Tomatillo Salsa

Ingredients:

• 3 small pealed tomatillos
• 10 jalapenos with stems removed for hot salsa (or 10 serranos for medium)
• ½ medium onion, chopped
• 1 tablespoon chopped cilantro
• Juice from 1/4 lime
• Salt to taste

Instructions:

1. Place tomatillos and peppers on baking sheet and place in preheated oven set on broil
2. Cook until dark spots start to appear, for about 5-7 minutes
3. Remove pan from oven and carefully place all ingredients in blender
4. Pulse until mix is smooth and no chunks remain (add a little water if needed to help blend)
5. Enjoy with freshly fried La Herradura corn tortillas

Veggie Tacos

Ingredients:

• 1 tablespoon vegetable oil
• ½ tablespoon cumin
• 1 clove garlic, chopped
• ½ medium onion, chopped
• 1 block extra firm tofu
• 1 taco seasoning packet
• 1 avocado, sliced
• 8 La Herradura corn tortillas
• Salsa optional

Instructions:

1. Heat oil in large pan on medium heat, adding cumin when oil is hot
2. After cumin starts to crackle in oil (5 seconds or so) add onion and garlic and cook for 1 minute
3. Finely chop or crumble tofu into pan and mix well
4. Add taco seasoning packet and mix again, breaking up any chunks of tofu and coating evenly with seasoning
5. Continue cooking for another 5-10 minutes until tofu starts to brown
6. Heat up tortillas on stove or in microwave
7. Add veggie filling, slice of avocado, and salsa to each tortilla and enjoy

Black Bean Mole Enchiladas

Ingredients:

• 1 tablespoon vegetable oil
• ½ tablespoon cumin
• 1 medium onion, chopped
• ½ cup finely chopped veggies
• 1 ½ cup black beans
• 1 cup pre-made, ready-to-serve mole
• ½ cup vegetable broth
• 12-18 corn tortillas
• Salt optional
• Sour cream optional

Instuctions:

1. Heat oil in large pan on medium heat, adding cumin when oil is hot
2. After cumin starts to crackle in oil (5 seconds or so) add onion and cook until slightly transparent (3-5 minutes)
3. Add black beans and veggies and stir mixture until hot, then turn off heat and set aside (add salt to taste)
4. Add mole and broth to separate sauté pan and bring to boil, mixing occasionally, then turn off heat
5. Heat up tortillas on stove or in microwave
6. Carefully dip one corn tortilla at a time in mole sauce, set on plate, add 1-2 spoons of black bean filling and roll up
7. Place each completed enchilada in a greased 9×9 inch square pan
8. Once the pan is filled with enchiladas, add remaining mole mix on top
9. Cook in oven at 350 degrees for 10-15 minutes
10. Let cool and top with sour cream when serving