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!

Coat one side of each bread slice with butter. Place the bread slices on a foil-lined baking sheet, butter side down. Toast for 5-6 minutes, or until the bread just begins to turn golden brown.

Place sliced bread on a serving plate. Arrange sliced eggs, tomatoes, green onions and cheese on top of each slice.

Season with salt and pepper. Drizzle with olive oil. Serve.

Tip: The idea is to offer a variety of fillings to please a lot of different tastes. The blog post contains ways to make other natural colors for the eggs and also more ideas for fillings.

Score the surface of the ham in a diamond pattern about 1/8-inch deep. Place cloves in the middle of each diamond. Place the ham in a large roasting pan with a rack, tent it with foil, and bake for 2 to 2/12 hours—or longer, depending on the package directions. (Some hams may require 3 to 3 1/2 hours at a lower temp; just check the package.)

Heat the brown sugar, mustard, vinegar and soda in a small saucepan until bubbly. Cook until reduced and a bit thicker, about 15 minutes.

After about 2 hours of baking time, remove the foil and brush the glaze on the ham in 20 minutes intervals (put the ham back in the oven, uncovered, in between) until it’s nice and glossy. Remove from the oven and allow to rest 15-20 minutes before carving.

You will also need:
1. A Dutch oven or heavy-bottomed casserole with a lid.
2. A spatula or wooden spoon.
3. An electric mixer, standing or hand.
4. A crêpe pan or any flat-bottomed pan with sloping sides. The photographed omeletten were made in a 9-inch crêpe pan.
5. A 1/3-cup size measuring cup is useful for measuring out the amount of batter as you make the omeletten.
6. A small saucer of vegetable oil and a paper towel for wiping over the pan as you make the omeletten.
7. A plate on which to stack the omeletten as they are made and a cotton kitchen towel to cover and keep them warm.
8. A second plate on which to roll the meat filling in the omeletten before serving.

For the meat filling:
1. Melt the butter in the pot over medium heat. Add the onion and cook, stirring, until it softens and a few bits begin to color.
2. Add the ground beef and cook, breaking it apart with a spatula or spoon, until no trace of pink in the meat remains, all liquid has evaporated, and it is an even, crumbly consistency, without chunks, completely combined with the onion.
3. Add the tomato paste, stirring to combine it with the ground meat mixture. Cook the mixture for several minutes, continuing to stir, until it clumps together into a ball and comes away from the sides of the pot. The bottom of the pot will show traces of fat from the butter and meat and the filling will slide over the pot’s surface freely. Add the water to moisten the filling, salt, and cook a few minutes more, stirring again. The cooked filling is a cohesive blend of meat, onion and paste, not a meat mixture in sauce.
4. Remove the filling from the heat. Taste it and adjust the seasoning if necessary. Cover the filling to keep it warm and make the omeletten.

For the omeletten and assembly:
1. Beat the eggs.
2. Mix the flour and salt together and mix half of it into the eggs. Mixing continuously, add half the milk, then the rest of the flour and salt, and finally, the rest of the milk. Continue mixing a little longer to form a smooth batter.
3. Place the saucer of oil and paper towel near the burner on which you will make the omeletten. Place one of the plates and the towel nearby as well.
4. Bunch up the paper towel and dip it in the saucer of vegetable oil. Lightly run the oiled piece of towel over the bottom of the crêpe pan. Heat the pan over medium heat until it feels very hot when you place your hand above it but the oil is not smoking.
5. Hold the pan by the handle with one hand and pour a scant 1/3 cup of egg batter into it, tilting the pan back and forth at the same time so that the batter quickly spreads out and forms a circle over the bottom. (The technique is the same one used for making crêpes.)
6. Cook the omelette on one side for about 1 minute. When the edges of the omelette show a trace of gold around the rim, slide a spatula carefully around the edges and under the bottom to loosen the cooked side from the pan, then slide the spatula around and under the omelette and flip it over. The cooked side will be a light golden yellow with darker spotting. Cook on the second side for only about 30 seconds. The omelette will puff a little as it cooks on the second side. (The second side may be golden-spotted a little here and there, but it is not essential for it to colour—only to cook.)
7. Transfer the omelette to the plate and cover it with the towel.
8. Wipe the pan with the oiled paper towel and continue making omeletten in the same manner until all the batter is used. (Wipe a little oil over the pan’s surface each time before adding batter.)
9. When all the omeletten have been made, place one of them on the second plate. The second, less-coloured side of the omelette should face up.
10. Spoon a scant half-cup of meat filling in a line, a little off-center to your left, down the omelette from top to bottom. (There are photos of the assembly steps on the related link.)
11. Bring the left side of the omelette over the filling to cover it.
12. Roll the omelette to your right to completely enclose the filling.
13. Transfer the fleischomelette to a dinner plate. Roll one for each person and serve them. Reserve the rest of the filling and the second half of the omeletten to roll a second round for everyone after the first has disappeared—which it very likely will.

Bake the potatoes until almost tender (potatoes should still have a little bite) 45 minutes to 1 hour. Allow to cool, and then peel and grate them. Season well with salt and pepper.

INCREASE OVEN TEMP TO 425 DEGREES.

Spray two muffin pans generously with cooking spray. Scoop 3 to 4 tablespoons of grated potato into each muffin cup. Use your fingers to gently press the sides and bottom in each muffin hole to make a nest (don’t press the potatoes firmly against the pan; they should sit lightly in the pan.) Spray again (very lightly!) with cooking spray. Bake for 15 to 20 minutes. Watch and make sure they do not burn. (If they seem like they’re not browning, kick up the temp to 450.) Remove when the nests are golden brown.

Allow the nests to cool. Crack an egg into each one. Sprinkle with salt and pepper and bake until the whites are set, about 15 minutes. Don’t be concerned if some whites bake differently; no two nests will look alike!

Remove from the muffin pan with a spoon or fork and serve.

Recipe adapted from Le Creuset.