Favorite Tex-Mex Recipes

Spice up your next dinner party with some Texas favorites!

Chicken Chili

Chicken Chili

Ingredients: 2 pounds boneless, skinless chicken breasts 1 tablespoon olive oil 2 onions, chopped 4 garlic cloves, minced 2, 4 ounce cans green chiles, diced 2 teaspoons cumin 1/4 teaspoon cayenne pepper 4 cans great northern beans (do not drain) 4 cups chicken broth 8 oz. pepper jack cheese, shredded 8 oz. Monterey jack cheese, shredded garnish with sour cream and diced tomatoes

Directions:

Simmer chicken in a large saucepan until tender, drain and shred. Heat olive oil and saute onions, garlic, green chiles, cumin and cayenne pepper for 3 minutes. Add the shredded chicken, beans, chicken broth and cheese. Simmer 15 minutes. Garnish with sour cream and diced tomatoes.

Queso Recipe

A Texas party is not complete without chips & queso! You'll love this quick and easy recipe!

Ingredients: 1 pound white American cheese slices from the deli (trust me, the kind from the deli is what makes this queso wonderful!) 4 oz. can green chiles, diced 4 oz. can jalapenos, diced 8 oz. whipping cream

Directions:

Put all ingredients in a saucepan and stir over medium heat until melted.

Homemade Salsa

Another Texas favorite! You'll never go back to the salsa in a jar again!

14 1/2 ounce can Rotel tomatoes, drained (regular or mild depending on how spicy you like your salsa!) 1/4 cup fresh cilantro 1/4 cup red onion, finely chopped 1 tablespoon fresh lime juice (about 2 small limes) 1/4 teaspoon cumin 1/4 teaspoon garlic powder 1/4 teaspoon crushed red pepper 1/4 teaspoon salt 1 fresh jalapeno, finely chopped (optional - only add if you want extra heat!)

Directions:

Put all ingredients in a food processor and pulse until finely chopped. Cover and chill overnight. Yield: 16 ounces. Serve with tortilla chips.

Favorite Tex-Mex Recipes

* About me...
12 years ago, I left my job to stay home with our 3 children, and our household income was cut in half! I quickly discovered that the stay at home mom job description included more than just play dates...I was now the CEO of the Story family and also the maid, the cook and yes, the bargain shopper. http://www.TheBudgetDiet.com shares money saving tips and frugal recipes with other stay at home moms.

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Ivory Coast Fried Plantains in Chile and Red Palm Oil Sauce - Spicy Favorite of West African Cooking

In small roadside restaurants in the Ivory Coast of West Africa, a dish called aloco is very popular. Plantains are fried in a hot pan of red palm oil and seasoned with onions, tomatoes, and hot chiles. It is usually then served with grilled fish.

Try to find red palm oil (either in an international grocery or market, or online) for this fried plantains recipe. Red palm oil is what makes West Africa food taste West African. But if that is not possible, you can use peanut oil. It will not have the authentic flavor or color, but will still be very tasty.

Chicken Chili

The plantains needed for this recipe must be ripe, with their skins being nearly black in color. You can buy unripe plantains and leave them out. They will be black in about a week, so plan ahead when cooking this dish.

Ingredients:

1 cup red palm oil (or 1 cup peanut oil mixed with red paprika)

3 ripe plantains, peeled and sliced 1/2-inch thick

Salt to taste

2 large ripe tomatoes (about 1 pound), peeled, seeded, and chopped

1 medium onion, chopped

3 fresh red cherry chiles, or 2 habanero chiles, chopped fine

1 tablespoon white vinegar

Directions:

In a large skillet, heat the red palm oil over medium-high heat until almost smoking. Salt the plantain slices and fry in 2 or 3 batches (do not overcrowd the pan) until a golden brown color on both sides (about 4 to 5 minutes total per batch). Remove from the oil and place on paper towels for draining.

Add the tomatoes, onion, and chile peppers to the skillet with the oil you used to cook the plantains, and bring to a gentle boil. Reduce the heat to low and simmer until the sauce is thick and chunky, or about 50 minutes, stirring frequently. Stir in the vinegar.

Arrange the fried plantains on a serving platter and pour the sauce over them. Serve immediately. This plantains recipe makes 4 to 6 servings.

Ivory Coast Fried Plantains in Chile and Red Palm Oil Sauce - Spicy Favorite of West African Cooking

Billy Bristol is the writer and editor for Spicy Cooking, a website devoted to hot spices, spicy foods, blazing cooking, the hottest cuisines around the world, and "knock-your-socks-off fiery recipes that all chile-heads and chili-head wannabes will love. Spicy Cooking will fire up taste buds and scorch your plate... Guaranteed.

Spicy Cooking

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My Favorite Chili's Restaurant Recipes

A few years ago, a new Chili's restaurant opened near my house. I never ate at Chili's before they opened near my house, but I decided to check out the new restaurant in town. I am really glad they decided to build a Chili's near me! The food there is awesome! Sometimes I order off of the weight watchers menu, and many times I'll order off other sections of the menu.
I recently did a search for Chili's restaurant recipes online. There are so many Chili's restaurant recipes available! After going through a few websites, here are some of my favorite recipes from Chili's!

CHILI'S GRILLED BABY BACK RIBS
4 racks of baby-back pork ribs
SAUCE
1 1/2 cups water
1 cup white vinegar
1/2 cup tomato paste
1 tablespoon yellow mustard
2/3 cup dark brown sugar, packed
1 teaspoon hickory flavoring liquid smoke
1 1/2 teaspoons salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika

Make the barbecue sauce by combining all of the ingredients for the sauce in a medium saucepan over medium heat.
When it comes to a boil, reduce heat and simmer sauce, stirring often, for 45 to 60 minutes or until sauce is thick.
When you're ready to make the ribs, preheat the oven to 300 degrees.
Brush sauce over the entire surface of each rack of ribs.
Wrap each rack tightly in aluminum foil and arrange the packets on a baking sheet with the seam of the foil facing up.
Bake for 2 to 2½ hours or until the meat on the ribs has pulled back from the cut ends of the bones by about ½ inch.
When the ribs are just about done, preheat your barbecue grill to medium heat.
Remove the ribs from the foil (careful not to burn yourself- the liquid inside will be hot!) and grill them on the barbecue for 4 to 8 minutes per side or until the surface of the ribs is beginning to char.
Brush sauce on both sides of the ribs a few minutes before you remove them from the grill.
Just be sure not to brush on the sauce too soon or it could burn.
Serve the ribs with extra sauce on the side and lots of napkins.

CHILI'S BONELESS BUFFALO WINGS
Serves 2
Ingredients
1 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 egg
1 cup milk
2 chicken breast fillets
4-6 cups vegetable oil
1/4 cup hot sauce (Crystal or Frank's Louisiana)
1 tablespoon margarine
On the side
bleu cheese salad dressing (for dipping)
celery rib

1. Combine flour, salt, peppers and paprika in a medium bowl.
2. In another small bowl, whisk together egg and milk.
3. Slice each chicken breast into 6 pieces.
4. Preheat 4-6 cups of vegetable oil in a deep fryer to 375 degrees.
5. One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated.
6. When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes.
7. When the chicken is done resting, drop each piece into the hot oil and fry for 5-6 minutes or until each piece is browned.
8. As chicken fries, combine the hot sauce and margarine in a small bowl.
9. Microwave sauce for 20-30 seconds or just until the margarine is melted, then stir to combine.
10. You can also use a small saucepan for this step.
11. Just combine the hot sauce and margarine in the saucepan over low heat and stir until margarine is melted and ingredients are blended.
12. When chicken pieces are done frying, remove them to a plate lined with a couple paper towels.
13. Place the chicken pieces into a covered container such as a large jar with a lid.
14. Pour the sauce over the chicken in the container, cover, and then shake gently until each piece of chicken is coated with sauce.
15. Pour the chicken onto a plate and serve the dish with bleu cheese dressing and sliced celery on the side.

CHILI'S SOUTHWESTERN EGGROLLS
1 chicken breast fillet
1 Tbs vegetable oil
2 Tbs minced red bell pepper
2 Tbs minced green onion
1/3 cup frozen corn
¼ cup canned black beans, rinsed and drained
2 Tbs frozen spinach, thawed and drained
2 Tbs diced canned jalapeño peppers
½ Tbs minced fresh parsley
½ tsp cumin
½ tsp chili powder
¼ tsp salt
1 dash cayenne pepper
¾ cup shredded Monterey Jack cheese
5 x 7" flour tortillas
For avocado-ranch dipping sauce
¼ cup mashed fresh avocado
¼ cup mayonnaise
¼ cup sour cream
1 Tbs buttermilk
1 ½ tsp white vinegar
1/8 tsp salt
1/8 tsp dried parsley
1/8 tsp onion powder
1 dash dried dill weed
1 dash garlic powder
1 dash freshly-ground black pepper
For garnish :
2 Tbs chopped tomato
1 Tbs chopped onion

1. Preheat barbecue grill to high heat.
2. Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of the chicken while it cooks. Set chicken aside until it cools down enough to handle.
3. Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat. Add the red pepper and onion to the pan and sauté for a couple minutes until tender.
4. Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black beans, spinach, jalapeño peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture.
5. Remove the pan from the heat and add the cheese. Stir until the cheese is melted.
6. Wrap the tortillas in a moist cloth and microwave on high temperature for 1½ minutes or until hot.
7. Spoon approximately one-fifth of the mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce with a toothpick to hold together. Repeat with the remaining ingredients until you have five eggrolls.
8. Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best.
9. While the eggrolls freeze prepare the Avocado-Ranch Dipping Sauce by combining all of the ingredients in a small bowl.
10. Preheat 4 to 6 cups of oil to 375°F. Deep-fry the eggrolls in the hot oil for 12 to 15 minutes and remove to paper towels or a rack to drain for about 2 minutes.
11. Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. Garnish the dipping sauce with the chopped tomato and onion.

Jake Kelly is an expert in restaurant food and recipes. Would you like more information on Jake's recipes? Just visit his webpage at Find more restaurant reviews and recipes!

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My Favorite Chili's Restaurant Recipes

A few years ago, a new Chili's restaurant opened near my house. I never ate at Chili's before they opened near my house, but I decided to check out the new restaurant in town. I am really glad they decided to build a Chili's near me! The food there is awesome! Sometimes I order off of the weight watchers menu, and many times I'll order off other sections of the menu.
I recently did a search for Chili's restaurant recipes online. There are so many Chili's restaurant recipes available! After going through a few websites, here are some of my favorite recipes from Chili's!

CHILI'S GRILLED BABY BACK RIBS
4 racks of baby-back pork ribs
SAUCE
1 1/2 cups water
1 cup white vinegar
1/2 cup tomato paste
1 tablespoon yellow mustard
2/3 cup dark brown sugar, packed
1 teaspoon hickory flavoring liquid smoke
1 1/2 teaspoons salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika

Chicken Chili

Make the barbecue sauce by combining all of the ingredients for the sauce in a medium saucepan over medium heat.
When it comes to a boil, reduce heat and simmer sauce, stirring often, for 45 to 60 minutes or until sauce is thick.
When you're ready to make the ribs, preheat the oven to 300 degrees.
Brush sauce over the entire surface of each rack of ribs.
Wrap each rack tightly in aluminum foil and arrange the packets on a baking sheet with the seam of the foil facing up.
Bake for 2 to 2½ hours or until the meat on the ribs has pulled back from the cut ends of the bones by about ½ inch.
When the ribs are just about done, preheat your barbecue grill to medium heat.
Remove the ribs from the foil (careful not to burn yourself- the liquid inside will be hot!) and grill them on the barbecue for 4 to 8 minutes per side or until the surface of the ribs is beginning to char.
Brush sauce on both sides of the ribs a few minutes before you remove them from the grill.
Just be sure not to brush on the sauce too soon or it could burn.
Serve the ribs with extra sauce on the side and lots of napkins.

CHILI'S BONELESS BUFFALO WINGS
Serves 2
Ingredients
1 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 egg
1 cup milk
2 chicken breast fillets
4-6 cups vegetable oil
1/4 cup hot sauce (Crystal or Frank's Louisiana)
1 tablespoon margarine
On the side
bleu cheese salad dressing (for dipping)
celery rib

1. Combine flour, salt, peppers and paprika in a medium bowl.
2. In another small bowl, whisk together egg and milk.
3. Slice each chicken breast into 6 pieces.
4. Preheat 4-6 cups of vegetable oil in a deep fryer to 375 degrees.
5. One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated.
6. When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes.
7. When the chicken is done resting, drop each piece into the hot oil and fry for 5-6 minutes or until each piece is browned.
8. As chicken fries, combine the hot sauce and margarine in a small bowl.
9. Microwave sauce for 20-30 seconds or just until the margarine is melted, then stir to combine.
10. You can also use a small saucepan for this step.
11. Just combine the hot sauce and margarine in the saucepan over low heat and stir until margarine is melted and ingredients are blended.
12. When chicken pieces are done frying, remove them to a plate lined with a couple paper towels.
13. Place the chicken pieces into a covered container such as a large jar with a lid.
14. Pour the sauce over the chicken in the container, cover, and then shake gently until each piece of chicken is coated with sauce.
15. Pour the chicken onto a plate and serve the dish with bleu cheese dressing and sliced celery on the side.

CHILI'S SOUTHWESTERN EGGROLLS
1 chicken breast fillet
1 Tbs vegetable oil
2 Tbs minced red bell pepper
2 Tbs minced green onion
1/3 cup frozen corn
¼ cup canned black beans, rinsed and drained
2 Tbs frozen spinach, thawed and drained
2 Tbs diced canned jalapeño peppers
½ Tbs minced fresh parsley
½ tsp cumin
½ tsp chili powder
¼ tsp salt
1 dash cayenne pepper
¾ cup shredded Monterey Jack cheese
5 x 7" flour tortillas
For avocado-ranch dipping sauce
¼ cup mashed fresh avocado
¼ cup mayonnaise
¼ cup sour cream
1 Tbs buttermilk
1 ½ tsp white vinegar
1/8 tsp salt
1/8 tsp dried parsley
1/8 tsp onion powder
1 dash dried dill weed
1 dash garlic powder
1 dash freshly-ground black pepper
For garnish :
2 Tbs chopped tomato
1 Tbs chopped onion

1. Preheat barbecue grill to high heat.
2. Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of the chicken while it cooks. Set chicken aside until it cools down enough to handle.
3. Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat. Add the red pepper and onion to the pan and sauté for a couple minutes until tender.
4. Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black beans, spinach, jalapeño peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture.
5. Remove the pan from the heat and add the cheese. Stir until the cheese is melted.
6. Wrap the tortillas in a moist cloth and microwave on high temperature for 1½ minutes or until hot.
7. Spoon approximately one-fifth of the mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce with a toothpick to hold together. Repeat with the remaining ingredients until you have five eggrolls.
8. Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best.
9. While the eggrolls freeze prepare the Avocado-Ranch Dipping Sauce by combining all of the ingredients in a small bowl.
10. Preheat 4 to 6 cups of oil to 375°F. Deep-fry the eggrolls in the hot oil for 12 to 15 minutes and remove to paper towels or a rack to drain for about 2 minutes.
11. Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. Garnish the dipping sauce with the chopped tomato and onion.

My Favorite Chili's Restaurant Recipes

Jake Kelly is an expert in restaurant food and recipes. Would you like more information on Jake's recipes? Just visit his webpage at Find more restaurant reviews and recipes!

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All-time Favorite Chili Recipes

Chili is famous and an all-time favorite in America. Texas cowboys in the 1840s were believed to pound beef fat as well as dried beef, having salt and chili peppers for trail food. This was boiled in order to produce instant chili.

These cowboys would plant their produce of chilis, oregano and onions in their traveling trails. Upon harvest, they would mix these spices with beef and make "Trail Drive Chili" dish.

Others also believe that chili originated in the prison systems of Texas. At this time, cheap meats are being served to prisoners. They pound spices and chili with meat to tenderize.

Other theories originated from the following:

o Canary Islanders
o The US Army (1896)
o J.C. Clopper (1828)

Here are some of the most famous chili recipes in the US:

1. Hot and Spicy Chili

Ingredients:

o 16 ounces tomato sauce
o 12 ounces tomato paste
o 3 cans of 24 ounces kidney beans (red, drained)
o 3 tbsp onion powder
o 6 tbsp garlic powder
o 2 tbsp ground cumin
o 2 tsp oregano
o 2 tbsp parsley
o ½ tsp salt
o 1 tbsp chipotle powder
o ½ tsp black pepper (ground)
o 1 tsp Habenero chili powder
o 4 red Habeneros (whole, deseeded, deveined and chopped)
o 1 medium onion (chopped)
o 6 Jalapenos (deseeded, deveined and chopped)
o ½ lb elbow macaroni
o 2 Mexican chilis (new, deseeded, deveined and chopped)
o 1 lb steak of your choice
o 1 lb ground pork
o 1 lb ground beef
o 6 ounces beer (about ½ can)

Procedure:

Saute an onion inside a small amount of olive oil. Place this inside a big pot until it becomes translucent. Add the following and allow to simmer:

o Tomato sauce
o Tomato paste
o Kidney beans
o Onion powder
o Garlic powder
o Chili powder
o Cumin
o Oregano
o Pepper
o Salt
o Habenero powder
o Chipotle powder
o Habeneros
o New Mexican Chilies
o Jalapenos
o Dry Pasta

While waiting to simmer, grill the steak and brown the pork and in a big skillet. Drain the meat. Season with pepper and salt.

Cut the steak into small bite size pieces. Add the beef, steak and pork to the sauce. Add beer to the sauce.

The dish takes less than 30 minutes to cook. Serve with chopped onions and grated cheese.

2. Crock Pot Turkey Chili

Ingredients:

o 1 cup onion (chopped)
o 2 lbs ground turkey
o 4 large cloves of garlic (chopped)
o 1 cup chicken broth
o ½ cup diced green peppers
o 2 tsp cumin (dried)
o 1 tsp chili powder
o 1 tsp oregano (dried)
o 1 tsp black pepper (ground)
o ½ tsp salt
o 1 can beans (refried)
o 2 15 up to 16 ounce cans kidney beans (should not be drained)

Procedure:

In a skillet, cook the ground turkey until it turns brown, then drain. Mix all the ingredients to the pot, excluding the can of beans (refried). Cover.
Cook on low heat for about 2 hours. To thicken, mix the refried beans with chili. Cover and cook n low heat for another 2 hours.

For more information on Slower Cooker Chilli Recipe and Slow Cookers & Crock Pots please visit our website.

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King Ranch Chicken Casserole - Texas' Favorite and Most Loved Casserole Recipe

King Ranch Chicken is probably the most well-known and loved casserole in Texas. But how chicken and the King Ranch came together is unknown to this day.

The King Ranch, the largest ranch in the Texas, is known for its cattle breeding and oil and gas reserves. But chicken has virtually no association with this ranch. Despite this mystery, this classic chicken casserole recipe is a part of Texas food tradition that should be experienced by all.

King Ranch Chicken Casserole Recipe

Ingredients

Sauce:

2 tablespoons unsalted butter

2 garlic cloves

1/4 teaspoon quality chili powder

Pinch of ground cumin

2 tablespoons all-purpose flour

3/4 cup unsalted chicken stock

1/2 cup milk

2 tablespoons sour cream

salt and pepper to taste

Filling:

1 tablespoon unsalted butter

1/2 medium green bell pepper, chopped

1/2 medium onion, chopped

1/4 cup fresh green New Mexican or poblano chile, chopped

8 ounces fresh mushrooms, chopped fine

1/2 cup canned diced tomatoes

2 tablespoons pimientos

Vegetable oil for frying

8 corn tortillas

3 cups shredded cooked chicken, diced

1 1/2 cups grated mild cheddar cheese

1/4 cup sliced scallions

1/4 cup sliced pimiento-stuffed green olives

Directions

Preheat oven to 350 degrees F. Grease a 9" x 12" baking dish.

In a medium skillet, melt the butter. Add the garlic, chili powder, and cumin, and saute for a couple of minutes. Sprinkle in the flour, stirring. Slowly pour the chicken stock and milk into the skillet, stirring continuously to avoid lumps. Simmer the sauce for about 3 minutes, or until it has thickened.

Stir in the sour cream, salt, and pepper. Reserve the sauce for later. (The sauce can also be made ahead and refrigerated.)   

To make the filling, melt the butter in a skillet. Add all of the rest of the filling ingredients, and saute until softened and combined well. Reserve the filling.

Heat about 1/2 inch of the oil in a small skillet. With a pair of tongs, dunk each tortilla into the oil for a few seconds, or just long enough to soften them.

In the baking dish, layer half the tortillas and chicken a third of the sauce, and one half each of the filling, the cheese, scallions, and olives. Spoon over another third of the sauce, then repeat the layering of the remaining ingredients. End with the last of the sauce.

Bake the King Ranch chicken casserole for 30 minutes, just until it is heated throughout, and bubbly. Serves 6.

Billy is the writer and editor for Food in Texas, a website devoted to the celebration of traditional homemade Texas Food. With simple recipes and cooking ideas that bring out the best in classic Texas cuisine, Food in Texas is creating its own culinary legacy.
Food In Texas.

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The All Time favorite recipes traditional Hispanic

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Hispanic foods, culinary traditions of Puerto Rico, Mexico, Cuba, Africa and Central and South America. These countries have Spanish culture or origin. Hispanic food differs from each city, the family and the region.

Hispanic groups in the rule, food to eat with rice. Other Hispanics that its products are mixed with beans, potatoes, quinoa and wheat, or cassava. These foods are not comparable to your basic nachos, tacos, enchiladas and tamales. They have a traditional menuObjects of dishes, desserts and snacks, drinks.

Here are the different kinds of traditional Hispanic recipes:
Before Picadillo Tacos
Ingredients
1 large onion
or 1 teaspoon vegetable oil
or 2 cloves minced garlic
O 2 pounds lean pork
O ¾ cup raisins Sun-Maid Natural
Or, tomato sauce or 1 15 oz
or ½ cup of sliced red pepper stuffed green olives, sliced
No salt and pepper
or 1 tablespoon ground coffeeCinnamon
12 taco shells or purchased or Tostada
or 3 cups of lettuce
or Monterey Jack cheese 1 ½ cup
or 1 ½ cups coarsely grated radishes
Or lime wedges

Directions:

Oil in a large frying pan over medium heat.

Add the onion, garlic and fry for 3 minutes.

Cook until tender.

Add a little 'pig.

Increase the heat and stir, breaking up large pieces (up to cook the pork is no longer pinkColor).

Add the tomato sauce, raisins, cinnamon, olive oil, salt and pepper to taste.

Boil, stirring occasionally for about 10 minutes or until sauce has thickened.

Divide between warm picadillos shell.

Serve covered with radishes, cheese, lettuce and a hint of lime.

Sweet Raisin Tamales second
Ingredients
or 35 pieces of cork bowls
or 1 ½ c butter
O 3 pounds mashed corn (prepared for tamales)
or 1 cup granulated sugar
or 2 teaspoonsYeast
or 1 ½ cup Sun-Maid Natural

Directions:

Soak wheat in warm water for about 30 minutes or until husks are soft.

Mix prepared Masa, yeast, sugar and butter with a large deep bowl.

Stir until smooth with a heavy spoon or electric mixer.

Spoon about two tablespoons of raisins Masa mixture in a mound about 1 x 3 cm, particularly in length and half the corn straw.

Rollon one side to fill a few shells.

Fold the narrowest part of the shell to bind with a strip of corn husk, so that the open top and turn the two ends and tie.

Steam the tamales for about 45 minutes.

The straw of corn, should take away from MASA, when it is finished.

Serve hot.

Third Grape Sauce
Ingredients
OR 1 medium tomato
or 1 medium red onion
½ bunch of coriander
03:01 Cup or sweet pickles
O cup ketchup 03:01
or 2Garlic
Or Remove the stems and seeds 2 jalapeno
Orange juice of 1 lime
O ¾ cup raisins Sun-Maid Natural
salt

Directions:

Mix all ingredients except the grapes is in the food processor for about 10 minutes or until coarsely chopped.

Transfer the mixture to a large bowl.

Stir in raisins.

Salt to taste.

This position for about 15 minutes to blend flavors.

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