Mexican Recipes
Guacamole (http://www.bry-backmanor.org/holidayfun/mexrecipe.htm) Ingredients: 4 avocados, mashed 1/4 onion, finely chopped 1 teaspoon lemon juice 1/4 cup mayonnaise corn chips Procedure: Mix avocados, onion, lemon juice and mayonnaise in a bowl. Dip chips into mix and enjoy!
Polvorones (Mexican Wedding Cakes) (http://www.bry-backmanor.org/holidayfun/mexrecipe.htm) Ingredients: 1 cup margarine (or butter) 1/2 cup powdered sugar 1 teaspoon vanilla 2 cups flour extra powdered sugar Procedure: Cream margarine, sugar and vanilla. Mix in flour. Mix well. Shape dough into 1 inch balls. Bake on an ungreased cookie sheet for 10 to 12 minutes at 350oF. Roll warm cookies in powdered sugar. Cool. Enjoy! Rosca de Reyes (http://www.mexconnect.com/mex_/recipes/puebla/kgreyesbread.html) Ingredients: For the dough: 8 1/2 cups flour 8 eggs 1 1/4 cups sugar 1 3/4 cups butter 1/8 teaspoon cinnamon 1.6 oz.(2 3/4 cakes) compressed yeast For the decorative paste: 1 cup sugar 1 cup butter 1 egg 1 3/4 cups flour
Preparation: Crumble the yeast cakes into 1/2 cup warm water (about 85º F.) Mix with all other dough ingredients and beat the batter well until smooth and elastic. On a large baking sheet, shape the dough into a ring, resembling a large wreath. Cover the ring with a clean cloth or towel and let it sit in a warm place for two hours. Meanwhile, preheat the oven to 350º F. If you'd like to hide the infant in the cake, tuck a miniature plastic doll inside. After the rosca has risen, and before putting it in the oven, prepare the decorative paste by creaming the butter and sugar together, beating in the egg and graduallt mixing in the flour. Use this paste to decorate the sweet bread in the form of rays coming out from the center. Bake until the rosca is golden brown. Decorate with candied fruit; in Mexico, candied cactus, called biznaga, is used.