Tia Rosa Canada

Whoever said cactus is only meant for the desert has never tried taco de nopales! A staple in Mexican cooking, it’s delicious and a perfect meat-free option for Taco Tuesday!!

INGREDIENTS (serves 4)
• 8 Tia Rosa corn blend or flour tortillas
• 2 cups grilled cactus (nopales), sliced
• ½ cup chopped fresh onion
• 1 cup diced fresh tomato
• ½ cup chopped fresh cilantro
• 1 serrano pepper, finely chopped
• Juice of 2 limes
• 2 tbsp olive oil
• 1 cup feta cheese, crumbled
• Salt to taste

INSTRUCTIONS
1. Grill the nopales on a grill or pan until tender and lightly charred.
2. In a bowl, combine nopales, onion, tomato, cilantro, and serrano pepper.
3. Add lime juice, olive oil, and salt. Mix well.
4. Warm the tortillas until soft. Assemble with the nopales mixture and top with
crumbled feta cheese. Enjoy fresh with extra lime if desired.

Did someone say shrimp taco?! Yes please! Try this ah-mazing Taco Gobernador recipe tonight - or any night you’re looking for authentic Mexican at home.

INGREDIENTS (serves 4)
• 8 Tia Rosa flour tortillas
• 400 g shrimp, peeled and deveined
• 100 g bacon, chopped
• ½ cup green bell pepper, diced
• ½ cup red bell pepper, diced
• 1 small onion, diced
• 1 habanero pepper, finely chopped (optional)
• 1 cup Friulano cheese, shredded
• Salt and pepper

INSTRUCTIONS
1. Cook the bacon in a pan until crispy. Remove and set aside.
2. In the same pan, sauté shrimp for 2 to 3 minutes until pink. Remove.
3. Cook onion, bell peppers, and habanero in the same pan until soft.
4. Return shrimp and bacon to the pan. Mix well and season.
5. Build the tacos! Place filling onto flour tortillas. Add shredded cheese
6. Fold tortillas and cook until the cheese melts and the tortillas are golden.

Our second recipe for Taco Tuesday doesn’t disappoint. Juicy. Cheesy. Meaty. And ohhhhhh so authentically Mexican!

INGREDIENTS (serves 4):
• 1 Tia Rosa corn blend tortilla
• 50 g braised lamb (birria-style), or beef
• 25 g Tex-Mex cheese, shredded
• 5 g diced white onions
• 10 g sliced pickled jalapeños
• 60 ml (2 oz) birria consommé
• 1 g chopped cilantro
• 1 lime wedge
• salt and pepper to taste

INSTRUCTIONS:
1. Toast and soak chiles until soft.
2. Blend chiles with garlic, onion, salt & pepper, some of the jalapeño juice (if canned) and water
(enough to make a loose sauce).
3. Cover the lamb (or beef) with sauce and water. Simmer for 2.5 to 3 hours, or pressure cook for
about 45 minutes Shred the meat and reserve the broth. This becomes the consommé.

TACO ASSEMBLY AND COOKING:
1. Lightly dip the tortilla into the warm consommé fat to add colour and flavour.
2. Place tortilla on a hot pan. Add cheese first along the edge of the tortilla. Add braised lamb on top.
Add diced white onions, pickled jalapeños and cilantro, to taste..
3. Fold tortilla in half and cook until crispy and golden on both sides. The cheese should be melted
with crispy edges, forming a skirt.
4. Place taco on a plate. Serve with a lime wedge and hot consommé on the side for dipping.

This Taco Tuesday, try something different! Our authentic Mexican recipe for Taco Asada will bring the aromas of Mexico, right to your home.

INGREDIENTS (serves 4):
• 8 Tia Rosa corn blend tortillas
• 500 g beef sirloin (carne asada style)
• 1 cup guacamole
• ½ cup salsa macha
• ½ cup finely chopped white onion
• ½ cup chopped fresh cilantro
• 2 limes, cut into wedges
• Salt and pepper

INSTRUCTIONS:
1. Generously season the sirloin with salt.
2. Grill or pan-sear the beef over high heat for 3 to 5 minutes per side,
until nicely charred. Let rest for 5 minutes, then chop into small pieces.
3. Heat the corn tortillas on a dry pan or directly over a flame until soft.
4. Assemble the tacos! Add chopped beef to the heated taco, top with
onion and cilantro, add guacamole and salsa macha. Finish with a
squeeze of fresh lime over top and serve immediately!