p. 1

chicken chili tacos ingredients 1/3 cup of olive oil 3 large cloves of garlic 5 skinned boned whole chicken breasts diced into ¾ inch pieces ½ tbsp chili powder 2 tsp ground cumin 3 large onions diced into ½ inch pieces 2 tsp ground coriander 3 bell peppers stemmed seeded and diced into ½ inch pieces 1 cup chicken stock 3 cups grated jack cheese 3 ripe tomatoes diced into ½ inch pieces 3 jalapeños finely diced 4 tbsp chopped cilantro salt 12 8-inch flour tortillas instructions 1 heat saute pan to medium-high heat 2 add oil and saute chicken until lightly browned approximately 3 minutes 3 add onions and peppers and cook for 2 minutes or until onions are transparent 4 add tomatoes garlic jalapeno cilantro chili powder cumin coriander and chicken stock 5 bring to a boil 6 reduce heat to simmer and cook for 20 minutes 7 add cheese stirring until thoroughly melted 8 season with lime juice and salt to taste 9 to serve put portion of chicken-cheese mixture on warm flour tortillas and roll up into cylindrical shape 10 top with mango pico de gallo avocado relish grilled onion guacamole sour cream sliced jalapenos and sliced black olives original recipe http www.mexicanrecipes.org/taco-recipes/chicken-chili-tacos

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p. 2

quesadilla aperitivo ingredients 12 flour tortillas ¼ lb butter 2-3 tbsp salt 1 cup grated monterey jack cheese 1 cup grated mozzarella cheese 1 15-ounce jar of sweet cherry peppers seeded and chopped instructions 1 spread tortillas with softened butter on both sides 2 place on counter top and salt individual tortillas on one side 3 every 30 minutes turn the tortillas over and salt the upturned side rubbing a little more butter into the tortilla at the same time 4 continue turning buttering and salting every 30 minutes for 3 hours 5 when ready to serve spread the cheeses and sweet cherry peppers on top of each of the butter-covered tortillas making an open-faced sandwich 6 place on an ungreased cookie sheet and broil for about 5-6 minutes 7 broiler should be 4-5 inches from the tortillas 8 remove from oven cut into pie-shaped wedges and serve at once original recipe http www.mexicanrecipes.org/quesadillas/quesadilla-aperitivo

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p. 3

pollo con arroz especial ingredients 1 frying chicken cut up 3 tbsp oil 1 can cream of celery soup 1 can cream of asparagus soup ½ can soup can water 1 small can olives sliced 1 small can green chiles diced 1 bay leaf ½ tsp oregano ½ tsp chili powder pinch of dried red chili peppers 1 small can mushrooms optional 3 cups cooked rice flour tortillas warmed buttered instructions 1 brown chicken in oil on all sides over medium-high heat remove from pan and set aside 2 in another large skillet mix remaining ingredients except rice and tortillas over low heat until heated through 3 add chicken to skillet cover and simmer 20 minutes until juices from chicken run clear 4 serve over rice with warm buttered flour tortillas 5 serves 4-6 original recipe http www.mexicanrecipes.org/mexican-chicken/pollo-con-arroz-especial

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p. 4

sopa de albondigas ingredients 1 medium onion chopped ½ cup 1 clove garlic minced 2 tbsp cooking oil 4 cups water 2 10 and ½ oz cans condensed beef broth 1 6-oz can tomato paste 2 medium potatoes peeled and cubed 2 cups 2 medium carrots sliced 1 cup 1 beaten egg ¼ cup snipped cilantro or parsley 1 tsp salt ½ tsp dried crushed oregano 1/8 tsp pepper 1 lb ground beef ¼ cup long grain rice instructions 1 in large saucepan cook onion in garlic in hot oil till onion is tender but not brown 2 stir in water broth and tomato paste 3 bring to boiling add potatoes and carrots 4 simmer for 5 minutes 5 meanwhile combine egg cilantro or parsley salt oregano and pepper 6 add ground beef and uncooked rice mix well 7 form mixture into 1-inch meatballs 8 add a few at a time to the simmering soup 9 return soup to boiling reduce heat and simmer about 30 minutes or till meatballs and vegetables are done original recipe http www.mexicanrecipes.org/mexican-soup/meatball-soup-sopa-de-albondigas

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p. 5

beef steak fajitas ingredients 1 lb beef skirt steak flank steak or top round steak cut 1/2 thick 1 ½ tsp garlic salt ½ tsp pepper 4 flour tortillas warmed juice of 2 to 3 limes garnish chopped tomato diced onion guacamole sour cream instructions 1 trim excess fat and gristle from steak 2 pound steak to 1/4 thickness 3 place in ziploc bag and sprinkle both sides with lime juice garlic salt and pepper 4 seal bag and marinate in refrigerator for 6-8 hours or overnight 5 drain marinade discard 6 broil steak over medium hot coals or broil 2 to 3 minutes on each side 7 carve across grain into thin slices 8 serve in warmed tortillas and garnish as desired original recipe http www.mexicanrecipes.org/fajitas/beef-steak-fajitas

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p. 6

flat cheese enchiladas ingredients ¼ cup salad oil 2 cups ground beef cooked 12 corn tortillas 1 small onion minced 1 large can enchilada sauce 2 cups jack cheese grated instructions 1 heat oil in a skillet and soften tortillas one at a time 2 drain each tortilla as you remove it from the skillet 3 put some enchilada sauce on a large pyrex dish then take a softened tortilla and place it into the sauce 4 add ground beef then onion and cheese 5 repeat until you use up all ingredients stacking tortillas 6 cut into 4 or 6 parts heat in hot oven 375 degrees for 5 minutes to melt cheese 7 serves 4-6 original recipe http www.mexicanrecipes.org/enchiladas/flat-cheese-enchiladas

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p. 7

chili con queso ingredients 2 tbsp butter or margarine ¼ cup finely chopped onion 1 clove garlic minced 1 can 8-oz tomato sauce 1 can 4-oz diced green chiles 2 cups 8-oz shredded cheddar cheese 2 cups 8-oz shredded monterey jack cheese with jalapeno peppers tortilla chips and crisp raw vegetable dippers instructions 1 melt butter in 3-4 quart pan over medium heat 2 add onion and garlic cook until onion is tender stir in tomato sauce and chiles reduce heat to low 3 simmer 3 minutes 4 gradually add cheeses stirring until cheeses are melted and mixture is evenly blended 5 transfer to fondue pot or chafing dish keep warm over heat source 6 serve with tortilla chips and vegetable dippers original recipe http www.mexicanrecipes.org/chili-recipe/chili-con-queso

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p. 8

sand torte pound cake ingredients 1 cup butter 3 cups sugar 6 eggs 1 cup sour cream 3 cups all-purpose flour ¼ tsp baking powder 1½ tsp vanilla cream butter and sugar instructions 1 add eggs one at a time stirring well after each addition 2 stir in sour cream 3 add flour and baking powder which have been sifted together 4 blend in vanilla pour into greased and floured bundt or tube pan 5 bake 1 hour and 15 minutes at 350 degrees or until tests done 6 do not over-bake when fully cooled sprinkle with powdered sugar 7 wrap in plastic and let stand 24 hours before serving 8 serves 12 to 16 original recipe http www.mexicanrecipes.org/mexican-desserts/sand-torte-pound-cake

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p. 9

empanaditas ingredients chicken filling beef filling pastry for double-crust 9-inch pie 1 egg yolk mixed with 1 tsp water instructions 1 prepare chicken and beef fillings 2 roll out pastry one half at a time on floured board to a thickness of about 1/8 inch cut into 2 ½-inch circles 3 place about 1 tsp filling on each circle 4 fold dough over to make half moons seal edges with fork 5 prick tops brush with egg mixture 6 place slightly apart on ungreased baking sheets 7 bake 12 to 15 minutes or until golden brown 8 serve warm original recipe http www.mexicanrecipes.org/mexican-appetizers/empanaditas

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p. 10

bacon egg burrito ingredients 2 slices bacon 1 flour tortilla 1 egg shredded cheese 1 tsp chopped onion 2 tbsp chopped green chiles or taco sauce salt and pepper instructions 1 fry bacon and set aside to drain 2 break egg into bacon grease as if to fry 3 break yolk with fork and stir slightly 4 sprinkle with onion salt and pepper 5 flip egg fry until firm 6 line center of tortilla with grated cheese 7 place egg on top of cheese 8 spoon chiles onto egg and top with bacon 9 fold tortilla sides over wrap in foil and warm in oven at 350 degrees 10 serves 1 original recipe http www.mexicanrecipes.org/mexican-breakfast/bacon-and-egg-burrito

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