MEXICAN A

PPETI

ZER AND

ENTRÉE R

ECIPE

INGREDIE

NTS

J ES

SI C

A M

OR

AL E

S

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APPETIZERS

2

NACHOS1 pound ground beef

1 (1.25 ounce) package taco seasoning mix

3/4 cup water

1 (18 ounce) package restaurant-style tortilla chips

1 cup shredded sharp Cheddar cheese, or more to taste

1 (15.5 ounce) can refried beans

1 cup salsa

1 cup sour cream, or more to taste

1 (10 ounce) can pitted black olives, drained and chopped

4 green onions, diced

1 (4 ounce) can sliced jalapeno peppers, drained

3

EMPANADAS

1 tablespoon extra-virgin olive oil

1/2 pound ground beef steak

1/4 pound fresh chorizo sausage, casing removed

3/4 cup finely chopped onion

2 cloves finely chopped garlic

1/4 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 package store-bought pie crust or your favorite pie crust recipe

1 egg

4

SALSA

6 Roma tomatoes, chopped

4 garlic cloves, minced

2 seeded and minced jalapenos, plus 2 roasted, skinned and chopped jalapenos

1 red bell pepper, fine dice

1/2 red onion, fine chopped

2 dry ancho chiles, seeded, cut into short strips and snipped into pieces

1 tablespoon olive oil

1 lime, juiced

Chili powder, salt, and pepper, to taste

Fresh scallions, cilantro or parsley, to taste

5

CARNE ASADA FRIES

1 bunch cilantro (no stems) chopped

3 large cloves of garlic, minced

1 tablespoon cumin

1 teaspoon each Kosher salt and freshly ground pepper

1/3 cup olive oil

Zest & juice of one lime

One flank steak – about 1.5 pounds

1-28 ounce bag frozen French fries

About 2 cups shredded colby/jack cheese

Guacamole, and sour cream for garnish

6

ENTREES

7

TACOS

2 ancho chiles

2 guajillo chiles

1 cup/250 ml chopped fresh pineapple

2 tablespoons/30 ml honey

1 tablespoon/15 ml smoked paprika

1 tablespoon/15 ml vinegar

1 teaspoon/5 ml salt

1 chipotle chile in adobo sauce

1 tablespoon/15 ml adobo sauce

5 cloves garlic, peeled

A few sprigs fresh oregano

One 4-pound pork butt roast

1 large onion, sliced

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CHEESE ENCHILADAS

2 teaspoons vegetable oil

1 1/2 cups finely chopped red onion

Salt

12 ounces mushrooms, quartered

3 cups tomatillo salsa, store-bought or home-made

6 ounces shredded Monterey Jack cheese

12 (6-inch) corn tortillas

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CHILE RELLENO

6 poblano chile peppers

5 plum tomatoes, cored and coarsely chopped

1/2 small white onion, chopped

1 clove garlic, chopped

1 tablespoon extra-virgin olive oil

Kosher salt and freshly ground pepper

1 1/2 cups shredded monterey jack cheese

1 tablespoon dried oregano, preferably Mexican

3 large egg whites plus 1 egg yolk, at room temperature

Vegetable oil, for frying

All-purpose flour, for dredging

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PORK TAMALES2 1/2 pounds boneless pork shoulder, cut into 3-inch pieces

Kosher salt

1 onion, quartered

4 sprigs fresh thyme or 2 teaspoons dried thyme

2 teaspoons dried oregano (preferably Mexican)

2 bay leaves

12 black peppercorns

24 dried corn husks

2 teaspoons ground cumin

1/3 cup plus 1/2 teaspoon chili powder

1 clove garlic, minced

2 teaspoons all-purpose flour

2 teaspoons sugar

1 tablespoon vegetable oil

4 cups masa harina (instant corn flour)

1 1/3 cups lard

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DRINKS

Coca Cola Sprite

Powerade Water

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DRINK REQUESTS

Coca Cola

Sprite

Powerade

Water

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NUTRITIONAL INFORMATION

caloriecount.about.com/tag/food/mexicanfood

Cooking tips can be found on :

http://www.foodnetwork.com

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