Horchata

5 c water and 2 c long grain white rice soaking for 5 hours

2 T cinnamon sugar

2 T vanilla extract

10 oz sweetened condensed milk

After soaking rice in water blend in a blender, then drain the water off the rice and use that "rice water and add the rest of the ingredients in a 2 quart container.  Fill the rest of the container with cold water and ice cubes.

Ashlee Macdonald

SOPES

 2 c masa

 1 1/4 t salt

1 t baking powder

1 1/2 c water

1/3 c vegetable shortening (melted)

Mix all ingredients until mixture is firm and smooth.  Divide into 16 piece and flatten.  Place whatever fits in air fryer for 11 minutes on 375 degrees.   Serve warm and top with favorite taco toppings.

A Spicy Perspective

Chicken Enchiladas

4-6 boneless skinless chicken breasts (crockpot with 1/2 bottle of chunky salsa for 4-6 hours on high)

24 oz chunky mild salsa
28 oz red or green enchilada sauce mild
16 oz sour cream
8 oz Mexican blend shredded cheese
12 flour tortilla shells
3.8 oz sliced black olives

Preheat oven to 350 degrees.  Shred chicken.  In the bottom of the 9x13 pan pour enough enchilada sauce just to cover the bottom of the pan. Open a tortilla shell, spread with some sour cream, fill with chicken mixture, Roll, Place in pan.  Repeat until pan is full.  Cover with enchilada sauce, salsa, cheese, and olives (optional).  Bake 30 minutes.

Sadie YW Leader

Fish Tacos

2 (7 oz) white fish (cut into 3 strips)
1 t ground cumin
1 t paprika
1 t olive oil
1 c fresh corn kernels (or canned corn, drained)
2 small tomatoes (chopped roughly)
1 avocado (chopped)
1 lime (juiced)
sea salt
black pepper
1 small red chili (finely chopped)
1 t cilantro (finely chopped)
4 small soft wheat-tortilla wraps

In a shallow dish combine olive oil, paprika, and cumin and mix to a past. Add fish strips and turn gently to coat. Set aside while you prepare the salsa.
Combine corn, tomato with chili, lime juice and cilantro. Add chopped avocado, seasoning to taste, and mix gently.
Heat a frying pan to a medium high heat. Add fish ot pan and cook for 2-3 minutes. Then turn and cook a further 1-2 minutes.
Place fish in warm tortillas and top with salsa and serve with lemon wedges.

Racing Weight

Mexi Wraps

8-10 large flour tortillas
small can sliced olives
1 can refried beans
1 T diced green onion
1 small head of lettuce
2 c grated cheddar cheese
1/3 c ranch
1 can drained black beans
1 c chunky salsa
1 diced tomato
3 c fritos slightly crushed

Mix all ingredients except, tortilla, cheese, fritos, lettuce. Add the remaining ingredients just before serving. Spoon into tortillas and fold.

Kaye Macdonald

Chicken Quesadillas

2 1/2 c chicken (cooked & shredded)
2/3 c salsa
1/3 c sliced green onion
3/4 T ground cumin
2 c grated jack cheese
1/2 salt
1/2 t oregano
6 flour tortillas
1/4 melted butter or margarine
sour cream
guacamole

Combine first 6 ingredients in skillet. Cook over medium heat for about 10 minutes, stir occasionally. Brush one side of the tortillas with butter.
Spoon 1/3 c chicken mixture over 1/2 un-buttered side of each tortilla; sprinkle with 1/3 c cheese. Fold plain side of tortilla over cheese.
Place on lightly greased baking sheet.
Bake fat 475 degrees for 10 minutes. Cut into wedges and serve with sour cream and guacamole.

Kaye Macdonald

Black Bean Soup

2 cans (16 oz) black beans (undrained)
1 c reduced sodium chicken broth
non-stick cooking spray
1 small onion (chopped)
1 t minced garlic
1 (16 oz) jar of chunky salsa
4 t lime juice
2 t ground cumin
1/4 t crushed red pepper
1/3 c plain yogurt

Place one can beans with liquid and chicken broth in blender. Blend until smooth. Coat large saucepan with cooking spray. Heat over medium heat. Add onion and garlic. Cook for 4-5 minutes until onion is tender.
Add blended bean mixture, remaining beans and liquid, salsa, lime juice, cumin, and crushed red pepper. Bring to a boil. Reduce heat to low and cover.
Cook, stirring occasionally for 25-30 minutes. Serve topped with yogurt, and garnish with cilantro.

Chalisa Campos

Taco Soup

1 lb ground beef (browned & drained)
1 can diced tomatoes
1 can tomato sauce
1 can black beans (drained & rinsed)
1 can corn
1/2 c favorite salsa
2 T taco seasoning
2 T Trader Joe's chili lime seasoning
1 T cumin
water as needed

Add together, keep warm in crockpot up to 2 hours so flavors can join and then serve.
Serve with toppings:

Grated cheese
Fritos
Sour Cream
Fresh diced avocado

Ashlee Macdonald

Pulled Pork

1 1/2 c brown sugar

1/2 c soy sauce

1/2 c ketchup

1/4 c honey

2 T vinegar

3 T minced garlic

1/4 t ginger powder

1 t salt

1/2 onion (sliced)

3-4 lb pork roast

Place sliced onions in the bottom of the crock pot. Add roast. Mix the rest of the ingredients and pour over the roast. Cook 2-3 on high or 4-5 on low. Shred the pork and leave in for at least an hour. Great in burritos.

Susanne Nelson

Beef Taco Skillet

1 lb ground beef
1 can tomato soup
1/2 c salsa
1/2 c water
5 flour tortillas (6") cut into 1" pieces
1/2 c shredded cheddar cheese

Cook beef in skillet until well browned, stirring to break up meat. Pour off fat. Stir in soup, salsa, water, tortillas. Heat to a boil. Reduce heat to low and cook for 5 minutes, stir. Top with cheese.

Campbells

Orange Cilantro Tilapia

1 T orange zest
1/2 c orange juice
1/4 c extra virgin light olive oil
1/4 cilantro leaves
1/2 t salt
1 t oregano
1 T lime juice

Place fish fillets in plastic gallon zip lock bag. Blend all ingredients in blender until smooth. Pour mixture into zip lock bag over the fish. Marinate overnight.

Bake on a sprayed aluminum foil-lined jelly roll pan for half hour on 315 degrees or cook on the grill.

Chelcie Kenyon

String Beef Burritos

2-3lb chuck roast
1 can green diced chilies
1 onion
1 can stewed whole tomatoes
1 t salt
1 t garlic granules
1/2 t cumin
1/4 t oregano

Cook roast in crock pot for 7 hours or overnight.
Drain water and string the beef, then add all ingredients.
Simmer for 1/2 hour. Wrap in flour tortillas and add cheese,
sour cream and guacamole.

Kaye Macdonald

Chicken Enchiladas

Sauce

1 can cream chicken soup
2 oz diced green chilis
1 c sour cream

Mix the sauce and set aside.

Boil 2-3 chicken breasts and shred.

Spread small amount of sauce on bottom of 9X13 pan. Warm each tortilla (one at a time) in microwave for 13 seconds. Then fill with chicken, sauce mixture, and sprinkle with a little cheese.
Lay in pan and repeat until pan is full. Spread remainder of sauce and sprinkle with cheese.
Cover and bake 30 minutes at 350 degrees.

Kaye Macdonald

Navajo Tacos

3 c unsifted flour
1 t baking powder
1/2 t salt
1/4 c dry milk
1 1/4 c lukewarm water
vegetable or canola oil

In a bowl combine dry ingredients. Add the water a bit at a time to make a soft dough. Knead thoroughly. Pinch off a ball of dough about the size of a large egg and shape it round with a small hole in the middle. Work the dough hand to hand to make it thinner. Stretch to a diameter about 9 inches. In a frying pan, have ready hot oil at least 1 inch deep. Drop the thin round dough in the hot oil and fry until light brown on each side.

We usually top the fry bread with the following:
Llettuce, tomatoes, avacados, olives.
Salsa, sour cream or ranch dressing.
Ground beef, chicken, or white fish cooked in taco seasoning or salsa.

VARIATIONS:
Make is a dessert or snack by putting butter, jam. or honey.

Ellie Dukepoo

Gazpacho with Shrimp

1 medium tomato diced
1 small can of tomato sauce
1/2 water
1 red pepper seeded and diced
1 medium cucumber peeled and diced
1/2 medium red onion diced
2t garlic powder
1/4 c Zesty Italian Dressing
1/8 c lemon juice
1/8 t ground red pepper (cayenne)
1/2 lb cooked diced shrimp
1/8 c of fresh or dried cilantro

Combine all ingredients and cover. Refrigerate for a least an hour.
Serve on tostada shell.

Kraft Foods a few changes from Ashlee

Knock-Off Cafe Rio Sweet Pork or Chicken Burrito or Salad

INGREDIENTS:

1- 3lb pork roast shoulder or butt

OR

6 boneless, skinless, chicken breasts
1 cans of COKE
1 c water

1 1/2 C brown sugar

2 small cans diced chilis

1 - 14oz can of tomato sauce

1 1/2 t chili power

1 1/2 t cumin

DIRECTIONS:
Spray your crockpot with cooking spray and then set it on high.  Place roast or chicken and cover with water and half a can of coke.
Cook for 3-4 hours. 
Then drain off liquid and shred meat.
In a bowl mix the following ingredients then pour over meat:
coke, tomato sauce, both cans of chilis, brown sugar, chili powder, and cumin.
Cook for another 2 hours in the crockpot.

SERVE:

In tortillas that has melted cheese on it with lime rice and black or pinto beans.

or

On a mix of greens that are on a tortilla that has cheese melted on it with fried tortilla strips.

CAFE RIO, CREAMY TOMATILLO DRESSING FOR THE SALAD:

1/2 C mayonnaise

1/2 C cilantro

1/2 t cayenne pepper

1/2 of a pkg of Hidden Valley Ranch Buttermilk Recipe Dressing Mix

1/4 C buttermilk (sub 1/4 T lemon jice and 1/4 C milk)

1 clove garlic minced

2 tomatillos quartered

DIRECTIONS:

Mix all ingredients well in a blender. Chill before serving.