Current weekly ad Coborn's - Valid from 02/19 to 03/28 - Page nb 5

Products in this weekly ad

lime juice heinz vegetable sugar wine olive oil vinegar lettuce top cucumber lobster processor steak tortilla sausage juice beans garlic refrigerator brush basket salt meat mustard sauce grapes chorizo cups bowl dip

More Items. More Savings. 7" iS Gary's Quikk Steak 12 Oz. Select Varieties > £> 348 » 498 ww tx 9% Morey’ Crab Dip Olsen's Herri Full Circle sented Roll Or Or Lobster Spread 16 Oz. In Wine Sauce Alaskan Cod Fillets bcs | Link Sausage 7 6 Oz. Select Varieties 12 Oz. 12 Oz. Roll Or 8 Oz. Link Se Sausage Select Varieties {EARN 1¢ PER GALLON WITH EACH ITEM PURCHASED Fresh Produce Bushel Boy i Basket & Bushel Apple Cider English Red Grapes Half Gallon Cucumbers Blackberries 6 Oz. Heinz Mustard Food Club SP ee 15-20 Oz, poonable 3 lad Dressing 22-30 Oz. Select Varieties Ingredients: 1, Stir together lime juice, sugar and sea salt in @ small bowl, Stir in radish, jalapeno Pickled Vegetables California Walnut Chorizo and garlic slices and let stand for 30 minutes to pickle 1/2 Cup Fresh Lime Juice 11/2 Cups (150z) Black Beans, ¥ " eit 4 : dete aeane 2. Meanwhile, to prepare “chorizo” crumble, place walnuts and beans in a food 11/2 tsp Sugar processor; pulse until coarsely chopped. 2/4 tsp Salt 2: Cups Walnuts 3. Add 2 tablespoons oil and remaining crumble ingredients to food processor and Riclciod hin bce 3 Tbsp Olive Oil, divided pulse again until mixture is finely chopped and resembles ground mest, stirring several times and moving the mixture from the bottom of the food processor bowl to 1 Tbsp White Vinegar 2 Medium Jalapeno Peppers, : the top to evenly mix, thinly sliced 1 Tbsp Smoked Paprika 4. Heat 1 tablespoon oil in a very large nonstick skillet over medium heat. Add 1 Large Clove Garlic, 1 Tbsp Anche Chili Powder "chorizo" mixture to skillet and cook for 10 minutes or until mixture is nicely browned thinly sliced and resembles ground meat, stirring frequently. (May be prepared several days ahead 1 tsp Dried O Rete Ane TS, and stored tightly covered in the refrigerator.) 5. Brush each tortilla lightly with oil or coat with cooking spray. Cook briefly on a 1 tsp Ground Chipotie griddle or skillet over medium-high heat to brown on both sides, keeping warm in foil until all tortillas are cooked. 1 tsp salt 1 tsp Ground Cumin ». Re I i ic slices. Fill h Ml shed Doane 6. Remove pickled vegetables from liquid and discard garlic slices. Fill each tortilla with equal amounts of “chorizo” and pickled vegetables. Garnish with lettuce and cilantro and serve with lime wedges.