Raul’s Cocina Creamy Rojo Veggie Dip

Tired of boring and bland dips?! Give your veggies and chips a kick with Raul’s Cocina Creamy Rojo Veggie Dip!



8oz of cream cheese…

½ cup of sour cream

¼ of Raul’s Cocina Hot Sauce




In a large bowl combine softened cream cheese and sour cream, stir until blended. Add Raul’s Cocina Hot Sauce and stir until all ingredients are blended.

Serve with your favorite veggies or chips!


Raul’s Cocina Red Chili Beef

I was craving a red chili burro but didn’t feel like putting too much work in. Try this “crock pot red chili”….super yummy and full of flavors. I cut up some boneless pork ribs in about 2 inch chunks. I used about 2 to 2.5 lbs. I added abo…ut 1/2 cup of white onions. Cook on high for about 3 hrs then add 1 – 16oz container of Raul’s Cocina hot sauce…stir and cook on low for about 4 hours. When its done stir it all up with a metal spoon and the pork shreds and mixes with the red sauce. It is so tender after slow cooking it shreds when you stir it up. Enjoy!


1 cup of Raul’s Cocina Hot Sauce (purchase at Uptown Farmer’s Market every Saturday)

Approximately 2lbs of Beef (any cut will work as long as it is not too lean)

2 cloves of fresh garlic crushed

¼ cup of white onion diced (optional)

1 tablespoon of cooking oil (I prefer canola)

Salt and pepper to taste

Dice the pork into about ¼ inch cubes. Saute the garlic and onion in the canola oil until slightly brown. Add the cubed beef and brown (this step takes about 5 to 7 minutes). Once the meat is brown and the onions are a bit caramelized turn down to low and add 1 cup of Raul’s Cocina Hot Sauce and stir. Let simmer for about 15 to 20 minutes on low.

Serve with Raul’s Cocina Flour Torillas!

Cheese Enchilada’s with Raul’s Cocina Hot Sauce

Preheat your oven to 375 degrees. In a medium sauce pan over medium heat pour in the cooking oil and the flour. Stir constantly until the mixture browns. Pour in Raul’s Cocina Hot Sauce and stir until blended. Turn down to low and let simmer for 3-5 minutes then turn off. Take 2 cups of the cheese and fill your corn tortillas. Your tortillas will need to be soft enough to roll. I used fresh ones and cooked them myself or you can put them in the microwave to soften them. If you opted for onions put a spoonful in with the cheese. In a 9×9 pan pour a little of the sauce at the bottom to prevent the tortillas from sticking. After you roll each tortilla place in the pan. Continue until the pan is full. Pour the remaining sauce over the rolled tortillas and top with the last cup of cheese. Bake for 20-25 minutes until the cheese is melted through. Serve with chopped lettuce, tomato and a big scoop of sour cream. Enjoy these mouth watering enchiladas!





16oz container of Raul’s Cocina hot sauce

1/8 cup of cooking oil

1/8 cup of flour

8-10 corn tortillas

3 cups of shredded cheese (I used cheddar/monterey blend)

1/2 cup chopped onions (optional)

Chopped lettuce, tomato and sour cream for garnish (optional)