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List of Ingredients 2 Guajillo chillies, de-stemmed and de-seeded 2 Arbol chillies, de-stemmed and de-seeded 800g chuck steak, chopped into large cubes 3 Tbl olive oil Sea salt to season 1 large brown onion, sliced 5 medium tomatoes, sliced in half 1 Tbl Tio Pablo Mayan Gold Spice Mix 1 tsp Tio Pablo Mexican Oregano 2 ½-3 cups beef stock 1 tsp Apple Cider Vinegar 1 bay leaf 12 Tio Pablo Corn Tortillas 2 cups grated Edam cheese 1 small brown onion, diced, to garnish ½ cup fresh coriander, chopped, to garnish Instructions Place dried chillies into a small bowl and pour atop boiling water. Let sit. Season chopped chuck steak with sea salt. In a large pan, heat oil and sear chuck steak until brown on both sides. Remove meat from the pan but do not clean out the pan. Add the tomatoes and sliced onion and fry until browned and soft. Add Mayan Gold, Mexican Oregano, 1 cup of beef stock and Apple Cider Vinegar. Let simmer for about 10 minutes. Place mixture into a blender or food processor. Drain dried chillies (discard water) and add to mixture. Puree until smooth and add back into large pan with the chuck steak. Add another cup of beef stock and 1 cup of water and let simmer for a few hours (add more stock or water as needed), until the beef shreds easily. Dip corn tortillas into the stew, place on a hot grill and add beef and grated cheese. Top with fresh coriander & onion and dip into the Birria broth for extra deliciousness. Products in the Recipe

Spicy & smoky Salsa Macha with chillies. Delicious with tacos, in soups, on eggs, in mayonnaise. List of Ingredients Tio Pablo Guajillo chillies Tio Pablo Arbol chillies Tio Pablo Ancho chillies Tio Pablo Peanuts Tio Pablo Mexican Oregano Apple Cide Vinegar Sea Salt Instructions Heat 2 cups of olive oil and add 4 cloves of garlic and 2 Tablespoons sesame seeds. After 1 minute add chopped,de-stemmed and de-seeded chillis (leave a few seeds if you’d like extra heat). Cook for about 1-2 minutes until chillis start to brown and remove from heat. Place mixture into food processor with 1/4 cup peanuts, 1 tsp Apple Cider Vinegar, 3/4 tsp sea salt and 1 tsp Mexican Oregano. Blend all until you have a nice, chunky consistency Products in the Recipe

Ingredients: 2 red onions, peeled and finely sliced ½ cup white wine vinegar ½ cup cider vinegar 1tsp sugar 1 tsp Tio Pablo Citrus Chilli Salt 1/2 tsp Tio Pablo Mexican Oregano 1 bay leaf ​ ​ Directions: Place the onion slices into a bowl. In a saucepan, combine the vinegars, sugar and salt and simmer until the sugar has dissolved. Set aside to cool to room temperature. Pour mixture over onions and then add the Mexican Oregano and bay leaf. Stir through and place in clean jars. Let sit in the refrigerator for at least a few hours and then serve. Pickles can stay in the fridge for about two weeks.

List of Ingredients 1 Sway Chocolate Chip Cookie Mix 400g 1 ¼ cup light oil 4 eggs 250g boiled beetroot, cooled and grated Instructions Preheat oven to 180C. Grease and line with baking paper a 9-inch baking dish. In a large bowl, whisk the eggs and the oil. Add the grated beetroot and mix thoroughly. Add the muffin mix and mix again until completely blended. Pour into prepared dish and bake for about 30-40 minutes, until the top is slightly browned and a skewer inserted comes out clean. Serve with fresh strawberries. Products in this recipe

List of Ingredients Tio Pablo Citrus Chilli Totopitos 230g Tio Pablo Tomatillos 800g, drained 1 Tbl La Morena Nacho Jalapeños (or fresh, sliced jalapeno if available) 1 onion, sliced 1 garlic clove, chopped ½ cup fresh coriander, chopped Salt and cracked black pepper, to taste ½ cup Edam cheese, grated 2 eggs 1 lime ¾ cup cooked corn (fresh or use canned if unavailable) 1 radish, sliced ½ cup feta cheese, crumbled Pickled red onions, optional Instructions ​Salsa Verde: In a blender, add the tomatillos, ½ of the sliced onion, garlic, 2 slices of jalapeño (adjust to the spiciness you are after), ¼ cup coriander and squeeze of ½ of the lime. Season with salt and pepper and blend for about 30 seconds. In a frying pan (make sure pan is able to go into the oven), pour in the Totopitos and pour Salsa Verde on top. With a large spoon, gently mix through the salsa until the chips are all lightly coated. Sprinkle on the rest of the onion and Edam cheese. Gently crack the eggs and place on top of the chip mixture. Place the entire pan into the oven and fanbake at 160°C until the cheese has melted and the eggs have cooked through. Remove pan from the oven and top with corn, remaining coriander, radish, remaining nacho jalapeños, feta cheese, and pickled onions. Eat right out of the pan. Serves 3-4. Products in the Recipe

List of Ingredients 1.4kg beef rump or shoulder 2 tsp Tio Pablo Citrus Chili Salt ½ tsp cracked black pepper 2 Tbl Tio Pablo Mayan Gold Spice Mix 210g La Morena Chipotle Peppers in Adobo Sauce 3 cloves of garlic 1 cup red onion, sliced 1 bay leaf 1 bottle of beer Tio Pablo Corn Tortillas, 12 pack 1 white onion, sliced 1 avocado, diced 1 cup fresh coriander, ripped Tio Pablo Salsa Picante de Piña Instructions Place the beef into a slow cooker and coat entirely with Citrus Chili Salt, Mayan Gold, Chilpotle Peppers, and black pepper. Turn beef over while seasoning, so that all sides are coated. Top beef with red onion slices, garlic and bay leaf. Pour a bottle of beer (darker the better) atop, cover, and slow cook on low heat for at least 8 hours. Remove beef from the cooker and shred with two forks. Add liquid to shredded beef to add flavour and keep moist. Warm corn tortillas in a frying pan, top with shredded beef, avocado, white onion slices and coriander. Top with Salsa Picante de Piña and eat immediately. Serves at least 6. Products in the Recipe

With chilpotle and salsa verde Ingredients: 12 Tio Pablo corn tortillas 1 can, La Morena Black Refried Beans 1 jar, Tio Pablo Salsa Verde ½ cup crumbled cow’s feta 1 ¼ cup grated tasty cheese Sauce: 2 cloves garlic, minced 1 medium red onion, diced 2 Tbl olive oil ½ tsp Mexican oregano (can use conventional version) 2 La Morena Chilpotle Peppers in Adobo Sauce (and about 1 tsp sauce) 1 800g can, diced tomatoes ¾ tsp salt ½ tsp coarse ground pepper 2 ½ Tbl light sour cream 2/3 cup chopped coriander ¼ cup black olives, sliced Directions: Preheat oven to 200°C. In a saucepan, sauté the onion and garlic in oil. Once the onion is soft, add the chilpotle pepper (with a little sauce) and oregano. Then add tomatoes and let simmer for about 5-10 minutes. Remove from heat, let slightly cool, and then add mixture to blender or food processor. Blend until mostly smooth and then add the sour cream and coriander. Blend again. Pour half of the mixture into a baking dish. On a cutting board, smear about 1 tablespoon of refried beans into the middle of a corn tortilla and place a teaspoon of salsa verde on top with a few pieces of crumbled feta. Roll the tortilla up and place seam-side down into the baking dish. Follow suit with the remaining eleven tortillas. Pour the remainder of enchilada sauce over the rolled tortillas and sprinkle on top black olives and tasty cheese. Place dish in the oven and bake for about 30 minutes or until the cheese on top becomes bubbly and brown. Remove and let cool for at least 5 minutes. Serve with Tio Pablo Arroz Rojo (red rice) and avocado slices. Easily serves 4 .

A mixture of Middle Eastern and Mexican flavours Ingredients: 1 cup dried black-eyed peas, soaked in water for at least 1 hour 2 large La Morena chipotle chillis plus 1 tsp adobo sauce 3 Tbl tahini 4 Tbl olive oil 3 Tbl lemon juice ¼ tsp ground cumin 3 cloves garlic, minced Salt and coarse black pepper, to taste Olive oil to garnish Ground paprika, to garnish Dried parsley, to garnish Directions: Rinse black-eyed peas, place in a saucepan and cover with water. Boil and then lower heat. Cover peas and let cook for about an hour, or until soft. Drain, but keep liquid in a separate bowl. Let peas cool slightly and then place in a food processor. Add remaining ingredients and puree. Add a few tablespoons of reserved liquid (from the peas) if mixture too thick. Season with salt and pepper and garnish with extra olive oil, paprika and dried parsley. Serve with homemade tortilla chips or pita bread

Ingredients: Tofu Ingredients: 370g firm tofu 2 cloves garlic, minced 3 Tbl orange juice 2 La Morena Chipotle Peppers, minced plus 1 tsp adobo sauce 1 tsp honey 1 Tbl sesame seeds 1 Tbl Tamari sauce Green rice ingredients: 1 packet Tio Pablo Arroz Verde 1 1/3 cup long grain white rice 1 spring onion, sliced, for garnish 1 medium red onion, sliced, for garnish ​ Directions: In a medium sized bowl, combine all tofu ingredients and let marinate in the refrigerator for at least 1 hour. Create green rice per packet instructions. Heat frying pan and test by seeing if a few drops of the marinade sizzles. Then pour tofu and marinade into pan and cook until the tofu skin in browned. Turn over slices of tofu gently so as to not break. Dish rice into bowls, place slices of tofu on top and garnish with spring onions. Serves 4

Ingredients: 2 chicken breasts, skin on 1 cup red wine 1 400g can diced tomatoes 1 brown onion, chopped 2 cloves garlic, diced 1 Dried Pasilla Negro Chili, stem and seeds removed and diced 1 Dried Guajillo Chili, stem and seeds removed and diced 1 ½ tsp Tio Pablo Red Chilpotle Salt 1 tsp coarse black pepper 1 tsp honey 1 tsp Tio Pablo Mexican Oregano 2 Tbl raisins 3cm piece of cinnamon stick pinch of cloves 10 Tio Pablo Tortillas Onion slices to top Iceberg lettuce, chopped, to top Fresh coriander to top Directions: Place first 15 ingredients into a slow cooker and cook on low for at least 3-4 hours. Stir ingredients around about every half and hour and remove the cinnamon stick after three hours. With a fork, shred the chicken and stir through sauce. In a small frying pan, heat tortillas until warm and pliable. Spoon on chicken and top with lettuce, onion slices and coriander. Eat immediately. Makes at least 10 tacos.

Ingredients: 1 baguette, cut in half and sliced longwise La Morena Refried Bayo Beans with Chilpotle, 400g I cup, grated tasty cheese Salsa: 4 cups, fresh quartered tomatoes 1 medium red onion, sliced 1 clove garlic, minced ½ cup chopped, fresh coriander Juice of ½ lemon Salt and Cracked black pepper, to taste ​ Directions: Set oven to fanbake at 160°C. Spread refried beans onto each slice of bagette and sprinkle atop tasty cheese. Place baguette slices onto a baking tray and bake in oven for about 10 minutes, until cheese has melted and bread has toasted. Remove baguette slices from oven and top with salsa. Serve warm.

Ingredients: Fritter: ¾ cup Tio Pablo Masa Harina 1 tsp Tio Pablo Mayan Gold 1 tsp coarse, black pepper 1 cup frozen corn kernels ½ onion, diced 2 eggs ½ cup traditional feta, crumbled 2 Tbl milk 1 cup fresh baby spinach, chopped ½ tsp Tio Pablo Red Chilpotle Salt ¼ cup olive oil Crema Dressing: 1 Tbl Mayonnaise 2 Tbl plain yoghurt Juice from ½ lemon 1 garlic clove, minced 2 La Morena Nacho Jalapeño Slices, minced (more if you would like more spice) 1 tsp brine from Nacho Jalapeño Slices ½ tsp coarse black pepper ½ tsp salt ½ tsp sugar Directions: In a large bowl, mix through the Masa Harina with the Mayan Gold and pepper. Add the corn kernels and the onion and stir through evenly. In a separate bowl, add the eggs, milk and Red Chilpotle Salt. Next stir through the feta and then the baby spinach. Pour the wet mixture into the dry mixture and mix thoroughly. With your hands, make dough into a ball and then break off golf ball sized pieces. Roll the smaller pieces and flatten slightly. Heat olive oil in a large frying pan and fry the fritters, turning often, until both sides are golden and the inside is cooked through. While the fritters cook, in a small bowl, stir all of the crema ingredients together. Serve fritters warm with the crema. Makes about 16 fritters.

Ingredients: 1 ½ cup Tio Pablo Masa Harina ½ cup flour (or corn starch for gluten free) 1 Tbl sugar 2 tsp Tio Pablo Red Chilpotle Salt 2 tsp baking powder 1 cup grated tasty cheese, plus ¼ cup to top Kernels from 1 ear of corn (frozen okay) 1 fresh jalapeño, thinly sliced (or use 10 slices of La Morena Nachos Jalapeños) 1 cup milk 2 eggs 50g melted butter ​ Directions: Preheat oven to 175°C and place 12 muffin paper liners into a muffin tray. In a large bowl, mix through all dry ingredients and then stir through the cheese, corn and jalapeños. ​ In a separate, smaller bowl, whisk through the milk, eggs and butter. Pour the wet ingredients into the dry and mix through thoroughly. ​ Spoon batter into the muffin liners and sprinkle extra cheese on top. Bake for 25-30 minutes or until golden and cooked through. Serve warm.

Ingredients: 2 slices of large kumara, about 1 cm thick 4 Tbl La Morena Refried Bayo Beans, warmed 4 Tbl la Morena Red Mexican Sauce 2 eggs 2 tsp butter ¼ tsp Tio Pablo Citrus Chili Salt ¼ cups cos lettuce, sliced 1 spring onion, diced 2 Tbl feta, crumbled La Morena Chilpotle sauce (optional) Directions: Place each slice of kumara into a toaster and toast at medium heat about 3-4 times, until cooked through and browned. While kumara is toasting, warm refried beans and fry eggs in butter. Sprinkle Citrus Chili Salt onto eggs. Place kumara slices onto a plate and spread ½ of refried beans onto each slice, then add ½ of salsa and an egg onto each slice. Sprinkle with lettuce, spring onion and feta. Add a spoonful of Chilpotle Sauce atop each slice if you desire a bit more smoky heat. Eat immediately. Serves 1-2

Ingredients: 1 garlic clove, minced 2 Tbl sunflower oil, plus a bit more for oiling ramekins 1 red onion, sliced 1 large head of broccoli, cut into bite-sized pieces 40g blue cheese, crumbled 8 eggs ½ of one small, dried Tio Pablo Habanero chilli, finely minced ½ tsp fresh lemon peel, minced A few sprigs of fresh thyme and oregano Salt and coarse black pepper, to taste 4 Tio Pablo Corn Tortillas Directions: In a bowl, add the eggs and blend through thoroughly. Add the cheese and herbs and stir through. Season with salt and pepper. ​In a medium-sized frying pan, sauté the garlic, onion, and habanero in sunflower oil. Cook until the onion starts to soften and then add the broccoli. Season with a dash of salt and pepper. Cook until the broccoli starts to turn a bright green colour and then put veggies into a separate bowl. Do not clean the frying pan and heat tortillas, one by one, until they are pliable and soft. Add a bit more oil if necessary. ​Oil 4 ramekins and cut each tortilla in half. Place ½ of each tortilla, cut side down, along the edge of the ramekin, so that the edges are covered. Pour ¼ of veggies and then ¼ of egg mixture into each ramekin. Bake at 180°C until the egg on top has browned and is solid. Serve warm with salsa or crema of your choice. Makes 4 small quiches. Products used in this recipe