Turkey and Avocado Burrito

Ingredients
1 lb ground turkey
4 tbsp taco seasoning (storebought or homemade)
2 tbsp water
1 15-oz can black beans, drained and rinsed
1 cup shredded Mexican cheese blend
4 flour tortillas
salsa
sliced avocado for serving
Directions
Combine the ground turkey and 2 tbsp taco seasoning in a large skillet. Cook until turkey browns then add remaining taco seasoning and water. Cover the pan and cook for 15 minutes, stirring occasionally. If meat looks too dry, add another tablespoon of water.
Add the drained black beans and cheese to the cooked turkey and stir until cheese melts.
Heat up tortillas one at a time in the microwave for 10 seconds. Place a small amount of turkey, bean and cheese mixture in the center and top with a generous drizzle of salsa. Add a couple slices of avocado and roll up.

Page: http://www.pbs.org/food/recipes/turkey-and-avocado-burrito/

Sweet Mexican Cornbread

Ingredients
1 cup buttermxilk biscuit mix
1 cup yellow cornmeal
1/3 cup sugar
2 teaspoons baking powder
1/3 cup sweetened condensed milk
1/3 cup milk
¼ cup butter, melted
3 eggs, slightly beaten
¾ cup canned (well drained) or frozen whole kernel corn, thawed
Directions
Pre-heat over to 350 degrees. Spray 8 inch square or round pan with non-stick psray.
In large bowl, mix together all ingredients except corn, stir until smooth. Stir in corn. Pour into pan.
Bake for 30-35 minutes or until golden brown and/or when toothpick is inserted in center comes out clean.

Page: http://www.pbs.org/food/recipes/sweet-mexican-cornbread/

Pork Tamales

Ingredients
PORK BUTT
2 ½ lbs. Boneless pork butt
1 Tbsp. Garlic powder
1 Tsp. Salt
1 Tsp. Black pepper
MASA
10 lbs. Masa (cornmeal flour)
4 cups Pork lard
¼ cup Water
3 Tbsp. Baking powder
2 oz. Chile Ancho to color masa
TAMALE ASSEMBLY
6 dozen dried corn husks
CHILE SAUCE
½ lb. Chile Ancho
1 Tsp. Garlic powder
½ Tsp. Ground cumin
2 cups Water (stock saved from boiling the Chile Ancho)
2 Tbsp. Pork lard
2 Tbsp. Salt
Directions
PORK: Place pork butt in medium-size stock pot. Add the garlic, salt and pepper. Add cold water to cover the pork. On high heat, bring to a boil, then reduce heat to medium low and let it simmer partly covered for about 1 ½ to 2 hours. Remove pork from the stock and let it cool at room temperature. When cook, begin shredding the meat into fine threads.
CHILE SAUCE: In a large saucepan, boil the chile ancho for about 10 – 12 minutes or until softened. Drain the chiles and reserve the water. Rinse the seeds out of the boiled chiles. Put the chiles, garlic and cumin in a blender and blend well. Add the 2 cups of reserved water. In a heavy, large-size saucepan, heat 2 tablespoons pork lard over medium high heat. Add the drained chile puree very carefully because it will splatter. Reduce the heat to low. Cook over low heat for about 10-15 minutes. Take sauce off the heat. (Reserve about 2 ounces of this sauce to color the masa). Combine the pork with the chile sauce.
MASA: Place 10 pounds of masa in a large mixing bowl. Pour water and add the baking powder over the masa evenly. Add salt and begin mixing the masa with your hands. Add the pork lard and two ounces of chile ancho sauce (this adds color to the masa) and knead the masa once more. Masa is ready when it starts to feel thick and compact. Pad it down in bowl and set it aside.
TAMALE ASSEMBLY: Soak the dried husks in warm water for about an hour and a half or until soft. Drain the husks well; pat dry with paper towels. For each tamale spread about 2 tablespoons of the masa mixture on each cornhusk. Spoon 2 tablespoons of the filling lengthwise down the center. Fold husk and secure with strips of cornhusk. Steam for about 1 hour.
STEAM TAMALES: At this point, the tamales are ready to be steamed. Use a stock pot with wire lining or steamer insert. Add enough water as to keep it below the steamer. Add a few husks to prevent the tamales from getting wet. Tamales must be placed open side up along the inside perimeter of the stock pot. Place extra husks on top the tamales and cover the pot. Steam for about an hour or until the husk peels away from the masa easily.
Serve warm or freeze after cooling.

Page: http://www.pbs.org/food/recipes/pork-tamales/

Mexican Coffee

Ingredients
½ oz tequila
½ oz kahlua
1 cup strong brewed coffee
¼-1/3 cup melted vanilla ice cream
Directions
Melt vanilla ice cream in microwave for 30 seconds
Combine all ingredients and serve immediately.

Page: http://www.pbs.org/food/recipes/mexican-coffee/

Mexican Chocolate Sauce

Ingredients
1 cup heavy whipping cream
1/2 cup whole milk
1/4 cup brewed dark coffee
1 teaspoon instant espresso powder
1 teaspoon chipotle chili powder
1 1/4 cups semisweet chocolate morsels
2 disks (about 6 ounces) Mexican chocolate, chopped
Directions
In medium saucepan, heat whipping cream, milk, dark coffee and instant espresso powder.
Place chocolate chips and chopped Mexican chocolate into a large glass bowl.
When liquid mixture is hot, stir in chipotle powder. Pour hot mixture over chocolate.
Stir with a whisk until chocolate is melted and sauce is very smooth.
Pour into fondue pot and serve with cinnamon donut balls and fresh fruit or spoon over quality vanilla ice cream.

Page: http://www.pbs.org/food/recipes/mexican-chocolate-sauce/

Grilled Shrimp Tacos with Poblano-Corn Salsa

Ingredients
Salsa:
1 ear corn, husked
6 scallions, white and light green parts only (about 5 inches)
1 poblano chile
1 cup cherry tomatoes, halved
1 large (or 2 small) haas avocado
1 small bunch cilantro, minced
juice of two small limes
1 clove garlic, minced
1./2 salt
1 T olive oil
Tacos:
1 lb shrimp
1 package corn tortillas
Directions
Heat your grill up to medium high.
Brush corn, green onions and poblano chile with olive oil and place on grill. You want everything to have a nice char to it—to chile should be black and the corn and green onions should be charred. This will take about five minutes, flipping occasionally with tongs.
When done, remove veggies from grill and let cool on a plate. When cool, peel the now black skin off the pepper, remove the seeds and chop into small dice. Run your knife down the corn to remove the kernels from the cob and place into a bowl with the pepper. Chop the charred green onions and add them in with the corn and pepper.
Add chopped avocado, cherry tomatoes and cilantro to the bowl and add lime juice and salt. Season to taste and set aside while you prepare the shrimp.
Wash and devein if necessary then grill only a few minutes until pink. Be careful because shrimp cook extremely quickly! When done, place into tortillas, top with salsa and eat immediately.

Page: http://www.pbs.org/food/recipes/grilled-shrimp-tacos-with-poblano-corn-salsa/

Fish Tacos with Grouper Filets

Ingredients
4 oz. Chicken Southern Bake
¼ cup Spicy Hot Breader
1 pound grouper filets
3 limes, cut into wedges
2 cup roughly chopped fresh cilantro
2 avocados, sliced
16 cherry tomatoes. Sliced into wedges
1 cup shredded Colby jack cheese
8 corn or flour tortillas
1 cup sour cream
Directions
Preheat oven to 400°F. Combine Chicken Southern Bake and Spicy Hot Bread in a large plastic baggie.
Cut fish into strips; moisten slightly with lime juice and coat fish evenly in breader. Shake off excess breader.
Place fish on a foil lined baking sheet and bake for 5-7 minutes or until fish is cooked throughout.
Meanwhile prep cilantro, avocados (coat with a squeeze of lime and salt, tomatoes and shred cheese.
Heat tortillas in microwave by placing on plate and covering with a moistened paper towel for about 30 seconds or warm individually in a skillet over medium high heat. This will make them slightly crispy.
Set out all ingredients and let family and friends assemble their tacos using their favorite toppings. Tacos are fresh and tasty.

Page: http://www.pbs.org/food/recipes/fish-tacos-with-grouper-filet/