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1 cup Tomato Sauce
1 tbs Brown Sugar
1 tbs Mustard
1 tbs Apple Cider Vinegar
1 tbs Worcestershire Sauce
2 ths Chipotle in Adobo

Mix all the ingredients together in a meduim saucepan
simmer for a few minutes over a low heat.



4 boneless and skinless chicken breasts
1oz. Los Chileros Chipotle Rub & Mix
1/2 cup dark beer
1/4 cup fresh lime juice
2 Tbs. olive oil
4 cloves garlic, sliced
1tsp each, salt & pepper
1/4tsp Los Chileros New Mexico Red (HOT)

Combine ingredients in a large sealable plastic bag.

Add chicken and toss to coat.

Marinate in refrigerator for 30 minutes to 2 hours.

Grill chicken on medium-hot grill until cooked,
about 5 minutes on each side.

Serves 4-6.




450gms cups button (white) mushrooms
60mls Olive Oil
1 onion, finely chopped
2 garlic cloves, chopped
2 drained canned chipotle chilies (rinsed and sliced)
Salt to taste
Chopped fresh coriander to garnish

1. Wipe the mushrooms gently and carefully with kitchen paper. Heat the olive oil in a large frying pan and add the mushrooms, finely chopped onion, chopped garlic and sliced chilies. Stir to coat in oil.

2. Cook the mixture over a medium heat for 6-8 minutes, stirring occasionally, until the onions and mushrooms are tender. Season to taste with salt and serve on small plates, sprinkled with a little chopped fresh coriander.



• 1 whole chicken cut up into pieces
• 4 cups water
• 2 tablespoons cooking oil
• 1/2 large onion, cut into strips
• 1/2 pound unsweetened baking chocolate
• 1 (8-ounce) jar DOÑA MARÍA® Mole
• 1 (15-ounce) jar DOÑA MARÍA® Nopalitos

Cooking Directions

In large stockpot, cook chicken in 4 cups of water until cooked through and tender. Once tender, shred the chicken and discard the bones. Save the broth. In large saucepan, in oil, fry the onion strips. Add the chocolate to the onion and let it melt. In large stockpot, begin dissolving the mole in 1/4 cup of the chicken broth. Add the onion and the chocolate. Simmer all ingredients together and slowly add the remaining chicken broth until the mole softens. Rinse and drain the Nopalitos. Add the shredded chicken and the Nopalitos to the mole. Bring mixture to a gentle boil. Serve immediately


(Makes about 12 x 25cm Tortillas)


500gms Plain Flour sifted
1/2tsp baking powder
Pinch of salt
½ cup lard
½ cup water approx.

1. Mix the flour, baking powder and salt in a large bowl. Rub in the lard, and then gradually add enough water to draw the flour together into a stiff dough.

2. Turn out the dough onto a lightly floured work surface and knead it for 10-15 minutes, until it is elastic. Use the heel of your hand, using your other hand to steady the dough, preventing it from shifting position on the board.

3. Divide the dough into 12 even-size pieces and roll into balls using the palms of your hand. Cover the pieces with plastic wrap while you are working to stop them drying.

4. Press dough balls using your Tortilla Press.

5. Warm a large heavy-based frying pan or griddle over a medium heat. Cook one tortilla at a time, placing each one in the ungreased pan or on the griddle and cooking it for 45 seconds – 1 minute or until the lower surface begins to blister and brown. Lift the edge with a knife to check. Turnover and cook the other side for about 1 minute.

6. Wrap the cooked Tortillas in a clean, dry tea towel to keep them soft and warm while you make the rest.



Cook a medium sized pork roast till done (I do it in a pressure cooker for about 1 hour) and reserve liquid. Remove meat and let cool. When cooled, shred the meat and add to liquid in pan, add a tin Juantia’s Mexican Style Hominy with liquid, salt oregano, red chile powder to taste ( a good couple of tablespoons hot, medium or mild), cumin and 2 beef stock cubes. Simmer till flavours are combined. Serve with warm fluffy flour tortillas. Makes enough for a few meals and keeps well in the fridge.
Also Freezers well.

This recipe was sent to me by Judy. Thank you