MEXICAN APPETIZ

ER AND

ENTRÉE RECIPE

INGREDIENTS

J ES S I C

A MO R A L E S

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APPETIZERS

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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

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EMPANADAS 1 tablespoon extra-virgin olive oil1/2 pound ground beef steak1/4 pound fresh chorizo sausage, casing removed3/4 cup finely chopped onion2 cloves finely chopped garlic1/4 teaspoon ground cumin1/2 teaspoon salt1/2 teaspoon freshly ground black pepper1 package store-bought pie crust or your favorite pie crust recipe1 egg

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SALSA 6 Roma tomatoes, chopped4 garlic cloves, minced2 seeded and minced jalapenos, plus 2 roasted, skinned and chopped

jalapenos1 red bell pepper, fine dice1/2 red onion, fine chopped2 dry ancho chiles, seeded, cut into short strips and snipped into

pieces1 tablespoon olive oil1 lime, juicedChili powder, salt, and pepper, to tasteFresh scallions, cilantro or parsley, to taste

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CARNE ASADA FRIES 1 bunch cilantro (no stems) chopped3 large cloves of garlic, minced1 tablespoon cumin1 teaspoon each Kosher salt and freshly ground pepper1/3 cup olive oilZest & juice of one limeOne flank steak – about 1.5 pounds1-28 ounce bag frozen French friesAbout 2 cups shredded colby/jack cheeseGuacamole, and sour cream for garnish

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ENTREES

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TACOS

2 ancho chiles2 guajillo chiles1 cup/250 ml chopped fresh pineapple2 tablespoons/30 ml honey1 tablespoon/15 ml smoked paprika1 tablespoon/15 ml vinegar1 teaspoon/5 ml salt1 chipotle chile in adobo sauce1 tablespoon/15 ml adobo sauce5 cloves garlic, peeledA few sprigs fresh oreganoOne 4-pound pork butt roast1 large onion, sliced

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CHEESE ENCHILADAS2 teaspoons vegetable oil1 1/2 cups finely chopped red onionSalt12 ounces mushrooms, quartered3 cups tomatillo salsa, store-bought or home-made6 ounces shredded Monterey Jack cheese12 (6-inch) corn tortillas

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CHILE RELLENO6 poblano chile peppers5 plum tomatoes, cored and coarsely chopped1/2 small white onion, chopped1 clove garlic, chopped1 tablespoon extra-virgin olive oilKosher salt and freshly ground pepper1 1/2 cups shredded monterey jack cheese1 tablespoon dried oregano, preferably Mexican3 large egg whites plus 1 egg yolk, at room temperatureVegetable oil, for fryingAll-purpose flour, for dredging

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PORK TAMALES2 1/2 pounds boneless pork shoulder, cut into 3-inch piecesKosher salt1 onion, quartered4 sprigs fresh thyme or 2 teaspoons dried thyme2 teaspoons dried oregano (preferably Mexican)2 bay leaves12 black peppercorns24 dried corn husks2 teaspoons ground cumin1/3 cup plus 1/2 teaspoon chili powder1 clove garlic, minced2 teaspoons all-purpose flour2 teaspoons sugar1 tablespoon vegetable oil4 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 ColaSpritePoweradeWater

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NUTRITIONAL INFORMATION caloriecount.about.com/tag/food/mexicanfoodCooking tips can be found on : http://www.foodnetwork.com

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