GUACAMOLE

INGREDIENTS

• 3- 4 ripe Haas avocados
• 3 tablespoons freshly squeezed lemon juice (1 lemon)
• cilantro, jalapeño chili (1-2) red tomatoes (2)
• 1/2 cup small-diced red onion (1 small onion)
• 1 large garlic clove, minced
• 1 teaspoon  salt
• half teaspoon  black pepper

Directions

Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use a spoon.) Immediately add the lemon juice, diced cilantro, sliced tomato, sliced jalapeño, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. . Mix well and taste for salt and pepper to taste.

Eat with tortilla chips or as a complement for your dish.

CHAMPURRADO

Ingredients

1/2 cup fresh masa (corn dough) or 1/2 cup masa flour (masa harina) mixed with a 1/4 cup hot water to blend
2 1/4 cups milk
1 1/2 cups water
1 disk Mexican chocolate  (chocolate abuelita)
3 Tablespoons  piloncillo, chopped or 1/3 cup brown sugar plus 2 teaspoons molasses
1/4 teaspoon crushed aniseed (optional)

Instructions

Place the water and the masa into the jar of a blender and blend until smooth. Transfer to a medium sized saucepan.
Add the milk, chocolate, piloncillo (or sugar, molasses combination) and the aniseed if you wish to use them. Bring the mixture to a simmer, whisking with a molinillo or whisk until the chocolate and sugar is melted and well-blended. Strain the mixture through a medium sieve (optional) and serve hot, in mugs.

Preparar champurrado es facil, rapido y delicioso!
En una ollita agreguen 3 tazas de agua, 3 onzas de piloncillo o panela (o media taza de azucar moreno) una tableta de chocolate Abuelita, canela y clavo de olor al gusto, ya sean enteros o molidos....

Mientras el chocolate y el piloncillo se disuelven, en la licuadora o a mano, mezclen una taza de agua y 1/3 de taza de masa 

Añadan esta mezcla a la del chocolate ya derretido, batan bien con un batidor de metal, para evitar que se hagan grumos

Cuando ya todo este bien incorporado, agreguen una lata de leche evaporada y una pizca de sal, sigan batiendo constantemente y dejen cocinar por 15 minutos aproximandamente (asegurense de sacar el clavo de olor y la canela si los usaron enteros, pueden colar la mezcla si gustan)

DISFRUTENLO!!

CARNE EN SU JUGO

INGREDIENTS:
2 lBS de carne picada (lomo de res) (beef cut in small curds)
4 oz. of bacon
knorr suiza
10 tomatillos (green tomatoes)
1 clove of garlic
1/2 onion
1/3  cilantro
1 chile serrano
water
1/3 spoon of mustard

season meat with salt in a separate pot cook bacon when bacon is cooked put aside and drain excess oil with a napkin on the same pot and using the same grease from the bacon cook meat until is soft cook in slow fire so meat will be juicy

on a separate pot cook tomatillos, onions, chilies, and cilantro to make salsa

add this salsa to meat including bacon and mustard and if nessesary add water to cover all meat cover and cook in slow fire until meat is really tender, serve with cilantro and avocado (optional)

you can use rice and beans as a side dish

ENJOY!!

EN ESPAÑOL

INGREDIENTES:
2 libras de carne picada (lomo de res)
4 oz. de tocino
Consome de res en polvo (o de tomate) 
10 tomatillos (tomate de hoja)
1 diente de ajo
1/2 cebolla
1/3 mazo de cilantro
1 chile serrano
agua la necesaria
1/3 cucharada de mostaza

INSTRUCCIONES:
La carne la sazonan con un poco de consome de res en polvo y sal

En una olla doren el tocinoSaquen y escurran en una servilleta de papel
En la misma olla doren la carne un poco, tapen y dejen cocinar a fuego medio hasta que suelte su jugo

          Mientras tanto en otra ollita hiervan unos minutos los tomatillos Licuenlos con la cebolla, ajo, chile y cilantro   Cuelen y agreguen a la carne junto con el tocino la mostaza y si es necesario, la suficiente agua para cubrir la carne   Dejen hervir tapado a fuego medio/bajo cuidando que no se les seque, hasta que la carne este suvecita
Sirvan acompañada de cilantro, cebolla, chile serrano y aguacate picados, limon, tortillas de harina y frijoles de la olla O pueden disfrutarla asi solita como una comida baja en carbohidratos  DELICIOSA!

CAMARONES A LA DIABLA

Ingredients:

• 2 Guajillo chile peppers
• 5 Arbol chile peppers
• 5 Serrano chile peppers
• 1 28-oz Can tomato puree
• 1 Stick of butter
• 1 Medium onion, finely chopped
• 1/2 Head of garlic, minced
• 2 Lbs SHRIMP, peeled and de-veined, tail intact
• Salt to taste

Directions:

Boil the chiles in a large pot for about 10 minutes until soft. Remove and allow them to cool a bit. Remove the stems.  blend the chiles and tomato puree in a blender until smooth. Pour through a strainer and set aside.

Melt butter in a large heavy-bottomed pan over medium-high heat. Add the onion and garlic and cook until tender. Add the shrimp and sauté for about 1 minute. Add the strained chile sauce and salt to taste. Simmer another 3 to 5 minutes. Be careful not to overcook the shrimp.

Serve with Mexican Rice (or white rice to temper the heat of the spicy shrimp), beans , and warm corn tortillas. Hope you’ll enjoy it!!

** Or for an easier recipe use chile chipotle ( one or two cans)... put in blender and use it as chile sauce puree, this chilies are very hot but you will love this recipe.

CHILAQUILES (estilo rapido)

INGREDIENTS:
Tortillas CORN
Salsa El Pato
Tomato sauce
Queso mozzarella (mexican chesse)
salt
garlic (powder)
crema agria o Mexicana (opcional) (mexican sour cream)
cebolla sliced (opcional)
cilantro sliced (opcional)
refried beans (opcional)
queso cotija rallado (opcional) 
oil

Cut tortillas in small pieces and fry in oil until they are a bit crispy

when all tortillas are done add salsa el pato and chesse cover and turn off fire

until the chesse is all melted is ready to serve

add queso and crema, onion, and cilantro (optional)

you can also make a salsa and add in top of chilaquiles

serve with beans this is a great and inexpensive meal

easy to make!!

GRILLED SHRIMP

 

 

Ingredients

• 1/4 cup plus 1 teaspoon soy sauce
• 2 tablespoons plus 2 teaspoons toastedsesame oil
• 2 limes, juiced
• 2 teaspoons honey
• 2 (2-inch) piece fresh ginger, finely grated
• 4 cloves garlic, finely chopped
• 1/2 cup canola oil, divided
• 1 1/4 pounds large (21-24) shrimp, peeled and deveined
• 1 stick butter, softened

Directions

Whisk together 1/4 cup soy sauce, 2 tablespoons sesame oil, the lime juice, honey, ginger, garlic and 1/4 cup canola oil in a bowl and add to a food processor. Add the softened butter and pulse until thoroughly combined.

Season the shrimp with salt and pepper and brush mixture onto the shrimp. Place onto preheated grill and cook in a single layer for 1 to 2 minutes per side, or until just cooked through.

FRIJOLES PUERCOS (PORK BEANS)

Ingredients

2	ounces	bacon	cut into small squares
6	ounces	chorizo sausage	skinned, crumbled
4	cups	frijoles de olla
4	each	chilies	canned jalapenos
1/4	pound	queso anejo or monterrey jack
2	ounces	chicharron	broken into small pieces

Directions


Cok beans with water add onion and garlic salt for flavoring until soft Fry bacon in small skillet over low heat so fat renders out.
Do not let bacon brown too much.
Remove bacon pieces with slotted spoon.
Set aside.
Add crumbled chorizo to bacon fat. Fry gently without browning about 5 minutes.
Remove chorizo with slotted spoon. Set aside.
Put Frijoles de Olla in heavy,( smashed beans)wide pan and add whole chiles, bacon and chorizo.
Heat through gently so beans do not scorch on bottom.
When beans just begin to bubble, add cheese and chicharron.