Guacamole Dip Recipe

Ingredients:

2 medium sized ripe avacados
1 small onion
2 medium firm tomatoes
2 tbsp fresh coriander (chopped rough)
1/4 cup low fat sour cream
1 tbsp lemon juice
1 small jalapeno pepper (chopped finely) or tabasco sauce (to taste)

Directions:

Using a sharp knife, cut the avocados in half and remove the seed
Peel back the avocados and put the flesh into a bowl
Use a fork to mash the flesh well to a smooth consistency
Add sour cream then lemon juice, set aside
Meanwhile, chop onion and tomatoes into small cubes
Put them into another bowl and add the chopped coriander
Add in avocado into the bowl and mix well
If prefer, you can add the chilli or tabasco sauce into the mix
Serve with corn chips or tacos

Grilled Pork Tacos with Pineapple Salsa Recipe

Ingredients:

1 lbs pork boneless center loin roast (cut into strips)
1 tbsp butter
8 flour tortillas
1 cup Monterey Jack Cheese (shredded)
2 tbsp butter (melted)
Pineapple Salsa

Directions:

Prepare the Pineapple Salsa and set aside
In a skillet or pan, heat 1 tbsp butter till hot and bubbly
Cook pork in butter (10 mins), stir occasionally till no longer pink in center
Drain and set aside
Heat over to moderate
Spoon about 1/4 cup of pork onto 1/2 of each tortilla
Fold in half over filling
Arrange 4 filled tortillas in ungreased pan
Brush with melted butter
Bake till lightly brown (10 mins)
Repeat with remaining tacos
Serve with Pineapple Salsa

Tortilla Soup or Sopa de Tortilla Recipe

Ingredients:
1/2 cup peanut oil
6 tortillas (cut into strips)
1 clove garlic (quartered)
1 tsp dried epazote (crumbled)
1 onion (chopped)
2 tomatoes (seeded & chopped)
6 cups good chicken stock
1 tbsp coriander leaves (chopped)
Grated Parmesan cheese

Directions:
Heat oil in a skillet and fry the tortilla strips till golden
Drain on paper towel and set aside
Pour off all but 2 tbsp of oil from skillet
In a food processor, add onions, garlic, epazote and tomatoes
Puree till smooth
Pour into skillet and cook, uncovered, stirring for 5 mins
Bring chicken stock to a boil in a large saucepan or pot
Add cooked tomatoes mixture to pot and reduce heat to a simmer
Add tortilla strips and simmer for 5 more mins
Sprinkle with coriander
Scoop soup into individual bowls and serve with grated Parmesan cheese

Fresh Tomato Salsa Dip Recipe

Ingredients:

3 medium tomatoes (chopped) - makes about 2 1/4 cups
1 small green bell pepper (chopped) about 1/2 cup
3 cloves garlic (chopped)
1/4 tsp salt
2 to 3 tbsp lime juice
2 tbsp chopped fresh cilantro
1/2 cup red onions (sliced fine)
1 tbsp jalapeno chillies (chopped fine)

Directions:

Combine all ingredients into a bowl and mix well
Cover and refrigerate for at least 1 hour in order to blend all flavors

Pepita Vegetable Burritos Recipe

Ingredients:

1 cup yellow squash (cut into strips)
1 cup zucchini (cut into strips)
1 cup broccoli (chopped)
1 medium onion (finely chopped)
1/2 cup red capsicum (chopped)
2 cloves garlic (chopped)
1/4 cup pumpkin seeds (shelled, toasted)
6 flour tortillas (warmed)
1 tbsp lemon juice
2 tbsp vegetable oil
1 tsp chili powder
1/4 tsp salt
1/4 tsp cumin (ground)

Directions:

In a pan or skillet, heat oil over medium heat
Cook the broccoli, onion and garlic in oil till tender
Stir in rest of ingredients (except tortillas)
Cook for another 2 mins, till squash is crisp-tender
Remove and keep warm
Spoon about 1/2 cup of the vegetable mixture onto center of each tortilla
Fold one end up, approx. 1 inch over mixture
Fold right and left sides over folded end, overlapping
Fold remaning end down
Serve at once or with your favorite toppings

Taco Casserole Recipe

Ingredients:

1 lb ground beef
1 can chilli beans
3/4 tomato (chopped)
1 can tomato sauce
2 tbsp taco sauce or picante sauce
2 cups of tortilla chips (broken)
1 cup sour cream
2 tsp chili powder (add more for more heat)
1/2 cup green onions (sliced)
1 cup Cheddar or Monterey Jack Cheese (shredded)
1 tsp garlic powder
Shredded lettuce
Extra taco sauce on side

Directions:

Heat oven to moderate
In a skillet over medium heat, cook the beef till brown
Drain off excess oil
Add in the beans, tomato sauce, taco sauce, chili powder and garlic powder
Turn heat up to boiling, stir everything occasionally
Once done, remove from heat
In a casserole dish, place all the broken tortilla chips
Pour beef mixture over tortilla chips and spread out
Pour sour cream and spread it across mixture
Sprinkle with green onions, tomato and cheese
Bake uncovered 20 to 30 mins or till hot and bubbly
Arrange any leftover tortilla chips around the edge of the casserole if you wish
Serve with the lettuce and taco sauce

Baked Beef Chimichangas Recipe

Ingredients:

1 lb lean ground beef
1 small red onion (finely chopped)
1 can green chilies (drained & chopped)
2 tsbp butter or margarine (softened)
8 whole wheat flour tortillas (warmed)
1 medium tomato (seeded & chopped)
1 clove garlic (finely chopped)
1/4 cup silvered almonds
1/4 cup raisins
1 tbsp red wine vinegar
1 tsp chili powder
1/8 tsp ground cloves
Side dish of guacamole or fresh salsa or sour cream

Directions:
Using a skillet, cook the beef, onion and garlic over medium-high heat
Cook till beef is brown then drain
Stir in all ingredients above (except tortillas, margarine and side dish option)
Heat to boiling, reduce heat
Simmer uncovered for 20 mins, stirring occasionally
Heat oven to 500 degrees
Spoon about 1/2 cup of beef mixture onto center of each tortilla
Fold one end of tortillas up about 1 inch over the mixture, fold right & left sides over folded end, overlapping
Fold remaining end down
Brush each chimichanga with butter or margarine
Place seam side down in an ungreased roll pan
Bake chimichangas for 8 to 10 mins or till tortillas begin to brown and filling is hot
Serve with side dish options

Chicken Fajitas Recipe

Ingredients:

1 1/2 lbs chicken breasts (boneless, skinless)
3 tbsp fresh lime juice
1 tbsp olive oil
6 wholewheat flour tortillas
2 cups lettuce (shred fine)
6 red onions (sliced into rings)
1/2 tsp ground pepper
3/4 tsp salt
1 garlic (crushed)
1/2 tsp dried oregano

Directions:

In a glass bowl, toss the lime juice, oil, garlic, oregano, salt and pepper
Add chicken breasts into mix
Cover with plastic wrap and let stand for 30 mins
Preheat oven and wrap the tortillas in aluminium foil
Warm them in oven for 15 mins
Remove the chicken from marinade, get rid of any excess marinade
Grill chicken breasts under broiler, turn once (10 to 20 mins)
Cut chicken breasts crosswise on a slat into thin slices
Serve with warmed tortillas and top with lettuce and red onion rings

Baked Chicken with Fruits and Vegetables (Topado de Pollo) Recipe

Ingredients:

1 whole chicken (cut into pieces)
2 large tomatoes (chopped)
1 medium Spanish or red onion (sliced into rings)
2 large zucchini (cubed)
1 cup frozen peas
2 pineapples slices (cubed)
2 apples (peeled, cored & cubed)
2 large bananas (unpeeled & sliced into rounds)
1/4 cup olive oil
salt
pepper

Directions:

Preheat the oven to moderate
Place the chicken on a bakind dish
Cover with the vegetables and fruit
Drizzle oil all over the dish
Add salt and pepper to taste
Cover the baking tray with aluminium foil
Bake till chicken is done and fruit are cooked but still crisp (45 mins to 1 hour)
Serve hot with rice