Agua de Pepino

Ingridients:
**3 medium cucumbers
**water
**sugar

Method:
**cut cucumbers in thick circle pieces
**then put them in blender with a little water and 2 pinches of sugar (pulse it about 4-5 times or until cucumbers look crushed)
**Place in a pitcher add 1/2 gallon of water, add more sugar sweetened to your liking
**ENJOY



Enchiladas

Ingredients

**9 tomatillos, husked and rinsed

**1/2 medium white onion

**1 serrano chile

**1 yellow chile (guero)

**2 cloves garlic

**1/2 cup fresh cilantro leaves, loosely packed

**Salt and freshly ground black pepper

**1/4 cup vegetable oil

**6 (6-inch) corn tortillas

**2 store-bought rotisserie chicken breasts, skinned and shredded (to yield 1 1/2 cups)

**1/2 cup Mexican crema or sour cream

**1 cup shredded Monterey Jack cheese

Directions

Preheat the oven to 350 degrees F.

Put the tomatillos, onion, serrano, yellow chile and 3/4 cup water in a medium, heavy saucepan. Bring to a boil over medium-high heat. Cover and boil until the tomatillos turn olive-green color, about 10 minutes. Transfer the tomatillos, onion and chiles to a blender. Add the garlic and cilantro and blend until smooth. Season with salt and pepper.
Heat the oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side. Transfer to paper towels to drain.
Put the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar. Spread 1/3 cup sauce in a 9 by 13-inch glass baking dish. Arrange the enchiladas, seam-side down, in one layer snugly inside the dish. Pour the remaining sauce over the enchiladas.
Drizzle with the Mexican crema and sprinkle the cheese all over. Bake until the cheese melts and starts to brown in spots, about 30 minutes. Serve immediately. 

Mexican Rice





Start with sauce:

In a pan with little oil place 1 cup of rice with 1 clove of garlic and let fry till golden brown

In a blender put roman tomatoes with 1 clove of garlic and 1 cup of water, blend until it makes a salsa

Go back check rice and place sauce from the blender and mix for a minute then put 1 1/4 cups of water while mixing

Bring to a boil season with chicken boillon

At this moment if you want vegetables add frozen veggies

Reduce heat and cover with lid for 30 min or until dry

ENJOY with meat



Mexican refried Beans



The point to getting good beans is boiling them good with good amount of salt

Start with:

1 pound Regular uncooked beans in a pot and add water till 1 inch above and let them boil

Then lower the heat to medium heat for 3 1/2 hours

When they are soft put salt as desired and turn up heat till a boil then turn off

Next:

Get a pan and put oil until its hot

Place 5 mexican chile de arbol and let them fry

After that you take them out

Then place the whole beans in the oil and bring it to a boil'

Next smash them with a iron smasher like the one to make smashed potatoes

After that turn off heat while smashing and ready to serve Enjoy

Toppings;

Any type of chilli

Mexican chesse

Chilaquiles



This is very popular to make for lunch or breakfast for dinner they add meat to the dish.its basically tortillas sofened in chilli and it can be green chilli or red chilli.

Ingridients for chilli sauce

Green chilli:

**6 jalapenos

**1 cloves of garlic

**12 green tomatillos(depending on the size)

** salt as desired

**pinh of sugar

Red chilli:

**6-8 roma tomatoes

**8 mexican dry chile de arbol

** 1 cloves of garlic

**pinch of sugar

Method to sauce:

Green chilli:

**boil the chilli and the green tomatillos with pinch of sugar until they are soft (around 10 minutes)

**Then take put in blender with garlic and salt using the liquid that you boiled it with

Red chilli:

**Boil tomatoes and mexican dry chile de arbol together until soft (around 10 minutes)

**Then put in blender with garlic and salt and a pinch of cumming also using liquid that it was boiled with

Ingridients for tortilla

**tortilla in pieces

**oil

**onions

Method to all process

** tortillas in pieces in pan with oil and fry until are crunchy and look like chips

**In another pan put a little onion with oil and sautee and then place salsa (either green chilli or red chilli) in pan and cook for 4 min.

**Then add the tortillas that are already fried into sauce and leave for 3 min.

**Enjoy

Toppings:

**sour cream

**mexican fresh chesse

**meat it desired

Sides:

**fried beans

**eggs



Camarones a la Diabla

Ingredients

• 4 cups water
• 5 whole ripe tomatoes
• 2 medium red onions, divided
• 6 cloves garlic
• 14 ounces canned chipotle
• 24 ounces ketchup
• 1 teaspoon salt
• 2 tablespoons canola oil
• 2 pounds shrimp, shelled and deveined
• 1/2 teaspoon garlic salt

Directions

For the sauce:

Put the water, tomatoes, 1/2 an onion, and garlic cloves in a large pot over high heat and bring to a boil. Reduce heat and simmer until the tomatoes are soft. Remove from heat and let sit to cool for 2 minutes. Pour into a blender and add the chipotle, ketchup and salt. Blend for approximately 30 seconds.
For the shrimp:
Slice the remaining 1 1/2 red onions. Heat the oil in a large saute pan over medium-high heat. Add the onions and saute until golden brown. Stir in the shrimp and garlic salt and cook for 2 minutes. Pour sauce over shrimp and let simmer for 5 to 8 minutes. Transfer to a serving bowl and serve over Mexican rice, if desired.


Agua de Horchata

 

This is a natural juice very popular and might be described as rice milk but dosent taste like that it has a more sweet taste to it

Ingridients

** 3/4 cup of white rice

** 2 teaspoons of ground cinamon or 1 cimamon stick

**1 1/2 teaspoons vanilla

**1/2-3/4 cup sweetened condensed milk

** Water as much as necessary

Directions:

1.  
   Rinse the rice in a colander. Place in a blender and add enough water to cover by an inch; soak 5 or 10 minutes. Add the vanilla and cinnamon and blend until finely ground. Drain the liquid through colander into a pitcher
2.  
   Return the ground rice to the blender. Add the condensed milk and about 2 cups water and blend again. Drain into the pitcher. Discard any remaining rice.
3.  
   Add more water to the pitcher, one cup at a time, until it has the right amount of sweetness for you. Add ice and serve cold.
4.  
   Note: you can add 1 cup sugar or so and 1 cup milk, instead of the sweetened condensed milk . I suppose you could use rice or even soy milk, but I haven't tried it.