Latin American

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					                                   Latin American
2 c flour
2 tsp baking powder
1 tsp salt
1 tbsp oil

1/2 c to 3/4 c warm water

Mix well with hands. Dough should be soft and pliable not dry and cracked.

8 balls and roll out thinly. Make sure to pat off any excesses flour.

Grill on hot, dry skillet. Turn when the tortilla has brown spots on the underside.

Place between paper towel layers and warp in a bag that you close tightly when all are in the
stack. Refrigerate. Heat the entire stack in the bag (if twist ties, remove) for 1-2 min. Until
steam shows on the inside of the bag. Take out only one at a time and keep the bag closed

Enchiladas                  cut recipe in half for class
½ c flour in ¼ c + 2 tbsp oil
¼ c + 2 tbsp chili powder
1 c tomato sauce
2 to 2 1/4c water to make a runny sauce

1 lb browned ground beef or 2 chicken breast
1/4 c chopped onion
1 c grated cheddar cheese

Use the tortillas that were made from the above recipe.

Sauce cook the flour in the oil for a few minutes. Then add the rest of the sauce ingredients.

Dip tortillas in chili cause. Shake gently to remove excess sauce. Put on plate and top with
1/4 c meat mixture, roll up and place open edge down in a greased 9X13 pan.

Top with any extra sauce. Bake in 350 degree oven for 20 min. Serve with shredded
lettuce, sour cream, and black olives if desired.

Chimichangas                       cut recipe in half for class
1 lb ground beef
1 clove garlic
1 tbsp chili powder
1 tsp oregano
1/2 tsp salt
1/2 tsp cumin
Dash of pepper
6 (10inch) flour tortillas
Fat for frying
Top with shredded lettuce, sour cream, and black olives

Brown ground beef and garlic. Place the tortillas in a plastic bag and microwave for 1-2
minutes. Spoon about 1/4 c meat mixture (divide the meat into 6 portions) onto each
tortillas, near one edge. Fold edge nearest filling up and over filling just until mixture is
covered. Fold in the two sides, envelope fashion, and then roll up. Fasten with wooden
tooth pick.

In heavy skillet fry filled tortillas in 1/2 inch of hot fat about 1 min. On each side or until
golden brown. Drain on paper towels. Keep warm in 300 degree oven or the microwave
while frying remaining chimichangas.

1 c flour
1/2 tsp baking powder
1/4 tsp salt
Dash cream of tartar
1 tsp criso
1 beaten egg
3 tbsp milk
Cooking oil for frying
1/4 c sugar
1/2 tsp cinnamon

Sift flour, baking powder, salt, and cream of tartar. Cut in the shortening, with a pastry
blender, until pebbly. Make a well in the center of the flour and add the egg and milk. Mix
well, cover with the mixing bowl and let the dough rest for 10 minutes. Divide into 8 equal
parts and roll out into circles. Deep fry on medium heat in a skillet. Drain on paper towels.
Change the towels regularly. Sprinkle with sugar-cinnamon mixture while the dough is still

Semi-Homemade Refried Beans
3 tbsp bacon drippings (or vegetable oil)
2 cloves of garlic, minced
2 cans (15oz) pinto beans

In a large skillet, heat bacon drippings over medium heat. Add the garlic and cook, stirring
constantly, for a minute or two. Add the beans with their liquid and start smashing them
with a potato masher or the back of a wooden spoon. Keep stirring and mashing until you
get the texture that you like then continue to cook, stirring frequently, until the beans are
consistency of soft mashed potatoes. Taste and season with salt if needed.

1 ½ avocados – peeled, pitted, and mashed
½ lime, juiced
½ tsp salt
¼ c diced onion
2 tbsp cilantro
1 roma tomatoes, diced
½ tsp minced garlic
1 pinch cayenne pepper

In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro,
tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve

Pico De Gallo
5 Roma tomatoes – seeded & diced
½ red onion
½ white onion
1 bell pepper – green, yellow, red
1 jalapeño pepper
1 clove of garlic
Lime juice

Remove all seeds from pepper and tomatoes. Mince all ingredients. Add cilantro and lime
juice to taste.

6 Roma tomatoes, chopped
4 garlic cloves, minced
2 seeded and minced jalapenos
1 red bell pepper, fine dice
1/2 red onion, fine chopped
1 tablespoon olive oil
1 lime, juiced
Chili powder, salt, and pepper, to taste
Fresh scallions, cilantro or parsley, to taste

In a bowl, combine all ingredients. Place in refrigerator for up to 12 hours for flavor infusion.
Serve with tortilla chips.

Fresh Salsa
3 tablespoons finely chopped onion
2 small cloves garlic, minced
3 large ripe tomatoes, peeled and seeds removed, chopped
2 hot chile peppers, Serrano or Jalapeno, finely chopped
2 to 3 tablespoons minced cilantro
1 1/2 to 2 tablespoons lime juice
Salt and pepper

Put chopped onion and garlic in a strainer; pour 2 cups boiling water over them then let drain
thoroughly. Discard water. Cool.
Combine onions and garlic with chopped tomatoes, peppers, cilantro, lime juice, salt, and
pepper. Refrigerate for 2 to 4 hours to blend flavors.

Mango Salsa
1 cups ripe seeded tomatoes, coarsely chopped
1 cups mango, diced
1/2 cup finely diced cilantro
1/2 cup red onion, finely diced
1 tsp garlic powder
1/2 teaspoon of salt (use more if needed)
1/2 teaspoon black pepper
1 serrano chili, seeded and veins removed, finely diced

Mix all ingredients and refrigerate overnight to enhance
flavors. Serve with tortilla chips

Fruit Salsa and Cinnamon chips
2   kiwis, peeled and diced
2   Golden Delicious apples – peeled, cored and diced
8   oz raspberries
1   lb strawberries
2   tbsp white sugar
1   tbsp brown sugar
3   tbsp fruit preserves, any flavor

10 (10in) flour tortillas
Butter flavored cooking spray
2 cups cinnamon sugar

     1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar,
        brown sugar and fruit preserves. Cover and chill in refrigerator at least 15 minutes.
     2. Preheat oven to 3500 degrees.
     3. Coat one side of each flour tortillas with butter flavored cooking spray. Cut into
        wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with
        desired amount of cinnamon sugar. Spray again with cooking spray.
     4. Bake the preheated oven 8 to 10 minutes. Repeat with any remaining tortillas
        wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Cranberry Salsa
    1 (12 ounce) bag cranberries, fresh or frozen
    1 bunch cilantro, chopped
    1 bunch green onions, cut into 3 inch lengths
    1 jalapeno pepper, seeded and minced
    2 limes, juiced
    3/4 cup white sugar
    1 pinch salt

- Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar, and salt in
   the bowl of a food processor fitted with a medium blade.
      o If no food processor, will need to mince by hand and stir everything together
- Chop to medium consistency.
- Refrigerate if not using immediately.
- Serve at room temperature.

Fried Ice Cream
Prep Time: 15 Min
Cook Time: 2 Min
Ready In: 4 Hrs
Original Recipe Yield 8 balls

1 quart vanilla ice cream
3 cups crushed cornflakes cereal
1 teaspoon ground cinnamon
3 egg whites
2 quarts oil for frying

   - Scoop ice cream into 8 - 1/2 cup sized balls. Place on baking sheet and freeze until
      firm, about 1 hour.
   - In a shallow dish, combine cornflakes and cinnamon. In another dish, beat egg whites
      until foamy. Roll ice cream balls in egg whites, then in cornflakes, covering ice cream
      completely. Repeat if necessary. Freeze again until firm, 3 hours.
   - In deep fryer or large, heavy saucepan, heat oil to 375 degrees F (190 degrees C).
   - Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time, for 10 to 15
      seconds, until golden. Drain quickly on paper towels and serve immediately.


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