RECIPES!

Salsa Mexicana (Mexican sauce)

Recipe Ingredients: 2 tomatoes 1/2 onion 1 clove of garlic serrano chiles as desired salt

Recipe Instructions: Toast the tomatoes and peel them. Put the chilis, garlic and the tomatoes in a molcajete and grind everything up. (A molcajete is a rough-surfaced mortar - usually made of volcanic rock - for grinding up spices and vegetables.) Add salt and diced onion.

Champurrado (Mexican Hot Chocolate)

Recipe Ingredients: 12 cups Water, divided 3 Cinnamon Sticks 1 1/2 cups Masa harina flour (mexican corn flour) 1 1/2 cups Packed sugar or 2 large Piloncillo chunks (mexican brown sugar) 1 oz. (half of 2-oz.bar) Nestle unsweetened chocolate baking bar 2 tsp. Vanilla Extract

Recipe Instructions: Combine 8 cups water and cinnamon in large saucepan bring to a boil. Place remaining water and flour in blender container cover. Blend until smooth. Pour mixture through fine mesh sieve into cinnamon water mixture. Bring to a boil. Reduce heat to low; cook, stirring constantly with wire whisk, for 6 to 7 minutes or until mixture is thickened. Stir in sugar, chocolate and vanilla extract. Cook, stirring frequently, for 4 to 5 minutes or until chocolate is melted and flavors are blended very well. (You can use milk instead of water if you want) Serve your Mexican Champurrado with churros! Recipe Photos ADVERTISE WITH US ADVERTISEMENT Posted:           Photographer: ProfileProfile | RecipesRecipes | Photos Cooking Level: Intermediate Home Town: CityCity, StateState, Country Country Living In: CityCity, StateState, Country Country | View All » left 1 of 15 right       Churros 1 cup water 2 1/2 tablespoons white sugar 1/2 teaspoon salt 2 tablespoons vegetable oil 1 cup all-purpose flour 2 quarts oil for frying 1/2 cup white sugar, or to taste 1 teaspoon ground cinnamon Directions In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.