Mexican Rice (Debbie Spector)

Spicy, tomato-bright rice, a mainstay of Mexico, is also called Spanish rice. It rounds out any casual Mexican mal.
To peel tomatoes, dip into boiling water for 10 seconds; skins will slip off easily.
4 Tbs. salad oil
2 Tbs. butter or margarine
2 C. long grain rice
1 Large Onion, chopped
2 Cloves of Garlic, minced or presses
2 Anaheim Chiles, stemmed, seeded and chopped; or 1 small can(4oz.) diced Green Chiles
¾ pound Tomatoes, peeled, seeded, and chopped
4 C. Regular strength Chicken Broth
¼ C. firmly packed fresh Cilantro leaves, chopped
Heat oil and butter in 4-6 qt pan over medium high heat. When butter is melted, add rice and cook, stirring until lightly browned(about 3 minutes). Add onion, garlic, and Chiles; continue to cook stirring, for 5 more minutes. Add tomatoes and broth. Bring to a boil; reduce heat, cover, and simmer until liquid is absorbed and rice is tender(25-30 minutes). Remove from heat and stir in cilantro. Makes 6 servings.

Mexican 7 Layer Dip (Lynette Backman)

1 tsp Extra Virgin Olive Oil
2 Large Avocados
1/8 tsp. Garlic Powder or Fresh Garlic
1 tsp. Lemon Juice
2 Tbs. Best Food/Hellman’s Mayonnaise
1 Can Refried Beans
1 8oz. Container Sour Cream
3 C. Shredded Cheese (Cheddar or Mexican Blend)
2 Large Tomatoes seeded and diced
1 Can Olives, sliced
1 Bunch Green Onions, chopped-optional
Use a 12x8x2 baking dish. Lightly brush with olive oil to provide easier removal of dip. Make guacamole by peeling,mashing, and seeding avocados. Stir in garlic powder or fresh garlic, lemon juice, and mayonnaise. Blend well. Spread refried beans to cover entire dish. Spread the guacamole evenly over the beans. Carefully spread the sour cream evenly over the guacamole. Cover with shredded cheese. Then add yoru chopped tomato(I usually chop them and drain them well to avoid a watery dip). Sprinkle on the sliced black olives then green onions(optional). Serve with tortilla chips.

Mexican Recipes (Shauna Thompson)

Tomatillo Ranch Dressing
4-5 Tomatillos
1 pkg. Ranch Dressing Mix
½ C. Mayonaise
½ C. Sour Cream
½ C. Milk with 1 tsp. Lime Juice
2 Cloves Garlic
¼ tsp. Crushed Cayenne Pepper
1 Bunch Fresh Cilantro
Add all ingredients except cilantro into blender and blend til smooth. Add Cilantro and blend slightly so you don’t pulverize it. Refrigerate for at least 1 hour before serving.

Shauna’s Salsa
1 can Rotel Tomatoes original
1 can Diced Tomatoes
2 Cloves Garlic
½ Jalapeno
1 Medium Onion
1 Bunch Fresh Cilantro
1 Fresh tomato diced
Put everything in blender except for fresh tomatoes. Blend. Then add diced fresh tomato.


Café Rio Pork
5-6lbs. Pork Roast
3 C. Catsup
3 C. Brown Sugar
3 C. Corn Syrup
1 Tbs. Marjoram
2 tsp. Coriander
1 Tbs. Cumin
1 Tsp Salt
3 Cloves Garlic
2 tsp. Chili Powder
2 tsp. Thyme
Cook pork, salt, and garlic in a crock pot with ¾ c. water for 6-8 hours until very soft. Shred into pieces. Add remaining ingredients in with meat and juice and stir. Bring to a boil and let simmer for 1 hour.

Chicken Chile Rellanos (From Joyce Crawford modified by Janet Berryman)

2 cooked, boneless, skinless chicken breasts (or use any leftover chicken or canned chicken or frozen chicken tenders)
4 ounce can chopped green chiles
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
2 eggs
3 tablespoons flour
milk
1/2 cup salsa
jalapeno peppers, chopped
anaheim peppers, chopped
Preheat oven to 375 degrees. Shred chicken into bottom of 9 X 13 pan. Spread chiles evenly over chicken. Ad peppers to taste. Cover with cheeses. Beat eggs, flour and enough milk to make a thin batter. Pour over layers. Top with salsa. Bake covered with foil for 45 minutes. Enjoy!

Chili Cheese Enchiladas (Karen Meacham)

8 oz sour cream
medium onion (1/2 C) chopped
1 small onion chopped (¼ C)
1 med green bell pepper seeded & chopped (1 c)
1 envelope or 1 tsp instant beef broth
1 clove garlic minced
1 lg. tomato peeled & chopped (1 C)
1 Cup water
2 Tbsp vegetable oil
1 can chili w/beans (mashed or food processed)
2 Tbsp flour
1 pkg. flour tortillas (12)
1 Tbsp chili powder
½ tsp salt
½ lb. cheddar cheese, shredded


1. Combine sour cream, ½ cup onion, and 6 oz of the cheese and set aside. Save remainder of cheese.
2. Saute the ¼ C onion, green pepper, and garlic in oil until soft in a large skillet, about 5 min. Stir in flour, chili powder, and salt; cook, stirring constantly. Stir in water and broth; continue cooking and stirring until sauce thickens and bubbles - about 1 minute. Add chopped tomatoes and mashed chili with beans; bring to boiling; lower heat; simmer 15 min or until mixture is thick.
3. Fill tortillas with sour cream mixture, roll up and place filled tortillas in a single layer in large rectangular baking dish. Pour all of sauce over them and sprinkle remaining cheese over the top.
4. Bake uncovered at 325 for 25 min. or until cheese is melted and bubbly. Makes 12 enchiladas.

MeXican Recipes (Lanita Wimer)

Fried Ice Cream
3 Cups Vanilla Ice cream
¼ C. heavy whipping cream
1 ¼ cups finely crushed graham crackers
1 tsp ground cinnamon
Using a ½ cup ice cream scoop, please six scoops of ice cream on a baking sheet. Freeze.
Place heavy cream in a shallow bowl. Combine cracker crumbs and cinnamon in another shallow bowl. Dip ice cream balls in cream, then roll in crumb mixture. Cover and freeze for at least 1 hour. Refrigerate remaining cream and set aside remaining crumb mixture. Roll ice cream balls again in cream, then coat again with crumbs. Freeze for 15 minutes. In an electric skillet or deep fat fryer, heat oil to 375 degrees. Fry ice cream balls for 10-15 seconds or until lightly browned. Drain on paper towels. Serve immediately. Serves 6

Corn “N” Black Bean Salsa
2 cans (151/4oz each) whole kernal corn drained
2 cans (150z each)black beans, rinsed and drained
8 plum tomatoes, seeded and chopped
1 medium red onion, chopped
¾ c minced fresh cilantro
4 jalapeno peppers, seeded and chopped
¼ c lime juice
1/2tsp salt
Tortilla chips
In a large bowl, combine the first eight ingredients. Cover and refrigerate until serving. Serve with tortilla chips. 11 cups

Carnitas(Lanita Wimer)

1 Pork Roast (Bone-in or Boneless)
Garlic Cloves
Salt & Pepper
1 Cube Butter
Garlic Salt
Flour or Corn Tortillas
Salsa(optional)
Guacamole (optional)
Fresh lime wedges (optional)
Place Pork in Crock pot and make some slits and insert garlic cloves. Season With Salt and pepper. Cook on low 8-10 hours or until tender. Take out cut into chunks. In a frying pan melt butter a little at a time and put pork chunks in a little at a time season with garlic salt and fry until crispy. Put in tortillas and top with desired toppings. Enjoy!