Group 3

APPETIZER

MEXICAN INSPIRED
JALAPENO POPPERS

INGREDIENTS:
 3 Jalapenos
 ½ cup Tortilla chips
 ¼ cup Salsa
 ½ cup Cream Cheese
 ¼ cup Cheddar (Shredded)
 2 tablespoons Cilantro (Chopped)
 2 tablespoons Green Onions
(Chopped)
 1.5 teaspoons Mexican Seasoning
 1/8th teaspoons Garlic Powder

DIRECTIONS:
1. Blend your tortilla chips in a food processor to get crumbs for the topping.
2. Cut and seed jalapeños (wear gloves or just be very careful around the eyes!)
3. In a bowl, stir everything else together.
4. Place the mixture evenly in the jalapeño slices.
5. Top the jalapeños evenly with the tortilla chip crumbs.
6. Air fry (or bake) for 5-7 minutes at 380 (go a little longer, if needed)
7. Serve with the cilantro lime avocado crema.

REFERENCE:
https://food52.com/recipes/85945-mexican-inspired-jalapeno-poppers
 MAIN COURSE

AUTHENTIC MEXICAN STEAK TACO RECIPE (TACOS DE BISTEC)

INGREDIENTS:
 12 corn tortillas
 900 grams sirloin steak (2 Ibs),
( cut or sliced into small pieces )
 ½ teaspoon salt
 1 teaspoon paprika
 2 garlic cloves (crushed)
 ½ teaspoon black pepper
 1 small onion ( chopped into pieces)
 1 bushel of cilantro ( chopped)
 2 tablespoons oil olive or vegetable oil
( you can use lard as well )
 ½ cup salsa verde (for topping)

DIRECTION:
1. In a medium-size bowl, add the steak, salt, black pepper, paprika, and crushed garlic and
mix together for a simple marinade. Cover for 30 minutes.
2. Add the oil or lard into a deep skillet and set the stove to medium heat.
3. Once the oil begins to sizzle, carefully add the seasoned cut steak and cook until it turns
brown, about 3-4 minutes, turning the meat over occasionally and stirring.
4. Reduce the heat to low and allow to simmer for about 5 minutes.
5. In the meantime, warm each of the corn tortillas on a skillet on medium heat for a few
seconds, about 15 seconds on each side. Once the tortillas are warmed up, place them
on a plate and cover with plastic wrap or with a cloth to keep them warm.
6. Assemble the tacos by folding each tortilla and filling them with a good amount of steak
about halfway, then finish off by adding the chopped onions and cilantro followed by a
drizzle of salsa verde.
7. Serve and Enjoy!!

REFERENCE:
https://gimmeyummy.com/authentic-mexican-steak-taco-recipe-tacos-de-bistec/
#google_vignette
 DESSERT

MASA SOPAIPILLAS

INGREDIENTS:

 1 cup corn masa flour (white)

 1 cup Pillsbury BEST All Purpose Flour
 1 tsp. Baking powder
 ½ tsp. Salt
 2 Tbsp. Crisco All-Vegetable Shortening
 1 cup warm water
 Crisco Pure Corn Oil
 6 Tbsp. Sugar
 ¾ tsp. Cinnamon
 Powdered sugar
 Honey

DIRECTIONS:
1. COMBINE masa flour, wheat flour, baking powder and salt in medium bowl. Cut in
shortening using pastry blender until pea-sized chunks are formed. Add water to flour
mixture until dough comes together to form a ball. Cover and let stand 20 minutes.
2. ROLL dough on a lightly floured surface to make a 12 x 12-inch square, about ¼-inch
thick. Cut into 16 squares (3 x 3-inches each).
3. HEAT corn oil, 2 to 3-inches deep in a 4-quart saucepan or deep fryer to 375°F. Fry 2 to 3
sopaipillas at a time in hot oil, turning once, until golden brown. Drain on paper towels.
4. COMBINE sugar and cinnamon in a small bowl. Set aside. Toss or sprinkle with cinnamon
sugar or powdered sugar. Serve warm with warmed honey, if desired.

REFERENCE:
https://www.yummly.co.uk/recipe/Masa-Sopaipillas-2667688