Award Winning! Packed with flavor from braised pork, tomatillo enchilada sauce & fire-roasted tomatillo salsa. Spice level varies upon the season.   

INGREDIENTS
– 1 pound Pork Tenderloin
– 1/4 teaspoon Cumin
– 1/2 teaspoon Salt
– 1/4 teaspoon Garlic, chopped
– 2 oz. Macayo’s Green Enchilada Sauce
– 12 oz. Fire-Roasted Tomatillo Salsa
– 1/4 pound Poblano Chile, roasted, diced

METHOD
1. In crockpot on high heat, add all ingredients except enchilada sauce, tomatillo salsa & poblano chile
2. Stir and simmer for 20 minutes
3. Add enchilada sauce, tomatillo salsa & poblano chile
4. Stir and simmer for another 30 minutes
And, ENJOY!

Roasted corn served off the cob, mixed with Mexican cheese, crema and topped with Pepe’s Picante Salsa and fresh lime juice to bring out all of the flavors.  

INGREDIENTS
– 2 each Corn, roasted
– 4 tablespoons Mayo Crema
– 1 tablespoon Elote Spice
– 2 tablespoons Asadero Cheese, grated
– Queso Fresco, as needed
– Cilantro Sprig, as needed
– Juice from Lime, as needed

METHOD
1. Roast corn on grill until blackened
2. Remove corn from cob
3. In a small saucepan, on medium heat, add the corn, mayo crema, elote spice and asadero cheese
4. Stir thoroughly until cheese is melted
5. Top with queso fresco, cilantro and fresh lime juice 
And, ENJOY!