Mexican Kiss Cocktail

Spicy Shrimp & Scallop Tacos

We made these to celebrate our 10 year anniversary and they were AWESOME


Ingredients:
1 pound shrimp
1 pound scallops


guatemalan style black beans
cheddar cheese, shredded
sour cream mixed with little lime juice
salsa

Guatemalan style black beans

I know, I know...these are not from scratch...I plan to do that eventually, but life's too crazy right now :)

Ingredients:
1 can refried black beans
2 Tbsp olive oil
2 cloves garlic
1 - 2 teaspoons ground cumin
1 Tbsp lime juice

Directions:
1. In small skillet, heat olive oil over medium high heat. When hot, add garlic, and saute until just starts to brown. Add beans. Mix through until well blended and hot. Add cumin and lime juice. Stir. Serve as side dish or as part of a taco/buritto

Homemade Corn Tortillas

I FINALLY broke down and made homemade corn tortillas last night, to celebrate our 10 year anniversary! They were SO easy and very yummy! Just like the ones we eat in Guatemala! :)

Ingredients:
2 cups masa harina (make sure it only has corn and lime - the lime is important!)
1 1/4 cup water

Directions:
1. Mix together masa harina and water until dough starts to form. I ended up having to add a lot more water than this...not sure why...but I just kept adding water until the dough came together.
2. Pull dough together into disk/ball shape. Let dough sit for 15 minutes.
3. For each tortilla, pull off handful of dough, roll between two pieces of wax paper, and heat on skillet over high heat for about 30 seconds to 1 minute for each side, until it starts to lightly brown.

Taco Salad

This was my own little creation...and we love it so much we've had it twice in the last week! :)
Super quick and easy and really tasty!

Ingredients:
1 pound ground beef
3 cloves garlic, chopped
1 small onion, diced
1 packet taco seasoning
15 oz can diced tomatoes (no salt)
15 oz can black beans, rinsed
bagged salad (or make your own!)
1 avocado, diced
jalapeno flavored tortilla chips
cheddar cheese, shredded
1 jalapeno pepper, chopped
Ken's ranch dressing

Directions:
1. In large skillet, brown ground beef, garlic, and onion. Pour off fat. Add taco seasoning, tomatoes (with juices), and black beans. Heat through.
2. To serve, put salad on each plate. Top with beef mixture, avocado, crushed tortilla chips, cheddar cheese, jalapeno pepper, and ranch dressing.

Chili Nachos

1 pound ground beef
1 small onion, diced
1 large can chili beans
1 15 oz can diced tomatoes
2 cloves garlic
1 jar cheeze whiz
1 bag tortilla chips
1 jalapeno pepper, diced (optional)
sour cream (optional)
salsa (optional)

Directions:
1. In large skillet, brown ground beef and onion over medium high heat. Drain fat. Add chili beans, tomatoes, and garlic. Cook on low heat for about 20 minute until warmed through and flavors come together.
2. Heat cheese whiz in microwave.
3. Serve tortilla chips with chili mixture poured over top, and top with cheese. Sprinkle jalapeno peppers on top, if desired. Serve with sour cream and/or salsa if desired.

Horchata - Guatemalan

This was a drink we got to have in Guatemala, and it was SO good that I had to find a recipe for it! It turned out great! Super easy, and the kids loved it! They were all unsure of it when I first offered it to them, but they all asked for more! :) I'm not sure if it tastes EXACTLY the same as what we had, but it's very good! I can't remember how the other one tasted...other than amazingly good!
I got this one from Better Homes and Gardens Special Issue called Ultimate Mexican...funny that I had this recipe for a year or so! LOL!

Ingredients:
1/2 cup long grain white rice
1 1/4 cups warm water
1 cup blanched almonds or raw cashews (I left this out b/c of nut allergies)
3 inches stick cinnamon
1/2 teaspoon finely shredded lime peel
4 cups water
3/4 cup sugar
1 teaspoon vanilla
ground cinnamon, optional

Directions:
1. Place uncooked rice in a blender; cover and blend until powdery (some of the rice will look finely chopped). In a medium bowl combine blended rice, the 1 1/4 cups warm water, almonds, stick cinnamon, and lime peel. Cover and let stand at room temperature over night.
2. Transfer mixture to a blender. Add 2 cups of the 4 cups of water. Cover and blend until mixture is smooth.
3. Line a fine-mesh strainer with 2 layers of 100 percent cotton cheesecloth. Pour rice mixture through cheesecloth. When liquid has passed through, gather up the cheesecloth and squeeze remaining liquid into the bowl. Discard solids.
4. Transfer strained liquid to a pitcher. Stir in remaining 2 cups water, sugar, and vanilla. Serve immediately over ice. If desired, garnish with extra ground cinnamon (I added whipped cream). To serve warm, omit serving over ice and transfer to medium saucepan; cook over medium heat until heated through.

Can make and store in fridge up to 3 days before serving.

Makes 4 servings.