Guacamole A Favorite Dip

Preparation Time:  20 minutes Cooking Time:  None Servings:  6

1)  Cut avocados in half and remove the seed with the blade of a sharp knife. 2)  Peel avocados and place flesh in medium bowl. Mash well with fork until smooth. 3)  Finely chop the onion and tomato and mix with chopped cilantro. 4)  Add to avocado in bowl with remaining ingredients and mix well.  Serve as a dip with tortilla chips or as one of the filling mixtures for tacos. NOTE:  Avocado flesh turns brown when exposed to air.  To prevent this, bury an avocado seed in the dip and cover with plastic wrap.

Tortillas Mexican Bread served with most meals.

Preparation Time:  1 hour Cooking Time:  20 minutes Servings:  16 - 8 inch 20 - 6 inch 40 - 4 inch

1)  Combine all-purpose flour and tortilla flour in a large mixing bowl.  Make a well in the center.  Gradually add warm water.  Stir until a firm dough forms.  2)  Turn out onto a lightly floured surface.  Knead for 3 minutes or until smooth. 3)  Divide dough into desired portions.  Roll out one portion at a time on a lightly floured surface until very thin (about paper thickness).  Set aside and repeat with remaining portions.  Keep the unrolled portions wrapped in plastic wrap to prevent them from drying out. 4)  Heat an ungreased skillet over medium-hot heat.  Place one tortilla in dry pan.  When edges curl slightly, turn and cook other side. 1-2 minutes on each side is ample cooking time.  If residual flour begins to burn in pan, wipe out with a paper towel. NOTE:  Tortillas will soften on standing. Tear into pieces and serve with dips or roll up with filling for a burrito.  Tortillas will keep fresh for 1 week in an airtight container.  Warm them briefly in the oven or microwave oven.  Stale tortillas can be torn into bite-size pieces and fried in hot oil to make tortilla chips.  Use them as a snack ot serve them with salsa or a dip.

Spicy Beef and Bean Tacos

Preparation Time:  25 minutes Cooking Time:  15 minutes Servings:  4

1)  In a medium skillet cook ground beef and onion until meat is brown an onion is tender.  Drain off fat. 2)  Add tomato paste, chili powder, cumin, coriander and refried beans.  Mix well.  3)  Cook stirring occasionally for 2-3 minutes or until mixture is hot. 4)  To serve, preheat oven to 350º  Place taco shells over the rungs of the oven rack.  (this will prevent them from closing up while they heat.)  Heat for about 8 minutes until they are crisp. 5)  Fill shells with beef mixture, cheese, carrots, tomatoes and lettuce.  Sour cream or guacamole can also be added, if desired.  NOTE:  Beef mixture can be cooked and frozen for 4 weeks in an airtight container.  Thaw meat mixture and heat in a saucepan over low heat. Taco shells also freeze well.  They do not have to be thawed before heating.