2. MEXICAN APPETIZER AND ENTRÉE RECIPE INGREDIENTS JESSICA MORALES 1

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4. NACHOS 1 pound ground beef 1 (1.25 ounce) package taco seasoning mix 3/4 cup water 1 (18 ounce) package restaurant-style tortilla chips 1 cup shredded sharp Cheddar cheese, or more to taste 1 (15.5 ounce) can refried beans 1 cup salsa 1 cup sour cream, or more to taste 1 (10 ounce) can pitted black olives, drained and chopped 4 green onions, diced 1 (4 ounce) can sliced jalapeno peppers, drained 3

5. EMPANADAS 1 tablespoon extra-virgin olive oil 1/2 pound ground beef steak 1/4 pound fresh chorizo sausage, casing removed 3/4 cup finely chopped onion 2 cloves finely chopped garlic 1/4 teaspoon ground cumin 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 package store-bought pie crust or your favorite pie crust recipe 1 egg 4

6. SALSA 6 Roma tomatoes, chopped 4 garlic cloves, minced 2 seeded and minced jalapenos, plus 2 roasted, skinned and chopped jalapenos 1 red bell pepper, fine dice 1/2 red onion, fine chopped 2 dry ancho chiles, seeded, cut into short strips and snipped into pieces 1 tablespoon olive oil 1 lime, juiced Chili powder, salt, and pepper, to taste Fresh scallions, cilantro or parsley, to taste 5

7. CARNE ASADA FRIES 1 bunch cilantro (no stems) chopped 3 large cloves of garlic, minced 1 tablespoon cumin 1 teaspoon each Kosher salt and freshly ground pepper 1/3 cup olive oil Zest & juice of one lime One flank steak – about 1.5 pounds 1-28 ounce bag frozen French fries About 2 cups shredded colby/jack cheese Guacamole, and sour cream for garnish 6

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9. TACOS 2 ancho chiles 2 guajillo chiles 1 cup/250 ml chopped fresh pineapplepineapple 2 tablespoons/30 ml honeyhoney 1 tablespoon/15 ml smoked paprika 1 tablespoon/15 ml vinegarvinegar 1 teaspoon/5 ml salt 1 chipotle chile in adobo saucechipotle chile in adobo sauce 1 tablespoon/15 ml adobo sauce 5 cloves garlic, peeledcloves garlic, peeled A few sprigs fresh oregano One 4-pound pork butt roastpork butt roast 1 large onion, sliced 8

10. CHEESE ENCHILADAS 2 teaspoons vegetable oil 1 1/2 cups finely chopped red onion Salt 12 ounces mushrooms, quartered 3 cups tomatillo salsa, store-bought or home-made 6 ounces shredded Monterey Jack cheese 12 (6-inch) corn tortillas 9

11. CHILE RELLENO 6 poblano chile peppers 5 plum tomatoes, cored and coarsely chopped 1/2 small white onion, chopped 1 clove garlic, chopped 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground pepper 1 1/2 cups shredded monterey jack cheese 1 tablespoon dried oregano, preferably Mexican 3 large egg whites plus 1 egg yolk, at room temperature Vegetable oil, for frying All-purpose flour, for dredging 10

12. PORK TAMALES 2 1/2 pounds boneless pork shoulder, cut into 3-inch pieces Kosher salt 1 onion, quartered 4 sprigs fresh thyme or 2 teaspoons dried thyme 2 teaspoons dried oregano (preferably Mexican) 2 bay leaves 12 black peppercorns 24 dried corn husks 2 teaspoons ground cumin 1/3 cup plus 1/2 teaspoon chili powder 1 clove garlic, minced 2 teaspoons all-purpose flour 2 teaspoons sugar 1 tablespoon vegetable oil 4 cups masa harina (instant corn flour) 1 1/3 cups lard 11

13. DRINKS Coca ColaSprite PoweradeWater 12

14. DRINK REQUESTS 13

15. NUTRITIONAL INFORMATION caloriecount.about.com/tag/food/mexicanfood Cooking tips can be found on : http://www.foodnetwork.com 14