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DRINKS, APETIZERS, DISHES...
MARGARITA
CLASSIC RECIPE
1
1/2 OUNCES OF WHITE TEQUILA
3/4
OUNCE TRIPLE SEC/COINTREAU
1/2
OUNCE LEMON JUICE
1
DASH NATURAL SYRUP
IN
MIXER WHISK WITH FRAPPE ICE
SERVE
WITH WHOLE CHERRY OR TWIST OF LEMON
GUACAMOLE (VERACRUZ STYLE) RECIPE.
1. Take 2 avocados (the skin should be dark green and slightly
mushy), cut them in half, remove the pit and scoop out the flesh into a bowl. 2.
Crush 2 cloves of garlic and add on to the avocado. 3. Two tablespoons of lemon juice (or some more if you wish). 4. Salt.
5. ½ small onion and 1 tomatoes, both finely chopped. 6. Add chopped cilantro. 7. Mash all this together until it is smooth.
Let it sit for a few minutes then stir a little, cover and put it in the refrigerator for about an hour. Serve. 8. If you
plan to save it for an extended period of time, put one of the pits on top to avoid surface discoloration.
To make SALSA,
put it in a glass bowl:
-
3 chopped chiles.
-
1/2 cup chopped
onion
-
1 to 3 cloves garlic,
minced
-
1/4 cup fresh cilantro
leaves, finely chopped
-
1/4 cup lemon juice
-
1 tablespoon olive oil
-
pinch of dry leaf
oregano
-
1/2 tsp salt
-
3-4 chopped tomatoes
Mix it all
together, and let it sit for a few minutes to mellow out just a bit. Use as a dip with tortilla chips or you can add this
salsa fresca to about anything that can use a bit of good chile "perking up", from a pizza, to beans and tortillas.
REFRIED BEANS
1/2 vegetable oil
2
cups Boiled Pinto Beans or Beans from the Pot
2 tablespoons chile powder
1 tablespoon ground cumin
1 teaspoon salt
1/8
teaspoon pepper
Heat oil in a
skillet over medium heat until hot. Add pinto beans; cook for 5 minutes, stirring occasionally. Mash beans, then stir in remaining
ingredients. Add oil to skillet if necessary. Cook and stir until a smooth paste forms, about 5 minutes.
Garnish with shredded cheese, if desired.
CLASSIC
MEXICAN FLAN
Mexican,
Desserts
Yield:
8 servings
1/2 c Sugar
14
oz Can sweetened condensed milk
1 c Milk
3 ea Large eggs plus
3 ea Yolks of large eggs
1/2 ts Almond extract
1 ts Vanilla extract
In a small saucepan melt sugar over moderate heat,
stirring frequently, until sugar is a dark,
caramel-colored liquid. Remove from heay and pur into
a 4 cup metal ring mold or 8 individual molds. Quickly
turn mold to coat bottom and sides with the caramel.
Let cool so caramel hardens. Heat oven to 325. Put the
condensed milk, milk, eggs, egg yolks and flavorings
into an electric blender. Cover and blend to mix well.
Pour mixture into mold; put mold in a larger pan
filled with water to depth of 1/2 inch. Bake for 1
hour. Remove from oven and remove mold from water.
Cool and then refrigerate up to 2 days. Cover mold
with an inverted serving platter. Hold mold and
platter together and turn them over. Lift off mold.
Caramel will fall as a liquid sauce over the custard.
Mexican Chip
Dip
1 lb. hamburger,
fried
1 (1 1/4 oz.) pkg. taco seasoning
1 can refried beans
1 (8 oz.) carton sour cream
1 (8 oz.) jar taco sauce
8
oz. Cheddar cheese
Tortilla chips
In
a bowl, combine hamburger, refried beans and taco seasoning mix. Put mixture in bottom of 9x13 inch pan. Spread sour cream
on top, then spread taco sauce on top of that. Sprinkle Cheddar cheese over top. Bake 15-20 minutes at 350 degrees or until
cheese melts. Serve with tortilla chips.
Mexican rice
• 1 cup rice
• 1 Tbls. olive oil
• 2 cups chicken
broth
• 1/3 cup tomato sauce
• 1 tsp. cumin powder
• 1/3 cup red bell pepper, diced
• 1 tsp. chopped
garlic
• 1 tsp. salt
• 1 tsp. pepper
PREPARATION:
• Saute the rice in the olive oil over high heat until the rice becomes opaque or white. Add
the rest of the ingredients and bring to a boil. Turn heat to low and cook covered for 25 minutes. SERVES 4-6
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