Enchilada sauce

ingredients
Olive oil
All purpose flour - 3 tbsp

Spice mix
Red chili powder- 1tsp
Cumin powder- 1tsp
Cinnamon-1/2 tsp
Garlic powder- 1/2 tsp
Salt - 2 tsp

Tomato paste - 3 tbsp
Broth - 2 cup

Mix flour and spice mix
Heat oil in a pot
Roast flour mixture till the color changes
Add tomato paste and mix with the flour mixture
Add broth slowly so that no lumps are formed
Cook till the sauce boils

guacamole

Ingredients
3 avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
1/2 jalapeno pepper, seeded and minced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced
Directions
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

See more guacamole recipes

Salsa

In a medium bowl, combine tomato, onion, jalapeno pepper (to taste,) cilantro and green onion. Season with garlic powder, salt and pepper. Stir until evenly distributed. Refrigerate for 30 minutes.

Tortilla and Taco shell

Ingredients:

All purpose flour- 4 cup
Baking powder- 2tsp
Salt - 1 tsp
Oil- 2 tbsp
water to knead

Taco- spray oil


Method:

Make dough of all ingredients

Take small amount and roll in tortilla

Place on Hot skillet and cook


Taco
Place tortilla till it is hard

Enchilada

Ingredients
Tortillas- 2
Enchalada sauce - 1 can
Carrot (grated)- 1
zucchini (chopped)- 1
Onion (chopped) - small
Beans(soake and boiled) - 1/2 cup
corn - 2 tbsp
Queso Fresco (fresh cheese) - 1/2 cup
Jalapeno - 2
Salt to taste

Preparations

Sauté all vegetables

Prepare filling by mixing carrot, zucchini,onion, beans , corn, 1/4 cup cheese, 1/2 can enchilada sauce , Jalapeno and salt

heat tortillas on a pan
Put filling in enchalada an place on a baking dish
Spread remaining sauce and cheese on top

Bake for 20 minutes or till done

Serve hot.

Campechanas

Ingredients:

Basic Dough

All purpose flour: 2 cups
Salt- 1/8 tsp
Sugar- 1 cup
Oil/Shortening - 3 tbsp
Water to make dough

Filling

Butter- 3 tbsp
All purpose flour- 1 cup
Margerie - 2 tbsp
Shortening - 1 tbsp

Topping:
Sugar - 1 cup

Preparation

Mix ingredients of basic dough and knead soft dough.
knead for 15 minutes
Turn int a greased surface ad kead for some time
Divide dough in 8 parts.
Make small balls and flaten it
Set aside

Mix the ingredients of filling

flatten the dough balls as thin as possible
spread filling on it

Roll the dough on the rolling pin

Remove the dough from the rolling pin using thumb

Roll the dough and divide in small parts

Press each part with fingers and place on baking sheet

Top each part by sprinkling sugar
Bake at 350 deg F in bottom shelf for 15 minutes  or till the Campechanas are light brown.
Remove Campechanas from bottom to top shelf for 5 mins at 450 deg F

Coliflor en Aguacate (Cauliflower in Avocado sauce)

Ingredients:

Cauliflower

Cauliflower : 1 lb
Aniseed (or fennel seed) : 1 tsp
salt- 1 tsp

Guacamole

fresh Chilli - 4
Coriander - 3 sprigs
White onion (chopped) - 2 tbsp
salt to taste
Tomato(peeled)- 1 large
Avocado- 1

Garnish
Queso fresco

Preparation

Cauliflower:

Cut cauliflower in florets, rinse and keep aside
Boil water in a pan and add cauliflower to it
Add aniseed and salt and bring to rolling boil for 15 mins

rinse off the water and keep cauliflower aside

Guacamole

grind chili, onion, coriander and salt to paste
Add tomato and mix
peel and remove seed from avocado and crush to paste
Add to the mix

Mix Cauliflower and Avocado and serve