Ingredients:

• 1 mashed avocado

• Slices of red onion

• 2 slices of rustic country bread, toasted

• 2 fried eggs

• ½ cucumber, thinly sliced

• Sea salt and black pepper to taste

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Preparation:

1. Toast the bread to your liking.

2. Spread the mashed avocado evenly over each slice.

3. Top with cucumber slices, red onion, and the fried eggs.

4. Season with sea salt, black pepper, and a touch of Chilaxico Chile de Árbol Sauce.

5. Enjoy

Ingredients (4 servings):

• 500 g (1.1 lb) beef steak, cut into small cubes (sirloin, skirt, or your preferred cut)

• 1 red bell pepper, sliced into strips

• 1 green bell pepper, sliced into strips

• 1 yellow bell pepper, sliced into strips

• ½ white onion, thinly sliced (julienne)

• 200 g (7 oz) bacon, diced

• 150 g (5 oz) Manchego or Chihuahua cheese, shredded

• Olive oil

• Salt and pepper to taste

Special touch: Chilaxico Chile de Árbol Sauce

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Preparation:

1. Cook the bacon:
   In a large skillet, fry the bacon until golden and crispy. Remove and set aside, leaving the rendered fat in the pan.

2. Sear the beef:
   In the same skillet, add the beef cubes with a pinch of salt and pepper. Cook until browned on the outside but still juicy inside.

3. Add the veggies:
   Toss in the onion and bell peppers. Sauté until softened but still slightly crisp.

4. Bring back the bacon:
   Return the bacon to the skillet and mix well with the beef and vegetables.

5. Melt the cheese:
   Sprinkle the shredded cheese over the mixture, cover the skillet, and let the steam melt it for a few minutes.

6. Serve:
   Enjoy with freshly warmed corn tortillas.

7. The Chilaxico touch:
   When serving, top with a spoonful of Chilaxico Chile de Árbol Sauce. 
   Its bold, spicy flavor enhances the beef and gives it that unforgettable kick.

Ingredients

• 4 medium zucchinis (Italian or Mexican type)

• 250 g (9 oz) cooked turkey breast, shredded

• 150 g (5 oz) Oaxaca or Manchego cheese, shredded

• ½ onion, finely chopped

• 1 garlic clove, minced

• 1 large tomato, diced

• 1 tbsp olive oil

• Salt and pepper to taste

• Chilaxico Chile de Árbol Sauce for serving

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Preparation

1. Prepare the zucchinis

   • Wash the zucchinis and cut them in half lengthwise.

   • Using a spoon, scoop out some of the flesh (set it aside).

2. Make the filling

   • In a skillet, heat the olive oil and sauté the onion and garlic until fragrant.

   • Add the tomato and the chopped zucchini flesh, cook for 5 minutes.

   • Stir in the shredded turkey breast, season with salt and pepper, and mix well.

3. Stuff and bake

   • Place the zucchini halves on a baking tray.

   • Fill them with the turkey and tomato mixture.

   • Top with shredded cheese.

   • Bake at 180 °C (350 °F) for 15–20 minutes, or until the cheese is melted and golden.

4. Serve

   • Serve hot and finish with Chilaxico Chile de Árbol Sauce for an authentic spicy kick.

Ingredients (for 2 servings):

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• 2 fish fillets (tilapia, mojarra, or your preferred type)

• 1 carrot, cut into thin strips

• 1 bell pepper (yellow, red, or green), cut into strips

• ¼ red onion, thinly sliced

• 1 garlic clove, minced

• 1 serrano chili, seeded and chopped

• Fresh parsley leaves

• Olive oil

• Salt to taste

• Aluminum foil

• Special touch: Chilaxico Chile de Árbol Sauce

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Preparation:

1. Prepare the foil:
   Cut squares of aluminum foil (one per fillet) and lightly grease with a few drops of olive oil.

2. Set the base:
   Place each fish fillet in the center and season with salt.

3. Add the vegetables:
   Top the fish with carrot, bell pepper, red onion, serrano chili, and garlic.

4. Add parsley:
   Place a few fresh parsley leaves for extra aroma and freshness.

5. Seal the packet:
   Fold the foil tightly into a sealed pouch to keep the steam inside.

6. Cook:

   • In a skillet: cook the packets over medium heat for 15–20 minutes.

   • In the oven: bake at 180 °C (350 °F) for 20–25 minutes.

7. Serve:
   Carefully open the foil (watch out for steam) and serve directly on the plate.

8. Final touch:
   Finish with a spoonful of Chilaxico Chile de Árbol Sauce to enhance the fish with an authentic, delicious heat.