• Puff-pastry of Corn Truffel and Zucchini Flower of Sabores Aztecas.
• Chicken breasts stuff with Corn Truffel in Poblano Pepper Sauce.
• Chicken Breasts stuff with Zucchini Flower and fresh cheese.
• Tinga "Sabores Aztecas".
• Fish to the Veracruzana.
• "Chilaquiles" San Miguel.
• “Zucchini Flower Crepas” in Sweet pepper sauce.
• “Corn Truffel Crepas” in Poblano Pepper Sauce.
• Poblano Pepper Slices of Sabores Aztecas with Cream.
• Poblano Peppers stuff with refried beans of Sabores Aztecas.
• Zucchini Flower Quiche with Poblano Peppers of Sabores Aztecas.
• Whole Poblano Peppers of Sabores Aztecas stuffed with Cheese in white sauce.
• “Tampiqueña” stuffed with Zucchini Flower of Sabores Aztecas.
• Diced beef in Morita Pepper Sauce of Sabores Aztecas.
• Pork ribs in Pasilla Pepper Sauce.
• "Enfrijoladas" of Sabores Aztecas.
• Chilaquiles in Green Sauce of Sabores Aztecas.
• Red Mole With Chiken.
• Shrimp With Garlic and Chipotle Pepper Sauce.
• Bean Stuffed Whole Poblano Chile with White Cheese and Tomato.
• Filet of Beef in Morita Chile Sauce with A Black Bean Garnish.
• Stuffed Chicken Breast Stuffed with Cheese and Squash Flower in Poblano Chile Sauce.
• Chicken Breast Stuffed with Huitlacoche in Bean Sauce.

Ready in: 45 minutes.
6 Servings.

INGREDIENTS:

2 bottles of Morita Pepper Sauce of Sabores Aztecas.
1.200 kg. / 3 lb of Pork ribs.
500 gr. / 18 OZ. of diced cooked potatoes.
100 gr. / 4 OZ. of sliced onion (thin strips).
Oil to the pleasure.
2 cans of refried Bayo and/or Black Beans of Sabores Aztecas.

PROCEDURE

• Fry the meat lightly in very hot oil, together with the onion.
• Once fried, the sauce is added until it boils in low heat.
• Add the diced cooked potatoes, rectify season.
• Serve the ribs garnished with refried beans and white rice.