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.

Flautas!!

• These are like tacos that are hard shell and can have any meat you prefer
• they are usually done with chicken but also can be made with potatos

Ingridients
seasoned 4 chicken breast
tortillas
oil

Materials
Pan
thongs
toothpicks

Method
All ingridients get them as many as you want to make just make sure you have enough chicken. It all depends how much taco wraps you want usually people have 3 a person.
All that needs to be done is heat up oil in pan and pass through the tortillas
After that you place chicken inside them and roll them up placing a toothpick so the tortilla dosent loose its form
Next you place it back in oil letting it fry till it gets hard enough to retain the shape nd keep food inside

Tips:
This can be done with potatoes, cheese, beans, many other meets

Topping:
Avocado
chilli
mexican chese
lettuce
pico de gallo which is in one of my previous posts

 
Ingredients

• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 4 tablespoons shortening
• 1 1/2 cups warm water
• 2 quarts oil for frying

  Directions

1. In a large bowl, stir together flour, baking powder, salt and shortening. Stir in water; mix until dough is smooth. Cover and let stand for 20 minutes.
2. Roll out on floured board until 1/8 to 1/4 inch thick. Cut into 3 inch squares. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Fry until golden brown on both sides. Drain on paper towels and serve hot.

Lasana enchiladas
This is made like a lasagna but has different type of layers
This is a great main dish course that can be varied to your liking and made many different ways
Will warn you this way that its done its really spicy and the more serrano chiles the spicier it is







Ingridients

• tortillas of corn
• 4 whole jalapenos and 1 jalapeno finely choppe
• 6 serrano peppers
• 6 tomatillos
• 1 garlic
• ground beef/ or very cut thin meat
• cheddar chesse (any type that can melt well)
• crushed canned tomatoes
• can of creamy style corn
• 1/4of an onion finely chooped
• oil

Tools

• blender
• small pot
• mixing spoons
• tongs
• baking dish 12 by 6
• cutting board
• knifes

Method

• First step is to get a small pot and fill up half way with water, in the pot place 4 of the 5 jalapenos, the 6 serrano peppers, and 6 tomatillos
• Let those set until they are cooked whole way through
• While this is brewing you want to cook the ground beef normally with the onion, when its troughly cooked you place in the creamy corn, the tomatoes and choped jalapeno. Bring to a boil and then remove to the side.
• After this you place oil in a frying pan enough to get little bubles
• Then use your thongs and place the tortillas in and pass through for a few seconds on each side, (Do not leave them cryspy) Do as many as you need to place in layers
• When the chillies and tomatillos are done boiling place chillies in blender with garlic, mix only for 4 seconds
• After that you place the tomatillos with a little bit of water that you were boiling it with, this part is tricky you want to mix it enought that its as thin as sauce
• At this point you have the chilli meat, and tortillas done. Next step is to layer
• Get baking dish spray with pam and then put chilli sauce in bottom layer then place tortillas in colums to cover the baking dish, after this the meat is placed, then chili sauce again and then top of with cheese.
• Repeat layering with tortillas, sauce meat and then cheese. may fit 3 layers or only two but the top layer only has chilli sauce and cheese on top.

Pico De Gallo
Has a strange name to it but its very simple to make, all you need are four ingridients that are cheap and are probably already in your refrigerator.
This dish can be served on top of food or can be eaten with chips
It adds a fresh feel to the food you are eating

Ingridients:

• Tomatoes (3 medium sized)
• Jalapeños (2 medium sized)
• Onions (half of an onions or full one if its small)
• Limon (optional)
• Salt pinch

Directions:
1)First cut tomatoes, jalapeños, onions in small square pieces
2) Next combine all of these and squirt half of the Limons juice in it and add pinch of salt.
3)Mix all together(but not to much mixing)


Tips: try to get in between hard tomatoes because squishy ones makes this recipe watery, if you prefer more flavor you can add cilantro.

Arroz Con Leche

• One of my most popular desserts and personally my favorite
• It is sweet and is similarly like pudding but also can be modifies to be runny or thick
• Popular in many latin cultures like Mexico, Spain, Puerto Rico, and Brazil.
• Says to be good for dessert, appetizers, and snacks

Ingredients

·         Milk -- 4 cups

·         Short-grain rice --1/2 cup

·         Cinnamon stick -- 1

·         Salt -- pinch

·         Raisins -- 1/4 cup

·         Sugar -- 1/2 cup

·         Butter -- 2 tablespoons

·         Vanilla -- 1 teaspoon

Method

1.    Place the milk(milk can also be substituted with water, cream, sweetened and condensed milk or evaporated milk), rice, cinnamon stick, and salt in a medium saucepan and bring to a boil over medium heat. Immediately reduce heat to very low and simmer, stirring often and scraping bottom, for about 45 minutes. Tip don’t stop stirring or else it will burn or rise out of saucepan.

2.    Add the raisins and sugar and simmer for another 15 minutes. Stir often to keep from sticking to the bottom of the pot.

3.    Remove from heat and stir in the butter and vanilla. Adjust sugar to taste and serve hot or cold, sprinkling the top with some ground cinnamon.