Add flank steak to crockpot and top with tomato mixture. Pour beer in crockpot. Cook for 8 hours on low.

Shred steak with a fork. Serve 2 ounces of meat onto each tortilla. Serving size is 2 carne asada tacos.

Top your tacos with avocado, guacamole, salsa, tomatoes, cotija cheese, hot sauce and jalapenos.

In a medium sized bowl toss onions with garlic powder, chipotle powder and salt. Add the mixture into the skillet and cook over medium-low heat until brown and caramelized. This will take about 20 minutes. Make sure to stir frequently. When they are done, transfer to a plate and set aside.

In the same pan, cook the prepared pulled pork just until warmed through. Then remove the pan from the heat.

Heat tostada shells according to package directions.

To assemble one tostada spread guacamole on a tostada shell. Top with 1/4 of the pulled pork, 1/4 of the caramelized onions, a dollop of sour cream and a sprinkle of cilantro. Repeat with remaining ingredients. Serve.

In a medium size pot, combine water, brown sugar, salt, and butter; bring to a boil. Remove from heat and add flour, stirring with a large wooden spoon until well blended.

In a small bowl, combine the egg substitute and vanilla extract. Stir this into the flour mixture until completely incorporated.

Spoon the dough into a pastry bag with large star tip (I used Wilton #1M). Squeeze dough onto the baking sheet in 4-inch strips, leaving space for each churro to expand. Bake for 10-13 minutes or until lightly golden brown.

In a large plastic or paper bag, combine sugar substitute and cinnamon.

When the churros are done, remove pan from the oven and set it on a rack. Let the churros sit for about one minute (don’t wait much longer because you want the churros to be hot) to harden up a bit then add them into the bag with the cinnamon and sugar mixture. I added about 5 churros at a time. Seal bag and shake to coat the churros. Serve warm.

Recipe adapted from Latina Magazine.

Beat together avocado puree, sugar, vanilla, and eggs.

In a separate bowl, mix remaining dry ingredients. Beat dry ingredients into wet.

Pour batter into a round 9″ cake pan prepared with baking spray (you may also use an 8×8″ square pan). Bake for about 20 minutes, until a toothpick inserted into the center of the brownies comes out clean.

Cut into 8 (or 9 if using a square pan) even slices and serve!

Remove and immediately place in a bowl and cover with plastic wrap for 15 minutes. Remove from bowl and the skins should easily rub away. Chop jalapeno and poblano pepper and remove seeds.

In a blender, blend the poblano, onion, tomatillos, jalepeno, cilantro, garlic, and cumin. Blend until chunky and season salsa with salt and pepper. Set aside.

For the stuffed peppers:
Preheat oven to 350ºF.

Cut red bell peppers lengthwise in half and remove seeds and stems. Salt and pepper the inside of the peppers and set aside.

In a medium pan heat olive oil to medium high and add chicken. Cook 5 minutes per side. Remove and allow to cool slightly. Shred chicken.

In the same pan, add chopped onion and jalapeno; cook until tender, 3 minutes. Add garlic and cook until fragrant. Turn heat off and add chili powder, cumin, cilantro, and queso fresco. Combine all ingredients and add in shredded chicken; mix to combine. Spoon chicken mixture into the red bell pepper cavities.

Bake in the oven for 15 minutes until the peppers are tender. Plate with salsa and more crumbled queso fresco.

Preheat oven to 375ºF. Place tortilla strips onto baking sheet and spray lightly with olive oil spray, then sprinkle with salt. Bake strips for 15 minutes, flipping halfway through cooking. Remove from oven when crispy.

To serve, garnish each bowl with chopped cilantro, avocado (if desired) and several tortilla strips.

Nutrition info per 1 1/2 cups: 193 calories, 3.5 g fat, 8 g protein, 30 g carbohydrates, 6 g fiber.

Cut the six corn tortillas into small strips.

In a large stock pot heat oil and saute onion, celery, carrots and garlic until onion is translucent. Add all of the broth (including reserved broth), chopped chiles, beans, tomatoes, cumin and tortilla strips. Bring to a boil, reduce heat and simmer for 10 minutes.

Add corn and zucchini, simmer another 10 minutes. Check flavor for salt (I added about 1 teaspoon). Remove from heat and serve. Garnish with crispy chips, cheese, sour cream and avocado and a squeeze of lime.

Notes:
I use dried beans that were soaked, then cooked and frozen in zipper bags in 1-cup measures. A 15-ounce can of beans, rinsed and drained, will work fine too.
My original plan was to cut the other half of the bag of tortillas into strips and fry them as a garnish, but then I remembered I had tortilla chips, so why do the extra work? I froze them for enchiladas later.

Heat a pan on medium heat and add the olive oil, poblano pepper, and shallot (or onion). Stir together in the olive oil and move them over to the outer edges of the pan to make room in the middle of the pan for the chicken.

Add the chicken and the serrano pepper. Then add the garlic powder, pepper, and salt. Stir together. Once the chicken is thoroughly cooked, transfer the ingredients to a plate or bowl and set aside.

Set the corn tortillas on a plate and add the chicken mixture in the middle of each tortilla. Next, add the sliced cabbage, tomato, lime juice, and salsa.

Top with a few more pieces of sliced cabbage and the chicken mixture for garnish.

In a skillet over medium heat, heat the olive oil. Add the onions and cook for about 3-5 minutes or until soft and lightly browned around the edges. Stir in garlic and spices. Cook for 30 seconds. Add the ground beef and cook for about 5 minutes, stirring with a wooden spoon to break the meat.

Place taco shells on a baking sheet and warm in the oven for 2-3 minutes. Remove the shells from the oven. Fill and spread the sour cream on the bottom of the taco shell. Next add lettuce, beef, cheese, and top with tomatoes. We topped our tacos with hot sauce. Enjoy!

For a granita, place the pulp into an 8×8″ baking dish. Whisk in 2 tablespoons of sugar and the remaining 1/2 cup pineapple juice. Place dish into freezer. Every 20 minutes, whisk mixture with a fork, making sure to break up chunks. Repeat process for 1 hour, until a frozen granulated mixture is formed. Whisk again prior to serving.

For agua fresca, add flattened seltzer water and 3 tablespoons of sugar into the pineapple lime juice. Serve chilled over ice, garnished with a lime wedge.

Nutrition info per 1 cup juice: 50 calories, 0 g fat, 0 g protein, 12 g carbohydrates

Nutrition Info per 1/2 cup granita: 93 calories, 0 g fat, 0.5 g protein, 23 g carbohydrates, 1 g fiber