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In a bowl combine sour cream, 2 Tbsp. of sugar, cinnamon and vanilla. Whisk well.

2

Peel plantains and cut at an angle into slices approximately ½ inch thick.

3

Place a large skillet over medium heat for 1 minute. Add butter and let it melt. Add plantain slices and fry them until golden brown on one side. Sprinkle the slices with remaining sugar and turn them over. Fry the other side for about 2-3 minutes or until golden brown. Remove from skillet and arrange plantains on four plates. Drizzle with sour cream mixture. Sprinkle cheese and toasted nuts on top. Enjoy!

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Long grain white rice – this is what gives the drink its unique flavor.

Sliced almonds – whole or slivered almonds will work great too. You’ll love the light flavor these add.

Cinnamon sticks – I buy these in the Mexican spice pouches or in bulk bins for a cheaper option.

Cold water – once this is soaked with the rice it will turn into a creamy rice milk.

Granulated sugar – I’ve found 1/2 cup is the perfect amount for me but adjust to taste.

Vanilla – use real vanilla for the best flavor.

Whole milk – I love the creaminess this not so typical ingredient adds, it makes it a little richer too.

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las pupusas
ingredientes
harina
queso,frijoles,loraco,chicharron,
tambien  se usa pollo   aceite ya por separado puedes acompañarlo con salsa y curtido.

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las pupusas
ingredientes
harina
queso,frijoles,loraco,chicharron,
tambien  se usa pollo   aceite ya por separado puedes acompañarlo con salsa y curtido.

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Ingredients:

¼ cup butter

¼ cup all-purpose flour
¼ cup minced onion
¼ cup chopped black olives

2 tablespoons lemon juice
1 tablespoon oil
¼ teaspoon ground paprika

⅛ teaspoon ground black pepper

⅛ teaspoon salt

1 ½ cups cooked shredded chicken

8 flour tortillas

oil for frying, or as needed

How to make:
Melt butter in a skillet over medium heat
stir flour into butter until smooth.
Add onion to flour-butter mixture
cook and stir until onion is softened
Mix black olives, lemon juice, oil, paprika, black pepper, and salt into onion mixture cook and stir for around 2 minutes
Stir chicken into mixture
remove skillet from heat and cover
Top with toppings of your choice ( sour cream, cheese, salsa)

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corn husks rotisserie chicken, skin removed and meat shredded Mexican-blend cheese  chopped fresh cilantro, plus more for garnish frozen green peas  pimiento-stuffed green    olives, drained and halved  bottled green salsa  self-rising yellow cornmeal mix

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Ingredients:
Flour tortilla
Cheese (of your choice)
Meat ( of your choice)
How to make it:
-Get a flour tortilla
-put tortilla on stove
-flip tortilla when ready
-then put cheese(of your choice)
-then add anytime of meat like fajita or chicken
-then close tortilla
-flip quesadilla when ready
-take off of stove and enjoy
Toppings:
Guacamole
Salsa
Sour cream

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flour
cheese
oven
meat or chicken
oil

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ingredientes:Ingredientes: ajo, aceite,arroz,queso,

Hongos mantequilla vino salsa roja sal pimienta.

¿Como se hace?: se coloca el aceite en el sartén con una temperatura no tan caliente se echa una cuchara de ajo por plato luego se le deja caer hongos luego se le aumenta un poco la llama del fuego

Y ay que mover el hongo y el ajo con una espátula o cucharon luego se le deja caer un poco de arroz y luego se le coloca una cucharada se salsa roja y se mueve todo junto luego se le echa vino blaco eso ya es al gusto, ay que esperar a que se consuma un poco el vino en el sartén  y luego ay que mover todos los condimentos en el sartén, luego se le deja caer queso mozzarella al gusto, ay que moverlo mucho para que no se pegue en el sartén

Luego ya estaría listo para servir.

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Filling; 1 1/2 pounds boneless pork shoulder,trimmed
-1/2 onion
-4 cloves garlic, minced
-2 bay leaves
-salt to taste
-water to cover
-corn husks
SAUCE;
-1 pound Roma tomatoes
-4 dried chile de arbol peppers
-4samll guajillo chile peppers, stemmed and seeded .
TAMALES;
-1 1/4 cups lard
-4 1/2 cups fresh corn masa dough
-1 tablespoon salt
- 1 tablespoon baking powder.

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Horchata
Ingredients:
dry white rice, sugars/sweeteners, cinnamon, milk or water
How to make it:
blend rice, add sweeteners, add milk or water, let it soak, then strain

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INGREDIENTS

2 lb. tomatoes, quartered

2 Persian cucumbers, peeled and chopped

1/2 red bell pepper, chopped

1 clove garlic, roughly chopped

2 tbsp.  red wine or sherry vinegar

1/2 c. water

1/3 c. extra-virgin olive oil, plus more for garnish

Kosher salt

Freshly ground black pepper

2 slices country bread, cubed

2 tbsp. thinly sliced basil

How to Make It

Blend a smooth mixture of cucumbers, tomatoes, pepper garlic, vinegar, and water. Then blend olive oil to combine. Cover ad refrigerate until chill.

In a large skillet over medium heat, add enough olive oil to coat the bottom of the pan. Add cubed bread and cook, stirring occasionally, until bread is golden and crisp. Take off heat and allow to cool.

Divide soup among bowls and top with basil, croutons, and a drizzle of olive oil to serve.

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1.5 lb beef shank

1 lb cab sirloin or other roast/steak

3 dried guajillo peppers see notes

1 can chipotle peppers in adobo

1/4 cup vinegar

1/2 cup crushed tomatoes

5 cloves garlic

1 tsp dried oregano

1/2 tsp smoked paprika

1 tsp cumin

1 medium onion chopped

1 cinnamon stick

2 bay leaves

6 whole cloves

chicken stock to cover sodium free, about 1 quart

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Ingredients Ground Beef,Onion,Tortillas,Chedder Cheese,Salt,Pepper,One 28-ounce can enchilada or Mexican red sauce

Instuctions
1.brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
2.in a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
3.n a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
4.Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.

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INGREDIENTS

For the shredded chicken:

2 pounds boneless, skinless chicken breasts or thighs

1/2 medium yellow onion

1 medium tomato, sliced

2 cloves garlic

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon ground cumin

For the flautas:

16 corn tortillas

Toothpicks

Vegetable oil, for frying

Shredded lettuce

Crema

Sliced avocado

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3 tbsp. extra-virgin olive oil

4 boneless skinless chicken breasts, cut into 1" strips

Kosher salt

Freshly ground black pepper

2 tsp. chili powder

2 tsp. cumin

1/2 tsp. garlic powder

1/4 tsp. paprika

1/4 tsp. cayenne

8 corn tortillas, warmed
Directions.
1.In a large skillet over medium heat, heat oil. Season chicken with salt and pepper and add to skillet. Cook until golden, 6 minutes. Add spices and stir until coated, 1 minute more. If needed, add a little more oil or water to help spices coat chicken.
2.Build tacos: In tortillas, layer chicken and desired toppings. Serve with lime wedges.

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Ingredients

1 oz. guajillo peppers cleaned and seed removed About 4 peppers

1 oz. achiote paste

¼ cup pineapple juice you could use the juices from the sliced pineapple can

¼ cup white vinegar

3 garlic cloves

1 tsp. Mexican oregano

1/2 tsp. ground cumin

¼ tsp. ground black pepper

2 cloves

1 ¼ tsp. salt

FOR THE TACOS

2 Lbs. pork 🤬 Shoulder cut in ⅓ inch steaks

Salt and pepper to season the meat

1 medium size white onion cut in slices

1 can of pineapple rings

1 medium size bunch of cilantro washed and finely chopped

1 medium size onion finely chopped

12 Corn tortillas

A good spicy salsa of your choice

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Ingredients

1

lb lean (at least 80%) ground beef

2

cans (10 oz each) Old El Paso™ red enchilada sauce

1

can (4.5 oz) Old El Paso™ chopped green chiles

1

package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)

1 1/2

cups shredded Cheddar cheese (6 oz)

Steps

1

Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.

2

In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the enchilada sauce and the chiles.

3

Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.

4

Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.

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bistec , maseca , papas , cebolla

instructions

Cortar el bistec y las papas en pedazos pequeños , ponerlos a cocer junto con pedazos de cebolla y sazonar al gusto . Preparar masa en forma de tortilla , pero más gruesa , torteas y pones la gordita en el comal después de que se cocine bien de ambos lados la sacas y abres mientras sigue caliente , (tip: usa cuchillo pequeño con un poco de agua tibia para abrirla más fácil )

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Ingredients

For the Filling

1 chicken breast cooked and shredded

1/4 bar of cream cheese

1 tsp Salt pepper, paprika, and cumin to taste

1 tsp Pepper

1 tsp Cumin

1 tsp Paprika

1/4 cup of chicken stock

For the Salsa Verde

8-10 tomatillos

1/4 white onion

1/4 bunch cilantro

2 cloves of garlic

1 can table cream 7.6 ounce can

1/4 cup of chicken stock

1 jalapeno pepper optional

salt and pepper to taste

For the Enchiladas

12 Corn Tortillas

1 Cup Grated Mozzarella Cheese

Cilantro and Onion chopped

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Nombre de la bebida : Atole

Ingredientes 1pkg. (8 oz.)
de Piloncillo GOYA® Ver los Detalles del Producto

2
Canela Entera GOYA® Ver los Detalles del Producto

1¼taza
Masarica GOYA® (también conocida como masa harina o harina de maíz) Ver los Detalles del Producto

¼cdta.
de Sal

6tazas
de leche entera

1cdta.
de extracto de vainilla

Se hace en Agua

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41/2 tazas de caldo de pollo 1 taza de aceite vagetal 12  tortillas

2 tazas de pollo cocido y deshebrado

1 taza de crema

1 taza de queso fresco desmoronado

1/2 taza de cebolla en rebanadas

1 vaso de mole rojo en pasta

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Ingredients

Dough:

2 tablespoons Milk

1/2 teaspoon Active Dry Yeast

1 1/3 cups Bread Flour

1/4 cup Granulated Sugar

1 Egg

1 pinch of Salt

1/4 teaspoon Pure Vanilla Extract

1/2 stick Butter, softened and cut into 3 pieces

Topping:

1/3 cup Lard

1/3 cup Confectioners Sugar

1/4 teaspoon Baking Powder

1/2 teaspoon Pure Vanilla Extract

1/3 cup All-Purpose Flour, plus 4 teaspoons

Granulated Sugar, for sprinkling

1. Start by making the base dough. Heat the milk to 110 degrees Fahrenheit. Once the milk has warmed, add the yeast and allow to sit for about 10 minutes until the mixture goes slightly frothy.

2. Add the flour, sugar, egg, salt and vanilla to the yeast mixture and either beat well by hand or use a mixer until well combined.

3. Add the butter, one knob at a time and mix well until combined.

4. Knead by hand (about 10 minutes) or on low in a mixer (about 5 minutes).

5. Divide the dough into 1/4 oz balls.

6. Now onto the sweet topping - cream the lard and confectioners' sugar in a bowl.

7. Add the flour, baking powder, and vanilla and mix thoroughly.

8. On a floured surface, roll the topping dough out into a 1/8 inch thick sheet.

9. With a cookie cutter (or knife), cut circles that will fit the bread rolls.

10. Preheat the oven to 325 degrees Fahrenheit.

11. Place the topping on top of the bread dough and sprinkle with granulated sugar. With a pairing knife, etch shell lines onto the topping to imitate a shell image.

12. On a baking tray, lined or greased, arrange the Shells and let rise until doubled in size (about 45 minutes). Ensure they are in a warm area otherwise they won't rise properly.

13. Once doubled in size, bake them for 5-7 minutes

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Ingredientes:

1 cup white sugar

3 eggs

1 (14 ounce) can sweetened condensed milk

1 (12 fluid ounce) can evaporated milk

1 tablespoon vanilla extract

Como se hace?

In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.

Bake in preheated oven 60 minutes. Let cool completely.

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Ingredients:

- Beef Shank
- Marrowbone
- Zucchini
- Carrots
- Cabbage
- Potatoes
- Green beans
- Onions
- Garlic
- Cilantro
- Corn
Instructions:

1. Wash the meat very well and let it soak for half an hour in water. Discard the soaking water and put it in a large pot well covered with water of about 2 inches (5 cm).
2. Add a tablespoon of salt, garlic, onion, and cilantro (or whatever other herb you decide to add). Put the meat to cook over high heat. With a spoon discard the foam that will form during the first half-hour of cooking. Lower the heat to medium-low, cover the pot, and cook for about an hour and a half.
3. While the meat is cooking, prepare the vegetables that you will add. Cut them into pieces as you prefer, into large cubes or long pieces.
4. When the meat will be tender and this depends on the type of cut you have used, add the vegetables. If the meat is still not tender after 1 hour and a half, continue cooking, checking that there is enough liquid to cover the meat.
5. Continue cooking for another 20-25 minutes or long enough for the vegetables to cook perfectly. Add salt if necessary and make sure there is enough liquid to almost cover the ingredients.
6. Turn off the stove and serve hot.

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ingredients!!

1 cup long-grain white rice

2 cinnamon sticks

1 tablespoon lemon zest

3 whole cloves

4 cups water

1 egg

3 cups whole milk

¼ cup brown sugar

1 (12-ounce) can sweetened condensed milk

1 tablespoon vanilla extract

½ cup raisins, optional

Pinch of salt

Instructions !!

1. Soak the rice, cinnamon sticks, lemon zest and whole cloves in the water in a large saucepan for 1 hour.

2. After soaking, bring the rice mixture to a boil on high heat, uncovered. When it starts to boil (about 5 minutes), lower the heat to medium and cook for another 10 minutes until the water has evaporated.

3. While rice is cooking, beat the egg in a bowl. Add the milk and stir well to mix. Add the egg mixture, brown sugar, vanilla extract and condensed milk to the rice and cook over medium-low heat, stirring carefully, until it thickens slightly or until desired consistency, for about 20 minutes.

4. Serve warm or cold. Garnish with powdered cinnamon.

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1 pound of lean 80% ground beef 1 cup of old el paso thick and chunky salsa 10 old el paso taco shells 1/2 head of lettus 1 medium tomato chopped 3/4

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Nombre del platillo: tres leches cake

Ingredientes: Evaporated milk,Condensed m ilk,milk,butter,eggs,cream

Como se hace?:strawberry,

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It doesn't get much more decadent than tres leches cake. Made with three kinds of milk, this classic tres leches recipe will never disappoint.

What Is Tres Leches?

A tres leches cake is a sponge cake that is soaked in three kinds of milk. Though the cake is saturated in liquid, it's not dense - tres leches is known for its light and fluffy texture.

How to Make Tres Leches

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

What Are the Three Milks In Tres Leches?

You'll need three types of milk to make tres leches cake at home: regular whole milk, sweetened condensed milk, and evaporated milk.

How to Make Tres Leches Cake

1. Make the cake: Sift the dry ingredients together in a bowl, then beat the butter and sugar together in another bowl. Beat in the eggs and vanilla. Pour the batter into a prepared pan, then bake until a toothpick comes out clean. Pierce the cake all over.
2. Soak in milk: Mix the three milks together in a bowl. Pour the mixture over the cooled sponge cake.
3. Top with whipped cream: Beat the whipping cream, sugar, and vanilla until stiff peaks form. Spread over the cake.

How Long Does Tres Leches Cake?

Cover the cake tightly with storage wrap or aluminum foil, then store it in the refrigerator for up to five days.

Can You Freeze Tres Leches Cake?

Yes, you can freeze tres leches cake. However, it's best to add the whipped cream topping after the cake is thawed. Simply wrap the sponge cake in a layer of storage wrap, then in a layer of aluminum foil. Freeze for up to three months. Thaw in the refrigerator, then add the whipped cream topping.

Allrecipes Community Tips and Praise

"So delicious," raves Sunnyd. "Relatively easy to make - the results are WOW! I added coconut milk rather than the whole milk. My family asked me to make it again soon!"

"I think this was a great recipe," says Kate Cedeno. "I would definitely suggest covering it with foil and letting it sit in the refrigerator for several hours before serving."

"This recipe made an amazing cake," according to Namira Anjum. "I cut it in half and it worked perfectly for a 9-inch round. The great thing is you can do it all in the pan you bake it in, so you don't have to worry about parchment paper."

Editorial contributions by Corey Williams

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This delicious tres leches cake recipe combines 3 types of milk that soak into the cake making it extra moist. It's topped with sweet whipped cream.

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Nombre del platillo:Marranitos
Ingredients:
-1 1/4 cups of packed brown sugar
-1/4 cup of shortening
-1 egg,1/4 cup of milk
-1 1/2 teaspoons vanilla extract
-1 1/2 teaspoons of baking soda
-1 1/2 teaspoons of ground cinnamon
-1 cup of unsulfured molasses
-6 cups all-putpose flour
-1 egg beaten

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Sopes
ingredients;  avocado,, cilantro, tomate, queso, carne (any type)

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Tres Leches                                 Phoenix Guajardo       5th period 

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Tres Leches                                 Phoenix Guajardo       5th period 

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½ cups all-purpose flour
1 teaspoon baking powder
½ cup unsalted butter
1 cup white sugar
5 eggs
½ teaspoon vanilla extract
2 cups whole milk
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 ½ cups heavy whipping cream
1 cup white sugar
1 teaspoon vanilla extract

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1. Start your pudding with cooked white rice.

2. Combine the cooked rice, sugar, and milk or cream in a heavy saucepan over medium heat.

3. Cook, stirring often, until the liquid has reduced and the pudding has thickened. This should take about 20 minutes.

4. Stir in dried or fresh fruit, toasted nuts, or a dash of spice. Try a combination of bananas and cinnamon or toasted walnuts and a bit of nutmeg.

5. If you like a rich pudding, try mixing in a bit of beaten egg and some additional milk. Stir constantly for about 2 minutes to cook the egg and thicken the pudding. If desired, stir in a bit of cold butter to add sheen.

6. Spoon your pudding into individual serving dishes; serve warm or chilled.

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1

pound lean (at least 80%) ground beef

1

cup Old El Paso™ Thick 'n Chunky salsa

10

Old El Paso™ taco shells

1/2

head lettuce, shredded

1

medium tomato, chopped (3/4 cup)

cup shredded Cheddar cheese (4 ounces)Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.

2

Stir salsa into beef. Heat to boiling, stirring constantly; reduce heat to medium-low. Cook 5 minutes, stirring occasionally. Pour beef mixture into large serving bowl.

3

Heat taco shells as directed on package. Serve taco shells with beef mixture, lettuce, tomato and cheese.

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Nombre del platillo :  Baked potato
Ingredientes :  bacon ,cheese,(chopCut)\ onions, green onions, green onions, pinch of garlic salt, sour cream\ ranch\\\
•Pre heat oven on bake• boil patato for 45min•place patato in oven•cut patato once soft•add ingredientes in you patato•  enjoy!

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Ingredients: meat, cheese, tomatoes, lettuce, cucumber, shell, sour cream

Como se hace?:find a hard and shell then put all the toppings in the shell

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Fragrant rice cooked in coconut milk and pandan leaves, served with a side of sambal (a spicy paste), eggs and anchovies,

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Torta or Ciabatta roll: cut in half and toasted

Mayonnaise

Refried beans: from a can, or you can quickly make your own with a can of pinto beans.

Avocado: a good ripe one, mashed.

Mozzarella string cheese:  In Mexico they use Oaxaca cheese, but string cheese is a great substitute.

Thinly breaded, crispy chicken (chicken milanese): made with chicken breast halves, egg and breadcrumbs.

Pickled jalapeño peppers: Don’t worry, these are not overly spicy! They can be found in the Mexican aisle at the grocery store.

1. Prepare the chicken. Pound the chicken breast halves until thin. I like to put the chicken between two pieces of plastic wrap, and use a meat mallet or a rolling pin to gently pound it thin. Dip the chicken in beaten egg and then breadcrumbs.
2. Cook the chicken. Cook the breaded chicken in a pan with hot oil until lightly browned on both sides, and cooked through.
3.Assemble the torta. Slice the ciabatta roll in half and toast it. Spread a thin layer of mayonnaise, refried beans, and mashed avocado on the top piece of the roll. Layer the bottom part of the roll with the cooked chicken, cheese and peppers. Sandwich the roll together, and enjoy!

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1/2 medium white onion (1 cup finely diced)

2 tablespoons olive oil

2 cups medium or long grain white rice

1 ½ cups salsa

1 teaspoon adobo sauce from a can of chipotle peppers*

3 cups vegetable broth

½ teaspoon kosher salt, plus more to taste

1. Finely dice the onion.

2. Heat the olive oil in a large saucepan over medium heat. Add the onion and saute for 5 minutes until translucent, stirring occasionally. Add the rice and cook for 2 minutes, stirring occasionally. Add the salsa, adobo sauce, broth, and kosher salt.

3. Bring to a boil. Then reduce the heat to low, cover, and simmer for 20 minutes until all the liquid is cooked out. Remove from the heat and allow to stand for 5 minutes to steam. Fluff with a fork and serve.

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poblano peppers, chili peppers, queso fresco, huevo, tomate , vegetales, cebolla, black pepper.                 Tomato sauce : tomate,cebolla. Ajo , orégano oré

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Nombre del platillo: chicken fajita tacos
Ingredientes: Chicken ,bell pepper,onions and fajita seasonings
Cook the chicken , add seasonings , chof up peppens and oniond,cdd rhem do chrcken.

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Nombre del platillo: Horchata
Ingredientes: 1 ¼ cups (244g) long grain white rice (dry uncooked) ½ cup (50g) sliced almonds 2 cinnamon sticks (appox 2 ½ - inches each)4 cups (945ml) cold water½ cup (100g) granulated sugar, or more to state 1 tsp vanilla extract 2 cups (475ml)whole milkComo se hace?: 1. Add rice, almonds and cinnamon sticks to a high speed blender. Blend about 30-60 seconds on high speed or until finely pulverized,stopping occasionally and shaking blender if mixture sticks to the bottom.2. Pour in 2 cups water, sugar and vanilla. Blend an additional 30 seconds. If your blender can fit the additional liquid pour in remaining 2 cups water, and milk, otherwise pour into a large enough container to fit along with water and milk.3.cover and chill 8-12 hours.4.strain mixture through a fine mesh sieve into a pitcher.serve with ice if desired, garnishing each serving with ground cinnamon or cinnamon sticks.

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4 1/2 tazas de caldo de pollo

1 taza de aceite vegetal

12 tortillas

2 tazas de pollo cocido y deshebrado

1 taza de crema

1 taza de queso fresco desmoronado

1/2 taza de cebolla en rebanadas

1 vaso de mole rojo en pasta

instructions

1. En una olla, coloca el aceite y caliéntalo muy bien. Fríe las tortillas ligeramente; reserva en papel absorbente.

2. Coloca el caldo de pollo en una olla, hiérvelo y agrega la pasta. Disuélvela hasta que el mole rojo esté líquido.

3. Calienta el pollo en otra sartén.

4. En el mole rojo caliente, sumerge cada una de las tortillas y pon un poco de pollo al centro de cada una.

5. Te sugerimos servir tres enchiladas por porción.

6. Decora con crema, queso y cebolla. Sirve inmediatamente.

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Enchiladas lo maximo que comes en el restaurante mexicano del lugar

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1 chicken breast cooked and shredded

12 corn tortillas

1 Cup chopped lettuce

1 Cup shredded cheese

1/2 Cup table cream

toothpicks

1/4 Cup Canola Oil For Frying

1 Cup salsa verde or roja

1 Cup pico de gallo

2 tomatoes diced

1/2 large onion dice

1/2 bunch chopped cilantro

4 chopped jalapenos optional

1 lime

salt to taste

Instructions

Add the chicken to the previously heated tortillas, and roll.

Stick a toothpick through each flauta to prevent it from unrolling.

Fry them in canola oil over medium heat, constantly turning to make sure that you get the desired level of doneness.

Pat dry the excess oil with a paper towel and remove the toothpicks.

Top with chopped lettuce, pico de gallo, cheese, table cream, and salsa - in that order.

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Nombre del platillo:  salsa roja
Ingredientes: tomatoes, onions,garlic,:cilantro lime juice
Como se hace?: Drain off some of the excess tomato juice in the can. Blitz the garlic in the food processor. , Roughly chop the onion and jalapeñoAdd the remaining ingredients to the food processor:

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Nombre del platillo: Guacamole
Ingredientes: avocado, onions, cilantro, tomato, lime, salt, pepper, jalapenos
Como se hace?: smash the avocados, chop the vegetables, add lime the juice.

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Ingredients

Dough:

2 tablespoons Milk

1/2 teaspoon Active Dry Yeast

1 1/3 cups Bread Flour

1/4 cup Granulated Sugar

1 Egg

1 pinch of Salt

1/4 teaspoon Pure Vanilla Extract

1/2 stick Butter, softened and cut into 3 pieces

Topping:

1/3 cup Lard

1/3 cup Confectioners Sugar

1/4 teaspoon Baking Powder

1/2 teaspoon Pure Vanilla Extract

1/3 cup All-Purpose Flour, plus 4 teaspoons

Granulated Sugar, for sprinkling

1. Start by making the base dough. Heat the milk to 110 degrees Fahrenheit. Once the milk has warmed, add the yeast and allow to sit for about 10 minutes until the mixture goes slightly frothy.

2. Add the flour, sugar, egg, salt and vanilla to the yeast mixture and either beat well by hand or use a mixer until well combined.

3. Add the butter, one knob at a time and mix well until combined.

4. Knead by hand (about 10 minutes) or on low in a mixer (about 5 minutes).

5. Divide the dough into 1/4 oz balls.

6. Now onto the sweet topping - cream the lard and confectioners’ sugar in a bowl.

7. Add the flour, baking powder, and vanilla and mix thoroughly.

8. On a floured surface, roll the topping dough out into a 1/8 inch thick sheet.

9. With a cookie cutter (or knife), cut circles that will fit the bread rolls.

10. Preheat the oven to 325 degrees Fahrenheit.

11. Place the topping on top of the bread dough and sprinkle with granulated sugar. With a pairing knife, etch shell lines onto the topping to imitate a shell image.

12. On a baking tray, lined or greased, arrange the Conchas and let rise until doubled in size (about 45 minutes). Ensure they are in a warm area otherwise they won’t rise properly.

13. Once doubled in size, bake them for 5-7 minutes

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Ingredients: Corn tortillas, chicken, lettuce, tomatoes, queso
1. boil chicken
2.shred chicken
3.put chicken in corn tortilla and roll
4.fry until cooked
5.add toppings

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ingredientes;For The Dough:

Corn flour (Maseca)

Salt

Water

For The Filling:

Refried beans

Pork in green sauce

Make The Dough

In a medium-size bowl, mix the corn flour and salt.

Slowly add the water and knead to form a dough-like mixture.

Divide the dough into 9 balls and cover with a moistened kitchen towel or paper towel to prevent the dough balls from drying out.

Form The Corn Tortillas

Heat the griddle to medium-high heat.

Place one plastic square on your tortilla press and then one ball of dough. (I like to use a freezer bag cut into a square to form the dough. Some people use plastic bags or plastic film, and even wax paper)

Top with the other plastic square and gently press down the tortilla press to form the gordita.

Remove the top plastic.

Tip: If you don't have a tortilla press for this gorditas recipe, I used the glass baking dish to show you how to make them without the tortilla press.

Cook The Gorditas

Then, place on the hot griddle to cook.

While the gordita is cooking, keep forming the rest of the dough, keeping a watchful eye on the griddle.

After about 2 minutes, check if the gordita has already formed light brown spots.

When it's done cooking, the gordita will slightly inflate.

Remove from griddle and cover with a clean kitchen napkin to keep warm.

Assemble The Gordita With Fillings

As soon as you can handle the hot gordita, with the help of a paring knife, make an incision around the edge, just big enough to stuff with the filling.

Once you’ve finished making all the gorditas, fill them with the stuffing of your choice! I usually like to stuff it with refried beans and pork in green pipian sauce.

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Chips
Cheese
Carne
Avacado
Sour Cream

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pound lean  ground beef

cup Old El Paso™ Thick 'n Chunky salsa

Old El Paso™ taco shells

head lettuce, shredded

medium tomato, chopped

cup shredded Cheddar cheese

1. In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain.

2. Stir in water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened.

3. Divide warmed beef mixture among heated taco shells. Top with cheese, lettuce, avocado, pico de gallo and taco sauce. Top with crema.

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Nombre del platillo: tacos de pastor
Ingredientes:  boneless pork shoulder,tortillas de maiz ,dried chiles,spices,achioteonions,cilantro
Como se hace?: cook the pastor then chop the vegetables, then put the pastor in the tortilla and then add the cilantro and onions

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Nombre del platillo: arroz con leche
Ingredientes: milk, water, rice, cinnamon
Como se hace?: con boiling water and add rice and milk

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Nombre del platillo: Tacos
Ingredientes: Cheese, Salsa, Onion, Vegetables, sauces, Chili pepper, meat and Corn tortillas
Como se hace?: cook the meat over 8-10 min, Stir salsa into the meat, mix  the meat with vegetables and cheese.

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Nombre del platillo:  TACOS
Ingredientes: ground beef, cheese, lettuce,rice, seasonings, sour cream, re fried beans
Como se hace?:
1. Cook meat until fully brown
2. Add any seasonings you want
3. Drain the meat
4. Fry your corn tortillas or your flour ones
5. Put your taco together.
Here’s how I build my taco. Tortilla, re fried beans, cheese, rice, more cheese and sour cream

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haces la masa, le pones la salsa marinera y luego el queso motzarella. lo pones en el horno a 450d y lo dejas por  15 min

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Ingredients

3 Tbsp. extra-virgin olive oil, divided

2 lb. ground beef (20% fat)

2 medium onions, chopped

2 small red bell peppers, seeded, chopped

Kosher salt, freshly ground pepper

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Tamales

3 ¹⁄2 lbs pork shoulder or 3 1/2 lbs pork 🤬, trimmed of fat and cut up

10 cups water

1 medium onion, quartered

3 garlic cloves, minced

3 ¹⁄2 teaspoons salt

4 cups red chili sauce (see Red Chili Sauce (To Be Used With Traditional Tamales) for red chili sauce)

³⁄4 cup shortening

6 cups masa harina

1 ¹⁄2 teaspoons baking powder

50 dried corn husks (about 8 inches long)

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1 (8-ounce) package dried corn husks

1 pound tomatillos, husked, rinsed

4 (3-inch-long) serrano chiles, stemmed, chopped

4 large garlic cloves, chopped

1 1/2 tablespoons olive oil

2 cups low-salt chicken broth

4 cups (packed) coarsely shredded cooked chicken (about 1 pound; from purchased rotisserie chicken)

2/3 cup chopped fresh cilantro

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you need to make the tortillas make sure there hot and ready make some carne molida once you have them coked start to make it where you put the tortillas in the bottom and the carne on the top then chess and continue that and put whatever you want on the top.

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Nombre del platillo: Paella
Ingredientes: Rice, Saffron, Random Vegetables, Chicken, Cooked Seafood, Chicken Broth.
Como se hace?: Add all ingredients in a pan,  Add broth,Cook in an uncovered pan, Let Simmer for 10 Mins.

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cheese

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Rice,Water,Milk

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ingredients
dried corn husk
masa
beef stock
Baking Powder,
Salt
Ground Cumin
instructions
soak corn husk
mix masa
cook the fillings like meat
prepare fillings
spread masa on husk
fold the husk half way vertically
tie the tamale
steam the tamale

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Nombre del platillo:  Quesadilla
Ingredientes: Tortilla, queso
Como se hace?: You put queso in between 2 tortillas like a sandwich and heat the pan up, let it cook for about a few minutes and there you go.

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Nombre del platillo: Guacamole
Ingredientes: avocado, onions, cilantro, tomato, lime, salt, pepper, jalapenos
Como se hace?: Smash the avocados, chop the vegetables, add lime the juice.

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Carnitas
seasoned pork is slow cooked until tender before gently teasing apart with forks and pan frying to golden, crispy perfection. Pork Carnitas are that elusive combination of juicy and crispy with perfect seasoning – and this Carnitas recipe requires just 5 minutes prep!
Ingredients: Chili pepper, onion, coriander, Boston 🤬, garlic, salt, juice, ground meat, lime, orange juice, cumin

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Erik -3rd

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Nombre del platillo: pozole verde
Ingredientes: chicken, bacon, sausage,hominy, tomatillos, jalapenos
Como se hace?: Cook the chicken breasts in 6 cups of water with salt, bay leaves, 1/2 head of garlic, 1/4 onion, and oregano. Boil until cooked (around 20-30 minutes).Once cooked, remove the chicken breasts and cool before shredding and setting aside.Strain the resulting chicken broth and set aside. Dispose of the other ingredients that were cooked with the chicken. You can use store bought chicken broth if you would prefer, but the chicken broth from making the chicken will have a better flavor.Cook the bacon in a frying pan, drain the fat, and set aside. In a large pot, add the bacon, the rinsed hominy, and the chicken stock and cook over medium-low heat. Sautee 1/4 onion, 5 cloves of garlic, peppercorns, thyme, oregano, the clove, and the jalapeno (optional) for 3-5 minutes. Add the above ingredients to a blender with the tomatillos, spinach, radish leaves, and cilantro and blend until smooth. Add to a frying pan with 1 tsp of olive oil and saute for approximately 5 minutes. Add the above ingredients and the shredded chicken to the pot with the bacon, hominy and chicken stock and add salt to taste.  Bring to a boil for about 15 minutes.

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Tamales nejos
Ingredientes: Hojas de platano,1kg de maseca,250ml de aceite o manteca de 🤬,sal al gusto y una cucharada de cal

Steps:se ponen a remojar las hojas hacemos la masa con una cucharada de manteca de 🤬 o aceite una cucharada de cal y sal al gusto se le da forma al tamal se colocan en una vaporera con agua se le pone papel aluminio y se tapa esperamos una hora dejamos enfriar y listo

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ingredientes
1.masa
2.salsa marinera
3.queso

haces la masa, le pones la salsa marinera y luego el queso motzarella. lo pones en el horno a 450d y lo dejas por 15 min

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Sopes- are made with

A small thick tortilla that will be the base

Any meat I prefer beef.

Add Beans

Add lettuce

Add Crumbled cheese

Add Tomato

And add any other toppings you may like.

Divide dough into 12 equal parts and form into small balls. Place balls of dough on paper towel and cover.Pat each ball into round disc shape that measures about 3 inches in diameter.In medium, heavy saucepan, heat about ¾” corn oil over medium-high heat until oil is hot but not smoking. Cook sope shells in batches, gently flipping once, until golden brown on both sides, about 3-4 minutes per batch; transfer to paper towel-lined plate to drain and cool slightly.

Assemble sopes by filling with warm refried beans, beef, shredded white cheese, avocado slices, shredded lettuce and tomato slices.

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INGREDIENTS

1/2 c. plus 1 tbsp. extra-virgin olive oil

1/4 c. lime juice, from about 3 limes

2 tsp. cumin

1/2 tsp. crushed red pepper flakes

1 lb. boneless skinless chicken breasts

Kosher salt

Freshly ground black pepper

2 bell peppers, thinly sliced

1 large onion, thinly sliced

Tortillas, for serving
Process
chop meat, cook veggies and put toppings on it.

1. In a large bowl, whisk together 1⁄2 cup oil, lime juice, cumin, and red pepper flakes. Season chicken with salt and pepper, then add to bowl and toss to coat. Let marinate in the fridge at least 30 minutes and up to 2 hours.

2. When ready to cook, heat remaining tablespoon oil in a large skillet over medium heat. Add chicken and cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then slice into strips.

3. Add bell peppers and onion to skillet and cook until soft, 5 minutes. Add chicken and toss until combined. Serve with tortillas.

4. In a large bowl, whisk together 1⁄2 cup oil, lime juice, cumin, and red pepper flakes. Season chicken with salt and pepper, then add to bowl and toss to coat. Let marinate in the fridge at least 30 minutes and up to 2 hours.

5. When ready to cook, heat remaining tablespoon oil in a large skillet over medium heat. Add chicken and cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then slice into strips.

6. Add bell peppers and onion to skillet and cook until soft, 5 minutes. Add chicken and toss until combined. Serve with tortillas.

7. In a large bowl, whisk together 1⁄2 cup oil, lime juice, cumin, and red pepper flakes. Season chicken with salt and pepper, then add to bowl and toss to coat. Let marinate in the fridge at least 30 minutes and up to 2 hours.

8. When ready to cook, heat remaining tablespoon oil in a large skillet over medium heat. Add chicken and cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then slice into strips.

9. Add bell peppers and onion to skillet and cook until soft, 5 minutes. Add chicken and toss until combined. Serve with tortillas.

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Nombre del platillo:bunuelosIngredientes: flour tortilla ½ cup white sugar 1 ½ teaspoon ground cinnamon oil(for frying)Como se hace?: first fry the tortilla i

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Enchiladas de Mole:
Ingredientes: 8 piezas tomate verdes cocidos y escurridos para el mole,
3 Piezas Chile pasilla asados, cocidos y desvenados, para el mole, 5 Piezas de Almendra peladas y tostadas, 5 Piezas Chile ancho asados, cocidos y desvenados,
3 Cucharadas Cacahuate pelado y tostado,
2 Cucharadas Ajonjolí reservar 1 cucharada para decorar, 1/4 Pieza Cebolla picada, 1/2 Pieza Canela en rama, 5 Piezas Clavos de olor enteros, 2 Cucharadas Pan molido, 4 Tazas Agua para el mole, 4 Cucharadas *consomé de pollo en polvo, 3/4 Cucharadita Sal, 1 1/2 Cucharadita Cebolla en polvo, 1/2 Tableta Chocolate, 3 Cucharadas Manteca de 🤬, 1/4 Pieza Lechuga romana lavada y rebanada finamente, 24 Piezas Tortillas de maíz fritas en aceite,
Como hacerlas: Para el mole, licúa el tomate verde, el chile ancho, el chile pasilla, las almendras tostadas, el cacahuate, el ajonjolí, la cebolla picada, pan molido, la canela, el clavo, el consome de pollo en polvo, el ajo con cebolla en polvo y el agua; cuela. Calienta una cacerola y calienta la manteca, frie lo que licuaste y cocina durante 10 minutos.

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ingredients: tortilla, Meat, Avocado, lettuce, salsa 

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steps: Cook the meat and prep all other ingredients then fill your tortilla with anything you want in it.

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marisa-Nombre del platillo:bunuelosIngredientes: flour tortilla ½ cup white sugar 1 ½ teaspoon ground cinnamon oil(for frying)Como se hace?: first fry the tortilla in the oil till its crispy then pull it out of the oil and let it cool then pour the sugar and cinnamon onto the tortillasImagen: 

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marisa-Nombre del platillo:bunuelosIngredientes: flour tortilla ½ cup white sugar 1 ½ teaspoon ground cinnamon oil(for frying)Como se hace?: first fry the tortilla in the oil till its crispy then pull it out of the oil and let it cool then pour the sugar and cinnamon onto the tortillasImagen: 

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chilaquiles:
ingredientes

⅓ taza de aceite vegetal

12 to rtillas cortadas en seis partes preferiblemente secas dejadas en el mostrador la noche anterior

2  tazas de salsa roja o verde ver enlaces a la recetas abajo

1-½ taza de pechuga de pollo cocida y desmenuzada opcional

1  epazote de primavera

⅓  taza de cilantro picado para adornar

½ taza de queso fresco mexicano desmenuzado

2  rodajas de cebolla separadas en aros

½ taza de crema de leche mexicana

Sal para sazonar

Calienta 1 cucharada de aceite en una sartén grande y empieza a freír las tortillas hasta que estén doradas y crujientes por tandas. Es posible que tengas que hacer 2 o 3 partes para evitar que se amontonen en el sartén. Escurre las tortillas en toallas de papel. Repite el proceso con el resto de las tortillasLimpia la sartén con una toalla de papel, baja la lumbre a fuego medio y agrega 1 cucharada de aceite. Añada la salsa y deja cocer durante 5 minutos. Agrega el Epazote y sazona la salsa con sal. Con cuidado agrega las tortillas para evitar romperlas. Añada el pollo (si lo vas a usar) y cúbralo con la salsa. Cocina durante 2 minutos más.

Sirva acompañado con queso desmenuzado, cilantro, cebolla y con la crema. Sirva con " Frijoles Refritos". El aguacate también es una buena complemento a los chilaquiles rojos.

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In many ways, the cooking methods of Mexico are very similar to ones you use every day. Common ones include frying, grilling, and boiling. However, use of the molcajete or a steaming bucket may be new to you.

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Ingredients: Avocados, Onions, Cilantro, Fresh Lime Juice, Salt

Process: Cut the avocados, remove the seed, mash avocados, add ingredients, mix.

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1/2 Cup table cream

toothpicks

1/4 Cup Canola Oil For Frying

1 Cup salsa verde or roja

1 Cup pico de gallo

2 tomatoes diced

1/2 large onion dice

1/2 bunch chopped cilantro

4 chopped jalapenos optional

1 lime

salt to taste

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Flautas de barbacoa:
ingridientes:

1/2 kg Barbacoa

1/2 kg Tortilla de Maíz para flautas

1/2 lt Aceite

Guacamole

Processo

Deshebra la barbacoa.

Calienta las tortillas y coloca la carne al centro.

Enrolla y reserva en un recipiente hermético.

Calienta el aceite en una sartén y fríe las flautas hasta que se doren.

Escurre en papel absorbenteDeshebra la barbacoa.

Para el guacamole

Licúa todos los ingredientes y salpimienta.

Sirve las flautas y unta la crema.

Añade la col, la cebolla, el jitomate, el queso y el guacamole.

Decora con el cilantro.

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Los ingredientes para hacer el espagueti verde son 2 paquetes de espegueti ,1 una lata de crema de leche ,2 cucharadas soperas de consome de pollo con polvo, 3 unidades de chiles poblanos(verdes), 3 dientes de ajo medianos, y una cucharada de mantequilla

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Tamales verdes

1.pollo
2.masa
3.salsa verde

haces la masa primero. En una hoja de elote pones la masa y la extiendes luego le pones el pollo y la salsa y lo envuelves y lo pones en la hoya

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Bunuelos:
flour tortilla
1/2 cup of white sugar
1 1/2 teaspoon ground cinnamon
oil (for frying)

first fry the the tortilla in the oil till it is crispy then pull out of oil let cool the pour the sugar and cinnamon onto the tortillas

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Mole Verde

250 gramos de ajonjolí

6 chiles poblanos

4 chiles cuaresmeños

2 chiles serranos

1/4 manojo de perejil

1/4 manojo de yerbabuena

1 cucharada de sal

50 gramos de cacahuate

4 rajas de canela

1 clavo de olor

1/2 cucharadita de comino

1 pimienta negra

2 tazas de aceite

50 gramos de almendras

6 tomates verdes

100 gramos de pepita verde

1. En un sartén con aceite fríe los cacahuates y almendras sin cáscara, el ajonjolí, y la pepita verde. Reserva, mientras tanto licua los chiles sin semilla, tomates, el perejil y yerbabuena. Hasta tener una pasta. Agrega agua si lo deseas.

2. Procesa el ajonjolí con los cacahuates, almendras, la pimienta, comino, canela, clavo, pepita y reserva en otro recipiente. En una olla agrega una taza de aceite y cuando esté bien caliente agrega la pasta de los chiles.

3. Después agrega las especias y sin dejar de mover cocina hasta que tengas una mezcla homogénea. Agrega agua o caldo de la carne de tu elección previamente cocida.

4. Cuando empiece a hervir, baja el fuego y cocina hasta que la grasa se coloque encima de la preparación.

5. Rectifica sabor y no agregues sal hasta el final para evitar que se corte la preparación. Sirve acompañado de la carne cocida y arroz como guarnición.

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Whataburger :)

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Ingredientes
1 pechuga de pollo cocinada y deshebrada

tortillas de maíz

Lechuga picada

queso rayado de tu elección

crema

algunos palillos para sujetarlas

Aceite para freír

Salsa verde o roja al gusto

Pico de gallo

2 jitomates cortados en cubos

1/2 cebolla grande cortada en cubos

cilantro picado

jalapeño picado opcional

el jugo de un limón

sal al gusto

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Arroz con Leche

7 cups of water
1 cup of long-grain rice
One 4- inch cinnamon stick
12 ounces can evaporate milk
14 ounce condensed milk
1 cup of whole milk
Ground cinnamon

Put the water, rice, and cinnamon stick in a medium-size heavy saucepan set over medium-high heat. Bring to a boil, uncovered, and cook until the rice is tender about 18 minutes. Strain out the liquid, discard the cinnamon, and reserve the rice. Return the rice to the saucepan. Stir in the evaporated milk, condensed milk, and whole milk. Continue cooking over medium-high heat until the mixture comes to a boil. Reduce the heat to low and cook, uncovered, stirring constantly, until the mixture is thick about 20 minutes. Transfer the pudding to a serving bowl. Dust the top of the pudding with ground cinnamon and serve.

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Pasta Con Queso :
- 1 paquete de pasta
- 2 cucharadas de mantequilla
- Queso de tu gusto
- 1 barra de crema de queso
- 1 taza de leche ( 240 mililitros )
- 1 pizca de sal
- 1 pizca de pimienta

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Los ingredientes que necesitas para la pupusa son 1 kilo de harina de masa de maíz 500 gramos de queso mozzarella 3 tazas de agua 1/2 kilos de chicharrones.Para preparar las pupusas tienes que Mezclar la harina de masa de maíz con agua para formar una masa. Prepara quesillo o queso mozarella hasta que no queden grumos. Haz una especie de tortilla. Coloque quesillo o queso mozzarella en el centro. Con las manos forma una tortilla de tamaño mediano. Puedes elegir si usar chicharrones, frijoles refritos o quesillo para preparar las pupusas salvadoreñas. Coloque las pupusas salvadoreñas en una parrilla y cocine hasta que estén bien cocidas y salga queso de la tortilla.

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ingredients cheese, tortilla, and salsa

heat up the tortilla than put cheese in the middle and add a little salsa and pico.

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Tostadas-nesesita tostadas, lechuga, tomate, cebolla, frijoles, carne molida, y crema

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Quesadillas de pollo
Ingredientes: Queso, tortilla, pollo, salsa
Proceso: Se tiene que calentar la tortilla y despues ponerse el queso y pollo. Si gusta le puede poner salsa y pico de gallo, guacamole

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hominy,vegetable stock and omitting the pork and lots of cilantro, cheese, and lime and served with warm flour tortillas.

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mole guatemalan grruz caldo de pollo verduras chile guaco tomate chocolate