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Ingredients: 2 small pumpkins, halved and de-seeded 3 Tbl olive oil Sea salt and cracked black pepper 300g long grain, white rice 1 packet Tio Pablo Arroz Verde Flavour Packet, 35g 1 can whole pinto or kidney beans, 400g ¾ cup whole, pitted black olives ¼ cup Tio Pablo Spicy Roasted Pepitas ½ cup crumbled feta cheese ​ Directions: Preheat oven to bake 120°C. Brush ½ Tbl of olive oil onto each half of pumpkin and season with salt and pepper. Wrap each half of pumpkin in tinfoil and bake for at least 1 hour, until pumpkin roasted and soft. Prepare rice with the Arroz Verde flavor packet, per instructions on packet. Place cooked rice in a bowl and add beans, olives, feta and Pepitas. Loosely mix through all ingredients. Remove pumpkin from oven , remove foil and place onto plates. Fill the centres of the pumpkin with rice mixture. Top with extra feta and Pepitas if desired. Serve warm - serves 4.

Ingredients: 4 hamburger buns 1 cup grated tasty cheese 1 Tbl olive oil ½ onion, chopped 1 garlic clove, minced 1 Tbl Tio Pablo Chilpotle de Plata 500g beef mince 400g tinned, diced tomatoes ¼ cup chopped coriander 3 Tbl corn kernels 3 Tbl sliced black olives Sliced tomato, avocado and lettuce to top Directions: Heat oven at 200°C fan grill. Slice hamburger buns and place, face up, onto a baking tray. Sprinkle with tasty cheese and bake until the cheese has melted. Remove from oven and set aside. In a large frying pan, heat oil and brown the garlic and onion. Sprinkle in the Chilpotle de Plata, mix through and then add the mince. Cook mince until browned and then add the tomatoes. Cook another 5 minutes and then add the corn and olives. Cook another minute, stir through the coriander and then remove from heat. Fill each hamburger bun with mince and add lettuce, avocado and tomato. Eat immediately. Serves 4

Ingredients: 12 Tio Pablo Corn Tortillas 1 cup cubed, fresh pineapple 500g diced pork pieces 2 Tbl Tio Pablo Mayan Gold 1 Tbl honey 2 Tbl olive oil 2 cups shredded fresh, white cabbage 1 small red onion, thinly sliced ¾ cup fresh coriander leaves Tio Pablo Salsa Picante de Mango ​ Directions: In a bowl, combine the pineapple and pork and sprinkle on Tio Pablo Mayan Gold Spice Mix. Add honey, stir through and let marinate for at least a half an hour. Heat oil in a frying pan and add pork and pineapple. Cook for 8-10 minutes until pork is cooked through. Warm tortillas on a grill, fill with cabbage, pork and pineapple and top with onion, coriander and Tio Pablo Salsa Picante de Mango. Serves 2-4

Ingredients: 1 large fillet, Tarakihi or other firm fish 1 yellow or orange capsicum, sliced ½ red onion, sliced 6 Tbl Tio Pablo Adobo de Tamarindo 1 cup cooked white rice Fresh coriander to garnish ​ Directions: Place baking paper onto a baking tray. Spoon 3 Tbl of Tio Pablo Adobo de Tamarindo onto the paper and place fillet atop. ​ Spoon onto fish the remaining 3 Tbl of Adobo de Tamarindo. Place sliced capsicum and onion on top of fish and fold baking paper over to cover fish. Bake in oven at 180°C for 15-20 minutes, until fish cooked through. Serve on rice and garnish with coriander. Serves 1-2

Ingredients: 1 cup purple cabbage, shredded 1 cup white cabbage, shredded 1 large carrot, grated ½ red capsicum, thinly sliced ½ yellow capsicum, thinly sliced 1 large stalk of celery, diced ½ medium red onion, thinly sliced 1 cup fresh coriander, ripped into small pieces Dressing (combine all in a food processor and puree) 2/3 cup mayonnaise juice from 1 small lime 1 clove of fresh garlic 1 La Morena Chipotle chilli with 1 tsp of the adobo sauce (sauce within the can) 1 tsp maple syrup salt and cracked black pepper to taste 8 corn Tio Pablo corn tortillas 1 chicken breast, fried in light oil and then shredded with a fork safflower oil to coat tortillas 1 cup grated tasty cheese Directions: Brush oil onto both sides of the corn tortillas, place onto a tray lined with baking paper and bake in the oven at 200 degrees for 5 minutes Take tray out and add a sprinkle of cheese onto the top of each tortilla and place back into the oven until cheese is melted and crunchy

Ingredients: 230g Tio Pablo Fiesta Totopitos 55g Tio Pablo Picadillo 400g tin diced tomatoes ¼ cup corn kernels 1 tomato, diced ¾ cup chopped iceberg lettuce ½ red onion, sliced 1-2 radishes, diced 3-4 Tbl Tio Pablo Salsa Ranchera 2 Tbl La Morena Sliced Nacho Jalapeños ​ Directions: In a saucepan, add the tinned tomatoes with the Picadillo and stir through. Let sit for about 5 minutes and then warm. Stir again and set aside. Place the Totopitos onto a large plate. Spoon atop the Picadillo mix and sprinkle on remaining fresh toppings. Add spoonfuls of Salsa Ranchera and Nacho Jalapenos to top. Serves 2-3

Ingredients: 12 Tio Pablo Corn Tortillas 440g can La Morena Black Refried Beans 2 x La Morena Chilpotle Chillis 1 clove garlic 1 cup vegetable stock 6 large brown mushrooms, diced 1 red onion, diced 2 Tbl olive oil Salt and cracked black pepper ½ cup crumbled feta cheese plus extra to top ½ cup chopped fresh coriander ½ avocado, diced ​ Directions: Purée beans, garlic, chilpotle peppers until smooth, add stock and puree again until just blended through. In a frying pan, sauté the onion in olive oil until soft. Add the mushrooms and cook through, for about 2-3 minutes. Season with salt and pepper. Remove from heat. In another small pan, warm tortillas until pliable. Pour bean purée on a plate and place a tortilla on top, covering the bottom of tortilla with purée. Top with filling as well as a sprinkle of feta, then roll the tortilla up tightly. Add a small amount of purée to the bottom of a large baking dish and keep rolling / place tortillas in dish. Cover rolled tortillas in remaining bean purée and bake at 200°C for 8-10 minutes, until cheese has melted. Add another sprinkle of feta, fresh coriander and avocado. Serve immediately. Feeds 3-4.

Ingredients: 2 Tbl olive or sesame oil 1 red onion, sliced 1 garlic clove, minced 300g drained, rinsed jackfruit (do not use sweet version) 1 jar Tio Pablo Adobo de Tamarindo 210g 12 x Tio Pablo Chicas Tostadas 1 can La Morena Refried Black Beans 440g 2 cups sliced fresh spinach leaves 1 avocado, diced ¾ cup crumbled feta cheese (for vegetarian option) ​ Directions: Place tostadas onto a baking tray and place in the oven at low heat (about 160°C) until tostadas are warm to the touch. Empty can of refried beans into a saucepan, add about 3 Tbl of water. Stir beans and warm until they are heated through. Heat oil in a large frying pan and sauté the garlic and ½ of the onion until soft. Pull apart chunks of jackfruit into stringy bits and add to the pan. Cook for ½ minutes until the jackfruit softens and then pour in the Adobo de Tamarindo. Cook through so that the sauce becomes absorbed into the jackfruit. Take two forks and pull jackfruit apart further so that it has shredded. Remove tostadas from the oven and spread refried beans onto each one. Top with a few spinach leaves and then a spoonful of jackfruit. Top with remaining onion, avocado and feta (optional). Eat immediately. Serves 4.

Ingredients: 12 Tio Pablo Chicas Tortillas 500g diced lamb pieces 2 Tbl sunflower oil Salt and cracked black pepper 5 Tbl Tio Pablo Adobo de Tamarindo 2 cups shredded lettuce 1 small red onion, thinly sliced 2 radishes, sliced ¾ cup fresh coriander leaves ¾ cup crumbled feta ​ Directions: In a frying pan, heath the oil and lightly fry the lamb, until just cooked through. Season with salt and pepper and then add Adobo de Tamarindo. Stir through until sauce completely coats the lamb. Set aside. Warm Chicas Tortillas on a grill, fill with lettuce, onion, radish and then lamb. Top with coriander and feta. Eat immediately. Serves 4

Ingredients: Tio Pablo Mole Poblano 210g 1 cup chicken stock 2 small chicken breasts ½ lemon Salt and pepper to season 6 Tio Pablo Corn Tortillas 2/3 cup crumbled feta cheese 1 small red onion, thinly sliced ½ cup fresh coriander leaves 2 Tablespoons Tio Pablo Spicy Roasted Pepitas ​ Directions: Season the chicken breasts with salt, pepper and lemon juice and lightly fry on an oiled skillet or directly on your barbeque. Let cool slightly and shred with two forks. Cover and set aside. In a large, shallow saucepan, add the Mole Poblano with chicken stock, stir and heat through. Dip and coat each tortilla with mole sauce and place about ½ cup of shredded chicken on top. Roll a coated, filled tortilla and place onto a dish with the seam along the bottom. Follow with the remaining five tortillas and shredded chicken, placing each one side by side. Pour remaining mole sauce over the top of the enchiladas and top with fresh onion, coriander leaves, feta and pepitas. Serve with Tio Pablo Arroz Rojo (red rice) and refried beans. Serves 2-3

Ingredients: 3 whole, dried Tio Pablo ancho chilis 3 whole dried Tio Pablo pasilla chilis 4 cloves garlic, unpeeled 4 La Morena Chilpotles in adobo sauce, plus extra, chopped, to top 1 medium white onion, roughly chopped 325 g fresh pineapple, cut into chunks 3 tablespoons extra-virgin olive oil 2 tablespoons honey 1 tablespoon cider vinegar salt 2 teaspoons dried Tio Pablo Mexican Oregano 2 1/2 cups low-sodium chicken broth or vegetable broth 2kg boneless pork shoulder (untrimmed) Freshly ground pepper 2 bay leaves 1 cinnamon stick Corn tortillas, warmed, for serving Sliced red cabbage, carrot, white onion, fresh oregano and iceberg lettuce ​ ​ Directions: Place the dried ancho and pasilla chilis with the garlic into a bowl of boiled water and let sit for at least 5 minutes, until soft. Remove from water and discard chili stems. ​ In a blender, purée the chilis, garlic, chilpotle, onion, pineapple, oil, honey, vinegar, salt and oregano. Add the stock and purée until smooth. ​ Rub the pork with salt and pepper and place in the slow cooker. Pour ½ of the mixture atop, flip the piece of pork and then pour in the rest of the mixture. Add the cinnamon stick and bay leaves, cover and leave to slow cook at a low temperature for at least 7 hours, until the pork falls apart.

Ingredients: 1.2kg chuck roast Tomatillos 800g, drained 1 small, green capsicum, diced 1 onion, diced 2 large garlic cloves, minced 4 slices La Morena Nacho Jalapeños 1 cup vegetable or chicken stock ¼ cup roughly chopped coriander (stems fine) 1 tsp coarse sea salt 1 dried Tio Pablo Pasilla Negro chili 4 Tbl Tio Pablo Pepitas ¼ cup sesame seeds, lightly roasted 1 tsp Tio Pablo Mexican Oregano ½ tsp Tio Pablo Epazote Coarse black pepper to taste Corn tortillas, warmed, for serving Baby spinach leaves and radish slices for serving La Morena Chilpotle Peppers, diced, to garnish ​ Directions: Place the dried pasilla chili into a bowl of boiled water and let sit for at least 5 minutes, until soft. Remove from water, discard chili stems and chop roughly. ​ Rub the chuck roast with salt and pepper and place into a slow cooker. Add remaining ingredients of the mixture (up until coarse black pepper) and then flip the chuck so that it is entirely coated. Cover and leave to slow cook on low for at least 8 hours, gently turning about every two hours until the chuck falls apart. ​ Warm tortillas and top with some fresh salad and then the pork. Pour juice atop and add extra chopped chilpotle peppers for more desired spice. Serves 6-8

Ingredients: 1 small onion, peeled and cut in half 3 cloves garlic, peeled 1 tsp olive oil 60g Tio Pablo Ancho Poblano chilis, stems and seeds removed 30g Tio Pablo Guajillo chilis, stems and seeds removed 400g tinned, diced tomatoes 1 tsp ground cinnamon 1 tsp ground cumin ¼ tsp ground cloves ½ tsp Mexican Oregano 1 tsp salt 1 Tbl sugar 1 tsp cracked black pepper 2 tsp cider vinegar or to taste 400ml water ​ Directions: In a large frying pan, heat oil and char the onion and garlic. Set to the side on a separate plate. Roughly chop up dried chilis and add to pan. Add tomatoes and simmer at medium heat. Sprinkle in cinnamon, cumin, cloves, Mexican Oregano, 1 tsp sugar, salt and pepper. Add 200ml of water and let simmer for about 15 minutes to let flavours blend. Place mixture, onion garlic into a blender or food processor and blend thoroughly. Add remaining 200ml of water, 2 tsp sugar and cider vinegar. Blend again until smooth. Place mixture into a jar and place in refrigerator overnight. Dilute 2 cups stock to one cup paste to create adobo sauce. Makes about 500g paste.

Ingredients: 2 Tio Pablo Corn Tortillas 24cm 4 Tbl olive oil La Morena Red Mexican Sauce 210g 1 small white onion, sliced 1 spring onion, chopped 1 tsp fresh red chili, minced (optional) 200g whole corn kernels (canned and drained or frozen) 200g whole pinto beans (canned and drained) 3 eggs 1 cup grated tasty cheese Salt and coarse black pepper to season Handful of mesclun lettuce to top ​ Directions: Brush 1 tablespoon of olive oil onto each side of a corn tortilla and place flatly onto the bottom of a round, 10 inch baking dish. Spoon ½ of La Morena Red Mexican Sauce onto tortilla and spread evenly. Sprinkle on top the onion, spring onion, chili, corn (save a few spoonfuls) and pinto beans. Whisk up eggs in a separate bowl, and stir in ¾ cup of cheese. Season with salt and pepper. Pour mixture on top of veggies. Brush each side of a second corn tortilla with olive oil and place on top. Spread on the rest of Red Mexican sauce and sprinkle on the remaining corn and cheese. Fan bake in oven at 180°C for about 15 minutes, until the cheese is bubbling and browned. Remove from oven, top with mesclun and serve warm. Feeds 2-3

Ingredients: ½ red onion, sliced ½ brown onion, sliced ¼ each red, orange, green, yellow capsicum, sliced 1 heaping Tbl cream cheese ½ cup tasty cheese, grated 2 Tbl olive oil 1 Tbl Tio Pablo Chipotle de Plata Spice Mix 2 skinless chicken breasts, sliced in half length-wise 1 tsp Tio Pablo Red Chipotle Salt ½ lemon La Morena Chipotle sauce (optional) Directions: Preheat oven to bake 180° Celsius. Heat oil in a large frying pan and add sliced onions and capsicums. Pan fry for about 30 seconds and then sprinkle in the Chipotle de Plata Spice Mix. Stir through and cook for another 2-3 minutes until vegetables are coated and have softened. ​ Set aside to cool slightly and then scrape into a medium-sized bowl. Add cream cheese and tasty cheese and stir through evenly. ​ Place chicken breasts into another bowl and rub in the Red Chipotle Salt and lemon juice. Stuff each chicken breast with half of the vegetable mixture, place in a baking dish and bake for 30 minutes and/or until chicken completely cooked through. Complement with Tio Pablo Arroz Verde (Green Rice). Serves 2.