Yummy Tex Mex Recipes

Serves 4-6

Preparation time: 30 minutes
Total Time: 50 minutes

Ingredients:

1 pack of 12 Flour Tortillas
2 large chicken breasts, chopped into small pieces
200g long grain rice
1 red onion, diced
1 can Refried Beans
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
Jar of salsa, guacamole and/or sour cream
(optional)200g grated cheddar cheese
Salt and pepper to taste

Directions:

1. Cook the rice in a medium saucepan, and meanwhile fry the chicken in some olive oil with the red onion until browned, seasoning to taste. Preheat the oven to a medium heat so it's ready to quickly heat up the tortillas.

2. Empty the refried beans into a small pan and cook on a gentle heat for five minutes, stirring every now and then to ensure they don't burn.

3. Arrange the grated cheese and raw sliced peppers in bowls on the table or kitchen counter, along with the sauces of your choice: guacamole, sour cream, and salsa all go brilliantly in burritos, but the meal is still extremely tasty without any of the above.

4. Heat the tortillas in the oven until piping hot, and dish the rice, chicken and beans into warm bowls, ready for serving. Place a small amount of whichever combination of ingredients you fancy into the centre of a tortilla, fold from the outside into the middle, and then bring the bottom edge of the tortilla up to make a tidy enclosed pocket shape. Fold in the top in a similar fashion, and you're read to eat. Some tin foil covering the tortillas and other ingredients will help them retain their heat - and then when you're finished you can go back for another one!

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Serves 4-6

Preparation time: 15 minutes
Total Time: 40 minutes

Ingredients:

Nonstick spray coating
6 6-inch corn tortillas, each cut into 6 wedges
2 cups cubed cooked chicken
1 cup loose-pack frozen whole kernel corn
1 16-ounce jar salsa verde
3 tablespoons light dairy sour cream
3 tablespoons snipped fresh cilantro
1 tablespoon all-purpose flour
1 cup crumbled Mexican Chihuahua cheese or crumbled farmer cheese (4 ounces)
Light dairy sour cream (optional)
Snipped fresh cilantro (optional)
Chopped tomato (optional)
Jalapeno pepper, thinly sliced (optional)

Directions:

Spray four 10- to 12-ounce baking dishes with nonstick coating. Place 5 tortilla wedges in the bottom of each dish. Place remaining tortilla pieces on a baking sheet; bake in a 350 degree F oven about 10 minutes or until crisp and golden. Meanwhile, combine chicken, corn, salsa, the 3 tablespoons sour cream, cilantro, and flour. Divide mixture among dishes.

Bake, uncovered, in a 350 degree F oven for 20 minutes. Arrange baked tortilla pieces atop casseroles. Top with cheese; bake for 5 to 10 minutes more or until heated through. If desired, garnish with additional sour cream, jalapeno slices, cilantro, and tomato. Makes 4 servings.

To bake frozen casseroles: Bake, covered, in a 350 degree F oven for 25 minutes. Uncover; bake about 20 minutes more or until heated through. Top with tortilla pieces and cheese; bake for 5 to 10 minutes more or until heated through. Garnish as above.

To micro-cook frozen casseroles: Cover microwave-safe casseroles with waxed paper; micro-cook on 30% power, allowing 4 minutes for 1 casserole and 5 minutes for 2 casseroles. Continue cooking, covered, on 100% power until heated through, allowing 2 to 4 minutes for 1 casserole or 3 to 6 minutes for 2 casseroles, rotating the dishes once. Top with baked tortilla pieces and cheese; micro-cook, uncovered, about 30 seconds more or until cheese is melted. Garnish as above.

Make-Ahead Tip: Assemble casseroles as directed above, except do not top with baked tortilla pieces; place baked pieces in a moisture- and vapor-proof plastic bag. Freeze casseroles and tortilla pieces up to 1 month.

About this recipe:
In Mexico, this dish is served for breakfast; stateside, families enjoy it as a quick and tasty dinner, too. Follow the make-ahead directions and heat the frozen casserole in a microwave for a meal that's ready in minutes.

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Serves 8-10
Preparation time: 30 minutes
Total Time: 240 minutes!

Ingredients:

1 pound mixed ground beef and sausage, browned and drained
1 medium onion, diced
1 green bell pepper diced
2 cups chopped celery
2 (28-ounce) cans diced tomatoes
1 (28-ounce) can whole, peeled tomatoes
Ground cumin
Chili powder
1 (14 1/2-ounce) can pinto beans, drained and rinsed
1 (14 1/2-ounce) can black beans, drained and rinsed
1 (14 1/2-ounce) can kidney beans, drained and rinsed
1 package chili seasoning mix
Shredded cheddar, sour cream, chopped green onions, for garnish
Directions
In a skillet brown ground beef and sausage, drain and set aside.

Directions:

Spray large pot with nonstick cooking spray and heat over medium heat. Add the onion, green pepper, and celery and saute briefly. Stir in the diced and whole tomatoes. Add cumin and chili powder, to taste, and cook for about 8 minutes or until vegetables are tender. Add the beans, browned meat, and chili seasoning. Partially cover, and let simmer for 4 hours.

Serve with Cheddar cheese, sour cream, and green onions.

Perfect for that cold weather game.



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Serves 10 - 15
Preparation time: 35 minutes
Total Time: 2 hrs and 25 minutes

Ingredients:

Chili:
4 tablespoons olive oil
4 onions, finely chopped
2 cloves garlic, minced
2 teaspoons dried or crushed chili flakes
2 teaspoons ground coriander
2 teaspoons ground cumin
5 cardamom pods, bruised
2 red peppers, seeded and finely diced
3 pounds 4 ounces ground beef
7 cups canned chopped tomatoes
1/2 cup tomato ketchup
1/2 cup tomato puree
1 cup water
2 tablespoons cocoa
3 1/2 cups canned red kidney beans

Cornbread:

1 1/2 teaspoons salt
4 cups cornmeal
1/4 cup all-purpose flour
6 teaspoons baking powder
2 teaspoons ground cinnamon
3 cups buttermilk
4 eggs
2 teaspoons honey
1/4 cup vegetable oil
2 cups grated Cheddar

Serving suggestion:

2 cups sour cream
Ground paprika, for dusting
3 3/4 cups grated Cheddar

Special equipment: Very large pan

Directions:

Heat the oil in a very large pan and fry the onion and garlic until it begins to soften. Add the chili, coriander, cumin, and crushed cardamom pods and stir well.

Add the peppers then break up the ground beef into the pan and, using a fork, keep turning it to separate it as the meat browns. Add the chopped tomatoes, ketchup, tomato puree, and water stirring to make a rich red sauce. When the chili starts to boil sprinkle over the cocoa and stir it in. Add the beans and simmer partially covered for 1 1/2 hours. At this point you can cool and freeze the chili, or just keep it in the refrigerator overnight.

Preheat the oven to 425 degrees F.

Pour the chili into a large, wide dish or keep in the pan you cooked it in if it is ovenproof.

Combine the salt, cornmeal, flour, baking powder, and cinnamon in a bowl. Whisk together the buttermilk, eggs, honey, and oil in a jug, and then stir into the dry ingredients mixing to make a vivid yellow batter.

Pour the cornmeal topping over the chili con carne, or blob it over to cover the top as evenly as possible.

Sprinkle the cheese over the top of the cornbread and then bake in the oven for 30 minutes or until the cornbread topping is risen and golden and the chili underneath is bubbling. How long this takes depends on the how cold or hot the chili was when it went into the oven. Since it's such a huge vat, you may find it easiest to reheat it on the stove in its pan first.

Let the chili stand for about 5 minutes once out of the oven before cutting the cornbread top into squares or slices to serve with a helping of
chili underneath.



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Serves 4

Preparation time: 25 minutes
Total Time: 55 minutes

Ingredients:

2 1/4 pounds skirt steak, fat trimmed and cut into thirds
kosher salt and freshly ground black pepper
2 red bell peppers, thinly sliced
1 large onion, thinly sliced
2 1/2 lime, juiced
extra-virgin olive oil
12 flour tortillas, warm
1 orange, juiced
2 garlic cloves, roughly chopped
1 -3 chipolte chiles in adobo sauce
3 tablespoons roughly chopped fresh cilantro leaves
1 teaspoon ground cumin
1 teaspoon salt

Directions:

Prepare the mojo (marinade). Combine 1-3 chiptole chiles in adobo sauce, 2 limes (juiced), 2 garlic cloves (roughly chopped), 1 orange (juiced), 3 tablespoons rough chopped cilantro leaves, 4 tablespoons extra virgin olive oil, 1 teaspoon salt, 1 teaspoon ground cumin, and some fresh ground pepper in a bowl. Using a stick immersion blender, regular blender, or food processor, puree the mojo until smooth. Transfer mojo into a re-sealable plastic bag. Add 2 1/4 pounds skirt steak to bag (flank steak, New York Strip, and filet mignon are great alternate cuts). Seal and shake to coat meat thoroughly. Refrigerate for up to 4 hours to fully tenderize and flavor the beef.

Lightly oil grill or grill pan, and preheat to medium-high heat. Remove beef from the bag of mojo, throw the steaks on the grill, and season liberally with salt and freshly ground black pepper. Grill for approximately 4 minutes on each side for medium-rare steaks, or around 10 minutes on each side if you prefer well-done steaks. Transfer meat to a cutting board and let rest.

Once the beef is off the grill pan and resting, add 2 red bell peppers (thinly sliced), and 1 large onion (thinly sliced), to the grill and toss with lime juice and olive oil. Grill the veggies for 7 to 8 minutes, until just barely limp.

Heat up flour tortillas. Turn any free burners on a medium low flame by placing a tortilla on each flame. Let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the other side. Remove the tortillas to a clean kitchen towel and wrap to keep warm. You can also heat your tortillas in a microwave by wrapping tortillas in a lightly dampened kitchen towel and heating for about 1 minute. Check to see if they are warm, and if not, continue heating at 1-minute intervals until tortillas are warm and pliable.

Thinly slice steak, against the grain on a diagonal.

To serve fajitas, spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. You may serve with sour cream and shredded cheese. Roll up the tortilla to enclose the filling.

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Chile gravy, often used over Burritos, and Beef Enchiladas

Servings: 2 cups/1 pint

Preparation time: 30 minutes
Total Time: 50 minutes

Prep Time: 30 minutes Cook Time: 20 minutes
Ingredients
1/4 cup lard (or vegetable oil)
1/4 cup flour*
1/2 tsp black pepper
1 tsp salt
1-1/2 tsp powdered garlic
2 tsp ground cumin
1/2 tsp dried oregano (Mexican oregano is preferred if it's available)
2 T chile powder (either homemade or a dark brand such as Gebhardt's or Whole Foods)
2 cups chicken broth (water or vegetable broth)

Directions:

Heat the oil in a skillet over medium-high heat. Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.

Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.

Add chicken broth or water, mixing and stirring until the sauce thickens.

Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness. Makes 2 cups.

Serves 4-6

Preparation time: 15minutes
Total Time: 50 minutes

Ingredients:

1-1/2 lb. Ground beef

1/4 lb. (4 oz.) VELVEETA Mexican Pasteurized Prepared Cheese Product, cut up

3/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Medium Salsa

6 Flour tortillas (6 inch)

1/2 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses

Direction:

PREHEAT oven to 400°F. Brown meat in large skillet; drain. Add 1/4 cup water and Mexican VELVEETA; stir until VELVEETA is melted. Remove from heat. Stir in salsa.

SPRAY 8-inch square baking dish with cooking spray. Spread 1/4 of the meat mixture into dish; top with 2 tortillas. Repeat layers 2 times. Top with remaining meat mixture; sprinkle with shredded cheese. Cover tightly with foil.

BAKE 30 minutes. Remove foil. Let stand 5 minutes before serving.

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Serves 4-6

Preparation time: 30 minutes
Total Time: 1 hr 50 minutes
This recipe will take some time!

Ingredients:

2 tablespoons olive oil
1 large onion, chopped
1 large red bell pepper, stemmed, seeded and finely chopped
1 poblano pepper, stemmed, seeded and finely chopped
2 tablespoons minced garlic
1 1/2 teaspoons Emeril's Southwest Essence
1 teaspoon salt
1 teaspoon dried Mexican oregano, crumbled
1 pound ground sirloin
1 pound fresh chorizo sausage, removed from casings and crumbled
1 cup crushed tortilla chips
2 eggs, beaten
1/2 cup heavy cream
1 cup chili sauce
2 tablespoons pepper jelly
2 chipotle peppers in adobo sauce, plus 1 tablespoon adobo sauce
1 recipe Cheddar Mashed Potatoes, for serving, recipe follows

Directions:

In a large skillet heat the olive oil and, when hot, saute the onion, bell pepper and poblano until very soft, 6 to 8 minutes. Add the garlic, Southwest Essence, salt, and oregano and cook for 2 minutes. Remove from the heat and allow to cool to room temperature.

Preheat the oven to 350 degrees F.

In a large mixing bowl, combine the cooled vegetable mixture, sirloin, chorizo, tortilla chips, eggs, and heavy cream and mix gently but thoroughly until well-combined. Transfer the meat mixture to a 6 by 9-inch loaf pan and pat the top to form a smooth loaf shape.

Place the chili sauce, pepper jelly, chipotle peppers and adobo sauce in the bowl of a food processor and process until smooth. Spoon about 2/3 of the glaze evenly over the top of the meatloaf and reserve the remaining sauce on the side. Transfer the meatloaf to the oven and bake until an instant-read thermometer inserted into the center registers 150 degrees F, about 1 hour. Remove from the oven and allow to rest for about 10 minutes before serving. When ready to serve, slice into 3/4-inch thick slices and serve with the Cheddar Mashed Potatoes, passing the remaining glaze around the table for guests who might like a bit more sauce.

Cheddar Mashed Potatoes:
3 1/2 pounds large Idaho potatoes, peeled and cubed
8 tablespoons unsalted butter, melted
1/4 cup sour cream
1/4 cup heavy cream
2 teaspoons salt
1 teaspoon freshly ground white pepper
8 ounces grated sharp Cheddar
Place the potatoes in a medium saucepan and add enough water to cover by 1-inch. Bring to a boil over high heat; reduce the heat to a simmer and cook until the potatoes are fork-tender, 12 to 15 minutes. Strain the potatoes in a colander and return to the saucepan over medium-high heat to evaporate any remaining water. Lower the heat and add the butter, sour cream, heavy cream, salt, and pepper. Using a potato masher, mash to the desired consistency. Add the cheese and stir until melted and creamy.

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Serves 5

Preparation time: 5 minutes
Total Time: 20 minutes

Ingredients:

1 Tbsp. oil

1 lb. boneless skinless chicken breasts, cut into strips

2 cups water

1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Mild Salsa

1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix

2 cups instant white rice, uncooked

10 flour tortillas (6 inch)

3/4 cup KRAFT 2% Milk Shredded Cheddar Cheese

Directions:

HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 6 min. or until cooked through.

ADD water, salsa and seasoning mix; stir. Bring to boil. Stir in rice; cover. Reduce heat to low; cook 5 min.

SPOON chicken mixture evenly onto tortillas; sprinkle with cheese. Fold up sides of tortillas to enclose filling.

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Serves 4-6

Preparation time: 25 minutes
Total Time: 50 minutes

Ingredients:

1/2 pounds pork tenderloin
1 onion, chopped
1/4 cup orange juice
4 tablespoons extra-virgin olive oil
1/4 teaspoon red pepper flakes
1/2 head green cabbage, cored and thinly sliced
3 tablespoons lime juice
salt and freshly ground pepper
2 ripe avocados
12 8-inch flour tortillas
1/2 cup cilantro leaves

Directions:

Cut the pork lengthwise almost through to the other side. Open and flatten the meat to butterfly. Combine half of the onion, the orange juice, 2 tablespoons of the olive oil and the red-pepper flakes. Pour over the meat and marinate in the refrigerator for at least 30 minutes and up to 2 hours.

In a large bowl combine the cabbage, remaining 2 tablespoons olive oil and the lime juice. Season with salt and pepper.

In a medium bowl coarsely mash the avocado, add the remaining half onion and one tablespoon lime juice. Season with salt and pepper.

Heat the grill. Cook the pork on a lightly-oiled grill, turning occasionally, until an instant-read thermometer inserted in the meat reaches 150°, about 15 minutes. Transfer to a carving board and let rest for 5 minutes. Meanwhile, wrap the tortillas in two separate packets of foil and warm on the grill. Cut the pork into thin slices.

Fill each tortilla with the avocado mash, slaw, sliced pork and a few cilantro leaves.

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Serves 4-6

Preparation time: 30 minutes
Total Time: 35 minutes

Ingredients:

1 pound free-range steaks
Olive oil
4 tortillas, for serving
Arugula leaves, for serving
FOR THE DRESSING:

1/4 cup olive oil
2 tablespoons lime juice
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground chili powder
1 clove garlic, crushed
Salt, to taste

FOR THE SALSA:

2 large, firm red tomatoes, chopped
6-8 red spring onions, chopped
A handful of coriander leaves, chopped
1 tablespoon red wine vinegar or balsamic vinegar
1 red chilli, chopped
Sea salt to taste

Directions:

Trim the steaks of all visible fat, and slice them into thin strips. Heat a heavy frying pan, then add a spoonful or two of olive oil. Add the steak slices to the hot oil and stir-fry for a few minutes until nicely browned but still pink and moist.

FOR DRESSING AND SALSA:

Combine all of the ingredients for each, and mix well.

Remove the pan from the heat and pour over the dressing. Mix well. Serve with tortillas, tomato-and-onion salsa and arugula leaves.

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Serves 6

Preparation time:
10 MinCook Time:
40 MinReady In:
50 Min

Ingredients;

1 tablespoon olive oil
1/2 cup minced onion
3 cloves garlic
2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
4 cups water
1 (10.75 ounce) can condensed tomato soup
1 (28 ounce) can diced tomatoes
1 cup salsa
4 cups shredded cooked turkey
1 tablespoon dried parsley
3 chicken bouillon cubes
1 (14 ounce) can black beans
2 cups frozen corn, rinsed, drained
1/2 cup sour cream
1/4 cup chopped fresh cilantro

Toppings:
6 cups corn tortilla chips
3/4 cup chopped green onion
1 cup shredded Cheddar-Monterey Jack cheese blend
1/2 cup chopped fresh cilantro 1/2 cup sour cream

Directions:

Heat olive oil in a large saucepan over medium heat. Add minced onions and cook until onions begin to soften, about 4 minutes. Add garlic, chili powder, cumin and oregano and cook, stirring, for 1 minute.

Stir in water, tomato soup, diced tomatoes, salsa, shredded turkey, parsley and bouillon cubes.
Bring to a boil, then reduce heat, and simmer 5 minutes or until bouillon cubes dissolve.
Add black beans, corn, sour cream and cilantro. Simmer for 20 to 30 minutes.

Serve soup with crushed tortilla chips, chopped green onion, shredded cheese and additional cilantro and sour cream.

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Serves 4-6

Preparation time: 25 minutes
Cooking time: 20 minutes

Ingredients:

1/2 recipe whole-wheat bolillo dough (to make this whole-wheat, just replace 1/2 all-purpose flour for whole-wheat flour)
1 TBSP olive oil
1 white onion, sliced
2 garlic cloves, minced
1 chicken breast, shredded
1 Poblano pepper, roasted, skinned, cleaned and sliced
2 medium summer zucchinis, diced
kernels of 2 corn ears
1 14oz (450gr) can of diced tomatoes
salt and pepper to taste.
1 cup reduced fat mozzarella cheese

Directions:

Preheat your oven to 425ºF (220ºC)
Roll out your pizza dough and put it on a pizza tray.
Sautee onion and garlic in olive oil over medium heat. Add shredded chicken and Poblano pepper and let it cook until chicken starts to brown.
Stir in zucchini, corn and tomato and season to taste.
When the vegetables are cooked, around 8-10 minutes, pour over pizza dough and top with mozzarella cheese.
Bake for 15-20 minutes or until the edges of the pizza pie start to turn golden brown.
Cut, serve hot and enjoy.

Serves 4-6

Preparation time: 20 minutes
Total Time: 20 minutes

Ingredients:

12 corn tortillas
2 cups grated Monterrey Jack cheese
6 pickled jalapeño chiles, thinly sliced

Directions:

Heat a griddle over medium heat until hot. Put tortillas one or two at a time on griddle to heat or soften and sprinkle each with about 3 tablespoons cheese and about 1/2 a pickled chile.

Once each tortilla is soft, about 45 seconds, fold over filling and press slightly. Let cook an additional 45 seconds on each side or until tortilla is browned and cheese is melted. Serve immediately and make more quesadillas in same manner.

About this recipe;

These simple quesadillas are classic Mexican street fair and make a satisfying quick snack or lunch. Each one takes about 3 minutes to prepare so the total time will depend on the size of your griddle and how many you can fit on it at once. It is best to serve these as they are made, but if you'd like to serve them all at once, keep them in a 200°F oven while making more. If you prefer flour tortillas increase the amount of cheese slightly as they are larger.

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Serves 4-6

Preparation time: 20 minutes
Total Time: 25 minutes

Salsa simply means 'sauce', and this is by far the most famous of them. Made with fresh, refreshing ingredients, this is great served with nacho chips as a starter, and is an equally versatile accompaniment to meat or fish main courses.

Ingredients:

4 large tomotoes, finely chopped
1 red onion, finely chopped
1 clove of garlic, crushed
1/2 green pepper, finely chopped
1 tbsp chopped Green Jalapenos
2 tbsp chopped coriander
3 tbsp fresh limed juice
salt and ground black pepper to taste

Directions:

1. Place the tomatoes, onion, garlic, green pepper and chilli in a large bowl and mix together well.

2. Add the chopped coriander and fresh lime juice, then season with salt and pepper according to taste, mixing thoroughly again to ensure all the flavours blend together.

3. Serve immediately, or alternatively place in an airtight container and transfer to the fridge - the taste will not be impaired and you'll have a delicious salsa for snacking on at any time of day.

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Basically, there's three things to know about Mexican beers:

* The first thing to know is that almost all beer in Mexico is produced by two big breweries: basically, Corona and Dos Equis.

* The second thing to know is that most beers are pale, light-bodied everyday lagers that aren't much different than any American or Canadian pale lager -- but there are a few exceptions.

* The last thing to know is that craft brewing is relatively rare in Mexico. Brewpubs and micros just don't exist (for the most part).

The Big Two Breweries:

Grupo Modelo, (GM)

Is the biggest brewing company in Mexico and is based in Mexico City. They have breweries in several cities throughout Mexico, including Guadalajara. They are probably best known as the brewers of Corona, although that pale lager is far from being their best product. Within Mexico, their biggest selling brand is probably Modelo Especial which is a premium pale lager that's more comparable in quality to Dos XX than to the lightweight Corona.

Cerveceria Cuahtemoc Moctezuma, (CCM)

Is the older of the two companies and is based in Monterrey, with breweries in several other cities throughout Mexico, including Orizaba Veracruz. They are best known, as the brewers of Dos XX, although they brew a wide range of other products, including many pale light beers, such as Sol (which competes directly with Corona).

Beers:

Most beers sold in Mexico are standard light bodied lager beers that are similar to U.S. and Canadian lagers. While these account for most of Mexico's beer sales, there are three beers sold by Mexico's two big brewers that stand out as being substantially better than any beer made by any major U.S. or Canadian brewer...

Best of the Best :

- Negra Modelo (GM): chocolatey smooth dark lager beer
- Nochebuena (winter seasonal) (CCM): copper colored vienna style lager with a firm nutty malt flavor and a rich, robust body.
- Bohemia (CCM): hoppy pilsner style lager with a strong noble hop signature and a somewhat dry flavor

Ordinary Pale Lagers:

These beers are all standard light-bodied lagers. If you usually drink any major U.S. or Canadian brand, then any of these will taste familiar to you. Dos Equis and Modelo Especial are sometimes viewed as "premium" brands, while Pacifico has a certain cachet on the Pacific coast, and Corona and Sol are both super light bodied brands with painted labels and that appeal to a "fun in the sun" kind of marketing mentality. All of these beers are pretty much interchangeable, with the possible exception of Dos Equis which has a bit stronger, almost grassy, hop signature.

These may be more familiar to the Tex Mex crowd.

- Carta Blanca (CCM)
- Corona (GM)
- Dos Equis (clara) (CCM)
- Modelo Especial (GM)
- Pacifico (GM)
- Sol (CCM)
- Superior (CCM)
- Tecate (CCM)

In Closing:

The last thing to know about Mexican beers is that they're often served with a slice of lime, this sort of adds interest to not only the beer, but the dish your having it with!

TIME/SERVINGS:

Total: Under 5 mins
Active: Under 5 mins
Makes: 1 rockin' cocktail

Following is the only way I think a margarita should be prepared. Serve it with either Cumin Salt or Cayenne Salt and your next party will be a big hit.

Special equipment: A citrus juicer

What to buy: All self-respecting margaritas are made with only 100 percent agave tequila ( use a high-quality Cuervo 1800, Patrón Silver, Herradura, or Don Julio) and Cointreau.

INGREDIENTS:

Salt, for rimming the glass (optional)
Ice
1 1/2 ounces tequila (blanco, 100 percent agave)
1 ounce freshly squeezed lime juice
1/2 ounce Cointreau (not Triple Sec)

INSTRUCTIONS:

If using salt, place in a shallow dish. Moisten the rim of a rocks glass with a dampened paper towel, then dip in salt.

Fill the glass with ice; add tequila, lime juice, and Cointreau; and stir a few times until chilled. Serve immediately

Prep Time:
5 Min
Ready In:
5 Min

Servings:
Original Recipe Yield 2 servings

Ingredients:

1 (12 fluid ounce) can frozen limeade concentrate
6 fluid ounces beer , good quality Mexican Beer
6 fluid ounces tequila
4 cups ice
1 lime, sliced

Directions:

In a blender combine limeade, beer and tequila. Fill blender to the top with ice. Blend until thick and smooth.

Salt the rims of 2 large margarita glasses. To do so, pour salt onto a small plate, moisten the rims of the glasses on a damp towel and press them into the salt.

Serves up to 12

Preparation time: 30 minutes
Total Time: 1 hr. 20 minutes
Fridge time, 4 hrs before serving

Ingredients:

2-1/4 cups sugar, divided
1 can (12 oz.) evaporated milk
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
5 eggs
3/4 cup canned pumpkin
Dash salt
2 Tbsp. water
1/4 cup chopped PLANTERS Pecans

Directions:

HEAT oven to 350°F.

COOK and stir 1 cup sugar in small saucepan on medium heat 5 min. or until completely dissolved and deep golden brown in color. Immediately pour into 9-inch round pan; tilt pan to evenly cover bottom with syrup.

BLEND milk and cream cheese in blender until smooth. Add 1 cup of the remaining sugar, eggs, pumpkin and salt; blend well. Pour over syrup in pan; cover with foil. Place pan in larger pan. Add enough water to larger pan to come halfway up side of filled pan.

BAKE 50 to 55 min. or until knife inserted in center comes out clean. Remove flan from water-filled pan; place on wire rack. Cool completely. Refrigerate 4 hours.

MEANWHILE, bring remaining sugar and water to boil in small saucepan; cook 5 min. or until golden brown, stirring occasionally. Cook and stir nuts in small skillet on medium-low heat 2 to 3 min. or until heated through. Add to sugar syrup; stir until coated. Spread onto foil-covered baking sheet. Cool completely.

UNMOLD flan onto plate just before serving. Break nuts into smaller pieces; sprinkle over flan.
Kraft Kitchens Tips
Size-Wise

How to Unmold Flan:

Bake and refrigerate flan as directed. Run metal spatula or knife around edge of pan. Invert flan onto plate; shake gently to loosen. Gently twist pan to remove flan from pan. To soften any remaining caramel, dip bottom of pan in hot water; spoon caramel over flan.

Storage Know-How:

Store leftover flan in refrigerator and store leftover pecan candy in airtight container at room temperature.

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Serves: 18 to 20 servings
Prep Time: 20 Minutes
Cook Time: 120 Minutes

Ingredients:

Crisco® Original No-Stick Cooking Spray
1/2 cup Smucker's® Caramel Flavored Topping
1 (18.25 oz.) box Pillsbury® Moist Supreme® Devil's Food Premium Cake Mix
1/2 cup Crisco® Pure Vegetable Oil
3 large eggs
1 1/4 cups water

FLAN:

4 ounces cream cheese, softened
4 large eggs, at room temperature
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 (12 fl.oz.) can PET® Evaporated Milk
1 teaspoon vanilla extract

Instructions:

HEAT oven to 350°F. Coat 12-cup fluted tube pan with no-stick cooking spray. Place piece of rolled up foil in tube of pan to prevent cake from baking over top. Pour caramel topping into prepared pan.

PREPARE cake mix according to package directions using the oil, eggs and water. Pour evenly over caramel topping.
COMBINE cream cheese, eggs, sweetened condensed milk, evaporated milk and vanilla in blender container. Process until blended. Pour slowly over cake batter.

COAT piece of foil with no-stick cooking spray. Cover pan, coated side down, tightly with foil. Place pan in large roasting pan. Pour hot water into roasting pan to a depth of 2 inches.

BAKE 2 hours or until toothpick in center still has a few moist crumbs. Place cake on cooling rack. Cool 15 minutes. Remove foil and invert onto serving plate. Cool 1 hour at room temperature. Chill 4 hours or overnight.
Be careful when inverting hot cake onto serving plate. Place plate upside down on top of pan, place another cooling rack on top, then invert.

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Serves up to 10
Preparation time: 15 minutes
Chill for 1 hr.
Total Time: 1 hr. 15 minutes

Ingredients:

3 cups chopped ripe fresh mango (about 1 1/2 to 2 lbs.)
Or 2 cups frozen mango puree, thawed
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk, chilled
2 tablespoons lime juice
1 (8 oz.) container frozen whipped topping, thawed
2 teaspoons grated lime peel

Instructions:

PLACE fresh mango in blender container. Process until smooth to make 2 cups puree. Reserve 1/4 cup for garnish. Add sweetened condensed milk and lime juice to container. Process until blended. Reserve 1/2 cup whipped topping for garnish. Place remaining whipped topping in large bowl. Pour mango mixture over whipped topping. Fold until combined.

FILL dessert dishes with 1/2 cup mousse. Garnish each with 1 tablespoon topping, 1 teaspoon reserved mango puree and lime peel. Chill at least one hour before serving.

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Serves up to 12 sundaes

Preparation time:
15 min

Cook
20 min

Total: 35 min

Ingredients:

Vegetable oil, for frying
12 fajita-size flour tortillas
1/2 cup sugar
1 tablespoon ground cinnamon
Homemade Cinnamon Ice Cream, recipe follows below
1 (20-ounce) jar chocolate flavored syrup
1 (10-ounce) jar maraschino cherries with stems

Directions:

In a medium skillet, pour oil to a depth of 1/2-inch; heat oil over medium heat. Add tortillas, 1 at a time, and fry, about 1 minute per side until golden. (Press tortilla down with a fork if it starts to puff up while frying.) Drain on paper towels.

In a small bowl, combine sugar and cinnamon. Sprinkle evenly over hot tortillas. Set aside to cool. (Can be done 1 day ahead.)
Top cinnamon-sugar tortilla with 1 generous scoop of Homemade Cinnamon Ice Cream. Drizzle with chocolate syrup, and top with a cherry. Repeat procedure with remaining tortillas, ice cream, chocolate, and cherries.

Homemade Cinnamon Ice Cream:

1 quart half-and-half
2 cinnamon sticks
1 pint heavy whipping cream
2 (14-ounce) cans sweetened condensed milk
Up to 2 quarts milk, as needed
In a 2-quart saucepan, combine half-and-half and cinnamon sticks. Cook 20 minutes over low heat (do not boil). Remove from heat. Remove cinnamon sticks and chill for 4 hours.

With an electric mixer at high speed, beat whipping cream until soft peaks form. Add condensed milk and continue to beat until stiff peaks form. Add chilled half-and-half.

Pour mixture into canister of a 4 to 6-quart ice cream freezer. Add milk, if needed, to fill canister to the freezer line. Freeze according to manufacturer's directions.
Yield: 4 to 6 quarts

One of the most used ingredients in the Tex-Mex desserts is the cinnamon, which is also called canela and it can be found in almost every Hispanic grocery store. Mexican vanilla is another very used ingredient. However, high-quality vanilla is not very easy to find, as it is very expensive.

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