Mexican Street Corn (Elotes)

INGREDIENTS

1/4 cup mayonnaise

1/4 cup sour cream or Mexican crema

Transfer corn to bowl with cheese mixture and use a large spoon to
evenly coat corn on all sides with mixture. Sprinkle with extra cheese
and chili powder and serve immediately with lime wedges.
http://www.seriouseats.com/recipes/2013/07/mexican-street-cornelotes-recipe.html
Mexican guava water drink: Agua de guayaba

1/2 cup finely crumbled cotija or feta cheese, plus more for
Just the aroma of fresh guavas is enough to inspire visions of lolling in
a hammock in some tropical hideaway. Guavas have seed sacs nearly
identical-looking to those found in tomatoes, and they are removed
before using the fruit. They have a thin skin which is easy to peel and,
though not particularly attractive, hold a flavorful flesh inside.
Mexican guava water is a good drink to serve when you are trying for
something a bit on the exotic side. Agua de guayaba is a bit more fullbodied than the others, more like a fruit nectar. It should be served
very cold, over ice. It mixes nicely with light rum and a squirt of soda
water.

serving

1/2 teaspoon ancho or guajillo chili powder, plus more for

serving

1 medium clove garlic, finely minced (about 1 teaspoon)

1/4 cup finely chopped cilantro leaves and tender stems

4 ears shucked corn

1 lime, cut into wedges

DIRECTIONS
Light one chimney full of charcoal. When all the charcoal is lit and
covered with gray ash, pour out and spread the coals evenly over half
of coal grate. Alternatively, set half the burners of a gas grill to high
heat. Set cooking grate in place, cover gill and allow to preheat for 5
minutes. Clean and oil the grilling grate.
While coals heat, combine mayonnaise, sour cream, cheese, chili
powder, garlic, and cilantro in a large bowl. Stir until homogenous and
set aside.
When grill is hot, place corn directly over hot side of grill and cook,
rotating occasionally, until cooked through and charred in spots on all
sides, about 8 minutes total.

Ingredients

1 cup peeled, seeded and diced guava

5 cups water
1/2 cup sugar, or to taste
Put the guava in the blender with just enough of the water to cover.
Blend until the guava and water are combined to form a smooth, thick
pulp.
Transfer to a pitcher, add the remaining water and the sugar and stir
well. Do not strain.
Chill thoroughly before serving over ice.
http://www.mexconnect.com/articles/2403-mexican-guava-waterdrink-agua-de-guayaba

2. Place the peppers and seeds in the bender. Blend well.

SALSA
INGREDIENTS SERVINGS16YIELD3 cupsUNITSUS

11 -15dried arbol chiles (8-10 dried arbol peppers for Mild, 1115 medium, 16-20 for Hot)

3. Next toss in the stewed tomatoes with juice, 1 jalepeno (sliced),

1/2 yellow onion (quarterd), 1 garlic clove, handful of cilantro,
lemon juice, salt and pepper and blend til you have the
consistancy desired.
4. I dont like my salsa chunky, thats what Pico De Gallo is! I also
dont want it to runny so it runs off your chips, so i just "pulse"
it a few times.
5. If you feel the salsa looks to white from the onion this just
means you need to add more cilantro to your salsa. Try the
salsa with your chips and adjust the seasonings as needed.

1(14 ounce) can DelMonte stewed tomatoes, with juice

1jalapeno

1bunch cilantro

1garlic clove

1teaspoon lemon juice or 1 teaspoon lime juice

2teaspoon pepper

1lb chicken breast, diced

2teaspoon salt

1medium onion, chopped

1tablespoon vegetable oil

2small yellow onion

DIRECTIONS
1. Take the stems off the peppers and throw away the stems.

6. Refridgerate for at least 1 hour before serving.

http://www.food.com/recipe/authentic-mexican-salsa-495111

Simply Sour Cream Chicken Enchiladas

INGREDIENTSNutrition
SERVINGS 8UNITS US

8(8 inch) flour tortillas, softened

5. Remove from heat; stir in sour cream and green chiles; pour
sauce evenly over enchiladas.

1 1 2cups grated monterey jack cheese or 1 1 2 cups Mexican

blend cheese, divided

6. Top with remaining 3/4 cup cheese (baking dish may be

double-wrapped and frozen at this point) and bake at 400F for
20 minutes until cheese is melted and sauce near edges of
baking dish is bubbly.

4cup butter
4cup flour

TACO BELL MEXICAN PIZZA

INGREDIENTS
SERVINGS 4UNITS US

1(15 ounce) can chicken broth

2lb ground beef

1cup sour cream

2teaspoon salt

1(4 ounce) canchopped green chilies

4teaspoon diced minced onion

4teaspoon paprika

1. In frypan, cook chicken and onion together in oil over mediumhigh heat until chicken is just done.

1 1 2teaspoons chili powder(Spanish is best)

2. Divide cooked chicken evenly between 8 tortillas; add 1 1/2

tablespoons cheese to each tortilla.

2tablespoons water

3. Roll enchiladas and place seam-side down in 9x13" baking

dish that has been lightly sprayed with no-stick cooking spray.

8(6 inch) flour tortillas

4. Melt butter in a medium saucepan; stir in flour to make a roux;

stir and cook until bubbly; gradually whisk in chicken broth
then bring to boiling, stirring frequently.

1cup cooking oil

1(16 ounce) can refried beans

DIRECTIONS

3cup diced tomato

3. Let mixture simmer over medium heat for 10 minutes, stirring

often.

3cup mild picante sauce

4. Heat oil in frying pan over medium-high heat.

1cup shredded cheddar cheese

5. When oil is hot, fry each tortilla for about 30-45 seconds per
side and drain on paper towels.

1cup shredded monterey jack cheese

6. Be sure to pop any bubbles that form when frying so that the
tortilla lays flat in the oil.

4cup chopped green onion

7. Tortillas should become golden brown.

8. Heat refried beans.

4cup sliced black olives

9. Preheat oven to 400 degrees F.

10. Stack each pizza by first spreading 1/3 C beans on one tortilla.
11. Next add 1/3 C meat, then another tortilla.
12. Top the second tortilla with 2 T of salsa.
13. Divide the tomato, cheese, onions and olives evenly and top in
that order.
14. Bake for 8-12 minutes.
http://www.food.com/recipe/taco-bell-mexican-pizza-copycat-25999

DIRECTIONS
1. Cook the ground beef over medium heat until brown, then
drain.
2. Return meat to pan and add the salt, onions, paprika, chili
powder and water.

CREAMY BURRITO CASSEROLE

INGREDIENTS
SERVINGS 8-10UNITS US

1lb ground beef or 1 lb ground turkey

1(1 1/4 ounce) package taco seasoning

2medium yellow onion, chopped

7. Add a layer of cheese.

8. You could put some hot sauce on this now.
9. Repeat the layers.

6large flour tortillas

1(16 ounce) can refried beans

2 -3cups shredded taco cheese or 2 -3 cups cheddar cheese

1(10 3/4 ounce) can cream of mushroom soup

4ounces sour cream

jarred hot sauce, if desired to spice it up

10. Sprinkle cheese over the top and bake, uncovered, at 350F for
20-30 minutes.
http://www.food.com/recipe/creamy-burrito-casserole-33919

EASY TACO STEW

INGREDIENTS
SERVINGS 4-6UNITS US

1lb lean ground beef

1medium onion, chopped

1(15 1/4 ounce) can whole kernel corn, undrained

1(10 ounce) can diced tomatoes with mild green chilies,

undrained

1(15 ounce) can pinto beans in chili sauce, undrained

4. Spread 1/2 sour cream mixture in the bottom of a casserole

dish.

1(1 1/4 ounce) envelope taco seasoning

5. Tear up 3 tortillas and spread over sour cream mixture.

1(10 3/4 ounce) can tomato soup, undiluted

DIRECTIONS
Watch how to make this recipe
1. Brown ground meat/turkey & onion; drain.
2. Add taco seasoning and stir in refried beans.
3. Mix soup and sour cream in a separate bowl.

6. Put 1/2 the meat bean mixture over that.

1cup water

MEXICAN-STYLE PASTA WITH CHICKEN AND PEPPERS

baked corn tortilla chips (I prefer Doritos) or plain Doritos (I

prefer Doritos)

INGREDIENTSNutrition
SERVINGS 6UNITS US

4cups low sodium chicken broth

1minced garlic clove

1. Brown the beef and onion in a dutch oven, then drain.

1teaspoon cumin

2. Add all ingredients to the beef/onion mixture, except for the

tortilla chips and cheese.

3. Cook over medium heat until thoroughly heated.

4plum tomatoes or 6 wholecanned tomatoes, well drained

4. TO SERVE: Crumble a handful of either tortilla chips or

Doritos in individual serving bowls and cover with a generous
helping of stew.

3scallions

5. Sprinkle with cheese.

1large green bell pepper

6. HINT: You can reduce the heat by substituting the pinto beans
in chili sauce with either red kidney beans, plain pinto beans,
etc.

4lb vermicelli or 3 4 lb other thinpasta

2lb boneless skinless chicken breast

1tablespoon vegetable oil

1(4 ounce) canchopped mild green chilies, drained

cheddar cheese, grated

DIRECTIONS

2teaspoon chili powder

4teaspoon salt (omit if using regular chicken broth)

4cup fresh cilantro stem(optional)

5. Add the broth mixture, tomatoes, scallions, bell pepper, green

chilies and salt, and bring to a boil over medium-high heat.
Reduce the heat to low, cover and simmer, stirring
occasionally, until the pasta is cooked, about 7 minutes.
6. Meanwhile, shred the chicken. Mince the cilantro (if using).
7. Stir the shredded chicken and cilantro into the pasta mixture
and serve hot.
http://www.food.com/recipe/mexican-style-pasta-with-chicken-andpeppers-136822

DIRECTIONS
1. In a medium saucepan, bring the chicken broth, garlic, cumin
and chili powder to a boil over medium-high heat.

GUACAMOLE
INGREDIENTSNutrition
YIELD2 cupsUNITSUS

2. Meanwhile, coarsely chop the tomatoes, scallions and bell

pepper. Break the vermicelli into 2-inch pieces.

2avocados

3. Add the chicken to the boiling broth, reduce the heat to

medium-low, cover and simmer until the chicken is cooked
through, about 10 minutes. Remove the chicken and set it aside
to cool slightly.

1lime, juice of

2medium tomatoes, chopped

1medium onion, chopped fine

4. In a large nonstick skillet, warm the oil over medium-high heat

until hot but not smoking. Add the vermicelli and cook,
stirring, until the vermicelli is lightly browned, about 2
minutes.

4teaspoon pepper (or to taste)

2garlic cloves, minced

8teaspoon ground cumin

6eggs

8teaspoon cayenne pepper (or to taste)

3cups milk

1. Halve avocados; remove fruit by running spoon next to skin;

discard seed or save for other uses.

1 1 2teaspoons vanilla

2. Place avocado in bowl and mash with fork; immediately mix in

lime juice, incorporating well.

1teaspoon orange rind, grated

3. Mix in remaining ingredients; serve immediately.

sliced fruit (Strawberries, Kiwi or other fruit)

2teaspoon salt (or to taste)

DIRECTIONS

4.
http://www.food.com/recipe/guacamole-34233

MEXICAN FLAN (BAKED CARAMEL CUSTARD)

INGREDIENTS SERVINGS 10UNITS US
2cup sugar

2cup sugar

DIRECTIONS
1. Heat 1/2 cup sugar in a heavy skillet or saucepan, stirring
constantly until it melts and turns a dark golden color.
2. Remove from heat and immediately pour into a 4 1/2 cup metal
ring mold, swish it around so it evenly coats the bottom of the
ring mold.
3. In a large mixing bowl, lightly beat the eggs.
4. Stir in milk,1/2 cup sugar, vanilla and orange peel.
5. Place caramel coated ring mold in another pan and place on an
oven rack.

6. Pour egg mixture into the ring mold and pour the hottest tap
water possible around the ring mold to a depth of 1 inch.
7. Bake at 325Ffor close to l hour or until a knife comes out
clean.

1 jar (16 ounces) chunky salsa

1/4 teaspoon garlic powder

Tortilla chips or cubed French bread

8. Cool flan on a wire rack, Chill for at least 3 1/2 hours.

9. To unmold the flan loosen edges with a spatula, slip spatula
down the sides to let air in.
10. Place the serving platter over the mold and flip to allow the
flan to slip onto the platter.

Directions

11. Spoon the caramel that may remain in the mold on top of the
flan.

1. In a large skillet, cook beef and onion over medium

heat until meat is no longer pink; drain well.

12. Pile sliced fruit in the center and serve.

http://www.food.com/recipe/mexican-flan-baked-caramel-custard12354

2. Transfer to a greased 3-qt. slow cooker; stir in the

Cheese Sauce

cheese, salsa and garlic powder. Cover and cook on

Ingredients

low for 3-4 hours or until heated through. Stir; serve

1 pound ground beef

1/3 cup chopped onion

2 pounds process cheese (Velveeta), cubed

warm with tortilla chips or cubed bread. Yield: 7 cups.

CHURROS
INGREDIENTS
CRULLERS:
1 cup water
4 tablespoons unsalted butter
2 tablespoons brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour

4 to 5 eggs
Canola oil, for frying
1/2 cup sugar
1/2 teaspoon ground cinnamon
DIRECTIONS
To make the crullers: In a medium saucepan, heat 1 cup water, the
butter, sugar, vanilla, and salt over medium-high heat until the edges of
the liquid start to bubble. Add the flour all at once and stir briskly with
a wooden spoon until well mixed and no lumps of flour remain.
Remove from the heat. Add 4 of the eggs, 1 at a time, beating well
with a wooden spoon after each. The dough should look soft and
glossy and keep a "hook" shape when the spoon is pulled from
thedough. If not, beat in the last egg.

Scrape the dough into a pastry bag fitted with a star tip. Pour
enough canola oil into a deep heavy skillet (cast iron is ideal) to fill 1inch. Heat over medium heat until the tip of the handle of a wooden
spoon gives off a slow steady stream of tiny bubbles. Carefully pipe
the dough into the oil, forming 6-inch crullers. Pipe only as many
crullers into the oil as fit comfortably. Overcrowding the pan will
result in soggy crullers. Fry, turning once, until golden brown on each
side. Drain on paper towels. Repeat with the remaining dough.
Put the sugar and the cinnamon in a paper bag. Crimp the top and
shake well to mix. Drop a few crullers at a time into the bag and shake
until coated. Best served as soon as possible.