You don’t need Meal Kits anymore!(At least Mexican ones)

Recipes

• 

  Chicken Verde Yucatan

  20 min Serves 4

  Verde

  Cooked chicken, the tub, and sour cream. One skillet, six minutes of heat.

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  Ingredients

  • 16 oz Cooked Chicken — Fajitas, Roasted or Grilled, Sliced, Roughly Shredded or Chopped
  • 12 oz CHULALINDA Cooking Salsa Verde BASE
  • 4 oz Sour Cream
  • 3 oz Chopped Spinach
  • 3 oz Canned or Frozen Corn
  • 3 oz Fajita Sliced Onions
  • 3 oz Fajita Sliced Bell Peppers
  • 3 oz Length Quartered Roma Tomatoes
  • 3 oz Cooked or Canned Cubed Potatoes
  • 0.5 oz Chopped Garlic or ½ tsp Garlic Powder
  • 1 tsp Chicken Bouillon Powder (Knorr or similar)
  • 2 Tbsp Vegetable Oil
  • 0.5 oz Chopped Cilantro

  Method

  Mix CHULALINDA Salsa Verde and Sour Cream thoroughly. In a Skillet on High heat add Vegetable Oil, then add Bell Peppers, Onions and chopped Garlic until Garlic is browned, the idea is to get the Garlic browned and the Onions and Peppers Sautéed. Add Tomato for one minute, then add Chicken then Spinach, Corn, Salsa-Cream mix, Chicken Bouillon and Simmer for 5-6 minutes. Turn off and add Cilantro.

  * You can exchange vegetables as you prefer.

• 

  Mango Salsa

  5 min Serves 6

  Fresca, Verde or Árbol

  Four ingredients. Works with Fresca, Verde or Chile de Árbol.

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  Ingredients

  • 1 Cup CHULALINDA SALSA Fresca / Verde / Chile de Arbol BASE
  • 8 oz Finely Diced Fresh or Frozen Mango
  • 0.4 oz Chopped Onion
  • 0.2 oz Chopped Cilantro

  Method

  Mix all ingredients and serve.

  3 variations

  1. Partially mash diced mango
  2. Blend everything in blender to desired consistency
  3. Cook salsa for 2 minutes
• 

  Red Enchiladas

  30 min Serves 4

  Fresca or Ranchera

  Tortilla, salsa, cheese, baked.

  Sample content — the dish and the photograph are real; the written recipe has not been approved by the brand yet.

• 

  Chilaquiles with Beans

  15 min Serves 2

  Fresca, Árbol or Ranchera

  Chips, crema, cotija, cilantro.

  Sample content — the dish and the photograph are real; the written recipe has not been approved by the brand yet.

• 

  Quesadilla Drowned in Verde

  12 min Serves 2

  Verde or Tomatillo

  Chicken and cheese, under a pour of salsa verde.

  Sample content — the dish and the photograph are real; the written recipe has not been approved by the brand yet.

• 

  Beef and Corn Caldo

  90 min Serves 6

  Fresca or Ranchera

  The salsa as the base of the broth.

  Sample content — the dish and the photograph are real; the written recipe has not been approved by the brand yet.

• 

  Guisado Burrito

  20 min Serves 2

  Fresca or Verde

  Last night, wrapped up.

  Sample content — the dish and the photograph are real; the written recipe has not been approved by the brand yet.

• 

  Shrimp in Salsa

  15 min Serves 3

  Árbol

  Five minutes and it is done.

  Sample content — the dish and the photograph are real; the written recipe has not been approved by the brand yet.

• 

  Picadillo with Potato

  35 min Serves 6

  Fresca or Ranchera

  Ground beef, potato, carrot.

  Sample content — the dish and the photograph are real; the written recipe has not been approved by the brand yet.

• 

  Ribs in Salsa

  120 min Serves 4

  Fresca, Árbol or Ranchera

  Low heat, a long while.

  Sample content — the dish and the photograph are real; the written recipe has not been approved by the brand yet.

• 

  Guisado Tacos

  25 min Serves 4

  Verde, Árbol or Tomatillo

  Whatever you have, in a tortilla.

  Sample content — the dish and the photograph are real; the written recipe has not been approved by the brand yet.

• 

  Pizza on a Verde Base

  25 min Serves 4

  Verde or Tomatillo

  Salsa verde where the tomato usually goes.

  Sample content — the dish and the photograph are real; the written recipe has not been approved by the brand yet.

• 

  Black Beans

  25 min Serves 4

  Árbol

  With chips and queso fresco.

  Sample content — the dish and the photograph are real; the written recipe has not been approved by the brand yet.