Ingredients

• ½ cup frozen sofrito (Spanish cooking sauce)
• 1 (15-oz) package fully cooked pork roast au jus
• 1 (14.5-oz) can diced tomatoes with garlic/onion (undrained)
• Cooking spray
• 1 (12-oz) box frozen arepas (fried corn and cheese patties)
• ½ cup shredded Mexican-blend cheese
• ½ lime, for juice (optional)

Prep

• Thaw sofrito under cool running water, if needed.
• Remove pork from packaging. Drain (reserve jus for another use, if desired); place pork roast in large saucepan (wash hands).

Steps

1. Stir sofrito and tomatoes into saucepan; bring to a boil on medium-high, stirring to break up meat.
2. Reduce heat to medium; cook and stir 7–8 minutes or until thoroughly heated. Meanwhile, preheat medium sauté pan on medium 2–3 minutes. Remove pan from heat and coat with cooking spray. Add arepas; cook 2–3 minutes on each side or until thoroughly heated.
3. Transfer arepas to serving platter. Top with pork mixture and sprinkle with cheese. Squeeze a little lime juice over the tamale mixture to add a touch of fresh flavor, if desired. Serve.

Ingredients

• 2 tablespoons frozen sofrito (Spanish cooking sauce)
• 3 large potatoes
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon Complete seasoning
• ½ lime, for juice (optional)

Prep

• Preheat 2-sided tabletop grill. Thaw sofrito under cool running water.
• Slice potatoes lengthwise into ¼-inch-thick slices; place in microwave-safe bowl.

Steps

1. Stir oil and sofrito into potatoes until evenly coated; cover and microwave on HIGH for 8–10 minutes or until potatoes begin to soften.
2. Place potato slices in single layer on grill and close lid; grill 3–4 minutes or until tender when pierced with a fork. Repeat as needed with remaining slices.
3. Remove from grill and sprinkle evenly with Complete seasoning. Serve with a squeeze of fresh lime juice, if desired.