Pico De gallo
1 red onion
1 white sweet onion 1015 works really well
1 bunch of cilantro
1 small jalapeno sliced and seeded
5 or 6 plum tomatoes
1/4 cup of red wine vinegar
chop all ingredients finely and combine let set overnite covered in the ice box.
serve with tortilla chips
this would be my favorite, I have had more complements on this recipe and people asking for it, than most from my kitchen.
1 - can black beans rinsed and drained
3 - green onions sliced thin (use white and light green part only)
1 t. Chili powder
1 jalapeno pepper diced
4 T. Hernandez Mild Salsa
1 C. frozen sweet corn
salt and pepper to taste
Mix all ingredients together and refrigerate for about an hour.
Excellent served with tortilla chips.
One of my favorite dishes in a mexican place is Pollo a la Crema, it is very easy to make. In a blender place sour cream, open a can of chipitole in adobo and spoon some of the adobo onto the sour cream, add some of the chipitole to taste, and blend, adding more of the chipitole and adobo to taste, it should be a pink colored sauce. This can be warmed (gently) and served over baked chicken, or like the restaurant, over grilled chicken. It is soooo good, also good serving the chicken and sauce over pasta!
This isn't the way you generally make enchiladas, but the flavors are the same.
1lb ground beef
Flour tortillas
1 can enchilada sauce
2 8 oz bags of shredded Mexican blend cheese
Garlic powder
Pepper to taste
Preheat oven to 350. Next, you are going to brown your ground beef in a skillet in whatever type of oil you like. Once it's browned, season with garlic powder and pepper and pour in the enchilada sauce. Let it simmer for 10 minutes and then turn off the heat. Next, in a casserole dish, put a thin layer of the sauce on the bottom (just to moisten it) and then place 2 tortillas in the dish. Put a layer of the meat sauce mixture on top of the tortillas and then sprinkle with cheese, then repeat. Once you've filled the casserole dish, bake it for 30 to 35 minutes. Like I said, not the traditional way of making enchiladas, but the flavors are the same. You can always add other ingredients to this dish if you want even more Mexican style.
Mexican Corn Bread
1 cup butter, melted
1 cup white sugar
4 eggs
1 (15 ounce) canned or frozen and thawed cream-style corn
3/4 cup green and red peppers chopped
1/2 cup Onion
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
1/4 teaspoon salt
Preheat your oven along with a Large 12" greased cast iron skillet to 300 degrees.
Blend the flour, cornmeal baking powder and salt together and sit aside. Cream together the butter, sugar and eggs then add the corn, peppers, onion and cheese. Stir. Add the dry ingredients and gently fold them in. Pour into the hot skillet.
Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.
Sukie 
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