Easy Recipes

A Perfect Margarita

1 fluid ounce premium tequila 3/4 fluid ounce brandy-based orange liqueur (Grand Marnier?) 3/4 fluid ounce cointreau 3/4 fluid ounce simple syrup 1 fluid ounce raspberry flavored liqueur 1 lime, juiced 1/2 cup sweet and sour mix

Absolute Mexican Cornbread

1 cup butter, melted 1 cup white sugar 4 eggs 1 (15 ounce) can cream-style corn 1/2 (4 ounce) can chopped green chile peppers, drained 1/2 cup shredded Monterey Jack cheese 1/2 cup shredded Cheddar cheese 1 cup all-purpose flour 1 cup yellow cornmeal 4 teaspoons baking powder 1/4 teaspoon salt

Absolutely the Best Nacho Dip Ever

1 (8 ounce) package cream cheese, softened 1/2 cup sour cream 1/2 cup mayonnaise 1/4 cup cocktail sauce 1 cup mild salsa 3/4 cup diced green onion 3/4 cup diced red bell pepper 3/4 cup diced green bell pepper 2 cups shredded Cheddar cheese 2 cups shredded lettuce 1 cucumber, thinly sliced

Acapulco Chicken

2 skinless, boneless chicken breast halves - cut into bite-size pieces 1 tablespoon chili powder, divided salt and pepper to taste 1 tablespoon olive oil 1 cup chopped green bell pepper 1/2 cup chopped onion 2 jalapeno peppers, seeded and minced 1 large tomato, cut into chunks 10 drops hot pepper sauce

Acapulco Margarita Grouper

4 (6 ounce) grouper fillets 1/3 cup tequila 1/2 cup orange liqueur 3/4 cup fresh lime juice 1 teaspoon salt 3 large cloves garlic, peeled 4 tablespoons olive oil 3 medium tomatoes, diced 1 medium onion, chopped 1 small jalapeno, seeded and minced 4 tablespoons chopped fresh cilantro 1 pinch white sugar salt to taste 1 tablespoon olive oil ground black pepper to taste

Achiote Paste

5 tablespoons achiote (annatto) seeds 2 teaspoons cumin seeds 1 tablespoon black peppercorns 8 whole allspice berries 1/2 teaspoon whole cloves 3 habanero peppers, seeded 1/2 cup orange juice 1/2 cup white vinegar 8 cloves garlic 2 tablespoons salt 5 lemons, juiced 1 teaspoon premium tequila

Adobo Herb Salsa

1 (28 ounce) can diced tomatoes 1 green bell pepper, diced 1/4 cup minced red onion 1/4 cup minced fresh cilantro 1 tablespoon adobo sauce from canned chipotle peppers 1 tablespoon chopped fresh tarragon 1/2 teaspoon salt 2 tablespoons balsamic vinegar

Alaskan Spicy Spinach Dip

2 pounds pepperjack cheese 2 cups half-and-half cream 1 large tomato, diced 1 onion, diced 1/2 cup diced red bell pepper 3 cups spinach, rinsed and chopped

Albondigas Soup II

1 pound lean ground beef 2 cubes beef bouillon cube 4 cups water 2 cloves garlic, minced 1 onion, minced 1 slice bread, crumbled 1 egg 2 tablespoons water 1 teaspoon chili powder 1/2 teaspoon dried oregano 1/2 teaspoon ground cumin 1 teaspoon cumin seed 3 carrots, sliced 1 green bell pepper, chopped 2 stalks celery, chopped 1 (14.5 ounce) can stewed tomatoes 1/2 medium head cabbage 1/2 teaspoon crushed red pepper flakes salt and pepper to taste

Bean Burritos

2 cups cooked black beans or 1 can 1/4 medium onion minced garlic (to taste) 4 cups of steamed rice 2 teaspoons of black pepper

bean-corn-quesadillas

/2 cup frozen whole-kernel corn, thawed 2 tbs thinly sliced green onion (I used extra) 1/4 tsp ground cumin 1 16 oz. can fat-free refried beans 8 (8-inch) fat-free flour tortillas 3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeno peppers (I used Kraft Fat-Free cheddar) Vegetable cooking spray 1/2 cup nonfat sour cream Cilantro sprigs (optional) Jalapeno peppers (optional)

Beef Enchiladas

1 1/2 cups beef; shredded cooked 1 1/2 cup sharp cheese; shredded 1/2 cup onion; chopped 1 cup cream of mushroom soup 1 cup tomato soup 10 oz enchilada sauce; mild 12 corn tortillas

Breakfast Fruit Chimichangas

1 pkg. (8 oz) Cream Cheese softened 1/2 cup Ricotta Cheese 1/4 cup Sugar 1 tsp. Orange Peel grated 6 Mission? Flour Tortillas 1/4 cup Apricot Preserves 1 large Egg beaten 2 Tbsp. Margarine or Butter softened 1 cup Apricots sliced 1 cup Apricot Basting Sauce (3/4 cup Apricot Jam + 1/4 Cup Water, heated)

Breakfast Tacos

1 cup Hash brown potato mix with onion 2 cup hot Water 3/4 tsp. Salt 10 Mission? Burrito sized Flour Tortillas 10 Eggs beaten 1 lb. cooked, crumbled and drained pork Sausage 1/2 tsp. Salt Pepper to taste 2 Tbsp. Butter Salsa to taste

Cabo Baja Omelette

12 Eggs, lightly beaten 1/3 cup Milk 1 Onion, finely diced 1/2 bunch Cilantro, with stems removed and finely diced 2 Tomatoes,diced 4 Cloves garlic, minced 1 can Diced green chiles 1/4 to 1/2cup Diced Jalape?os 2 cups Jack cheese, grated 1/2 cup Butter or margarine

Caribbean Seafood Sandwiches

8 Mission? Burrito size Flour Tortillas 1 peeled Avocado chopped 1/2 cup + 2 Tbsp. Lime Juice 1 1/2 lb. large, fresh, unpeeled Shrimp 1 lb. fresh Bay Scallops 2 tsp. Garlic minced 2 tsp. Olive Oil 1/4 cup Honey 1/2 cup fresh Cilantro chopped 2- 15 oz. cans rinsed Black Beans drained 1 Purple Onion chopped 1 1/3 cups whole kernel Corn cooked

Carne Asada

20 oz top sirloin steak 2 tb vegetable oil 1/2 ts dried leaf oregano, crushed 1/2 ts salt 1/4 ts coarsely ground pepper 1/4 c orange juice 1 tb lime juice 2 ts cider vinegar 2 orange slices, 1/2" thick

Ceviche - Mexican

2 pounds Cubed white fish or bay scallops, raw 5 - 10 Fresh serrano or jalape?o chiles (very hot), diced 1 Red bell pepper, diced 1 Green bell pepper, diced 1 Onion, diced 3 Ripe tomatoes, diced 1 - 2 cloves Garlic, minced 1 Large avocado, diced 1 bunch Cilantro, with stems removed and diced 1 tsp Sukkar Pure Cane Syrup or brown sugar 2 cups Lime juice 1/2 cup Lemon juice 1 bag Tortilla chips or 1 package Saltine crackers Pinch Salt and pepper

Chicken Enchiladas

12 corn tortillas 4 cups green chile sauce 3 cups minced, cooked chicken 1 lb jack cheese, grated 1/4 cup minced onion, (optional) 16 oz sour cream 1 salt to taste 1/4 cup olive oil 1 clove garlic, minced 1/2 cup minced onion (optional) 1 tablespoon flour 1 cup water 1 cup chopped green chiles salt to taste

Chicken Tamales - Mexican Recipe

6 cups Maseca Corn Masa Mix for Tamales 6 cups Chicken broth 1 cup corn oil 2 tsp salt 1 tsp baking powder 1 1/2 large rotisserie chicken 2 cans salsa verde or tomatillo sauce 1 bag corn husks