Mexican Flavour

7.Mexican Sassy Rice(serves 8):
Ingredients:3 cup cooked rice; 1 8 oz can whole kernel sweet corn(drained); 1 10 oz can diced tomatoes & green chilies; 1 10 oz can black beans(drained & rinsed); 1 medium white or yellow onion(chopped); 1 8 oz sour cream; 1/2 tsp garlic powder; 1/2 tsp salt; 2 cups shredded cheddar cheese; 2 cups crushed tortilla chips or corn chips;

Method:
Preheat oven to 400 degrees. In a 9x13" oven-proof dish, mix together the rice, corn, tomatoes & green chilies, beans, onions, sour cream, garlic powder, salt, and HALF of the shredded cheese. Cover the dish with foil and bake at 400 degrees for 20-25 minutes or until mixture begins to bubble and lightly brown around the edges. Remove the foil cover and sprinkle the crushed chips and remaining shredded cheese on top of the casserole. Return the casserole to the oven for 5 minutes to melt the cheese on top.
Notes: To cut the fat in the recipe, substitute non-fat yogurt or cottage cheese for the sour cream, and use non-fat cheese instead of cheddar. The crunch topping is optional.

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8.Mexican All Grain Tortillas:
Ingredients:
2 cups unbleached all-purpose flour or bread flour; 1-1/2 cups blue corn masa harina para tortillas or harinilla; 1/4 cup whole wheat pastry flour; 1/4 cup amaranth flour or mesquite flour; 4 teaspoons baking powder; 1/2 teaspoon salt; 1-1/2 cups warm water; 1/4 cup (1/2 stick) cold butter, cut into pieces;

Method:
In a medium mixing bowl using your hands or a wooden spoon or in the bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine the unbleached flour, the blue cornmeal, the whole wheat and amaranth flours, baking powder, and salt. Cut in the butter until crumbly, using a fork or pastry blender if making by hand. Gradually add the hot water to the flour mixture, stirring just until the dough sticks together, clears the sides of the bowl, and a soft firm ball is formed, adding a tablespoon of water at a time if the dough seems too dry. Cover the dough with plastic wrap and let rest for 45 minutes.
To shape the tortillas, divide the dough into 12 equal portions. Shape each into a ball and place on a baking sheet or marble slab. Drape each ball around your forefinger, making a depression on the underside, which makes a mushroom shape and creates an air bubble to help it roll out into an even round. On a very lightly floured work surface, flatten the ball with your palm. (The flattened balls can rest on a greased baking sheet, covered tightly, for 30 minutes longer, if necessary.) Place one of the portions of the dough between 2 pieces of plastic wrap or wax paper. Press in a tortilla press, turning at regular intervals, until the desired thickness. Or roll out with a rolling pin to a 4-inch round, 1/4 inch thick. Stack between layers of plastic wrap to prevent drying out while pressing out the remaining dough. Bake as soon as possible.
To bake the tortillas, heat a large ungreased heavy cast-iron skillet or comal over medium-high heat until a drop of water dances across the surface. Place the tortillas, one at a time, in the pan, and bake for about 2-1/2 minutes. When the dough looks dry and brown spots are formed, turn over to the other side and bake for 2 to 3 minutes. Keep flipping back and forth until the tortilla is soft, not crisp; it will puff up to l/2 inch thick. It is very easy to overbake, so pay close attention to the timing. Remove each tortilla to a clean towel. Cover until serving.

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9.Mole Sauce:
Ingredients:
1/2 cup shelled pumpkin seeds; 1/4 cup shelled pistachio nuts; 1/4 cup pine nuts; 2 poblano peppers; 1 medium onion, quartered; 1 cup plus 1 tablespoon olive oil; 1 tablespoon tamarind paste; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1/2 teaspoon salt; 1 tablespoon dark cane or corn syrup; 1 teaspoon distilled white vinegar; 1/2 cup chicken stock; 1/2 cup heavy cream;

Method:
Preheat the oven to 400 degrees F. Place the pumpkin seeds, nuts, peppers, and onions on a baking sheet. Drizzle with 1 tablespoon olive oil. Roast for 10 to 15 minutes. Remove from the oven and peel, seed and chop the peppers. In a food processor, combine the nuts, peppers, onions, tamarind paste, chili powder, cumin, salt, dark cane syrup, vinegar and olive oil. Puree until creamy, stopping once to scrape the sides of the bowl. Transfer to a saucepan and whisk in the chicken stock and cream. Bring the sauce up to a boil and reduce to a simmer. Cook for 2 minutes, or until sauce is thickened and flavorful. Serve the mole sauce over grilled chicken, sausages, grilled turkey, corny potatoes.

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10.Tangy Turkey Tacos(serves 6-8):
Ingredients:
1 medium onion, chopped; 1 clove garlic, minced; 1 pound ground turkey; 2 teaspoons chili powder; 1 teaspoon jalapeño, dried; 1 tablespoon cumin; 1/2 cup water; 12 taco shells; 3 medium tomatoes, chopped; 1 cup lettuce, shredded; 1 cup Cheddar or jack cheese, grated;

Method:
Spray thin coating on nonstick cooking spray in a large skillet. Sauté onion and garlic until onion is translucent. Add turkey and cook over medium heat until meat is browned. Drain meat and return to skillet. Add chili powder, jalapenos, cumin and water to meat mixture. Simmer until water evaporates. Fill each taco shell with 1/2 cup meat mixture. Top with lettuce and tomato. Garnish with cheese.
Note: Add more jalapenos for an even spicier taco.

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11.Mexican Churros(makes 24 4-inch churros):
Ingredients:
1 cup water; 2 Tbs brown sugar; 1/2 tsp. salt; 1/3 cup butter; 1 cup white flour; 2 eggs; 1/2 tsp. vanilla extract; 1/4 cup sugar; 1/2 to 1 tsp. ground cinnamon, depending on taste;

Method:
Preheat 1 1/2 to 2 inches of vegetable oil in a 10 to 12 inch frying pan to 375 degrees F. In a separate dish mix the 1/4 cup sugar and cinnamon and set aside. In a 3 qt. sauce pan add the water, brown sugar, salt, and butter and heat to a good boil. Remove from the heat and add the flour. Stirring in the flour will take some muscle. Mix it in until well blended. In a separate bowl, mix the eggs and vanilla together and then add this mixture to the flour mixture. Stir until well blended and all the egg is completely mixed in. Fill your decorating tool with the churro recipe dough and attach the largest star tip you have. Test your oil by placing a small amount of dough in it. The dough should bubble up right away or that means the oil is not hot enough and a soggy churro is on the way.Once the oil is hot enough, squeeze some dough (with decorator) into the oil about 4 inches long. I used my finger to release the dough from the decorator. Careful not to burn yourself. You should be able to cook 4 or 5 churros at a time. Cook them about 1 minute and turn them over with a slotted spoon. Cook an additional minute or two. You're looking for that nice golden brown color.Remove the churros with the slotted spoon and place them on a paper towel-covered plate to absorb excess grease. While still warm, roll each churro into the dish with the sugar and cinnamon until coated. You could serve this churro recipe with mexican hot chocolate topped with whipped cream.

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12.Mexican Hot Chocolate(serves 2):
Ingredients:
1 1/2 oz unsweetened chocolate; 1/4 cup sugar; 2 tbsp instant coffee crystals; 1/2 tsp ground cinnamon; 3/4 cup water; 2 cups milk; Whipped cream ;

Method:
In a saucepan, mix chocolate, sugar, coffee, cinnamon and water. Heat until chocolate is melted and mixture is smooth. Stir constantly. Simmer for about 4 minutes, while stirring. Add milk and heat through without boiling. Remove from heat and whisk until foamy. Serve with a dollop of whipped cream.

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