Ingredients

• 1 pound flank steak
• 12 Mama Lola's corn tortillas
• Marinade
• 3 lime juice
• 1 orange juice
• 1/4 cups olive oil
• 6 garlic cloves (minced)
• 1/2 jalapeno chilies (finely chopped)
• 1 teaspoon cumin
• 1/2 teaspoons chili powder
• 1/2 teaspoons oregano
• 1/2 teaspoons salt
• ground black pepper (several grinds of)
• 3/4 cups chopped cilantro
• Garnish
• chopped cilantro
• white onion (diced)
• lime wedges
• queso fresco

Directions

• In a small bowl combine lime juice, orange juice, olive oil, garlic, jalapeno, cumin, chili powder, salt, pepper and ¾ cup cilantro. Mix well. Put steak and the marinade into a zip lock bag and let the steak marinate in the refrigerator for a few hours.
• Remove the steak from the marinade. Lightly grease the grates of an outdoor grill. Heat the grill to medium-high heat. Place the steak onto the grill and cook until it has reached your desired doneness (medium-rare preferred).
• Remove the steak from the grill and let it rest for a few minutes. Slice the steak against the grain into thin strips. Warm the tortillas according to package directions. Place some of the steak into the tortillas (use two tortillas per taco), top with cheese, cilantro, onion and a squeeze of lime.

Ingredients

• 2 1/2 lbs pork shoulder trimmed of fat and diced
• 8 cups water
• 1 medium onion quartered
• 2 cloves garlic minced
• 2 1/2 teaspoons salt
• 1/4 cup lard
• 1/3 - ½ cup chili powder
• ½ tablespoon for the dough, depending on your spice tolerance
• 4 cups masa harina
• 1/2 teaspoons baking powder
• 30 corn husks dried, about 8 inches long

Directions

The filling:

• Place the pork in a deep saucepan along with the cold water. Add onion, chili powder, garlic and salt. Bring to a boil, then simmer for 2 hours, until the pork is very tender.
• Remove the meat from the broth. Strain the broth and reserve (allow the broth to cool if you want to remove the fat; if that's not important to you, keep it warm for tastier tamales). Allow the meat to cool and shred using two forks.

Mama Lola's Corn husks (Hojas)

• Soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, for approximately 30 minutes to 1 hour.
• Rinse to remove any corn silk and drain well. Reserve.

The Mama Lola's masa (dough)

• Mix the lard (room temperature) with the baking powder, the ½ tablespoon chili powder and two teaspoons of salt. Slowly, alternate mixing in the masa harina, with 2 cups of the reserved broth. The result should be a thick, creamy paste.

Assemble

• Starting 1/2 inch from the wide end, spread about 3 tablespoons of the dough down each husk. Leave a 1-inch border on the sides. If the husks are small, use two so the tamales do not fall apart.
• Spoon 1 tablespoon of the pork filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling.
• Fold up the narrow end of the husk. Repeat to create the rest of the tamales.
• Set the steamer in a large pot filled with 2 inches of water. Arrange the tamales standing up in the steamer, folded-side down. Bring the water to a boil over medium-high heat, cover, and steam until the dough is firm, 45 to 50 minutes. Add water when necessary.

Ingredients

For the Chicken Tinga

• 1 tablespoon olive oil
• 1 1/2 pounds boneless, skinless chicken thighs
• 1 yellow onion, small dice
• 2 cloves garlic, roughly chopped
• 1 large tomatillo, husk removed, rinsed, and roughly chopped
• 1/2 teaspoon oregano
• 1/4 teaspoon ground cumin
• One (14.5-ounce) can fire-roasted tomatoes
• 2 tablespoons roughly chopped chipotles plus 2 tablespoons adobo sauce
• 1/2 cup low-sodium chicken stock
• 1 bay leaf
• Kosher salt

For the Tostadas

• 1 package small Mama Lola's 6" Tortillas, fried
• 1 cup refried black beans
• 1 cup finely shredded cabbage
• freshly shredded Monterey jack cheese
• 1 avocado, thinly sliced
• 1 cup pico de gallo
• 2 scallions, sliced
• fresh cilantro
• lime wedges
• thinly sliced jalapeños

Directions

• Heat oil in large pot over medium-high heat until shimmering. Add chicken thighs and cook until well browned, about 6 minutes. Flip thighs and continue to cook until other side is lightly browned, about 3 minutes. Transfer chicken to a plate, leaving fat in pan, and set aside.
• Add onions and garlic to pot and cook, stirring occasionally, until onions have browned around the edges, about 5 minutes. Add tomatillo and cook until browned around the edges, about 4 minutes. Add oregano and cumin and cook until fragrant, about 30 seconds. Add tomatoes, chipotle, and adobo sauce and stir to combine. Remove from heat.
• Transfer sauce to a blender and puree until smooth. Pour sauce back into pan, stir in chicken stock and bay leaf, and bring to a boil over medium heat.
• Place chicken thighs in sauce, reduce to a simmer, and cook until chicken is fully cooked and easily shredded. Transfer chicken to a plate and let sit until cool enough to handle. Remove sauce from heat and discard bay leaf.
• Pull chicken meat into strips. Stir chicken into sauce and cook over medium heat until warmed through, about 3 minutes. Remove from heat and season with salt to taste.
• To assemble, place a fried tortilla on a plate and top it with a smear of warmed refried beans, about a 1/2 cup of Chicken tinga, some finely shredded cabbage, a few tablespoons of freshly shredded Monterey jack cheese, as many avocado slices as you want, a healthy spoonful of pico de gallo, some sliced scallions, fresh cilantro, thinly sliced jalapeños and serve it alongside some additional lime wedges

Ingredients

• 1 package of Mama Lola's Corn Tortillas
• Corn or canola oil (enough to fill your fryer or pot half full)
• Salt to taste
• Lime juice (optional)

Directions

• Heat your oil in a fryer or large pot to 400.
• Cut your tortillas into 6-8 triangles, using a large knife, or even a pizza cutter.
• When oil is hot, add a small batch of tortilla triangles and fry for about 2 minutes, or until the chips are golden and crunchy.
• Remove chips from oil and place on a paper towel. Pat off excess oil, salt to taste, and add just a little bit of lime juice.
• Repeat the frying process until all of your chips are cooked.

Ingredients

• Mama Lola's Chocolate Tortillas
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup cocoa powder
• 1/3 cup coconut oil
• 4 tablespoons agave nectar
• 1-1/2 cups warm water
• 1 small papaya
• 1 mango
• 1/2 cup blueberries
• 1 cup strawberries
• 2 kiwis
• Juice from one lime

Directions

• Heat a cast-iron skillet over medium heat. Do not add oil to the pan because the tortillas need to be cooked on a dry surface. Once the skillet is hot, add the Mama Lola's Chocolate Tortillas and cook for 30 seconds
• Flip the tortilla and cook for an additional 30 seconds. Transfer the tortillas to a plate lined with a damp paper towel
• Wash all the fruit for the fruit salad. Measure blueberries, chop strawberries, peel and dice kiwis, dice mango, and place all of the fruit in a dish. Drizzle the fruit with the juice of the lime.
• Place one chocolate tortilla on a serving plate
• Add a handful of blueberries, several pieces of diced kiwi, a few pieces of chopped mango and a handful of strawberries to the center of one chocolate tortilla
• Top the fruit with additional toppings of your choice of chocolate sauce, shredded coconut, fresh mint and honey all work wonderfully