Recipes

Yield: Makes 4 servings Cortadillo (meaning “cut up”) is a really tasty northern Mexico stew that is traditionally served for lunch in small eateries and homes alike. It goes great in a plate as a main dish with some Mexican sides, or in tacos. INGREDIENTS 1 cup La Patrona Salsa Roja Norteña 1 cup La…

Yield: 12 servings This beef and vegetable broth is a staple of northern Mexican cuisine. It is often served as an appetizer, but since it is so rich in flavor, can also be the main dish on the cooler months. INGREDIENTS: 1 lb. beef shank or foreshank, cut in 2” pieces 1 onion, cubed 3…

Yield: Aprox. 20 servings The “Charros” were the Mexican version of cowboys, and they had a particularly satisfying way of preparing beans over an open fire. Using a piece of pig’s trotter thickens the stew a bit and gives the dish it’s particular flavor. INGREDIENTS 2 lbs dry pinto beans, cleaned and soaked in water…

Yield: Aprox. 40 servings (6 oz. per serving) The Mexican state of Michoacan is famous for their pork “carnitas”, cooked in big copper pots called “cazos” that give the dish it’s signature flavor. It is traditionally served mixed with a very mild green salsa, but you can add hot salsa after serving. INGREDIENTS For the…

Yield: Aprox. 14 servings The Mexican dish “Piernil Ranchero” is generally prepared with cubed roasted pork butt tossed in a spicy tomatillo & red pepper salsa, and can be accompanied with rice, guacamole, roasted potato or refried beans. INGREDIENTS For the Roasted Pork Butt An 8 lb pork shoulder butt roast 2 tablespoons Mexican style…

Yield: 4 Servings You can reproduce the famous fish recipie from the state of Veracruz with our La Patrona Salsa Roja Fresca very easily. INGREDIENTS 3 cups La Patrona Salsa Roja Fresca 8 tilapia fish fillets 2 + 3 tablespoons olive oil 3 garlic cloves, thinly sliced 2 tablespoons green olives, sliced 2 tablespoons cappers…

Yield: 4 Servings This is a simple way to prepare chicken pieces with a touch of Mexican seasonings and the great flavor of La Patrona Salsa Roja Fresca INGREDIENTS: 1 whole chicken, cut in pieces 4 cups La Patrona Salsa Roja Fresca 4 cloves of garlic, minced 1 onion, sliced julienne 1 sweet red pepper,…

Yield: 4 Servings The meat that is left over after rendering the fat to make pork lard is usually pressed to get the last of the lard out. This meat is usually fried and sold as “chicharrón” in Mexican carnicerías. Alternately you can use the fatty leftover pork “carnitas” pieces for a meatier dish. INGREDIENTS:…

Yield: 2 Servings These thin flute-like fried taquitos are so simple and tasty you can serve them as a main dish drenched in La Patrona Salsa or as a finger-food appetizer with a side of dipping Salsa. INGREDIENTS •  12 thin corn tortillas •  ¾ lb. shredded beef sirloin (can also be done with shredded…