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Recipes of some Antojos with our hot sauces

We want to share some of our favorite recipes with you!

Tacos de Bistec - Recipe

Ingredients:

·        2 pounds of beef steak

·        3 tablespoons of oil

·        1 sliced onion

·        1/4 chopped onion (to serve)

·        Cilantro (to serve)

·        Lemon (to serve)

·        1 Del Molcajete Chile de Arbol Bottle

Preparation:

1.     In a hot pan, add oil or lard, sliced onion, and seasoned beef steak to your liking.

2.     Once the meat is cooked, remove from heat, let it rest for 10 minutes, and cut the meat into pieces.

3.     Heat the tortillas, and if you like, you can add a little lard or oil.

4.     Add the meat to your tortillas and accompany with cilantro, lemon and chopped onion.

5.     Add Del Molcajete Chile de Arbol to your tacos for some spice!

Potato and Chorizo

Tacos - Recipe

Ingredients:

·        10 tortillas

·        Oil for frying

·        2 potatoes

·        1/4 pound of pork chorizo

·        Lettuce (to serve)

·        Sour cream (to serve)

·        Cheese (to serve)

·        Onion (to serve - optional)

·        1 bottle of Del Molcajete Chile Perón

Preparation:

1.     Boil the two potatoes, mash them, cook the chorizo, and mix it with the mashed potatoes.

2.     Fill your tortillas with the chorizo and potato mixture and roll them up, add them to a pan with the hot oil and brown them to your liking.



3.     Remove your tacos from the heat and add sour cream, cheese, onion (optional) lettuce, and Del Molcajete Chile Perón sauce.

Chilpotle Huevos Rancheros - Recipe

Ingredients:

·        4 Corn tortillas

·        4 large eggs

·        2 tablespoons olive oil

·        Salt and pepper to taste

·        1 Can of Refried Beans

·        1 Del Molcajete Chipotle

·        Garnish

·        Chopped Cilantro

·        White Crumbly Cheese

·        Pico Del Gallo

Preparation:

1.     Heat a large pan to medium heat.

2.    Lightly oil the tortillas with 1 tablespoon olive oil. Fry them in the pan about 1-2 minutes  per side, or until they lightly brown and crispy. Remove from heat and set onto 2 plates.

4.     Warm refried beans & amp; spread onto the tortillas.

5.     Add remaining olive oil to the same pan and heat through. Add the eggs and splash them with a bit of salt and pepper. Fry them lightly, until the egg whites are set

6.     While eggs are still warm add Del Molcajete Chipotle to taste

7.     Set the eggs over the tortillas and beans.



Optional: Top with Pico de Gallo. Garnish with cilantro and white crumbly cheese and serve!