SERVING: 1 Pk 750g (5 persons)
INGREDIENTS:
30 grams mushrooms
40 g white onion
30 grams butter
1 clove garlic
Cream 200 ml
50 ml white wine
100 ml broth

PREPARATION:

Chop mushrooms and onions. Sauté in half the butter, add finely chopped garlic, white wine and broth. Boil until reduced by almost half. Add the cream, strain the sauce, correct seasoning and finally add the last piece of cold butter to hot sauce, and off the fire. Shake and serve.
Cook diced pork according to package directions and bathe with the sauce or serve on it.
Suggested accompaniment: steamed white rice and vegetables passed through a little butter with garlic

SERVING: 1 Pk 750g (5 persons)
INGREDIENTS:
Tomatillo 8 tomatillos
¼ onion pza
2 cloves garlic
Cilantro ¼ deck
Water 1 lt
Salt

PREPARATION:

Tatemar half the tomatillos and cook them the other half. Blend both with the onion, garlic, cilantro and finally season with salt to taste.
Cook diced leg according to package directions and once ready, pour this delicious sauce, cover and simmer for 2 to 3 minutes.
To serve
Accompanying suggestions: Hash chambray cooked and golden brown with olive oil, sprinkled with cilantro and pickled carrots

Ingredients:

800 grams of pork tenderloin SASA
2 tablespoons mustard
2 cloves garlic
Salt and pepper to taste
100 grams of tamarind pulp
1 cup beef broth
2 tablespoons sugar
Olive oil

Preparation

-Cut 8 pork loin medallions SASA 100 grams each.

  Adobe with mustard, garlic and pepper.

‘In a saucepan mix tamarind pulp, sugar and beef broth for sauce.

-Cook Low heat and let reduce to the desired texture.

-In A griddle or skillet very hot seal the pork tenderloin medallions.

I finished cooking the medallions in the oven for approximately

10 minutes.

-Sirva With plenty of sauce.

SERVING: 1 pkg 750g (5 persons)
INGREDIENTS:
Oil 1 tsp
Chopped onion 1 Tbsp
2 cups cream
Canned chipotle pepper 1 Tbsp
minced garlic 2 tsp
Salt and pepper to taste

PREPARATION:

Heat in a small pot oil, add the onion and since it is transparent, add the garlic.
Add the finely chopped chipotle, salt and pepper, cook one minute and finally pour the cream, leave on low heat for about 5 minutes, stirring constantly.
Cook the pork wheels according to package directions and bathe in this sauce before serving.
Accompanying suggestions: White rice with peas and carrots with butter

PORCIÓN:     1 paq 750g (5 personas)
INGREDIENTES:
Manteca  20 grs
Cacahuate pelado  30 grs
Pan  15 grs
Jitomate  100 grs
Ajo  1 diente pequeño
Cebolla  ½  pza
Clavos de olor  1 pizca
Canela en polvo  1 pizca
Sal y pimienta  al gusto
Caldo de pollo  60 ml

PREPARACION:

• Freír los cacahuates en la manteca junto con el pan. Asar los jitomates.
• Licuar los cacahuates, los jitomates asados, el clavo, el ajo, la cebolla y la canela. Salpimentar.
• Guisar la salsa en el resto de la manteca, aligerar agregando caldo y corregir sazón.
• Cocinar las de carne de cerdo SASA de acuerdo a las instrucciones del paquete y bañar o bien servir sobre esta salsa.

SUGERENCIA DE ACOMPAÑAMIENTO: Ejotes a la mantequilla, rebanadas de tomate y arroz blanco

SERVING: 1 Pk 750g (5 persons)
INGREDIENTS:
500 ml chicken stock
65 grams plums
Chile shaft 1 pcs
¼ cup sugar
Salt and pepper to taste

PREPARATION:

Put in a pot the chicken with plums and sugar until well cooked.
Liquefy the mixture.
Drain back into the pot and add the chiles. Bring to a boil until slightly thickened, correct seasoning with a little salt and sugar if necessary.
Cook.
Accompanying suggestions: White rice with baby corn and colorful peppers julienne zucchini sauteed with a little oil and salt and pepper to taste.

SERVING: 1 Pk 750g (5 persons)
INGREDIENTS:
Pasilla 2.5 pzas
Tomatillos 3-4 pcs
Garlic cloves 1
Water 500 ml
oil needed
Salt and pepper to taste

PREPARATION:

Devein and clean pasilla chiles. Fry with a little oil.
Tatemar tomatillos and garlic
Boil water, hydrate peppers for 5 minutes. Blend all this with tomatillos and garlic. Season with salt and pepper if necessary.
Steak cook according to package directions and bathe or serve on the sauce.
Accompanying suggestions: Guacamole, onions browned in a little oil and radishes

PORCIÓN:  1 Paq 750g (5 personas)
INGREDIENTES:
Chile serrano  6 pzas
Tomate  1 grande
Chile Caribe  2 pzas
Chile verde rescoldado  1 pza
Cebolla   ¼ pza
Aceite  3 Cdas
Ajo   2 dientes
Sal

PREPARACION:

• Dorar chiles serranos con aceite, igual que los chiles Caribe.
• Asar chile verde y limpiar.
• Dorar un poco la cebolla y el ajo con un poco de aceite
• Poner todos los ingredientes en el molcajete y machacar hasta que quede una consistencia de salsa espesa, con pedazos aún de los ingredientes medios enteros.
• Cocinar los steaks de acuerdo a las instrucciones del empaque y acompañar con esta deliciosa y sencilla salsa picosita.

Sugerencia de acompañamiento: Frijolitos, rebanadas de queso fresco, aguacate y tortillas de harina

Ingredients:
600g. SASA ground pork
400g. tomato puree
1 can of chipotle chile, seeded
1 mediates cream
seasoning
Oregano
Mint leaves
Salt and pepper to taste

Preparation:
With ground beef form the meatloaf and season
-put to cook in water and reserve the broth obtained
With puree, chipotle and mediacrema make a sauce.
-Mix broth with sauce and bathe the meatloaf
-at Serve again bathes the meatloaf and garnish with mint.