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 jalapeo 1/2 cup grated panela Preparation Preheat your oven to 180 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 14.5oz 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 ... 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 , Asta I Started A Boil , At That Time You Add The Scoop Of Vanilla , Tin Milk And Milk Can Carnation Sugar To Taste And Pinch Of Salt, To Be Good Taste Consentre . Boil Again When All The Ingredients Are You Adding Raisin Coffee . You Pour Glass In A Refractory , Le Powder Cinnamon Sprinkle Over And Ready . You Can Eat Hot Or Cold . And I Hope You Like It , Good Probecho ! Atole Caf de Olla Ingredients 4 cups milk 3 tablespoons cornstarch (cornflour) 1/2 cup granulated sugar 3 tablespoons NESCAF Instant Coffee Drink Coffee Pot 2 teaspoons vanilla extract Ground cinnamon for garnish Preparation Combine milk and cornstarch in medium saucepan. Mixture beating well. Add sugar and coffee. Cook it over medium-low heat, stirring constantly for 15 minutes or until thickened (do not let boil). Remove from heat and add the vanilla extract. Serve hot sprinkled with cinnamon. Serving Suggestions: Be aromatic gruel is rich with Rosca de Reyes and sweet bread.

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

COFFEE ABUELATINI Ingredients * 3 tablespoons hot water 2 teaspoons Pure Instant Coffee NESCAF CLASSIC * 1 cup milk * 1/4 cup Chocolate Syrup NESTL 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 milk, Abuelita Syrup, vodka and coffee liqueur. Fill it with ice and shake for 10 to 15 seconds. Strain into 4 martini glasses. Serve immediately.

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

CUP CAKE WITH STRAWBERRY FLAVORED CREAM Ingredients 1 1/2 cup pancake flour, 1 tablespoon baking powder 3/4 cup sugar 1/4 cup milk, pineapple juice or orange, 1/2 cup sour cream, 1 tablespoon vanilla, 2 eggs, 1/2 cup oats aceite.y envelope strawberries with cream and soaked in hot water previously drained. Preparation liquefy in blender all ingredients except dry, sift the dry ingredients into a bowl and empty the mixture from the blender and add the dry ingredients in three parts, 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. POZOLE Ingredients 4 pounds of pork can be Chamorro, leg 2 backbone, 2patas bit slice pork, 1 can of corn 2 sheets of 8dientes laurel.oregano garlic 2 onions peppers calif.o 10 new mex. finely chopped cabbage, 1 bunch radishes, 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 ------ meantime chili washed clean and starts suabisar in hot water, when soft liquefies with oregano, garlic salt and other little knorr (chicken broth) strain and set aside. last 2 hours if the meat is already squishy takes cebollay garlic. the boat is put corn and chili by10 mtos more and go. 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 cuaresmeo

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

MOLE OF POT Ingredients 10 coffee water 300 Shank boneless beef , clean 2 piece corn cut into four 2 piece garlic clove chopped 1/2 onion chopped piece 2 piece carrot , 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 , corn , garlic , onion, salt and pepper , leave on medium heat. Meanwhile, prepare the sauce , in a handle griddle chile guajillo , ancho chile , red tomatoes , garlic and onions , turn to your blender and integrates perfectly . When Shank and corn are cooked , strain the sauce and add to the pot , and let the flavors to blend . Add carrots , squash , epazote , xoconostle and dumplings , lets integrate a bit , correcting taste and serve immediately . Serve with chopped onion , coriander leaves and lemon . Water melon and chili powder Ingredients Watermelon 500 gr peeled and diced cup lemon juice 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, lime juice, SPLENDA Granular, table salt, teaspoon chili powder and water. Strain the mixture and place in bowl, reserve 1/3 of it. Place 2/3 of the remaining mixture into a jar and refrigerate. For the ice In the third of the mixture add add 5 drops of red food coloring and stir well. Fill ice cube mold with this mixture and sprinkle with chili powder. Water is served in a glass with ice.

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

Cooking in the crockpot for 6-8 hours until the pork falls apart . Deshbralo with a fork and mix with the sauce. Serve in juice, on rice, on a sandwich for a sandwich or spicy pork tacos. Garnish with freshly chopped cilantro. 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 , 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 ; pedasos aces fried fish with a spoon , heat it Asher tortillas and taco and accompany them with a safe good cold chelas who are delisiosos . CEVICHE Ingredients For the Mint and Lemon Dressing cup olive oil cup lemon juice 1 cup mint leaves, disinfected 1 teaspoon salt 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. For the ceviche * Cut the fish into medium cubes . * Marinate the fish in lemon juice and salt for about 1 hour until cooked . * Drain and mix with green mint and lime dressing . * Add the chopped onion, chopped green pepper and pineapple cubes .