1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onion

Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

2 pounds beef shank, with bone
1 tablespoon vegetable oil
2 teaspoons salt
2 teaspoons ground black pepper
1 onion, chopped
1 (14.5 ounce) can diced tomatoes
3 cups beef broth
4 cups water
2 medium carrot, coarsely chopped
1/4 cup chopped fresh cilantro
1 potato, quartered (optional)
2 ears corn, husked and cut into thirds
2 chayote, quartered (optional)
1 medium head cabbage, cored and cut into wedges
1/4 cup sliced pickled jalapenos
1/4 cup finely chopped onion
1 cup chopped fresh cilantro
2 limes, cut into wedges
4 radishes, quartered

Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.
Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.
Add 1 onion, and cook until onion is also lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.
Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes.
Ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes.

1 cup sweetened flaked coconut
1 cup chopped walnuts or pecans
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher or coarse salt
3/4 cup dark brown sugar, firmly packed
3/4 cup granulated sugar
1 cup butter, softened
2 large eggs
2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Preheat oven to 375*F (190*C).

To toast the coconut and walnuts or pecans, spread each out onto a separate baking sheet. Toast in the 375*F (190*C) oven until they're golden, stirring each frequently. This takes just a couple of minutes. Watch closely, as they will burn easily. Set aside to cool.
In medium bowl whisk together the flour baking soda, baking powder, and salt, mixing well. Set aside.
Cream sugars and butter in a large bowl using an electric mixer at medium speed until texture is fluffy and light in color. Add eggs and vanilla; continue to beat an additional 3 minutes or until creamy textured.
By hand, stir in flour mixture until just mixed; gently fold in the chocolate chips, toasted coconut and walnuts.
Drop by tablespoonfuls onto parchment-lined or non-stick baking sheets, 2-inches apart.
Bake in the upper of the oven for 10 to 12 minutes or until lightly browned, turning the baking sheet around halfway through the baking time to allow even baking of the cookies.
Transfer cookies to wire racks to cool. Store in tightly sealed container.

2 cups of boiling water.
1 cup of unsweetened cocoa powder.
2 ¾ cups all-purpose flour.
2 teaspoons of baking soda.
½ teaspoons of baking powder.
½ teaspoon salt .
1cup butter, softened.
2 ¼ cups of white sugar.
4 eggs.
1 ½ of teaspoons of vanilla extract.

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
Bake in preheated oven for 25 to 30 minutes. Allow to cool.

SideDishes

Mexican Rice Mix

INGREDIENTS

2 tablespoons chicken bouillon granules
1 tablespoon salt
2 teaspoons garlic powder
2 teaspoons ground cumin
ADDITIONAL INGREDIENTS:
1 cup uncooked long grain rice
1/2 cup chopped onion
1/2 cup chopped green pepper
2 tablespoons butter or margarine
2 1/2 cups water

DIRECTIONS

In a bowl, combine the bouillon, salt, garlic powder and cumin. Store in an airtight container in a cool dry place for up to 1 year.

To prepare rice: In a saucepan, saute rice, onion and green pepper in butter until rice is lightly browned. Stir in water and 5 teaspoons seasoning mix. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Yield: 4-6 servings.
http://allrecipes.com/Recipe/Mexican-Rice-Mix/Detail.aspx By: Dinorah Cantu

MainDishes

Huevos Rancheros

Ingredients:

2 Mission® Corn Tortillas (optional) Oil for frying
1/3 cup Refried Beans heated
2 Eggs
Mission® Salsa, sour cream and Guacamole for garnish

Recipe Instructions:

1. Fry tortillas until crisp and lightly brown. Place on serving plate. Divide refried beans and top evenly across each tortilla. 2. In same skillet, cook eggs, sunny side up. With large spatula, place one egg on top of the refried beans on each tortilla. Top with 1 tablespoon each, salsa, sour cream and guacamole. 3. Serve with warm corn (optional).

http://www.mexgrocer.com/239-huevosrancheros.html

Chicken Fajitas

Ingredients

12 to 16 Mission® Flour Tortillas (or Mission® Corn Tortillas)
4 large Chicken Breasts* cooked and cut up in small pieces
2 cans Cream of Chicken Soup
8 oz. can Green Chiles diced
1 pint Sour Cream
2 cups Monterey Jack Cheese grated
2 cups Sharp Cheddar Cheese grated
1 small can Black Olives sliced
1 small Onion grated
8 Green Onion Tops chopped

Instructions

1. Combine soup, onion, green onion tops, sour cream, Chiles, and black olives. Add most of the cheeses, saving some for the top. Set aside 1 cup of this mixture without the chicken. Then add the cut up chicken to the remaining mixture.
2. In a 9 x 13-inch greased shallow baking dish, fill each tortilla with some of the chicken mixture and roll up, folding ends in if you so desire. Pour remaining sauce over the top of filled tortillas and sprinkle with remaining cheese.
3. Bake at 350 degrees F for 45 minutes.

By: Hector Rincon

Chicken with Chipotle

Ingredients

8 chicken leg quarters
1 1/2 cups milk
1 cup sour cream
2 chipotle peppers in adobo sauce
2 tablespoons chicken bouillon granules
1 tablespoon margarine
salt to taste

Directions

Preheat oven to 375 degrees F (190 degrees C).
Roast the chicken legs in the preheated oven until the skin is crispy, and the meat is cooked through, 30 to 40 minutes.
While the chicken is roasting, puree the milk, sour cream, chipotle peppers, and chicken bouillon granules in a blender until smooth. Melt the margarine in a large pan over medium heat. Pour in the chipotle puree, bring to a simmer, reduce heat to low, and season with salt to taste. Add the cooked chicken legs, and simmer for about 10 minutes, until chicken has taken on the flavor of the sauce. By: Mael Cantu

http://allrecipes.com/Recipe/Chicken-with-Chipotle/Detail.aspx

Pizza

Ingredients

Boboli thin crust pizza
1 can Cut up tomatoes
Garlic powder, pepper, basil
Low fat shredded mozzarella cheese
Toppings:
Vegetables (your preference)
Examples: sliced mushrooms, anchovies, brocoli, sliced olives
Chicken (bite size pieces)
Shrimp
parmasan cheese

Preparation
Preheat oven to 425
With a slotted spoon, take the tomatoes and place around the pizza.(Try not to saturate the dough)
Spice according to your taste with garlic, pepper & basil
Place toppings (vegetables, chicken, shrimp etc)
Sprinkle with mozzarella
Sprinkle with parmasan cheese
Bake in oven according to directions on the Boboli package

http://www.mealsmatter.org/recipes-meals/recipe/9997

Beef Chimichangas

Ingredients:

2 pounds beef for stew, cut into 1 inch cubes
1 large onion, diced
1 garlic clove, minced
1 teaspoon salt
1 20 ounce package flour tortillas (10 - 10 inch tortillas)
1 15 1/2 ounce can refried beans
1 4 ounce can green chilies, drained

Preparation:

In a medium sized saucepan over med.-high heat, in 2 tbs. oil, cook beef, onion and garlic until beef is well browned, stirring occasionally. Stir in salt and 1 cup water, heat to boiling. Reduce heat to low, cover and simmer until meat is tender, about 1 1/2 hours.
About 15 minutes before meat is done, heat tortillas. Also heat refried beans.
When meat is done, with two forks pull meat into shreds. Add chilies, over medium heat cook until liquid evaporates, about 5 min.
Spread 2 T. refried beans on top each tortilla, top with 1/4 cup meat mixture, spread lengthwise. Fold each side over mixture, and both ends under.
In a large skillet, heat 1/2 inch oil. Fry tortilla (I usually do 2 at a time) folded side down, about 1 minute. Turn and repeat. Put on a paper towel to drain. You can serve with sour cream or salsa. -

By: Leticia Isabel Reyes Gonzales

http://homeparents.about.com/od/holidays/r/chimichanga.htm

Buñuelos

DIRECTIONS

Chicken Fajitas

http://allrecipes.com/Recipe/Chicken-with-Chipotle/Detail.aspx