You are on page 1of 10

NACHOS Ingredients 8 pieces of corn tortillas cut into triangles 8 pieces of corn tortilla cut into cir *** s 4 slice

American type 1/2 cup sliced jalapeño 1/2 cup grated panela Preparation Preheat your oven to 180 º C. Place tortillas on a baking sheet. Bake until lightly browned. Place in four bowls with baking paper, each placed a slice of American cheese. Bake a few more minutes to melt the cheese. Remove from oven and bring to the table. You can serve it with slices of Jalapeno Peppers (Nachos) and grated panela cheese. MEXICAN PINCHOS Ingredients For the guacamole: 1/2 avocado per person 1 red onion a little lemon tabasco or red pepper a little salt For the bread: Tortillas For the sauce: 2 tablespoons olive oil tomatoes 1/2 pepper Half white cebola a little lemon juice Preparation The guacamole: -Cut avocado into small pieces and onion. Undo the avocado with a fork. Mix the avocado with onion, lemon, pepper The sauce: -Undo tomatoes. Mix with white onion, pepper and lemon. Slowly add the oil. Heat the tortillas in the oven. Put the guacamole on tortilla, fresh cream over guacamole and salsa at the end. Close the tortilla, cut into small pieces and enjoy.

RICE PUDDING Ingredients Two Cups Of Long Grain Rice Two Cups Of Water Cinnamon Sticks Dos Six Nails Odor A Vanilla Cuchadarada A 14oz Tin Of Condensed Milk Milk Nestle A Can Of Milk Evaporated 14. And I Hope You Like It . Asta I Started A Boil .. Remove from heat and add the vanilla extract. To Be Good Taste Consentre . Cook it over medium-low heat. . Boil Again When All The Ingredients Are You Adding Raisin Coffee .. Serve hot sprinkled with cinnamon.5oz Of Nestle Carnation A Liter Of Whole Milk A Cup Of Raisins A Spoonful Of Cinnamon Powder Sugar To Taste A pinch of salt Preparation Gets A Soaking Rice For 30 Minutes . Mixture beating well. Le Powder Cinnamon Sprinkle Over And Ready . You Pour Glass In A Refractory . Add sugar and coffee. stirring constantly for 15 minutes or until thickened (do not let boil). Good Probecho ! Atole Café de Olla Ingredients 4 cups milk 3 tablespoons cornstarch (cornflour) 1/2 cup granulated sugar 3 tablespoons NESCAFÉ Instant Coffee Drink Coffee Pot 2 teaspoons vanilla extract Ground cinnamon for garnish Preparation Combine milk and cornstarch in medium saucepan. In A 6 Gallon Pot Boil Cinnamon And Cloves In Two Cups Of Water Boil Encuanto Start Adding You Good Rice Cooker Asta Top Boil That . You Low Temperature To Be Simmer Thing As You Eat Rice Water Must Be Sewn In Adding Then Se Liter Milk Is Good Beat . You Can Eat Hot Or Cold . Tin Milk And Milk Can Carnation Sugar To Taste And Pinch Of Salt. At That Time You Add The Scoop Of Vanilla . Serving Suggestions: Be aromatic gruel is rich with Rosca de Reyes and sweet bread.

stirring occasionally. Add shrimp and stir until they are heated through.CHILE CHIPOTLE SHRIMP Ingredients 1 tablespoon vegetable oil 1 pound uncooked large shrimp . put fresh cilantro and serve over hot white rice. bring them out and keep warm . Pour the chipotle ( ground ) and adobo sauce and cook for a minute. Add garlic and cook for 30 seconds. fry the onion over medium -high heat for 3 minutes or until browned . Let cook for 2 minutes. In the same oil. Do not forget that it is important to decorate the plate . stirring occasionally. in this case with more chopped cilantro. . finely chopped 1 chipotle chile in adobo 1/2 cup peanut butter ( peanut butter) 1 bucket of shrimp flavored broth 1 cup water 2 tablespoons chopped fresh cilantro Preparation The first is to heat the olive oil over medium high heat in a skillet about 12 inches . Mix peanut butter with hot water and shrimp flavored broth and add to pan. peeled and deveined 1 small onion. chopped 2 cloves garlic. Finally . Then you must fry the shrimp for 3 minutes or until matching pink . Once fried shrimp .

Strain into 4 martini glasses. Abuelita Syrup. vodka and coffee liqueur. Serve immediately. . Fill it with ice and shake for 10 to 15 seconds. Add milk.COFFEE ABUELATINI Ingredients * 3 tablespoons hot water 2 teaspoons Pure Instant Coffee NESCAFÉ CLASSIC * 1 cup milk * 1/4 cup Chocolate Syrup NESTLÉ GRANNY 2 tablespoons vodka 2 tablespoons coffee liqueur Preparation Fill a jar or shaker with hot water and coffee and blend until coffee is dissolved.

Add egg and beat until well blended . Granulated 1 cup dried shredded coconut One tablespoon vanilla extract ½ cup of plain water 3 cups crushed ice Mint leaves Preparation In a blender place all ingredients until well blended . garnish with fresh mint leaves . Place cookies 2 inches asides on a ungreased baking sheet. No Calorie Sweetener. COCONUT SMOOTHIE Ingredients 350 ml coconut cream ( unsweetened ) 200 ml natural coconut milk ¾ cup of SPLENDA ® .low heat . for 5 minutes or until chocolate is completely melted and smooth. If desired . Once the mixture well integrated. Beat mixture of Granny and sugar in a large bowl. for garnish Preparation Blend cold water with Mixture Powder Cappuccino NESCAFÉ ® Café to prepare cappuccino. Repeat with remaining batter . stirring frequently. Flatten disc shaped like a skull and FORMAL squeezing the bottom of the disc . Combine flour . Form a heaping tablespoon of dough into a ball . baking soda and salt in a medium bowl and reserve aside . Pour into glasses . strawberry jam and ice. Let cool for 10 minutes. Cook them over medium. served in a tall glass and garnish with strawberries. CAPPUCCINO FRAPPE Ingredients 2/3 cup cold water (160 ml) 1 out of NESCAFÉ ® Powder Mix to Prepare Cappuccino Coffee Cappuccino (20 g) 2 tablespoons strawberry jam (60 g) 2/3 cup ice (80 g) strawberries. Add the flour mixture gradually and beat well until well combined.CHOCOLATE COOKIES Ingredients 1 3/ 4 cups all-purpose flour 3/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup (1 stick) butter 2 tablets (90 grams each) NESTLÉ Chocolate GRANNY 2/3 cup granulated sugar 1 large egg 4 Individual boxes of candy Preparation Preheat oven to 375 ° F. . Put the butter and chocolate in a medium pan Abuelita .

2patas bit slice pork. 2 eggs. 1/2 cup sour cream. 1 can of corn 2 sheets of 8dientes laurel.oregano garlic 2 onions peppers calif. DELICIOUS QUICHE Ingredients meal amount needed 1 pack of puff pastry butter amount needed amount necessary raw beans pinch salt Ingredients FILLING 1 tablespoon olive oil 2 tablespoon butter 1 piece red onion 1 sheet bay leaf 1 teaspoon thyme 1 teaspoon rosemary 3/10 cup beer Egg Part 8 1 cup cream 1/2 gram cheese 1/2 cup grated Parmesan cheese 1/2 cup frozen corn grain 1 piece chili cuaresmeño . pineapple juice or orange. Preparation liquefy in blender all ingredients except dry. finely chopped cabbage. garlic salt and other little knorr (chicken broth) strain and set aside.CUP CAKE WITH STRAWBERRY FLAVORED CREAM Ingredients 1 1/2 cup pancake flour. last 2 hours if the meat is already squishy takes cebollay garlic. the boat is put corn and chili by10 mtos more and go. 1 tablespoon vanilla. finely chopped cilantro 1 and 4limones Preparation Boil water in a large pot and boil hard meat and gets 2hours is put 1 bay leaf onion and garlic salt to taste -----. 1 tablespoon baking powder 3/4 cup sugar 1/4 cup milk.meantime chili washed clean and starts suabisar in hot water.o 10 new mex.y envelope strawberries with cream and soaked in hot water previously drained. with the balloon whisk and finally agrgamos envelope hydrated oats strawberries taste with empty molds and cook at 180 degrees for 20 to 25 minutes and ready cream taste great. when soft liquefies with oregano. 1 bunch radishes. POZOLE Ingredients 4 pounds of pork can be Chamorro. sift the dry ingredients into a bowl and empty the mixture from the blender and add the dry ingredients in three parts. 1/2 cup oats aceite. leg 2 backbone.

melt butter in a skillet and saute the onion with herbs . chicken and finally top with cheese. olives and jalapenos. Bake for 30 minutes. Arrange half of the potatoes in the bottom of a 9x13 baking dish. Beat eggs and mix with the cream. MOLE OF CACTUS Ingredients 8 fresh nopales 4chiles taunts or costenos 5 tomatoes 1/4 of the ladle than Cumin 3 black peppers 3 cloves 1 clove of garlic Tablespoon canola oil 1 tablespoon Preparation clean and cut nopales encuadritos and boil till it becomes soft aprosimadamesnte 15 minutes. devein and wash peppers and let soak 10 minutes with hot water and then drain the chiles and grind with ingredient such as tomatoes. comino. medium spicy 1 small can chopped green chiles 6 cups potatoes. torn into large pieces 1 can (16 oz. Garnish with sour cream.) Refried beans or homemade beans 4 cups cheddar or monterey jack cheese. corn and chile cuaresmeño .luego in a hot skillet and ground mole is fried boil a little drained and nopales are added to the salt to taste nopales. accommodates the cir *** s pulp and pícala each with a fork . cloves. Follow more potatoes.Preparation Preheat your oven to 180 ° C. garlic. half of the chicken mixture and half the cheese. Serve hot. Heat the olive oil. until cheese is melted and golden. Stretch the dough until it is about 1cm thick. CHILAQUILES Ingredients 1 roasted chicken (supermarket). add cheese . Bake at 180 ° C for 25 minutes until golden. Grease and flour a little mold . Short cir *** s slightly larger than the size of your molds. Slightly Flour your work surface and rolling pin . grated Sour cream. Top with beans. add the beer and let the liquid is reduced . mix chicken with salsa and green chiles. sliced black olives and sliced jalapeno cream for garnish Preparation Preheat oven to 375 In a large bowl. Board with the preparation of onion . Fill the molds with this mixture dough to 3 /4 full . sprinkle a pinch of salt and place dried beans on top and put in your oven until crust golden. white corn tortilla. when translucent . . skin or bones and minced meat 2 bottles of chunky salsa.

salt and pepper . strain the sauce and add to the pot . garlic and onions .MOLE OF POT Ingredients 10 coffee water 300 Shank boneless beef . garlic . reserve 1/3 of it. corn . and let the flavors to blend . Strain the mixture and place in bowl. Serve with chopped onion . lime juice. Add carrots . Place 2/3 of the remaining mixture into a jar and refrigerate. prepare the sauce . When Shank and corn are cooked . . ¾ teaspoon chili powder and water. SPLENDA ® Granular. clean 2 piece corn cut into four 2 piece garlic clove chopped 1/2 onion chopped piece 2 piece carrot . turn to your blender and integrates perfectly . epazote . table salt. Fill ice cube mold with this mixture and sprinkle with chili powder. leave on medium heat. Water is served in a glass with ice. in a handle griddle chile guajillo . onion. For the ice In the third of the mixture add add 5 drops of red food coloring and stir well. red tomatoes . Meanwhile. peeled and sliced 2 piece pumpkin slices 1 sprig epazote washed and disinfected 1 item xoconostle peeled and cut into small cubes 1 cup dough into 1 pinch 1 pinch pepper 300 Shank Bone For the sauce 5 items guajillo chile 2 piece ancho chile 4 Room tomato ( tomato ) saladet 2 piece garlic clove Preparation PREPARATION In a saucepan put the water along with Shank . xoconostle and dumplings . squash . Water melon and chili powder Ingredients Watermelon 500 gr peeled and diced ¼ cup lemon juice ½ teaspoon table salt 1 cup SPLENDA ® Granulated Sweetener 1 tablespoon ground chili powder extra fine without salt 1 liter of natural water 5 drops red food coloring Preparation For fresh water Blend watermelon. correcting taste and serve immediately . coriander leaves and lemon . lets integrate a bit . ancho chile .

oregano and onion in a blender and blend baked until combined . Turn off heat and let stand in water for 30 minutes. add the cream to clog the chicken with foil and let cosinar half hour . grind until the ingredients are agan one texture . PORK MARINADED Ingredients 3 pounds pork shoulder . chipotle .botes 2.sarten aluminum or who like to use and butter 2 cups rice 4 cups water aluminum baking pan for rice Preparation (optional ) remove chicken skin . This creates the marinade. Put the chiles in a small saucepan and cover with water .naranja Garlic 1. Place pork on top and pour the remaining marinade.latas chipotle pepper or to taste 1. coriander . Once they have cooled .piernas chicken or parts like 1.CHIPOTLE CHICKEN Ingredients Cream 4. accommodate the chicken pieces so that they are all in the bottom of the pan to cover the cream . garlic . fat clean 3 ounces dried New Mexico chilies 2 chipotle in adobo 6 cloves of garlic 1 onion. my temperature is 380 and leave for half an hour and from there it only uncapped 'm reviewing . Bring to a boil and let simmer for 5 minutes. just place it on the pot with water and a piece of butter and. time varies depending parts chicken checked after that time to taste until cooked .diente 12. This shows all its flavor . to recommend the jasmine rice . brown the dried chilli for 3-5 minutes until release aroma and begin to inflate. once ready put butter all over the pan . Season the pork with salt and pepper . the blender pour the cream cans few drops of orange chipotle and garlic . covered . cumin . put a griddle over low heat to warm . Add chiles and a cup of liquid in which . . Pour a small amount of marinade in the bottom of the crockpot . retírales seeds and branch. cut into quarters 1 tablespoon coriander seed 1 teaspoon cumin 1 teaspoon dried oregano 2 bay leaves Salt and pepper 1/4 cup cilantro for garnish Preparation In a skillet.

pedasos aces fried fish with a spoon . . Garnish with freshly chopped cilantro. CEVICHE Ingredients For the Mint and Lemon Dressing ½ cup olive oil ¼ cup lemon juice 1 cup mint leaves. disinfected 1 teaspoon salt ½ teaspoon ground black pepper For the ceviche 750 g white fish season 2 cups lemon juice 1 teaspoon salt 2 tablespoons chopped onion 2 tablespoons chopped green chile 250 g of diced pineapple Preparation For the Mint and Lemon Dressing * Mix all ingredients in a blender. heat it Asher tortillas and taco and accompany them with a safe good cold chelas who are delisiosos . on rice. Serve in juice. on a sandwich for a sandwich or spicy pork tacos. seeded silantro one lemon rebuelbes all the ingredients with lemon let stand 5 minutes and give a dash of olive oil and you add an avocado diced . * Add the chopped onion. For the ceviche * Cut the fish into medium cubes . Deshébralo with a fork and mix with the sauce. * Drain and mix with green mint and lime dressing . * Marinate the fish in lemon juice and salt for about 1 hour until cooked . FISH TACOS Ingredients buscate easy 5 to 6 fish fillets tilapia marinealos labados well with lemon and pepper fritalos aseite olive butter and call who are marinated with Tantita granilada rosealos albacar and this hot well and the fries will ajas temperature Preparation sebolla cut purple tomato serrano chile .Cooking in the crockpot for 6-8 hours until the pork falls apart . chopped green pepper and pineapple cubes .