FLAN

Directions

1. Begin with putting a tray full of water inside the oven at 350 degrees

Ingredients:

2 cups of sugar

1 can of evaporated milk

1 can of condensed milk

1 packet of cream cheese

5 eggs

1 tablespoon of vanilla extract

Ingredients:

1 can of Teasdale white hominy

1 peeled onion

1 head of garlic

Salt

4. Once chopped, mix the salt into your bowl of tomatoes, and add the minced garlic. Set in fridge for a least 30 minutes to sweat - the salt will bring out the sweet flavors of the tomatoes. 5. Set your balsamic reduction aside to cool.

6. Add your chopped basil or paste into the tomatoes mix.

7. Add half or less of your reduction to the tomatoes, the remaining into a squeeze bottle.

8. Add olive oil and 1/4 cup of reduced balsamic to tomatoes.

9. Plate your bruschetta by serving the tomato mix on top of your baguette rounds and reduction drizzled on top.

1 spoonful of Oregano

7-8 Bay leaves

Pork meat to your liking

2. Next put a pan on medium heat and add 2 cups of sugar to melt. This part can take a while. The sugar is ready when it is a light brown color and fully melted.

3. Once the sugar is melted you add it to a baking container like a fluted tube mold.

4. In a blender add 1 can of evaporated milk, 1 can of condensed milk, 1 cream cheese packet, 5 eggs and 1 tablespoon of vanilla extract.

5. Finally, you blend these ingredients for 4 minutes and add it to the fluted tube mold. Put aluminum foil to cover it. Then you can put the tube mold into the tray inside the oven. Leave the flan to cook for 1 hour and 40 minutes.

Enjoy this desert on its own or add berries as a topping to serve!

Pozole

Directions

First, have a large pot filled with water about halfway on the stove on medium high heat. Next use a large strainer to wash the hominy. Once the hominy is washed it is ready to be in the pot. Immediately after the hominy makes it in the pot, add 1 peeled onion and 1 head of garlic into the pot.

Next, wash the pork meat with salt thoroughly and add it to the pot.

After, one hour of cooking and you notice the ingredients boiling, you should be using a large cooking spoon to add the oregano and 7-8 bay leaves.

Finally, once everything has been boiling for more than 2 hours you add salt. Once again use a large cooking spoon to add salt. Taste the broth to see if you will need to add another spoonful or less. Use a fork to check if the pork meat is ready. If the pork meat comes apart it means its ready!

Serve the pozole with toppings like crushed chile peppers, more oregano, sliced avocados and lime. I suggest a cold Coke drink to accompany your steaming hot pozole. Enjoy!