Tasty Tuesday~ Mexican food

Well I think my blood is running thin on Mexican food because I have a craving for it! What I would do for a Enchilada plate from Mamasita's in San Antonio or the Avocado Chicken from La Casona in Lake Jackson, add some good salsa and queso along with some tamales. .... OOOOHHHH how good that sounds!! I LOVE MEXICAN FOOD! I guess I should say TEX-MEX food but oh I could eat it all the time! I do make a lot of Mexican food here in Galena and anytime we go to Texas I bring back a supply of tamales. I have 2 dozen left in my freezer and I am saving them for Christmas eve which is a tradition in my family.  I am not sure how the Tradition started but I love it. Mexican food for Christmas eve, can't get any better then that!  Since I am in a Texas mood, today's Tasty Tuesday is going to be a few of my favorite Mexican food recipes.

These recipes are some home favorites. I may be married to a Puerto Rican with 2 African-Rican kids but they have adopted Mexican food as a staple in our house. And No Puerto Rican food is NOT like Mexican food. I will have to post some recipes of some traditional Puerto Rican recipes one day.

 If you want an AMAZING Queso for a party this is it! We have it on Christmas Eve at my Aunt Lari's house. It is awesome! No Christmas party is right with out it! I could stand around the crock pot all night eating this queso! It is DELICIOUS! Make sure you have enough chips. =)

Lari's Queso (this is a BIG recipe, if you want to half it you could)
 2lbs Velvetta
1 pound sausage (browned)
1 pound hamburger(browned and I think she puts taco seasoning in it)
8 oz cream cheese
1 can cream of Chicken soup
1 cream of mushroom soup
1 can rotel tomatoes
1 can green chillies
Brown meat, and put all ingredients in a crock pot. Turn on and let it melt all together. Stir occasionally.  You can melt it over the stove and then put it into the crock pot to keep it hot. Get the chips ready! DELISH!!!

Here in Galena before I make anything with tortillas, I have to make them. Trust me when I say if I lived where tortillas were available I would BUY THEM!  One thing I miss about Texas is HEB Plus where they make their flour tortillas right there in front of you. The problem with buying the hot off the press was that they hardly EVER made it out to the parking lot. We usually ate them... ALL! =) The same thing happens here at home when I make them. I usually have to HIDE them or we would eat them all, and after all the work to make them, I would like them to last at least 2 days!=) I do NOT make corn tortillas, I have family members ship them to me by the boxes and then I freeze them. But this is my Flour Tortillas recipe.

Flour Tortillas
4-5 cups Flour
1 tsp salt
4 tsp baking powder
1 big Tablespoon shortening.( I use butter flavored)
2 cups warm water.
Mix 4 cups flour with salt, baking powder. Then cut in shortening till blended in good. then add water. Mix well. Roll into balls (about 20-30 )and let sit 10 minutes(this is very important). Roll out and cook. I have an electric tortilla press that presses and cooks them all at the same time. Works great!
~These freeze Great, with wax paper between about every 5.
~Our favorite way to eat these is with honey on them for dessert

Chicken Enchiladas
2 cups cooked deboned chicken
2 cups sour cream
2 cans cream of chicken soup
1 can chopped green chillies
1 small onion finely chopped and sauteed
Cheddar cheese
12 flour tortillas

Cut the Chicken into little pieces. Mix soup(undiluted), sour cream, chilies, onion. Divided mixture in half. Mix chicken into one portion of soup. Place some chicken mixture in  each tortilla and roll up. Place face down in a 9X13 pan. Pour remaining sauce over all the wrapped tortillas. Sprinkle Cheese on top. Bake at 350 degrees for 30 minutes. *these can be frozen really well too, just leave cheese off until you are ready to bake it.

And for Dessert....One of my favorite cakes ever is the Mexican Tres Leches Cake! Moist and Delicious!

Tres Leches Cake
1 1/2 cups cake flour
1 pinch salt
1 teaspoon baking powder
1/3 cup oil
1 cup sugar
1 teaspoon vanilla extract
5 large eggs
1/2 cup whole milk
Cream Syrup for Soaking (see recipe below)
Whipped Topping (see recipe below)

Combine flour and baking powder and salt. In a separate bowl, combine the oil, sugar, and 1 teaspoon vanilla extract. Add the eggs to the sugar mixture one at a time until well combined. Stir in the 1/2 cup of milk, then gently fold in the flour mixture a little at a time.
Pour batter into a lightly greased cake pan or baking dish and bake at 325 degrees for 30-40 minutes or until it feels firm and an inserted toothpick comes out clean.
Let the cake cool until it feels room temperature. Turn it over onto a platter with raised edges. Pierce cake with a fork  20-30 times. Let it cool in the refrigerator for an additional 30 minutes.
  Cream Syrup 
12 oz. evaporated milk
14 oz. sweetened condensed milk
1/2 cup heavy cream
1 tablespoon rum or brandy (optional)
Whisk together the three milks and the rum or brandy if you are using it. Slowly pour the liquid over the cooled cake. Refrigerate for 1 hour. Occasionally, spoon the milk runoff back onto the cake.
  Whipped Topping
3/4 cup heavy cream
1 teaspoon vanilla
1 tablespoon sugar
In a chilled mixing bowl add heavy cream, vanilla and sugar. Beat on high speed until peaks form. Spread a thin layer over the cake.
Top with a sprinkle of cinnamon or garnish with fresh berries.I like to cover it with Coconut! Delicious!