Breakfast Burritos

Ingredients:

8 eggs,lightly beaten
1 tsp butter
4 slices of crumbled and cooked bacon
1 medium potato, finely diced
1 green bell pepper, seeded and finely diced
Salt and freshly ground pepper to taste
4 flour tortillas warmed
4 oz. cheddar cheese, shredded
1/2 Can Mexican-style salsa
2 scallions, finely chopped




Method:

Take a skillet and melt butter in it over moderate heat and saute the potato and pepper for about 5 minutes until they become soft. Add the bacon and eggs and cook, stir it frequently, until the whole thing is set properly. Divide the egg mixture between the tortillas and top with the cheese, salsa, and scallions. Roll up, tucking the ends under and wake up your tastebuds with this Mexican food recipe.

Mexican Pasta Salad

Ingredients:

1/2 cup chopped celery
1/4 red onions finely chopped
2 tsp fresh chopped parsley
1 tsp chilli powder
1/2 tsp ground cumin
1 cup mayonnaise
12 ounces corkscrew pasta cooked and cooled properly
4 ounces green chillies finely chopped
16 ounce can red kidney beans drained
1/2 green pepper chopped
8 ounce can whole kernel corn drained



Preparation:

Mix pasta, chillies, beans, pepper, corn, celery, onion and parsley altogether and set aside. Mix in chilli powder, cumin and mayonnaise and then pour all this over pasta mixture. Chill it overnight and if you want you can also add chopped tomato before serving this Mexican pasta salad.

Mexican Sugar Cookies

Ingredients:

1/4 cup orange juice
3 tbsp ground cinnamon
1 cup white sugar
1/2 tbsp cream of tartar
1/2 tsp salt
2 1/2 cups shortening
1 cup white sugar
1 tsp anise seed, ground
2 eggs
6 cups all-purpose flour
1 tbsp baking powder




Method:

Preheat oven to 350 degrees F i.e.,175 degrees C. Beat the shortening until it turns light and fluffy. After adding one cup sugar and anise seed mix it until it becomes creamy.

Now add eggs and mix well. Add flour, baking powder, cream of tartar, salt and orange juice and mix well. Knead dough until smooth. You can sprinkle water before rolling it out if you find the dough sticky.

On lightly floured surface, roll to half inch thick. With the help of a cookie cutter cut it into different shapes.

Bake for 5-8 minutes, until it becomes light brown in colour. Lastly roll cookies in mixture of 1 cup sugar and 3 tablespoons of cinnamon while still warm.
Tickle your taste buds with this yummy Mexican Sugar Cookies.

Tres Leches Cake

Ingredients:

1 cup plus 1/2 cup milk
1 cup sweetened condensed milk
1 cup plus 3/4 cup heavy cream
1 tbsp rum
1 pinch salt
Fresh berries or cinnamon for garnishing
1 1/4 cup cake flour
1 tsp baking powder
1 cup sugar
1/3 cup oil
5 eggs





Preparation:

For making Tres Leches cake take a bowl and combine flour, baking powder and salt and mix well. In a separate bowl, combine the oil, sugar, and 1 tsp vanilla extract. Add the eggs to the sugar mixture until well combined. Now add and stir in the 1/2 cup of milk, then gently fold in the flour mixture a little at a time.

Pour batter into a greased cake pan or baking dish and bake at 325 degrees for 30-40 minutes until the dish is firm. Turn it over onto a platter with raised edges. Cool the cake in the refrigerator for another 30 minutes and whisk together 1 cup milk, 1 cup sweetened condensed milk, 1 cup heavy cream and rum. Slowly pour this mixture over the cake. Refrigerate for 1 hour.

In a mixing bowl add 3/4 cup heavy cream, 1 tsp vanilla and 1 Tbsp sugar and mix it well. Spread a thin of this layer over the cake. Sprinkle cinnamon over the cake or garnish with fresh berries and enjoy this delicious Mexican cake.

Crab Nachos

Ingredients:

1 pickled jalapeno, sliced thin
Scallion tops for garnishing, minced
1/4 cup sour cream
1 pickled jalapeno, minced, plus
1 to 2 tbsp pickling liquid from jar
6 ounces cream cheese
4 ounces Monterey jack cheese, properly grated
1 minced garlic clove
1/4 tsp cumin seeds, toasted and ground
8 ounces crabmeat, fresh or frozen
1/2 cup sliced artichoke hearts (optional)
3 dozen tortilla chips



Method:

Take a bowl and mix cheeses, sour cream, jalapeno, pickling liquid, garlic and cumin all together until well blended. Fold in the crabmeat and artichokes, if desired. Spread each chip with a layer of the topping mixture and place the chips on a heatproof baking dish.

Sprinkle the sliced jalapeno over everything and after preheating oven to 400 degrees F, bake for about 5 minutes, until the cheese is melted. Spread scallion tops over the nachos and serve immediately. Just get melted into the exotic flavour of Mexican crab nachos...

Queso Blanco Dip or the White Cheese Dip

Ingredients:

2 tsp ground cumin
1/2 tsp salt
1 serrano or jalapeno pepper, optional and finely chopped
1 tbsp finely chopped fresh cilantro (optional)
1 cup Monterey jack, Asadero or Chihuahua cheese, properly shredded
4 ounces green chillies
1/4 cup half-and-half
2 tbsp finely chopped onions




Preparation:

Put all ingredients in a double boiler and cook over medium or medium-low flame until all the ingredients are melted and well blended. Stir it occasionally.

Serve with hot flour tortillas or fresh tostadas. Get melted in the delicious taste of the Mexican White Cheese Dip...Share and enjoy !!

Mexican Sweet Corn Cake

Ingredients:

1/4 cup cornmeal
1/3 cup white sugar
2 tbsp heavy whipping cream
1/4 tsp salt
1/2 tsp baking powder
1/4 cup water
1 1/2 cups frozen whole-kernel corn, thawed
1/2 cup butter, softened
1/3 cup masa harina





How to make it:

Take a medium bowl and beat butter in it until it turns creamy. Add the Mexican corn flour and water and beat until well mixed.
Now using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture and mix well.
In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Now place pan into a 9x13 inch baking dish that is filled a third of the way with water.
Bake the cake in a preheated 350 degree oven F for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.

Enjoy your Mexican meal with Sweet Corn Cake!!!

Mexican Caramel candy

What you need:

6 cups goat milk or 12 cups of cow's milk can also be used
3 cups sugar
1 canela stick (cinnamon)
2 tsp cornstarch
1/2 tsp baking soda
6 cups cow's milk



Preparation:

Take a small bowl and dissolve the cornstarch and the soda in two cups of cow's milk. Heat the reaming 10 cups of milk in a very large heavy bottomed saucepan and bring to a boil.

Now add the cornstarch and soda mixture to the boiling milk. Add the sugar and cinnamon stick and continue cooking, stir it constantly with wooden spoon, until the mixture thickens.

This process will take about one hour, during which tie the mixture will cook down.

Cool and store in covered jars and relish this Mexican Caramel Candy anytime you like!!!