Mexican appetizer and entrée recipe ingredients

1. Mexican appetizer and entrée recipe ingredients Jessica Morales

2. APPETIZERS

3. NACHOS • 
1 pound ground beef • 
1 (1.25 ounce) package taco seasoning mix • 
3/4 cup water • 
1 (18 ounce) package restaurant-style tortilla chips • 
1 cup shreddedsharp Cheddar cheese, or more to taste • 
1 (15.5 ounce) canrefriedbeans • 
1 cup salsa • 
1 cup sour cream, or more to taste • 
1 (10 ounce) can pitted black olives, drained and chopped • 
4 green onions, diced • 
1 (4 ounce) can sliced jalapeno peppers, drained

4. Empanadas • 1 tablespoon extra-virgin olive oil • 1/2 pound ground beef steak • 1/4 pound fresh chorizo sausage, casing removed • 3/4 cup finely chopped onion • 2 cloves finely chopped garlic • 1/4 teaspoon ground cumin • 1/2 teaspoon salt • 1/2 teaspoon freshly ground black pepper • 1 package store-bought pie crust or your favorite pie crust recipe • 1 egg

5. Salsa • 6 Roma tomatoes, chopped • 4 garlic cloves, minced • 2 seeded and minced jalapenos, plus 2 roasted, skinned and chopped jalapenos • 1 red bell pepper, fine dice • 1/2 red onion, fine chopped • 2 dry anchochiles, seeded, cut into short strips and snipped into pieces • 1 tablespoon olive oil • 1 lime, juiced • Chili powder, salt, and pepper, to taste • Fresh scallions, cilantro or parsley, to taste

6. Carne asada fries • 1 bunch cilantro (no stems) chopped • 3 large cloves of garlic, minced • 1 tablespoon cumin • 1 teaspoon each Kosher salt and freshly ground pepper • 1/3 cup olive oil • Zest & juice of one lime • One flank steak – about 1.5 pounds • 1-28 ounce bag frozen French fries • About 2 cups shredded colby/jack cheese • Guacamole, and sour cream for garnish

7. ENTREES

8. TACOS • 2 anchochiles • 2 guajillochiles • 1 cup/250 ml chopped fresh pineapple • 2 tablespoons/30 ml honey • 1 tablespoon/15 ml smoked paprika • 1 tablespoon/15 ml vinegar • 1 teaspoon/5 ml salt • 1 chipotle chile in adobo sauce • 1 tablespoon/15 ml adobo sauce • 5 cloves garlic, peeled • A few sprigs fresh oregano • One 4-pound pork butt roast • 1 large onion, sliced

9. Cheese enchiladas • 2 teaspoons vegetable oil • 1 1/2 cups finely chopped red onion • Salt • 12 ounces mushrooms, quartered • 3 cups tomatillo salsa, store-bought or home-made • 6 ounces shredded Monterey Jack cheese • 12 (6-inch) corn tortillas

10. Chile relleno • 6 poblanochile peppers • 5 plum tomatoes, cored and coarsely chopped • 1/2 small white onion, chopped • 1 clove garlic, chopped • 1 tablespoon extra-virgin olive oil • Kosher salt and freshly ground pepper • 1 1/2 cups shredded monterey jack cheese • 1 tablespoon dried oregano, preferably Mexican • 3 large egg whites plus 1 egg yolk, at room temperature • Vegetable oil, for frying • All-purpose flour, for dredging

11. Pork tamales • 2 1/2 pounds boneless pork shoulder, cut into 3-inch pieces • Kosher salt • 1 onion, quartered • 4 sprigs fresh thyme or 2 teaspoons dried thyme • 2 teaspoons dried oregano (preferably Mexican) • 2 bay leaves • 12 black peppercorns • 24 dried corn husks • 2 teaspoons ground cumin • 1/3 cup plus 1/2 teaspoon chili powder • 1 clove garlic, minced • 2 teaspoons all-purpose flour • 2 teaspoons sugar • 1 tablespoon vegetable oil • 4 cups masaharina (instant corn flour) • 1 1/3 cups lard

12. Drinks

13. Drink requests

14. Nutritional information • caloriecount.about.com/tag/food/mexicanfood • Cooking tips can be found on : • http://www.foodnetwork.com