4 cups fresh Mango puree (from 8 soft, ripe mangoes or from canned mangoes)
2 quarts water
1 cup sugar
1/2 cup fresh lime juice (2-3 limes)
1/2 cup red prickly pear syrup (or grenadine)
Puree mango in food processor or blender until smooth; strain to remove any pulp. Place puree in large pitcher or punch bowl. Stir in water, sugar and lime juice. To serve, fill drinking glasses with ice cubes and mango juice, then add 1-2 tsp prickly pear syrup or grenadine to each glass.
8 French rolls, about 4-5 inches long, split, or bolillos from a Mexican bakery
1 can (16 oz) Mexican style refried beans
1 lb thinly sliced or chopped Chile Seasoned Braised Pork (or thinly
sliced roasted pork loin)
3/4 cup salsa
1-2 ripe avocados, thinly sliced
8 ozs crumbled Mexican queso fresco or sliced Monterrey jack cheese
Open rolls and spread about 1 tbsp of refried beans on each face. Layer the bottoms of rolls with pork, some salsa, avocado slices and some cheese. Top with roll tops and serve.
Tortas can be made up to an hour ahead of serving. Place on a serving tray and wrap well with plastic wrap.
TRES TESOROS BROWNIES
Makes 9 large servings
Finish off with a decadent dessert like Tres Tesoros Brownies, packed with ?three treasures? – chopped pecans, chocolate chips and coconut flakes – that will keep guests lingering.
1 stick (4 oz) butter
2 oz unsweetened baking chocolate
1 cup sugar
1 tsp vanilla
3/4 cup flour
1 cup chopped pecans
1 cup chocolate chips
1 cup flaked coconut
Preheat oven to 350 degrees.
In a small saucepan (or a medium bowl in microwave) melt butter and chocolate over low heat.
Remove from heat and stir in sugar; beat in eggs and vanilla, then stir in flour, nuts, chocolate chips and coconut. Spread batter in a lightly greased 8 inch square baking pan.
Bake for 25 minutes until brownies begin to pull away from sides of pan and middle has barely set. Let cool and cut into squares to serve.
CHILI CON QUESO
1/2 cup vegetable oil (see note)
1 onion, chopped
Salt and ground black pepper to taste
1/2 cup canned tomatoes
1/4 teaspoon cayenne pepper
1 1/2 teaspoons sugar
2 tablespoons paprika
Garlic powder to taste
1/4 cup each: flour and water
1/2 pound American cheese, grated (2 cups)
Combine oil, onion, salt, pepper, tomatoes, cayenne, sugar, paprika and garlic powder in heavy pot and simmer 25 to 30 minutes over medium heat.
Mix flour and water in small bowl; add to onion mixture gradually, stirring until smooth and thick.
Add cheese, stirring constantly to prevent sticking. Cook until well-blended and smooth.
Serve warm with tortilla chips.
Some omit the oil because they think the cheese has enough fat. If so, sauté the onion in 2 tablespoons hot oil to soften.
CHILI CON QUESO
5 pounds American cheese, grated
3 1/4 cups (26 ounces) water, divided
1 1/2 cups chopped onion (see note)
1 cup each: chopped celery and green bell pepper (see note)
1/4 cup finely chopped jalapeno (see note)
Combine cheese and 3 cups water in the top of a double boiler and bring to a boil. Stir every 5 minutes.
While cheese is melting, combine onion, celery, bell pepper and jalapeño in saucepan and add 1/4 cup water. Saute over medium heat until vegetables come to a light boil.
When cheese has melted and is smooth, add vegetables and mix thoroughly. Simmer 5 minutes.
Amounts are approximate. The file recipe calls for 13 ounces chopped onion, 9 ounces chopped celery, 10 ounces chopped bell pepper and 1 3/4 ounces chopped jalapenos.