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Casa Vega owner Christy Vega visited "The Talk" for a Talk Takeaway: Cooking segment. She showed the ladies how to make some of her favorite Mexican cuisine just in time for Cinco de Mayo! Here are the recipes.
1 package of corn tortillas
12 oz fresh spinach
½ sliced white onion
1 tbsp chopped onion
8 large green tomatillos
2 cups of water
1 bushel of cilantro
1 tbsp cilantro
1 tsp granulated garlic
1 tsp of salt
1 oz sour cream
6 oz shredded cheese (Monterey Jack or Asadero)
1. In a deep pan add the water, tomatillos, onion, cilantro, salt and garlic. Cook until it boils for 5 minutes. Remove from heat and let cool for additional 5 minutes.
2. Pour everything from the pan into a blender and blend well.
3. Next, add the avocado, sour cream and tbsp of cilantro. Blend until creamy.
4. In a separate flat pan, add oil, tablespoon chopped onion, shredded cheese and 2 oz of the tomatillo sauce from blender. Cook for 2-3 minutes. Add spinach, continuous stir until it is dark green. Set aside.
5. First warm the tortillas with a little canola oil. Lay the warmed tortilla flat and add 3oz of spinach mixture down the middle. Roll the tortilla and cover with the sauce you just made. Add a little cheese down the center on top of the tortilla and bake in preheated over (350 degrees) for several minutes until cheese is melted.
Serve with Spanish rice, slices of avocado and a touch of sour cream.
4 corn tortillas or store bought tostadas
1 ½ cup shredded lettuce
2 cups refried beans
½ cup cooked, ground chorizo (optional)
½ cup beets, thinly sliced
½ cup chopped tomatoes
¼ cup parmesan cheese, finely grated
Any vinaigrette dressing
1. In a 10” pan add one inch of oil and then heat it up to 175 degrees. Then dip the corn tortillas until the tortillas get crispy and brown.
2. If using chorizo, in a bowl using a wooden spoon, mix the refried bean and chorizo together. If not using chorizo, simply mash up the beans.
3. To assemble the tostadas, on the bottom of a small plate add a table spoon of bean mixture. Then place the tostada directly on top of the beans. Add another 1-2 tablespoons of the bean mixture and spread around the center of the tostada.
4. Toss the lettuce in your favorite vinaigrette in a separate bowl, the more robust the better.
5. Then top the tostada in this order: lettuce, tomatoes, beets, and sprinkle with parmesan cheese.
3 cucumber slices
1 oz. Patron Silver Tequila
1 oz. organic agave nectar
1 oz. fresh squeezed lime juice
1. Muddle the 3 slices of cucumber in a tall glass
2. Add the tequila, agave, and lime juice, and stir
3. Add ice
4. Top with a splash of soda water
5. Serve and enjoy!