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Ingredients: Waffles: I cup all purpose flour (use gluten free if you prefer) 1 cup Tio Pablo blue Corn Masa Harina 2 tsp baking powder ¾ tsp salt ½ tsp baking soda 2 cups milk 5 Tbl butter, melted (plus a tsp for waffle iron) ½ cup maple syrup 2 eggs (separate the yolks from the whites) Poached Tamarillos 4 -5 tamarillos, sliced longwise 1 cup water 1 cinnamon stick ½ cup finely grated piloncillo 1 Tbl honey Grated zest of 1 orange ​ Directions: Waffles: Preheat waffle iron. Whisk together in a large bowl the flour, masa harina, baking powder, salt and baking soda. In another bowl, whisk together the milk, melted butter, maple syrup and egg yolks. Make a well in the centre of the dry ingredients, pour in the wet ingredients and whisk through. In another small bow, beat the egg whites with a mixer until stiff and fold into mixture. Grease the waffle iron with extra butter, pour mixture on, cover and cook through. Serve warm with poached tamarillos and maple syrup. Tamarillos: Place all ingredients into a saucepan and boil for 5-10 minutes until the tamarillos have softened. Place onto warm waffles and spoon liquid on top. Add extra sweetness with additional maple syrup. Serves 2-3

Ingredients: ½ onion, diced 2 cloves garlic, minced 2 Tbl olive oil 1 tsp Tio Pablo Mayan Gold Spice Mix 1 440g can whole pinto or black beans, rinsed 1 440g can diced tomatoes ¼ cup mild feta, diced ¼ tsp Tio Pablo Mexican Oregano ¼ tsp dried Marjarom ¼ tsp Tio Pablo Citrus Chili Salt 4 eggs Coarse, black pepper, to taste ½ cup fresh coriander, roughly chopped ½ fresh avocado, diced 4 Tio Pablo Corn Tortillas ​ Directions: Heat the olive oil in a medium-sized frying pan and brown the onion and garlic. Add the Mayan Gold and coat the veggies. Add the beans, cook for 1-2 minutes and then add the tomatoes. Cook for another 1-2 minutes and add ¼ cup of the Coriander, Citrus Chili Salt, Mexican Oregano and Marjoram. Stir through and then add the eggs at each corner of the pan. Do not stir the mixture once the eggs have been added. Season with black pepper and then cover the pan. Cook for another 10 minutes and then remove lid while you warm the tortillas in a separate pan. Remove from heat and add remaining fresh coriander and avocado. Dish each egg, with mixture into a tortilla and eat warm. Serves 2.

Ingredients: 2 orange kumara, peeled and thinly sliced 1 jar Tio Pablo Nacho Queso (Cheese Alternative) Sauce 300g 2 Tbl olive oil 2/3 cup panko crumbs (or gluten free alternative bread crumbs) ​ Directions In 9-inch oval or rectangular baking dish, spread 3 tablespoons Nacho Queso along the bottom. Add a layer of sliced kumara and brush olive oil on top. Add and spread 3 more tablespoons Nacho Queso and repeat process until kumara has filled the dish. Spread remaining Nacho Queso onto top layer of kumara and top with sprinkled panko crumbs. Cover with foil and bake in oven at 200∞C for about 30 minutes. Remove foil and fanbake at 160∞C for another 15 minutes, until the kumara is soft and the top has browned. Eat immediately, serves 2-3.

Serves 3-4 Ingredients: 500g skinless chicken breasts, sliced 4 Tbl olive oil 2 Tbl Tio Pablo Chilpotle de Plata Spice Mix Juice of ½ lemon 3 medium capsicum (red, orange, yellow) de-stemmed, seeded, and sliced 1 red onion, sliced 3 spring onions, ends removed and roughly chopped 12 Tio Pablo Corn Tortillas ​ Directions for Chicken Fajitas: In a medium-sized bowl, add sliced chicken breast, Chipotle de Plata Spice Mix, 1 Tbl oil, and lemon juice. Stir through to coat the chicken, cover, and place in the refrigerator for at least an hour, to marinate. ​ Once the chicken has marinated, add 1 Tbl oil into a frying pan and heat until the oil almost begins to smoke. Add chicken and cook through for about 5 minutes. ​ Remove chicken from the pan (do not clean pan) and heat 1 Tbl oil (medium heat). Add the sliced capsicum, red onion, and spring onion. Cook through for about 5 minutes, letting the vegetables soften and absorb spice and juice from the pan. Place chicken back into the pan with the vegetables and cook for about 2-3 more minutes. ​ Remove chicken and vegetables from the pan (do not clean pan) and add the remaining Tbl of oil. Set at medium heat and warm tortillas through, letting them absorb flavor and spice. ​ Spoon chicken and vegetables into warm tortillas and eat immediately. Delicious with avocado slices or guacamole, fresh coriander, and a squeeze of lime.

Ingredients: 12 Tio Pablo Corn Tortillas 3 Tbl olive oil 3 Tbl Tio Pablo Red Chilpotle Salt 6 eggs 1 cup thick, plain yoghurt 1 tsp black, cracked pepper 330g Tio Pablo Salsa Vaquera 2 cups grated Tasty Cheese ½ cup chopped bacon ½ cup diced red/orange capsicum ¼ cup chopped spring onion Fresh coriander, to top ​ Directions Brush oil onto both sides of each corn tortilla and sprinkle 1 tsp Red Chilpotle Salt onto one side. Make a small cut from the centre of each tortilla to the edge, and fold tortilla to create a cup. Place each cup into a greased muffin tin tray. ​ In a medium sized bow, add 6 eggs, 2 Tbl yoghurt, pepper and whisk. Then add ½ cup tasty cheese, bacon, capsicum and spring onion. Stir through. ​ Add a pinch of cheese to the bottom of each tortilla cup and then evenly spoon mixture on top. Top with remaining cheese. ​ Bake tortilla cups at fanbake 160°C for about 10-15 minutes until the top is golden brown. Use a big spoon to scoop out (there will be a bit of egg at bottom). Top with spoonfuls of remaining yoghurt and Salsa Vaquera. Add a sprig of fresh coriander to garnish. ​ Serves 4-6

Ingredients: 1 brown onion, diced 1 clove garlic, minced ½ cup olive oil 500g lamb mince 1 cup corn kernels Salt & coarse black pepper to taste 12 Tio Pablo Corn Tortillas 1 jar Tio Pablo Red Enchilada Sauce 500ml 1 cup thick, plain yoghurt 2 ½ cups grated Tasty or Edam cheese ​ Directions In a large skillet, warm 3 tablespoons oil and add onion and garlic. Sauté for about 2-3 minutes and then add lamb mince. Cook for about 5 minutes, until lamb has browned and add corn kernels. Stir through and remove from heat. ​ In a large baking dish, cover the bottom with ½ jar enchilada sauce and ½ cup yoghurt, using a spoon to mix together. ​ In another skillet, add remaining oil and heat until oil bubbling. Add each tortilla into oil and lightly fry each side, until the tortilla begins to bubble. Place tortillas onto a paper towel to blot excess oil. ​ In each tortilla, add two large spoonfuls of lamb mixture and a handful of grated cheese. Roll up the tortilla and place into dish face down. Follow along until all of the tortillas have been filled, using up all of the lamb mixture and 1 ½ cups cheese. ​ Top the rolled tortillas with remaining enchilada sauce and yoghurt (mixing together). Sprinkle on remaining grated cheese. Cover dish with foil. ​ Bake in the oven at 200°C for about 20 minutes. Remove foil and set the oven at fanbake 160°C. Cook for another 10-15 minutes until the top is golden brown. ​ Serves 3-4

Ingredients: 2 cups Tio Pablo Masa Harina ½ cup butter, cubed 1 teaspoon Tio Pablo Red Chilpotle Salt 1 pinch sugar 1 cup vegetable broth 1 teaspoon baking powder ¼ teaspoon coarse black pepper 2 ½ cups corn (fresh or thawed frozen) 1 ½ cups tasty cheese 1 roasted red capsicum, sliced La Morena Chilpotle Peppers 100g Tio Pablo Corn Husks, soaked in hot water for 1 hour ​ Directions: In a food processor blend corn and cheese until corn is in nearly a meal consistency. Add butter, Masa flour, salt, sugar, pepper and baking powder and process until the mixture is loosely mixed. Add broth and mix until just smooth. Place about 2 tbsp of mixture into soaked corn husk. Fill with some cheese, slices of roasted capsicum and a spoonful of chopped Chilpotle Pepper. Cover filling with Masa flour mixture and close corn husk around filling. Roll husk closed, roll and fold over ends and set aside. Tie up husks with cooking twineor long bits of husk. Place tamales into steaming tray above boiling water for about 1 hour, or until Masa flour mixture is set. Let cool slightly to harden. Open husks to reveal patty and top with your favourite salsa. Makes about 15-18 tamales.

Ingredients: Patties: 220g La Morena Refried Black Beans (1/2 can) ¼ cup quinoa 2 Tio Pablo Chica Tostadas (blue or white), smashed into coarse meal ½ red onion, chopped 1 clove garlic, minced 2 Tbl chopped, fresh coriander Salt and cracked pepper to taste 3 Tbl olive oil Guacamole: ½ tsp seas salt ½ tsp cracked black pepper ½ clove garlic ¼ red onion, sliced 1 tsp chopped coriander stems 1 avocado 1 Tbl lemon juice 6 lettuce leaves or three hamburger buns, sliced in half 6 slices of tomato 6 slices of cucumber Tio Pablo Salsa Sabrosa ​ Directions: In a medium-sized bowl, combine all of the patty ingredients and mix through with your hands. Divide the mixture into 6 even balls and flatten slightly. Gently fry each patty in olive oil. Remove from heat and rest onto paper towels to drain excess oil. In a smaller bowl or mortar and pestle, mash up the salt, pepper, garlic, onion and coriander stems. Next, mash through the avocado and the lemon juice. Place lettuce leaves or bun halves onto a plate and layer the tomato, cucumber and patties. Top with a spoonful of guacamole and a drizzle of Salsa Sabrosa Generously feeds 2

Ingredients: 230g Tio Pablo Salted Totopitos La Morena Refried Bayo Beans 440g 1 cup, grated tasty cheese La Morena Red Mexican Sauce 210g ¼ cup light sour cream 1 avocado, diced 3 Tbl sliced black olives 3 Tbl corn kernels Sprinkle of fresh red onion and coriander ​ Directions: Heat the oven at 200°C fan grill. Place the corn tortilla chips (Totopitos) into a baking dish. In a saucepan, warm the refried beans with 1 cup of water, so that the beans become a runny sauce. Pour the beans over the chips and top with tasty cheese. Place the chips in the oven and cook until the cheese has melted. Top with salsa, sour cream, avocado, black olives, corn kernels, red onion and coriander. Eat warm. Serves 2-4

Ingredients: ¾ cup dried, white beans, soaked in water overnight (or use canned beans) 3 Tbl olive oil 1 large brown onion, sliced 2 cloves garlic, sliced 1 La Morena Serrano Pepper, sliced 1 tsp ground cumin ½ tsp Tio Pablo Mexican Oregano 1 Tbl coriander stems, finely chopped 1 tsp sea salt 1 tsp cracked black pepper 800g Tio Pablo Tomatillos, drained 2 cups vegetable stock Fresh avocado, diced (to top) Fresh coriander (to top) Pickled red onions (to top) ​ Directions: In a large saucepan or pot, sauté onion, garlic and serrano in olive oil for about 2 minutes. Add Serrano pepper, cumin, Mexican Oregano and coriander stems and cook for another 1-2 minutes. Season with salt and pepper. Add drained tomatillos, vegetable stock and white beans and bring to a boil. Let simmer for at least an hour, to bring out the flavour and soften the beans. Add extra water as needed and add an extra dash of salt and pepper if desired. Spoon into bowls and top with avocado, fresh coriander and pickled onions. Delicious with warmed Tio Pablo corn tortillas on the side. Serves 2-3

Ingredients: 2 cups cooked pumpkin, mashed 1-2 La Morena Chilpotle Peppers, minced ¾ tsp Tio Pablo Red Chilpotle Salt ½ tsp coarse black pepper 1 ½ Tbl full cream yoghurt 2 Tbl soft cream cheese 6 Tio Pablo Grande Tortillas 1 Tbl oil 500ml Tio Pablo Red Enchilada Sauce 2/3 cup tasty grated cheese Directions: In a large bowl, combine the mashed pumpkin, minced chilpotle peppers, salt, pepper, yoghurt and 1 Tbl of the cream cheese. Stir thoroughly. In a 9-inch, rectangular baking dish, pour in ¼ of the enchilada sauce. In a large frying pan, heat the oil on low and spread evenly with a brush or paper towel. Heat a Grande Tortilla just enough to be soft and pliable, flipping over once. Don’t overheat or the tortillas will become crunchy and not pliable. Remove from heat and spoon about ¼ cup of pumpkin mixture in a line through middle (longwise) of tortilla. Fold the ends of tortilla over and roll to create a parcel (like a skinny burrito). Place into baking dish and do the same thing two more times to have three parcels side by side. Spread remaining cream cheese atop parcels and then pour on another ¼ of the enchilada sauce. Continue to heat tortillas and create three more parcels, so that you have a second layer. Pour on the remaining enchilada sauce and top with tasty cheese. Bake in a 200°C oven for 30 minutes, or until the cheese on top is bubbling and turning brown. Serves 4.

Ingredients: 4 Tio Pablo Red Jalapeno Corn Tortillas 1/3 cup peanut oil 1 cup fresh watercress, ripped ¾ cup fresh mint, ripped ¾ cup fresh coriander, ripped ½ red onion, sliced 1 radish, julienned 1 mandarin, peeled, seeded and segmented 2 cloves garlic, diced 12 fresh prawns (or frozen and defrosted) 1 Tbl Tio Pablo Mayan Gold 3 Tbl mayonnaise 2 Tbl Tio Pablo Salsa Picante de Mango Salt and coarse black pepper, to taste 2 Tbl Tio Pablo Spicy Peanuts, crushed Directions: Heat peanut oil in frying pan until oil hot and begins to smoke. Add each tortilla, turning every minute or so, until the tortilla starts to bubble and brown. Once crunchy, place tortilla onto a paper towel to drain. Cook (and drain) remaining three tortillas in same fashion. Set aside, let oil cool and then dispose enough oil to leave about 2 Tbl in the pan for later. Place prawns in a bowl and sprinkle atop Mayan Gold and 1 clove of diced garlic. Stir through to coat and place in fridge for about 10-15 minutes, at least. In another bowl, add the ripped watercress, coriander, mint, red onion, radish and mandarin segments. In a small bowl, add the other clove of garlic, mayonnaise, Salsa Picante de Mango, salt and pepper and mix thoroughly. Heat frying pan again until remaining oil just beginning to smoke again and add the prawns. Cook for about 5 minutes until prawns are cooked through and have turned orangey-pink in colour. Set aside. Toss salad with half of the mayonnaise dressing, so salad is coated. Place ¼ of salad onto each fried tortilla (tostada), and top with three prawns, a dollop or two of the dressing and sprinkle with crushed peanuts. Serve warm.

Ingredients: 1kg fresh pumpkin 500g fresh pineapple 1 brown onion 2 cloves garlic Tio Pablo Adobo de Tamarindo 210g Salt and cracked black pepper to taste Tio Pablo Chicas Tortillas, 18 pack ½ cup shredded, purple cabbage ½ cup vegan, coconut yoghurt ½ cup ripped, fresh coriander ​ Directions: Remove the skins from the pumpkin and pineapple and chop into large chunks. Peel the skin off of the onion and garlic cloves, and chop into large pieces. Place all vegetables into the slow cooker and add the entire jar of Adobo de Tamarindo along with 1/3 cup of water. Season with salt and pepper and stir through. Cook on low heat for about 5-6 hours. In a small frying pan, warm the Chicas Tortillas 2-3 at a time. Sprinkle a few drops of water onto tortillas to soften, if necessary. Fill tortillas with cooked vegetables and top with cabbage, yoghurt and coriander. Eat immediately. Serves 4.

Ingredients: 1 large Spaghetti Squash, sliced longwise with seeds removed 1 Tbl Tio Pablo Mayan Gold 1 Tbl olive oil 200g Cooked and drained whole Pinto or Black beans (tinned okay) 3-4 Tbl Tio Pablo Salsa Ranchera 1 small red onion, diced 1 red capsicum, diced ½ cup corn kernels (frozen or tinned ok) Salt and cracked black pepper 1 cup grated tasty cheese 1 tomato, diced 1 radish, sliced 1 cup shredded iceberg lettuce ½ cup chopped fresh coriander ½ avocado, diced ​ Directions: Brush olive oil onto the open side of the squash halves and sprinkle on Mayan Gold Spice Mix. Place squash halves, face down, onto a baking tray and bake in oven at 200°C for about 20-25 minutes, until the squash skins starts to slightly brown and the inside is soft. Remove from heat and let cool slightly. Take a fork and grate the insides of the squash halves to leave two empty “bowls”. Place the stringy pulp into a large bowl. Add whole beans, Salsa Ranchera, ½ of red onion, ½ of red capsicum, and corn into the bowl. Season with salt and pepper. Stir loosely with a big spoon until just mixed through, and spoon mixture evenly between the two squash bowls. Top each half with grated cheese and place back into the oven, fan grill at 200°C until the cheese has melted. Remove squash from the oven and top with remaining onion and capsicum. Add tomato, radish, lettuce, coriander and avocado. Serve immediately. Feeds 2-4 (you could cut the bowls in half if desired)

Ingredients: 1kg pork ribs 1 brown onion, chopped 2 cloves garlic, chopped 100g La Morena Chilpotle Peppers 1 Tbl Tio Pablo Red Chilpotle Salt 2 Tbl Tio Pablo Mayan Gold 1 tsp coarse black pepper 1 Tbl honey 1 bottle of dark beer ​ Directions: Place ribs into a slow cooker and rub in the Mayan Gold, salt, pepper, chilpotle peppers and honey. Add the garlic, onion and beer and slow cook for at least 7 hours. Flip the ribs every few hours, so that they cook evenly. Serve with cole slaw and roasted corn. Feeds 2-4