SALSA VERDE

Ingredients

• 1 packet of OFCSM Green Sauce base

Preparation Method

Empty the contents of the packet into a small saucepan, add 2 ½ cups of water, and bring to medium heat. Let it simmer for 10 minutes, and it will be ready to enjoy.

CHALUPAS

Ingredients

• 2 cups corn flour
• ¼ teaspoon salt
• Warm water, as needed
• 1 packet of OFCSM Green Sauce base
• 2 cooked potatoes, diced
• 1 cooked and shredded chicken breast
• Half an onion, thinly sliced
• Sour cream (optional)

Preparation Method

Mix the first three ingredients to form a soft dough. Shape the dough into small balls about 4 cm in diameter. Let them rest for about 5 minutes. In a saucepan, heat enough oil or pork lard to a depth of 2 cm. Take a ball of dough and flatten it with your hands to form a thin gordita, shaping it into a basket. Carefully place it in the hot oil and fry until golden on both sides. Keep warm. Prepare the green sauce following the instructions on the packet; once ready, turn off the heat and add the cooked potatoes. To assemble the chalupas, first add the shredded chicken, then a spoonful of green sauce. Top with a little sliced onion and a spoonful of cream.

CHICHARRON EN SALSA VERDE

Ingredients

• 300 g pork cracklings (chicharrón)
• 1 packet of OFCSM Green Sauce base
• 1 liter of water

Preparation Method

In a 2-liter saucepan, add the broken chicharrón pieces and the rest of the ingredients. Cover the saucepan and cook over medium heat until the chicharrón becomes soft.

TORTAS DE LA BARDA

Ingredients

• 6 bolillos (Mexican rolls)
• 6 slices of ham
• 6 slices of head cheese (queso de puerco)
• 6 slices of yellow cheese
• 1 cup cooked and shredded beef (or pork)
• 2 cups refried beans
• 1 cup crumbled fresh cheese
• ¾ cup fried chorizo
• 2 cups of chicharrón in green sauce, prepared with OFCSM green sauce base
• Sliced tomatoes
• Sliced onions
• Sliced avocado

Preparation Method

Cut the bolillo in half, but don’t completely separate the two halves. Spread a spoonful of refried beans on each half. Add the ham, head cheese, and yellow cheese, covering both halves of the bread. These will serve as the base and layer for the other ingredients. Next, add the vegetables: tomato slices, onion rings, and avocado slices. On top, add the chicharrón in green sauce, fried chorizo, shredded meat, and fresh cheese. Close the sandwich and cut it in half for easier eating.

HUEVOS RANCHEROS

Ingredients (4 servings)

• 1 packet of OFCSM Green Sauce base (60g)
• 2.5 cups of water
• 4 eggs
• 4 small tortillas
• 1.5 cups refried beans
• Oil, as needed

Preparation Method

In a small saucepan, pour the sauce base and water, and bring to a boil. Let it simmer over medium heat for 10 minutes. Turn off the heat and keep the sauce warm. Heat oil in a non-stick pan over medium heat. Fry a tortilla on both sides. When it starts to harden, flip up the thin side of the tortilla and carefully crack an egg on top, making sure the yolk doesn’t break or spill over the tortilla. Lower the heat to cook the egg to your liking without burning the tortilla. You’ll know it’s ready when the tortilla is toasted and the egg is cooked to your preference. Serve with warm beans and pour the sauce over it. This is how original huevos rancheros are made: with a "sombrero."

HUEVOS OAXAQUEÑOS

Ingredients

• 1 packet (60 g) of OFCSM Green Sauce base
• 2.5 cups of water
• 8 eggs
• 2 cups of cooked beans
• 1 cup shredded Oaxaca cheese
• 100 g chorizo

Preparation Method

Prepare the green sauce following the instructions on the packet and keep it warm. Brown the chorizo and keep it warm. Heat the beans. In a lightly greased pan, cook the scrambled eggs with a little salt. Plate assembly: On a large plate, spread a layer of cooked beans. On top, place a quarter of the scrambled eggs. Pour the hot green sauce over the eggs and sprinkle with cheese. Let the cheese melt slightly (if necessary, melt it in the microwave for 30 seconds). Sprinkle the chorizo on top and serve immediately.

PANELA ASADO

Ingredients

• 1 packet (60 g) of Green Sauce seasoning
• 2.5 cups of water
• 3 cups cooked whole beans
• 4 thick slices of panela cheese (80 g each)

Preparation Method

In a saucepan, mix the beans, water, and seasoning. Bring it to medium heat and let it simmer for 10 minutes. Adjust the seasoning if necessary. Turn off the heat and keep warm. In a separate pan (preferably a steel pan), lightly grease it and grill the panela cheese slices on both sides. Serve in bowls with a ladle of the bean and sauce mixture, placing the grilled panela slice on top.