Easy Mexican appetizer recipe

This is a very easy Mexican appetizer recipe for Mashed Bean Dip.

ingredients:

1 tablespoon Chili powder
2 tablespoon Bacon drippings
3/4 cup Jack or Cheddar,grated
1/4 teaspoon Cilantro, minced
2 cup Drained,cooked pinto beans
1/2 teaspoon Salt
1 Clove garlic, crushed
2 Green onions, minced


mash the beans then add all the other ingredients except the fat and mix them well, in the chafing dish, heat the fat. Add the mixture and add well until the cheese is melted. Served warm, yields 2 servings

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Mexican Cooking utensils

Cazuelas Mexican Pottery Dishes
These large clay dishes are ideal for simmering mole and other sauces because the clay heats very evenly eliminating burnt spots. Cazuelas are shallow, usually 5-7 inches deep and rounded like a bowl. They often have handles for easier handling over open fire. The outsides are sometimes painted with bright beautiful colors. The inside is glazed and the clay imparts a wonderful flavor to the dish.

Barro or Olla Mexican Pottery Pots
Barro literally means "mud" but generally means "clay," and olla means "pot." Ollas are large, deep clay pots perfect for simmering beans, stews and soups. The clay heats evenly and is perfect for all-day cooking over a direct flame. The clay can be fragile and sensitive to quick temperature changes. Cooking in the clay pots imparts an earthy flavor to the dish.

Comal Griddle
A large round griddle usually made of clay, aluminum or cast iron but the more modern ones usually have a non-stick finish. They are used to warm tortillas, and roast chiles and vegetables. They can range in size from a large dinner plate to 2 feet in diameter.

Metate y Mano Hand Grinder
A large tool usually made of stone or lava rock. It consists of a large stone surface, slightly concave, sitting on 3 short legs. It is usually about the size of a large, rectangular platter. There is a large cylinder of stone that is rolled on the surface to grind or mix the items placed on it. Sometimes the legs are longer, allowing the user to sit in front of it.

Molcajete y Tejolote Mortar and Pestle
A small wood, stone or clay bowl with an elongated cylinder of the same material that is rounded on each end. A small amount of spices or food is placed in the bowl and the end of the cylinder is used to smash the item against the sides of the bowl in a circular motion to pulverize it.

Molinillo Wooden Whisk or Stirrer
A cylinder of wood that is spun between the hands in a cup of hot chocolate to produce a foam on the top. They can be simple or highly decorated.

Tortillero Tortilla Press
Originally made from wood, they are also made of cast iron. It consists of two large round plates or blocks of wood that you place a ball of masa and press together to form a tortilla. You may run across aluminum versions but they tend to break.

Dessert: Biscochitos

Yield: 72
Ingredients:

6 cup flour
1/4 tsp salt
3 tsp baking powder
2 cup lard or shortening
1 1/2 cup sugar plus
1/4 cup sugar
2 tsp anise seeds
2 x eggs
1/4 cup brandy
1 tbl cinnamon

Method:
Sift together flour, salt and baking powder and set aside. Cream lard and 1 1/2 cups sugar by beating in bowl until light and fluffy. Add anise seeds and beat in eggs, 1 at a time. Beat in brandy. Add flour mixture and beat until dough pulls cleanly away from sides of work bowl, about 1 minute. Chill 1 hour. Combine remaining 1/4 cup sugar and cinnamon and set aside.

Remove from refrigerator at least 30 minutes before rolling out. Roll out 1/4 to 1/2 inch thick on lightly floured board and cut in desired shapes (fleurs-de-lis are traditional). Transfer to ungreased baking sheet, dust with cinnamon sugar and bake at 350 degrees until lightly browned, about 10 minutes.

This recipe yields 6 dozen cookies.

Dessert: Baked Apple Zapata

Ingredients :

2/3 lb Flour tortilla dough
As Needed Flour
3 x Granny Smith apples, Peeled and sliced
2 tbl Lemon juice
1/2 cup Brown sugar
1/2 tsp Cloves
1/2 tsp Ground cinnamon
1/2 cup Walnuts, chopped
2 tbl Cornstarch dissolved
3 tbl Water

Method :
Use your favorite recipe for flour tortillas, or make dough from the recipe on the Tortilla mix package. Divide the dough into 4, 2-inch balls. Roll each into a 6-inch tortilla. Dust with flour, cover with plastic wrap and set aside. In a saucepan, place apples with enough water to cover. Add lemon juice. Cook over high heat until boiling 5 minutes. Add sugar, cloves, cinnamon, and walnuts; continue cooking over low heat until slightly thickened. Combine cornstarch and water and add to mixture, stirring until thick. Remove from heat. Lay out tortillas; dust off excess flour. Spoon on 2 tablespoons of the apple mixture down the middle of each tortilla. Fold one side of the tortilla over the mixture; then fold the remaining side over. Fold in the ends and seal by moisting the tortillas with a little water. Bake in a preheated, 400 degree F oven until lightly browned. Remove and sprinkle with cinnamon and sugar. Serve with whipped cream (at Cafe Noche, it is served with Tequila Sabayon sauce made with tequila, egg yolks, and sugar.)