch, at top and bottom. Grab your filling with tongs and place it in the middle of the husk. Bring sides of the husk to meet over each other across and then fold the bottom part over the tamal.

Carefully place the tamales in your tamal steamer open side up and steam for about 35-40 minutes.

Posted on December 6, 2016 by Bricia Lopez.

The Perfect Enmoladas

Hi everyone! So excited to be back on the blog with yet another one of my favorite Las Palmas collaboration recipes. This one comes right in time for the holidays and pot luck season. Whether you are hosting a dinner party, taking a dish to your office holiday party or just taking a little something to your kids’ school potluck, these enmoladas are the perfect dish for all of this and more. Of course I used our Guelaguetza mole negro paste, but adding the Las Palmas sauce for an extra kick and authentic Mexican flavor made them absolutely perfect. I hope all of you enjoy. If you make it for dinner tonight or take it to your next pot luck dinner, don’t forget to tag me and Las Palmas Sauces using our hashtags, #laspalmassauces #moleandmore. Happy holidays!

P.S. This dish also works beautifully with shredded turkey, so feel free to make it with any leftover turkey you may have this Thanksgiving weekend!

INGREDIENTS

Serves 6

2 lbs. red tomatoes

1 cup water

8oz Guelaguetza’s Black Mole Paste

8oz Las Palmas Mild Enchilada Sauce

1 cup chicken broth

½ tsp salt

½ tsp brown sugar

21 corn tortillas

Shredded cooked chicken

Oaxaca cheese, shredded

½ white onion, thinly sliced rings

1 cup finely chopped parsley

1/2 cup cotija cheese

PREPARATION

Boil tomatoes with water over medium heat. Allow to cook, covered, for 20 minutes.

Remove from heat, remove the skin and use the food processor to blend the tomatoes.

In a stock pot, pour the tomato puree and Guelaguetza’s Black Mole paste. Stir until fully dissolved. Add Las Palmas Mild Enchilada Sauce and chicken broth. Allow to simmer for another 15 minutes, stirring occasionally

In a skillet, heat up the tortillas, until lightly crispy on both sides and set aside

Preheat the oven to 350 degrees F.

Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, lightly dip each tortilla into the sauce.

Set the sauce-soaked tortilla on a plate. Place the shredded chicken and cheese on each tortilla and wrap over. Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top.

End with a sprinkling of cotija cheese, onions and any remaining chicken you may have.

Bake the enchiladas for 10 minutes.

Sprinkle chopped parsley, and another sprinkle of cotija over the top and serve

Posted on November 23, 2016 by Bricia Lopez.