Ingredients

• 3 Eggs
• 3 Corn tortillas
• 1/2 c Fresh tomato salsa

Directions

Fry eggs. Wrap tortillas in a tea towel and microwave for 1 minute to steam them. Arrange tortillas on plate. Place a fried egg on each tortilla. Cover eggs with salsa and serve immediately with black beans on the side.

Variation: Huevos Motulenos: * Place fried eggs on steamed corn tortillas. Top with chopped ham, grated cheese, cooked peas and tomato sauce.

Ingredients

• 1 (5 pound) pork shoulder
• 1 pound dried corn husks
• 1 clove garlic
• 1/4 to 1/2 cup ground red chile
• 1/2 teaspoon ground Mexican oregano
• 1 tablespoon all-purpose flour
• 6 cups Masa Harina
• 1/2 cup lard
• 2 teaspoons salt

Directions

Cover the pork with water in a large pot. Add garlic, and bring to a boil. Simmer gently, covered, until meat is tender. Cool slightly. Discard the garlic. Chop the meat and set aside.

Mix chile powder, Mexican oregano, and flour with 2 cups of the meat stock and add to the chopped meat. Bring to a boil and simmer gently until mixture is thick. Cool.

Beat lard until light and fluffy. Blend in Masa Harina. Add enough meat stock or water to make the mixture soft and pliable. The dough is ready when a small lump floats slowly to the bottom of a glass of water, so test it several times to ensure that it is at the exact point.

Soak the husks in hot water until they are soft. Drain. Spread a thin layer of masa on a husk. Put a heaping tablespoon of meat mixture down the center of the masa. Roll the husk carefully around the meat filling. Wrap another husk from the opposite side. Tie ends with string. Stand the tamales on end on a layer of corn husks in a steamer. Steam for about 1 hour. Drain and serve with more red chile sauce and beans.

Ingredients

• 3 lb Round Steak, ½” Thick
• Water
• Veg. shortening
• 2 lb Potatoes
• 8 oz Tomato Sauce
• 1 ½ ts Salt
• ½ ts Ground Pepper
• ½ ts Ground Cumin
• 1 Large Clove Garlic, Smashed

Directions

Cut round steak into cubes and brown in shortening in heavy skillet or Dutch oven. Peel and cube potatoes (approximately in ½-inch cubes). Once meat is slight browned add potatoes and continue to brown. (Don’t worry if it sticks to the bottom of the skillet. Add tomato sauce, salt, pepper, cumin powder and garlic. Add
Approximately ONE cup of water and simmer until meat and potatoes are tender. Potatoes will thicken sauce.

Ingredients

• 4 lb Pork(ribs, chops or other)
• 2 ts Salt
• 3 Garlic cloves, crushed
• 2 ts Whole leaf oregano
• 1 qt Blended red chili sauce

Directions

Sprinkle meat with salt. Add garlic and oregano to blended chili.
Pour over meat and marinate in refrigerator 6-8 hours or overnight. Cook slowly on top of stove or in 350 oven until meat is done, about 1 hour. Thick slices of potatoes may be marinated with the meat.

Ingredients

• 1 ½ lb Pork shoulder; bonless
• 1/3 c Water
• 1 tb Tequila
• ½ ts Salt
• 2 Clove garlic; finely chopped
• 1 Green onion w/top; sliced
• 2 tb Brown sugar; packed
• 1 tb Molasses
• ¼ ts Pepper

Directions

•Pork should be cut up into 1-inch cubes

Place pork cubes in single layer in 10-inch skillet. Top with remaining ingredients except green onion. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally unti the water has evaproated and the pork is slighly carmelized, about 35 minutes. Sprinkle with green onion and serve with wooden picks

Ingredients

• 3 tb Sugar
• 3 lg Eggs
• 1/3 c Brown sugar – dark brown, packed
• 2 ts Vanilla extract
• ¼ ts Almond extract
• 1 cn Evaporated whole milk (12- oz.)
• ½ c Whole milk

Directions

1. Preheat the oven to 300F. In a small saucepan, combine the granulated sugar with 1 tablespoon water. Stir over moderate heat until the sugar turns a medium caramel color, about 3 minutes. Working quickly, pour the caramel into six (6-oz.) custard cups; don’t worry if they’re not evenly coated.
2. In a medium bowl, beat the eggs. Whisk in the brown sugar, vanilla and almond extract. Gradually whisk in the evaporated and whole milk. Strain the mixture through a sieve and then pour it into the custard cups. Place the cups in a baking pan and add enough hot water to reach halfway up the sides. Bake for about 1 hour or until set. Let the flans cool to room temperature in the water bath. Cover and refrigerate overnight.
3. Run a knife tip around the edge of each flan and invert onto dessert plates. Serve cold.

Ingredients

• 2 lb Nopales (cactus pads)
• 1 lg Tomato; diced
• 1 sm Onion; chopped
• 1 Garlic clove; minced
• ½ c Fresh cilantro; chopped
• 1 ½ ts Salt
• ½ ts Pepper

Directions

Carefully remove thorns and eyes from nopales with a sharp knife; trim outer edges and cut nopales into ½” pieces. Place in a saucepan with water to cover; bring to a boil. Reduce heat and simmer 30 to 40 minutes, or until tender. Drain and let cool.
Combine nopales, tomato and remaining ingredients, tossing gently to combine.

Ingredients

• 1 cn Refried beans
• 12 oz Block Monterey Jack Cheese, grated
• 1 cn Chopped green chilis (unless cheese is the kind with Jalapenos)
• 1 sm Can Hunts tomato sauce
• ½ Bag (approx 5 or 6) flour tortillas
• approx 1 lb ground beef, browned, with onion & garlic. Drain fat well.

Directions

Mix tomato sauce with browned hamburg & onions, set aside.soften tortillas in microwave. spread first tortilla with refried beans, sprinkle heavily with grated cheese, put in bottom of round 1 ½ qt. casserole. Spread 2 nd tortilla with thin layer of beans, place on top of first layer, spread generously with meat mixture, add a generous sprinkling of peppers and a scant sprinkling of cheese. Continue layering tortillas with the emphasis alternating between bean & cheese combo and meat and pepper combination. reserve enough of the beans to spread a thin layer on the top tortilla, and cover it with a THICK layer of cheese.
cover with saran wrap, heat on Medium in microwave for approximately 10 minutes until heated through. Serve with salsa and sour cream on the side. A salad and/or quacamole works well with this.
serves 4 generously.

Ingredients

• 4 c Flour
• 1 ts Baking powder
• 1 ts Salt
• 2 tb Sugar
• 2 Eggs, beaten
• 1 c Milk
• ¼ c Butter ,melted

Directions

Here is a local recipe for a sweet crunchy treat that you usually see at festivals with confectioners sugar all over them. They sell in bags of about a dozen. I found the mexican recipe book!!
Sift together dry ingredients. Combine beaten eggs with milk. Fold in dry ingredients and add melted butter. On floured board knead dough as you do for bread.
Make into small balls and roll out to about five inches. Fry in hot fat about one minute on each side.Prick with fork while cooking. Sprinkle with sugar and cinnamon.
This is from The World of Mexican Cooking by Mary Margaret Curry.Galahad Books.New York City

Ingredients

• ½ Green bell pepper
• ½ Yellow bell pepper
• 2 tb Chopped ripe olives
• ½ Red bell pepper
• ¾ c Montery jack cheese;shredded
• ¼ ts Red pepper; crushed
• •Peppers should be seeded and cut into 6 strips each

Directions

Cut bell pepper strips crosswise into halves. Arrange in ungreased broilerproof pie pan, 9 X 1 ¼-inches or round pan 9 X 2-inches. Sprinkle with cheese, olives and red pepper. Set oven control to broil. Broil peppers with tops 3 to 4 inches from heat until cheese is melted, about 3 minutes.