THE Dish: Christy Vega Fowler's tamales


3 avocados

1/2 c white onion

1/2 c diced tomatoes

1 jalapeno

1/2 tsp salt

Squeeze of lime juice

Cilantro to taste

1. Peel, pit and mash avocado.

2. Add salt and mash a little more.

3. Next add onion, tomato, jalapeño, lime juice and cilantro.

4. Mix well.

Tortilla chips

Canola oil

12 corn tortillas - cut into 4's

1. Add oil in large frying pan so that it is » inches high

2. Bring to a boil

3. Add in tortillas and fry until lightly golden

4. Drain on paper towels

Casa Vega Corn Elotes (4 servings)

4 white sweet corn on the cob

1 recipe of low fat crema (below)

1/2 cup cojita cheese, finely crumbled

1/2 cup chili power or tapatio hot sauce

1 tbs salt

12 round wood sticks (8 inches long)


Casa Vega low fat Crema

1/2 cup low-fat sour cream

1/4 tsp salt

2 tbsp heavy cream

Pepper to taste

1. Place corn in a large pot of water and add salt

2. Cook for 45 - 60 minutes until corn is soft

3. Cut each cob into three pieces, and place wooden sticks inside the center of the cob

4. Add crema (make crema by mixing all ingredients together until smooth), using a plastic spatula and cover all around the elote

5. Sprinkle cheese all around Tip: when making a large batch, place cheese in a shallow dish and roll the elote in the cheese

6. Add chili powder or tapatio hot sauce.

Tostada chiquita (4 servings)

4 corn tortillas or store bought tostadas

1 1/2 cup shredded lettuce

2 cups refried beans

1/2 cup cooked, ground chorizo (optional)

1/2 cup beets, thinly sliced

1/2 cup chopped tomatoes

1/4 cup parmesan cheese, finely grated

Any vinaigrette dressing

1. In a 10" pan add one inch of oil and then heat it up to 175 degrees

2. Then dip the corn tortillas until the tortillas get crispy and brown

3. If using chorizo, in a bowl using a wooden spoon, mix the refried bean and chorizo together, if not using chorizo, simply mash up the beans.

4. To assemble the tostadas, on the bottom of a small plate add a table spoon of bean mixture.

5. Then place the tostada directly on top of the beans.

6. Add another 1-2 tablespoons of the bean mixture and spread around the center of the tostada.

7. Toss the lettuce in your favorite vinaigrette in a separate bowl, the more robust the better.

8. Then top the tostada in this order: lettuce, tomatoes, beets, and sprinkle with parmesan cheese.

Chili relleno (makes 4 chili rellenos)

4 eggs

8oz Monterey Jack cheese

4 whole Anaheim chilies

2oz flour

2 cups canola oil


1. Separate the white and yolk from the eggs and save both for later use

2. Cut cheese in 4 strips 2oz each (3in x » in size)

3. Cook chilies directly on the flame until the skin starts to pop up and char. Be careful not to overcook them.

4. Once cooked, place in a container with cold water to soak and cool down.

5. Peel off the skin, cut the stem off, remove all seeds

6. Cut the chilies open lengthwise and place the cheese inside the chilies

7. Mix four eggs whites in a standard mixer bowl and set at high speed. Begin mixing the whites until they become stiff, solid white color and foamy.

8. Add flour and stir in the egg yolks and mix for another 5 minutes on low speed

9. Place an inch of oil into a pan and heat it up to 275 degrees

10. Using a large slotted spoon, place the prepared chilies into the batter, covering the chilies completely. Scoop them out and place in the pan with oil

11. When the chilies turn golden brown on the bottom, flip them over and cook until they're the same color on the other side.

12. Place several paper towel metal tray to absorb oil from cooked chilies

13. Top with salsa if desired.

Casa Vega Spanish rice (4 servings)

2 tablespoons vegetable oil

1 cup uncooked white rice

1 medium yellow onion, chopped

1/2 green bell pepper, chopped

2 cups water

1 10 oz. Can diced tomatoes and green chilies

2 teaspoons chili powder

1 teaspoon salt

1. Heat oil in a deep skillet over medium heat

2. Saute rice, onion, and bell pepper until rice is browned and onions are soft

3. Stir in water and tomatoes with chilies

4. Cover and simmer for 30 minutes, or until the liquid is absorbed.

5. Fluff with a fork to check for doneness.

Toasted coconut sundae

Servings: 6

1 gal vanilla ice cream

1 recipe salted caramel sauce

1 recipe chocolate sauce

1 bag shredded coconut (unsweetened)

1. Spread the shredded coconut on a large cookie sheet

2. In a preheated, 350 degree oven place the cook the coconut for approximately 10 minutes until golden brown

3. Let coconut completely cool. *tip- this can be made up to 4 hrs ahead of time

4. Scoop ice cream in bowls and sprinkle with toasted coconut.

5. Drizzle chocolate and caramel sauce

Homemade caramel sauce:

1 c sugar

1/4 c water

1/2 c heavy cream, warm

2 tbsp unsalted butter, softened

1/2 tsp fine sea salt

1 tsp vanilla extract

1. In heavy saucepan, combine sugar and water. Stir.

2. Heat, stirring constantly until syrup in bubbling. Stop stirring and let sit until color is deep amber.

3. Remove from heat and pour in heated cream. (it will bubble a lot)

4. Stir with wooden spoon until smooth.

5. Add in butter and salt. Stir.

6. Allow to cool for several minutes and gently stir in vanilla

Chocolate sauce

2 c semisweet chocolate chips

1 » c whipping cream

2 tsp vanilla

1. In small saucepan over low heat, combine chocolate chips and whipping cream.

2. Stir the entire time until chocolate in completely melted and smooth.

3. Add and stir in vanilla.

Blood orange - serves 1

1 1/4 oz. Patron silver tequila

1/2 oz. Blood orange mix

1/2 oz. Organic agave nectar

1/2 oz. Fresh squeezed lime juice

Wedge of a blood orange

Soda water

1. Mix together the tequila, blood orange mix, agave nectar, and lime juice in a tall glass

2. Add ice

3. Rim the glass with the blood orange wedge, and then squeeze the wedge into the drink

4. Top with soda water

5. Serve and enjoy!