Carrot Tinga Tostadas

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  • For the sauce, blend together tomato, chipotle chiles, garlic clove, onion and water.
  • In a separate pot, heat up Ahuacatlán oil, add the sliced onion and sauté until translucent. Then add the carrots and cook for 1 minute.
  • Add the tomato sauce into the carrots, season with salt and pepper to taste, and cook for 15 minutes.
  • For the pure, in a food processor, puree almonds water and salt and pepper to taste.
  • Assemble the tostadas by adding the almond paste at the bottom, add the carrot tinga, and top with lettuce and avocado.

Mayan Chilaquiles

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  • To make the chilaquiles sauce, in a blender add evaporated milk, orange juice, annato paste, water, onion powder, chicken bouillon, tomatoes, and blend all the ingredients.
  • In a sauce pan cook the sauce and simmer until it starts to reduce.
  • In a frying pot, add enough Ahuacaltán avocado oil, when hot, add the tortilla triangles and fry until crispy. Remove the excess of oil with paper towels.
  • Place the crispy tortillas on a plate and add the annato sauce.
  • Serve topped with chicken breast, red onion and panela cheese.

Zucchini Rolls

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  • With a mandolin, slice the zucchini length-wise to obtain thin long slices.
  • In a sauté pan, add the Ahuacaltan Onion and sauté the zucchini slices for about 1 minute to soften up. Move constantly. Reserve.
  • In a bowl, mix together the ricotta cheese, Ahuacatlan Lime, basil, and season with salt and pepper.
  • Open flat each of the zucchini slices and spread a spoonful of the ricotta mixture on each and roll.
  • Arrange on a nice platter, top with salt and pepper and a drizzle of Ahuacaltan Natural

Stuffed Zucchini

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  • Preheat the oven to 350°
  • Boil the zucchini for 10 minutes, until soft.
  • Cut the zucchini in half length-wise, and scoop the filling and seeds with a small spoon. Discard the filling.
  • In a sauté pan, add Ahuactlan chipotle, sauté the onion, tomato, garlic powder and turkey.
  • Stuff each zucchini with the mixture and add Oaxaca cheese on top. Place them over a baking sheet.
  • Bake for 7 minutes or until the cheese has fully melted.

Mozzarella Waffles

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  • Preheat the waffle maker.
  • Cut the mozzarella into medium cubes
  • In a large bowl add the flour, and in a separate bowl add the beaten eggs.
  • Pass the cheese through the egg, then the flour and then the bread crumbs.
  • Add a drizzle of Ahuacatlan to the waffle maker to avoid sticking.
  • Press the chees in the waffle maker for a few minutes or until the bread crumbs are golden brown.
  • Serve with marinara sauce or your favorite topping.

Squash Timbale “Drum” with Goat Cheese

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  • Cut the zucchini in round slices
  • Heat up a pan, add Ahuacatlan natural, and sautee the zucchini. Reserve.
  • Cut even slices of goat cheese with the nylon cord.
  • To serve and make the timbale, alternate one layer of zucchini and one layer of goat cheese until a regular hight. Drizzle Ahuacatlan.
  • Serve with toast.

Plantain Quesadillas with Chilorio

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  • In a bowl, add flour, water, salt and pepper and mix well together until an evenly dough is formed.
  • Add the mashed plantain.
  • Form balls of less than 1 ounce each.
  • Press the balls into a tortilla maker, stuff them with chilorio and fold.
  • Fry the quesadillas in abuntand Ahuacatlan Natural.

Wild Mushroom Antipasti

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  • Cut all mushrooms in half.
  • In a sauté pan, heat up the Ahuacatlan, add the garlic, add the mushrooms. Sautee for 10 minutes. Season with salt.
  • Garnish with cilantro to serve.

Stuffed Avocado Balls

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  • In a large bowl, smash the avocado, when fully pureed, add the onion, chile serrano and cilantro, mix together well. Add lime juice and cream.
  • Form small balls with your hands and introduce a Little piece of Oaxaca cheese in the center. Place the balls in the freezer for 10 minutes.
  • In a separate bowl mix together the crumb bread, oats, flax seeds, and the parsley.
  • Take each ball and pass it through a beaten egg and then bread each of balls with the dry crumb mixture.
  • Heat up Ahuacatlan Natural and fry each of the breaded balls until golden crispy.

Tuna “Al Pastor” Tacos

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  • In a blender, add the guajillo chile, orange juice, achiote, garlic, oregano, and cumin.
  • In a bowl, add the tuna and marinate with the achiote mixture, and Ahuacatlan Lime. Refrigerate for 20 minutes.
  • Heat up a frying pan, add Ahuacatlan Natural and sear the fish on both sides until fully cooked.
  • Heat up the corn tortillas and serve with onion, cilantro and pineapple.

Privacy Policy

Privacy Notice

Regarding the Federal Law of Protection of Personal Information in Possession of the Individuals (from now on, the “Law”), we request you to read carefully the Record of Information Diricom S.A de C.V “Ahuacatlán” instructions, as well as the present Privacy Notice, since providing your Personal Data to participate means the acceptance of both.

The one in charge of obtaining the consumers Personal Data is Boxer TTL S.C., being jointly responsible of the maintenance and use of it. Addressed in Manuel E. Izaguirre 19, CD. Satelite, Naucalpan de Juárez, Edo of Mexico, 53100. Telephone number 53442042.

According to the Federal Law of Protection of Personal Data in Possession of Individuals, approved on April 13th 2010, article 3, subdivisions ll and Vll; article 33, and the Chapters ll, Tiles ll of the Federal Law of Transparency and access to Public Governmental Information, we inform that all Personal Data received from you will be treated as confidential and protected in magnetic and/or digital devices, preventing any type of violation. If you decide at any time that your personal data should be erased from our databases, send your request to the Costumer´s Service contact and it will be attended immediately.

The purpose of obtaining the Personal Data from the participants is the proper individualization and identification from each other, in order to contact and send them products or information when purchasing from Ahuacatlán´s web page, besides accepting that their Personal Data will be used to send information to the brand “Ahuacatlán”.

The use and sharing of the Participants Personal Data is restricted and protected from other participants. It can only be shared by the Sponsoring Diricom S.A de C.V. and/or Boxer TTL S.C. for sending “Ahuacatlán” products or information.

For the participants to have the rights of access, rectification, cancellation or opposition of their personal data, they must directly contact the personal of Data Management by the communication media mentioned. The participant must indicate the Personal Data and fulfill the requirements mentioned in the Law’s 29th article.

The Personal Data will not be shared with any other third parts. Changes of the present Privacy Notice will be posted on the website

Diricom S.A. de C.V. promotes business values without causing any inconvenience or risking the information provided by the participants under no circumstance.

It is stablished that the participants accept the management of their Personal Data when given this Privacy Notice and not expressing opposition to it.

It is guaranteed that the participants Personal Data will be preserved in electronical safety, and that the access to it will be limited only to the natural or moral persons that the Organization and the Sponsor have some juridical relation that justifies it. The Organization and the Sponsor will take on the safety measures that they consider necessary to protect the Personal Data. In case of required by any authority, the Personal Data will be put at the disposal of these, by the strict fulfillment to the Law.