My favorite Mexican food recipes

These can be made with leftover "turkey" as well. I have added a couple of my own ingredients to these. See my mom measured the old fashioned way, a pinch of this and a handfull of that, they still turned out great.

1st Step:
You will need a crock pot - slow cook the following for approx. 6 hrs. on low:
7 chicken breasts, any fat removed
3 cups chicken broth
5 cups water
2 chicken bullion cubes
½ tsp. onion powder
½ tsp. salt

* Sometime before chicken is done take 2 teaspoons minced garlic and roast in a tsp. of
butter till nice and toasty and set aside to be used for filling in step 4.*

When chicken is done take out of the crock pot and shred. Take the broth from crock
pot and pour through a strainer to get rid of the loose fat particles. Set aside you will use this hot broth to add to the masa mixture in the third step.

2nd Step:
You will need one bag of dry corn husks - Soak the bag of corn husks for about 30 minutes in hot water. I do this in my deep sink - making sure it is very clean and just soak them in there.

3rd Step:
You will need for the masa mix:
6 cups Corn masa mix (Maseca is a good brand)
Approx. 5 cups hot chicken broth
2 tsp. chile powder
1-1/2 cup vegetable shortening
¼ tsp. salt

In a large (I mean largest bowl) you can find add the masa, add salt, chile powder and blend.
Then cut in the shortening in small chunks, add a few cups of the hot broth one at a time, with a large wooden spoon or your hands (I use my hands it's just easier) mix the masa until you have a soft consistency that you can work with, soft dough. If you run out of broth you can use hot water too. Set aside covered.

4th Step:
For filling: shredded chicken
2 cans (of your favorite mexican style salsa - hot or mild) I used La Costenia Mexican
style salsa (mild) if you like hot tamales you can use the hot
½ -tsp pepper
2-tsp. chile powder
1 can green chiles
2 tsp. roasted minced garlic you prepared earlier
¼ cup chicken broth

For the mixture you will need a large frying pan, add the shredded chicken, salsa, pepper, chili powder, roasted garlic, green chilies and broth and cook in medium heat until liquid is evaporated. Drain any excess liquid before you begin to make the tamales, filling should be dry.

5th Step:
After the corn husks have softened go ahead and begin to clean the husks removing all the dark threads in the center of the husk. Take some of the cleaned corn husks out of the sink and place in a large bowl full of hot water for use on the table. I highly suggest you sit and make these tamales at your kitchen table or breakfast bar. It will take a few hours to make them. If you have left over masa or filling you can always freeze for another time.

6th Step:
Spreading the masa - make a small ball of masa and then spread with your hands onto the corn husk. You can use your thumbs to spread the masa in a circular motion by pressing the masa in the center of the corn husk. It takes some getting used to but after you do this enough times your thumbs will be all you need to spread the masa. Some people use a spoon, at first try both and see what works better for you. I personally do not like thick tamales like the ones they serve at restaurants. I prefer mine to be thinner and you can add more filling that way.

Then take a tablespoon of the chicken filling and evenly place in the center of the tamale laying it length wise on the tamale, making sure you don't spread it too close to the end at the bottom, this will help when you go to fold them. You want the filling thin so you can fold easier and for it not to spill out at the bottom. Fold the sides to the center over the filling so they overlap, then take the top "pointed" longer edge of the husk and fold down behind the tamale, this will keep it secure.

7th Step:
Place tamales in a steamer for approximately 35 minutes. Check every 20 minutes, they are cooked when they separate easily from the corn husk. You can serve hot just plain or with your favorite topping such as guacamole, pico de gallo or sour cream. They will keep in fridge for a few days and can be re-heated in the oven or in microwave. They can also be frozen for no longer than 4 months time. Delicioso!

You will need:
2-cups brown sugar
3/4 cup milk
2 tablespoons butter
2 teaspoon vanilla
2 cups (walnuts or pecans)
18 half walnuts for top

Boil sugar and milk to the soft-ball stage, 236 degrees F. Remove from heat and add the butter, flavoring, and nuts. Cool to lukewarm. Beat till creamy and thickened; press onto greased pan, and when firm cut into squares. Makes approx. 18 squares. I always double the batch when I make these. Yummy!

I love these and you will too!

For the pastry you will need: *If using the larger 29 oz. can of pumpkin mix double the ingredients*
3 cups flour
1/2 tsp. salt
1/4 tsp. baking powder for crispier, 1/2 tsp. for softer empanadas
3/4 cup vegetable shortening
1/3 cup warm water
1/4 cup sugar
1/2 tsp cinnamon
(make 1/4 cup more of sugar & cinnamon for sprinkling the top of the pastries and set aside)_

You can also use pie pastries in the fridge section already made to make these, whatever is easiest for you!!

Combine flour, salt & baking powder, sugar & sift together. Then cut in the shortening until it is well mixed, add water to make a dough consistency. Mix with spoon or hand, again I use my hands - my mom taught me that way and it works great for me. It should be easy to handle. If it is too sticky just add a bit of flour.

For filling: *For larger batches using the 29 oz can double the recipe*
1 can (15 oz.)pumpkin (chunks or sweet potatoes) not the pumpkin mix....or
1 can (15 oz) sweet yams or 1 can sweet potatoe chunks already cooked whatever your taste buds are craving for!
1/2 cup splenda or regular sugar
1/2 tsp. cinnamin
1/4 tsp. ginger
1/8 tsp. cloves
1/4 cup evaporated milk
Add all these ingredients in the electric mixer and whip til really creamy. Be sure to taste at this point - you won't be able to resist anyway!

Take small amount of flour and roll into a ball, in your hand shape into a round patty then spread with a roller to make a thin circle. Make sure you use a little flour to keep from sticking to the rolling pin. Take about a teaspoon and a half of the filling and spread onto the pasty dough on one side of the circle only, keeping it towards the center. Fold the top over the filling and press down with fingertips so that the dough does not open up while baking. Then take a fork and press down all the way around the half circle. Take some softened butter and brush the tops and then sprinkle a little of the sugar and cinnamon mixture. Bake for approx. 20 - 25 minutes in a 350 degree oven. You will not be able to ever make enough of these I guarantee it.

Let cool and enjoy!

You will need:

1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups water
2 tablespoons vegetable oil
3 eggs
1 cup mashed bananas (2 medium)
1 can (14 oz) sweetened condensed milk (not evaporated)
1/2 cup (from 14-oz can) coconut milk (not cream of coconut)
1/2 cup whipping cream
1 container Betty Crocker® Whipped fluffy white frosting
Banana slices and/or toasted coconut, if desired

1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray.
2. In large bowl, beat cake mix, water, oil, eggs and mashed bananas with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
4. Poke top of cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. In large bowl, stir together condensed milk, coconut milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate at least 2 hours or overnight until mixture is absorbed into cake.
5. Spread frosting over cake. Garnish each serving with banana slices and/or toasted coconut, if desired. Store covered in refrigerator.
High Altitude (3500-6500 ft): Bake 35 to 40 minutes. Make this as your dessert for the Holidays - change is good!