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

Green Rice

Ingredients

Hot water for rice
Long grain rice- 1 cup
Oil - 2 tbsp
water - 1/3 cups
Italian Parsley - 1 small bunch
Coriander - 3 sprigs
Chili (publano)- 1
small white onion- 1/4
Garlic- 1 clove
vegetable broth - 3 cups

Preparation

Soak rice in hot water for 10 minutes
Drain water in strainer and rinse well in cold water
drain and leave for few minutes

Heat oil in a pan in high flame and add rice to pan
Fry rice until it is golden in colour.

Add greens, water, chili, onion and garlic to the blender and blend to paste

Add blended paste to rice and fry in high flame till it is dry

Add broth and salt to the pan and reduce flame to medium . Cook till liquid is absorbed.
Cover the pan and let it cook for 5 minutes
set aside for the rice to cook in its own steam.