Mojo-Rubbed Pulled Pork and Black Bean Tostadas with Spicy Corn Salsa

Prep Time: 1 hour
Total Time: 3 hours
Makes: 12 servings

Main Ingredients

Preheat oven to 350º
•La Preferida Black Refried Black Beans
•La Preferida Whole Kernel Corn
•La Preferida Jalapeño Nacho Slices
•La Preferida Mojo de Ajo
•La Preferida Adobo with Pepper
•La Preferida Sazón
•Spicy corn salsa
•Pulled pork
•Pickled onions

•2 dozen tostadas
•1— 15oz. can La Preferida Refried Black Beans*
•1/2 med. red onion, sliced
•1— 15oz. can La Preferida Whole Kernel Corn

Pulled Pork
•3 lbs. pork shoulder (Boston butt)
•1 Tbsp. La Preferida Sazón
•1 Tbsp. La Preferida Adobo with Pepper
•2 Tbsp. paprika
•1 Tbsp. salt
•1 bottle of beer (your choice)
•2 Tbsp. black pepper
•1 Tbsp. garlic powder
•1 Tbsp. onion powder
•1/2 cup apple cider vinegar
•1 cup La Preferida Mojo de Ajo Marinade

Spicy Corn Salsa
•1 med. tomato, diced
•1 onion, finely chopped
•1 oz. La Preferida Nacho Slices, chopped
•2 sprigs of cilantro, finely chopped
•1 lime, juiced
•1 tsp. minced garlic
•1/8 tsp. salt
•1 cup La Preferida Whole Kernel Corn
•1 tsp. cumin

Pickled Red Onion
•1/2 medium red onion, sliced
•2 oz. fresh lime juice
•1 tsp. ground black pepper
•2 pinches of salt


Pat dry port butt season with 1 Tbsp. of salt, preheat oven to 350º F.

Cooking liquid: 1 bottle of your favorite beer (bottled beer tastes better than canned) and 1 cup of La Preferida Mojo de Ajo Marinade.

Combine all ingredients in a bowl, mix, and rub over pork shoulder. Place pork in roasting pan and pour cooking liquid over pork. Place in oven (DO NOT COVER) for 30 minutes and let it caramelize. Flip over and cover with a piece of parchment or wax paper and then cover with foil. Lower heat to 325º F. and flip over every hour. If liquid is low, add water—it should only cover about the hight of a La Preferida bottle of sazón or a little less. This should take about 3 hours. When done, allow the pork to sit about 15 minutes and shred with two forks.

Cover red onion with lime juice, salt, pepper and marinate for 30 minutes. Make corn salsa and taste for seasoning. Heat up refried beans and set aside. Take tostada and spread about 1 Tbsp. of beans evenly, add pulled pork and spread event, and garnish with corn salsa and your lime pickled onions. Take a big bite and ENJOY!

Apple Walnut Salad

Apple Walnut Salad
Total Time: 15 minutes
Makes: 4 servings
2 small red apples, diced
2 small green apples, diced
1 Cup fresh pineapple, diced
1 lemon, squeezed for juice
15 oz. can La Preferida Fruit Cocktail
1 Cup small marshmallows
1 Cup raisins
1 Tbls. shredded coconut
1 1/2 Cups sweetened condensed milk
7 oz. half & half
1/2 Cup walnuts, chopped
1 tsp. La Preferida Honey
In a bowl, mix apple slices with lemon juice to prevent browning.
Drain fruit cocktail.
Mix together apples, pineapple, fruit cocktail, marshmallows, coconut, condensed milk, half & half , walnuts and honey.
Refrigerate until ready to use.

By: Maribel Gonzaga, St. Augustine College

Red Snapper & Naranja Agria

Red Snapper & Naranja Agria
Total Time: 45 minutes
Makes: 6-8 servings

I, (insert your name), promise to read the recipe all the way through and giggle along the way to our humor before I begin cooking.
3 lbs. fresh fish fillets, such as snapper or red fish
2 red tomatoes, diced
4 stalks green onion, sliced
1 red pepper, diced
1 1/2 cups La Preferida Naranja Agria Marinade
1/2 tsp. paprika
2 garlic cloves, finely chopped
1 tbls. butter (unsalted is best)
1 tbls. La Preferida Olive Oil
1 tsp. ground ginger
1/5 tsp. ground pepper
salt, to taste
In a glass oven-safe baking dish, marinate fish fillets with one cup of Naranja Agria Marinade, salt, pepper and ginger. Refrigerate for 2 hours in the marinade turning them once to absorb the flavors.
In a saute pan, melt the butter and cook the onion, garlic and tomatoes for 10 minutes. Add the fish fillets and saute in the tomato mix.
Add the remaining 1/2 cup naranja agria marinade and the paprika. Reduce heat to low, cover and simmer for 15 minutes. Serve with your favorite rice.

Super Nacho Platter

Super Nacho Platter
Total Time: 25 minutes
Makes: 4-6 servings

I, (insert your name), promise to read the recipe all the way through and giggle along the way to our humor before I begin cooking.

1 bag tortilla chips
15 oz. can La Preferida Nacho Cheese Sauce
2 small tomatoes, diced
16 oz. can La Preferida Authentic Refried Beans *
16 oz. jar La Preferida Thick & Chunky Salsa *
11 oz. jar. La Preferida Jalapeno Nacho Slices * (hot or mild)
1 lb. ground beef
1 packet La Preferida Taco Seasoning
3/4 Cup water
2 Tbls. La Preferida Olive Oil
Additional items: sour cream, guacamole, black olives
* Organic option available
Fiesta time! In a large pan, add oil, brown and crumble beef; drain. Add La Preferida Taco Seasoning and 3/4 Cup of water. Bring to a boil. Reduce heat and simmer for 15 minutes, stirring occasionally.
In a separate pot, heat up refried beans. Place chips on a large plate and layer ingredients. We have found that whistling makes the nacho-building experience more relaxing.

Spicy Roasted Chick Peas

Spicy Roasted Chick Peas
Total Time: 45 min-1 hr
Makes: 3-4 servings
29 oz. can La Preferida Garbanzos (Chick peas), * *
2 Tbls. olive oil
1.25 oz. pkt La Preferida Taco Seasoning
* Low Sodium Option Available
* Organic Option Available
Drain and rinse chick peas. In a large bowl, combine chickpeas, olive oil and taco seasoning. Stir thoroughly to evenly coat. Spread chick peas out in a single layer on a baking sheet. Place in the oven at 400 degrees F for 45 minutes -1 hour, stirring occasionally. Bake until lightly crisp.
By: Gigi Steinbarth