MAY: MEXICAN

Mexican Layered Dip
submitted by Emily Hauser

8 oz. cream cheese
3 T milk
refried beans
guacamole
shredded cheese
chopped olives
sliced green onions
diced tomatoes

First, line a mixing bowl with plastic wrap. In another bowl combine softened cream cheese and milk. Use a hand mixer to get it really smooth. Carefully spread a layer of cream cheese in the bottom of the mixing bowl, then a layer of guacamole, next a layer of shredded cheese and olives. Repeat the layers once or twice more. Use a single layer of refried beans on the top. Let it firm up in the fridge for a while. To unmold it, place a plate upside down on top of the bowl. Flip it over and remove the plastic wrap. Top with more shredded cheese, green onions, olives and diced tomatoes or salsa.


Beef Chili with Ancho, Mole, and Cumin
submitted by Kristin Krotosky

Ingredients:

Chili:
1 tablespoon cumin seeds
4 bacon slices, chopped
1 4-pound boneless chuck roast, trimmed, cut into 1/2- to 3/4-inch cubes
1 large onion, chopped (about 2 cups)
4 large garlic cloves, chopped
3 1/2 cups (or more) beef broth, divided
1/4 cup pure ancho chile powder*
1/4 cup Texas-style chili powder blend (such as Gebhardt)
1 tablespoon mole paste**
2 teaspoons (or more) salt
2 teaspoons apple cider vinegar
1 1/2 teaspoons dried oregano, crumbled
1 to 2 tablespoons masa (corn tortilla mix)***
1/4 teaspoon cayenne pepper (optional)

Garnishes:
Warm, freshly cooked or drained canned black beans or pinto beans
Chopped white, red, or green onions
Grated cheddar cheese, Monterey Jack cheese, or queso fresco
Sliced fresh or pickled jalapeño chiles
Tortilla chips or oyster crackers

Preparation

For chili:Toast cumin seeds in heavy small skillet over medium heat until fragrant, stirring often, 4 to 5 minutes. Cool; grind finely in spice mill or in mort ar with pestle.

Sauté bacon in large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to large bowl. Sprinkle beef with salt and pepper. Working in 4 batches, sauté beef in drippings in pot until browned, about 5 minutes per batch. Transfer beef and most drippings to bowl with bacon. Add onion and garlic to pot. Sauté until onion begins to brown, about 5 minutes. Add 1/2 cup broth to pot. Bring to boil, scraping up browned bits. Return beef, bacon, and any accumulated juices to pot. Mix in ancho chile powder, Texas-style chili powder, mole paste, 2 teaspoons salt, vinegar, oregano, and cumin seeds. Add 3 cups broth; bring to boil. Reduce heat to very low and simmer gently uncovered until beef is very tender, stirring occasionally and adding more broth by 1/2 cupfuls if chili is dry, about 2 1/2 hours. Mix in masa by teaspoonfuls to thicken chili or add more broth by 1/4 cupfuls to thin. Season chili with salt, pepper, and cayenne, if desired. DO AHEAD: Can be made 3 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled. Rewarm over low heat.

For garnishes: Set out garnishes as desired. Ladle chili into bowls and serve.

*Available in the spice section of many supermarkets and at Latin markets.
**Available in the Latin foods section of most supermarkets and at Latin markets.
***Also known as masa harina; available at many supermarkets and at Latin markets.


Sour Cream Burritos
submitted by Trisha Atkinson

Tortillas
Refried beans
1 can cream of chicken soup
8 oz sour cream
Shredded cheddar cheese

Mix together chicken soup and sour cream. Spread half of the mixture on the bottom of a 9x13 pan. Spread refried beans on tortillas and roll up, place in pan. Once filled, spread remaining chicken soup/sour cream mixture over burritos. Top with cheddar cheese, cook at 375 degrees for 30 minutes uncovered.


Lime Cilantro Rice
submitted by Laura Duvalois

3 cups water
4 tsp. chicken bouillon
3 cloves of garlic
½ bunch cilantro
1 tsp. cumin
¾ tsp. salt
1 TBSP butter
½ onion
3 cups rice

Blend cilantro, garlic and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes. When done cooking add the juice of 2 limes.
NOTE: This recipe makes a lot of rice. You may consider cutting everything in half for smaller groups.


Creamy Corn Bread
submitted by Stephanie Partridge

2 large eggs, slightly beaten
2 cans creamed corn1/2 cup corn flour (or cornmeal if you like the heavier texture)
1/2 tsp. baking powder
3/4 tsp. garlic salt (opt)
1/3 cup oil
1/2 lb. shredded cheese
4 oz. green chilies (opt)
olives (opt.)
(you can also add 1/3 cup honey if you want it sweeter)

Mix together everything except the cheese and green chilies (if your using them). Spread half the mixture evenly on a greased pan. Spread half of the shredded cheese and all of the chilies and olives evenly across. Put the rest of the corn mixture across that, then the rest of the cheese, and dot with butter. Bake at 350 until the middle is set and the cheese is golden on the top, usually about 45 minutes.


Coconut Ice Cream
submitted by Erin Ruy

1 cup milk
1 (15 ounce) can cream of coconut (not coconut milk--it's sweeter, found near the margarita drink mix)
1 1/2 cups heavy cream
1-1 1/2 cups sweetened flaked coconut

Spread the coconut on a baking sheet and cook in the oven at 400, stirring if needed, for about 5 minutes or until browned.
Mix the milk, cream of coconut & cream with a mixer or wisk until smooth. Add coconut and freeze according to your ice cream maker's instructions.


Burrito Filling
submitted by Wendy Loveland

1 lb browned hamburger
1 can refried beans
1 can of diced tomaotoes and chiles


Guacamole
submitted by Dianna Andersen

Avocado
Tomato
Garlic powder(little)
Lemon Juice(lots)
Salt(Lots)


Honey Lime Chicken Enchiladas
submitted by Linda Atwood

4 TBSP honey
3 TBSP lime juice
1 TBSP oil
2 tsp. chili powder
1/4 tsp. garlic powder
1 can mild green enchilada sauce(I use a little more than 1 can)
3-4 chicken breasts, cooked and shredded
Mexican cheese, shredded
Tortillas

Mix first 5 ingredients in a bowl. Then add shredded chicken. Fill tortillas with chicken mixture, sprinkle cheese over chicken and roll up. Put a tiny layer of enchilada sauce on the bottom of a 9x13 dish before placing tortillas in. After all tortillas are filled and in the pan, cover the enchiladas with the enchilada sauce and sprinkle with cheese. Bake uncovered for 30 minutes at 350 degrees.