MEAT ENTREES

1 cup Papalote Roasted Tomato Salsa 1 cup of water 2 lbs. sirloin, flank steak, or pork shoulder Salt, as needed Ground black pepper, as needed 1/4 cup oil 1/2 cup chopped white onion 1/2 cup chopped bell pepper 1/2 cup chopped mushrooms Corn or flour tortillas, as needed  Dice meat into 1” cubes. Season with salt and pepper. Heat up oil in a non-stick frying pan and brown meat along with the chopped onion. Add Papalote Roasted Tomato Salsa and water and bring to a boil. Cover and reduce heat to medium low and cook for about an hour or until the meat is very tender and the sauce is thick. Add mushrooms and bell peppers, cover for 5 minutes in medium heat. Ready to serve with warm tortillas.

1 cup Papalote Roasted Tomato Salsa – Chipotle 1 cup cream cheese 1 lb small prawns (peeled and deveined) 1 cup chopped white onion 4 cloves minced garlic 1 cup shredded cheddar cheese 1/2 cup sliced black olives 12 corn tortillas Sauté prawns with onion and garlic until prawns turn pink. Remove from the pan and set aside. Melt cream cheese and add Papalote Roasted Tomato Salsa Chipotle until dissolved together. Dip warm corn tortillas at a time into the sauce. With tortilla flat arrange shrimp, cheese and olives; roll the tortilla and place into the dish. (Repeat until all enchiladas are put together side by side). Pour extra Papalote Roasted Tomato Salsa Chipotle over enchiladas and cover with approx. 1/4 cup jack cheese. Cover with foil and bake for 25 minutes at 350º.