Turkey Mole/Mole de Guajolote
Mexican Recipe

Turkey Mole/Mole de Guajolote
This recipe cuts down preparation time significantly by using mole paste—a concentrated form
of mole sauce that can be mixed with broth or water. Mole paste is available in the Mexican food
section of most grocery stores.

Ingredients of Turkey Mole/Mole de Guajolote
* 1 tbsp. cooking oil
* 4 serving pieces turkey*
* 1 to 2 c. turkey or chicken broth
* 1 9- to 10-oz. jar mole paste

Preparation for Turkey Mole/Mole de Guajolote
1. Heat the cooking oil in a large, ovenproof pan. Brown the turkey pieces. Cover the pan and put it in the oven at 325ºF for 40 to 60 minutes,
until the turkey is tender.
2. Remove the turkey pieces to a plate. Pour the pan juices into a large heat-proof measuring cup. Use a turkey baster to remove the fat that floats to the top of the cup.
3. Add enough broth to make 2 1/2 c. of liquid. Pour the liquid back into the pan and add the mole paste. Stir the mixture until all lumps are dissolved.
4. Cook the sauce over medium heat,stirring constantly, until it becomes
thick. Use your fingers to shred the turkey into bite-sized pieces. Put the
turkey back in the pan and spoon the sauce over them. Lower the heat and cook gently for 10 minutes. Serve the mole with rice.

Turkey Mole/Mole de Guajolote Preparation time:
25 minutes Cooking time: 50 to 70 minutes Serves 4

Three Kings Bread/Rosca de Reyes
Mexican Bread Recipe

Three Kings Bread/Rosca de Reyes
Mexicans make this Christmas treat with a sweet, eggy bread dough.You can speed up preparation by using frozen bread dough, available in the frozen foods section of any grocery store.

Ingredients of Three Kings Bread/Rosca de Reyes
* 2 or 3 loaves frozen bread dough, thawed
* 1 package candied mixed fruit or candied fruit peel
* 2 eggs, beaten
* 3 tbsp. melted butter
* 1/2 c. sugar

Preparation for Three Kings Bread/Rosca de Reyes
1. Moisten the ends of the dough loaves and press them together to make a ring. (Make a small ring with two loaves or a bigger ring with three loaves.) Put the ring on a greased cookie sheet.
2. Press the candied fruit into the top of the dough ring in any pattern you like. Set the dough aside in a warm place to rise according to package directions until doubled (about 45 to 60 minutes).
3. Heat the oven to the temperature recommended
on the dough package. Brush the top of the ring with the beaten eggs. Bake according to the directions on the dough package.
4. Remove the bread from the oven. Quickly brush the top with the melted butter and sprinkle the sugar over the ring. Return the bread to the oven for 5 minutes.
5. Remove the bread from the oven and set it aside to cool.

Three Kings Bread/Rosca de Reyes Preparation time:
1 to 1 1/2 hours (includes rising time) Cooking time: 20 to 25 minutes or according to package directions Makes 1 loaf

Fried Pastry/Buñuelos
Mexican Recipe

Fried Pastry/Buñuelos
This pastry is popular all over Mexico, but it is a special favorite in the state of Oaxaca, located in the south-central part of the country. If you are ever in Oaxaca on Christmas Eve, you can join the local people in eating buñuelos and smashing dishes. With the help of this recipe, you can also enjoy the delicious pastry in your own home.

Ingredients of Fried Pastry/Buñuelos
4 c. all-purpose flour
2 tbsp. sugar
1 tbsp. baking powder
2 eggs
2 tbsp. milk
1/4 c. vegetable oil
1 c. warm water
1 c. vegetable oil (for frying)

Fried Pastry/Buñuelos Topping ingredients:
1/2 c. sugar
3 tbsp. cinnamon

Preparation for Fried Pastry/Buñuelos
1. Thoroughly mix flour, 2 tbsp. sugar, and baking powder in a large bowl.
2. In another bowl, beat together eggs and milk. Then add to dry ingredients. Stir in 1/4 c. oil and mix well.
3. Add warm water and mix until dough can be handled easily. (If dough is too dry, add a few more teaspoons of warm water, one at a time.)
4. Place dough on a lightly floured board and knead until smooth.
5. Divide dough into 20 to 24 pieces and shape each into a ball. Flatten balls on the board with the palm of your hand. Cover with a cloth for 20 minutes.
6. On a lightly floured board, use a rolling pin to roll out each flattened ball into a large round shape about 6 or 7 inches in diameter. Let stand for about 5 minutes.
7. Heat 1 c. oil in an electric frying pan* set at 360 F. Just before frying, Stretch each bunuelo a little more by hand.
8. Fry each bunuelo until underside is golden brown (about 3 minutes) Using tongs, turn and fry other side until crisp. Remove and drain on a paper towel.
9. In a small bowl, combine 1/2 c. sugar and 3 tbsp. cinnamon. Sprinkle hot buñuelos with sugar and cinnamon mixture.

Fried Pastry/Buñuelos Preparation time:
1 hour Cooking time: 1 hour Makes 20 to 24

Note for Fried Pastry/Buñuelos
If you dont have an electric frying pan, use a fat thermometer to check the temperature of oil heated in a regular frying pan.

Rice with Milk/Arroz con Leche
Mexican Recipe

Rice with Milk/Arroz con Leche
This rice pudding is quite sweet, which is just the way Mexicans like it. If you prefer less sweetness, use 1/2 cup condensed milk with 1/2 cup regular milk.

Ingredients of Rice with Milk/Arroz con Leche
* 1/2 c. white rice, uncooked
* 1/2 cinnamon stick
* 1 1/2 c. water
* 1 c. sweetened condensed milk
* 2 1/2 tbsp. raisins
* cinnamon for garnish

Preparation for Rice with Milk/Arroz con Leche
1. Put rice, cinnamon stick, and water in a saucepan. Bring to a boil quickly. Reduce heat, cover, and simmer until water is absorbed (about 15 to 20 minutes).
2. Add milk and raisins. Cook, uncovered, until milk is absorbed into rice (10 to 15 minutes).
3. Remove from heat, take out cinnamon stick, and cover. Let sit for a few minutes. Sprinkle with cinnamon.
4. Serve rice hot or cold.

Rice with Milk/Arroz con Leche Preparation time: 40 to 45 minutes Serves 4

Crisp Tortillas with Beef/Tostadas con Carne
For a variation of this recipe, eliminate the beef or replace it with sliced pork, chicken, shrimp,
or cooked vegetables.

Ingredients of Crisp Tortillas with Beef/Tostadas con Carne
* 1/2 c. vegetable oil
* 12 7-inch corn tortillas
* 1 lb. ground beef
* 1 1/2 c. chopped onion
* 1 10-oz. can green chiles and tomatoes
* 1/2 tsp. garlic salt
* 1/2 tsp. oregano 1/2 tsp. ground cumin
* 1/4 tsp. chili powder
* 1/4 tsp. basil
* 1 15-oz. can (about 2 c.) refried beans or 2 c. homemade refried beans
* 2 c. shredded lettuce
* 2 tomatoes, chopped or sliced
* 1 c. grated cheddar cheese

Preparation for Crisp Tortillas with Beef/Tostadas con Carne
1. Heat oil in a frying pan. Using tongs, submerge tortillas, one or two at a time, in hot oil and fry until each is crisp. Drain on a paper towel.
2. Cook beef and onion in a skillet until meat is brown.
3. Drain off excess fat from meat and onions. Stir in the can of chiles and tomatoes, garlic salt, oregano, cumin, chili powder, and basil.
4. Simmer, uncovered, for 15 minutes.
5. Heat refried beans.
6. Spread each tortilla with warm beans and then cover beans with 2 heaping tbsp. of meat mixture.
7. Top with lettuce, tomato, and cheese. Pour on taco sauce or salsa cruda to taste.

Crisp Tortillas with Beef/Tostadas con Carne Preparation time:
45 minutes to 1 hour Serves 6

Mexican Kidney Bean Salad/Ensalada de Frijoles
Mexican Recipe

Ingredients of Mexican Kidney Bean Salad/Ensalada de Frijoles
* 3 tbsp. olive or vegetable oil
* 1 1/2 tbsp. vinegar
* 1 garlic clove, finely chopped
* 1/8 tsp. chili powder
* 1/2 tsp. oregano
* 1 16-oz. can (2 c.) kidney beans,
drained
* 1 green pepper, cleaned out and
chopped
* 1/2 c. chopped red onion
* 1 tbsp. chopped pimento
* 12 pitted black olives, sliced
* 1/2 head lettuce

Preparation for Mexican Kidney Bean Salad/Ensalada de Frijoles
1. Put oil, vinegar, garlic, chili powder, and oregano in a small jar with a tight lid. Shake vigorously.
2. In a large bowl, mix the other ingredients (except lettuce) with oil mixture.
3. Chill 2 hours or more in the refrigerator.
4. Arrange lettuce leaves on a plate and spoon salad on top.

Mexican Kidney Bean Salad/Ensalada de Frijoles Preparation time: 2 hours Serves 4

Mexican Salsa Cruda
If you would like homemade salsa for your tacos, try this simple one made of fresh tomatoes and
green chiles. Called salsa cruda (raw sauce), this spicy mixture can usually be found on all
Mexican tables. It makes a good addition to almost any Mexican dish.

Ingredients of Mexican Salsa Cruda
* 6 medium-sized tomatoes, finely chopped
* 1/2 c. finely chopped jalapeño or
serrano chiles
* 1/2 c. finely chopped onion
* 1 tsp. salt

Preparation for Mexican Salsa Cruda
1. Mix all ingredients together in a bowl. Cover and refrigerate overnight
to allow flavors to blend.

Mexican Salsa Cruda Preparation time: 10 minutes plus overnight refrigeration Makes about 2 cups


Mexican Nachos
Nachos are crisp, tasty snacks made with fried corn tortillas.

Ingredients of Mexican Nachos
* 2 7-inch corn tortillas cut into 6 to 8 triangles
* 1/2 c. vegetable oil
* 1 c. grated cheddar cheese

Preparation for Mexican Nachos
1. Heat oil in a frying pan. Drop in
8 triangles tortilla sections and fry until golden
brown.
2. Using tongs, remove sections and
drain on a paper towel. Let cool.
3.Preheat the oven to 250°F.
4. When tortillas are cool, place them on a cookie sheet and sprinkle with grated cheese.
5. Bake until cheese is melted (about 5 to 10 minutes).

Mexican Nachos Preparation time: 20 to 25 minutes Serves 6 to 8

Mexican Tacos Recipe
Mexican Recipe

Mexican Tacos Recipe
The word taco actually means “snack” in Spanish, but this word is used for one dish in particular.
A taco is a sandwichlike snack made with tortillas, a meat or bean filling, garnish, and spicy sauce.You may find taco shells, or folded and fried tortillas, in U.S. supermarkets, but you won’t find them in Mexico. Mexicans do sometimes fry tacos, filling and all, and then eat the snacks
while still hot.

Ingredients of Mexican Tacos Recipe
* 6 7-inch corn tortillas
* 1 1/4 c. filling, such as shredded chicken or refried beans
* shredded lettuce
* chopped tomatoes
* grated Monterey Jack cheese
* bottled salsa or homemade salsa
cruda

Preparation for Mexican Tacos Recipe
1. Place about 3 tbsp. of filling and desired garnishes (lettuce, tomatoes, and cheese) on each tortilla.* Pass sauce so that everyone can help themselves.
2. To eat the taco, fold the tortilla over the filling and pick the bundle up with your fingers.

Mexican Tacos Recipe Preparation time: 15 minutes Serves 6

Tacos

Tacos
Mexican Recipe

Tacos
The word taco actually means “snack” in Spanish, but this word is used for one dish in particular.
A taco is a sandwichlike snack made with tortillas, a meat or bean filling, garnish, and spicy sauce.You may find taco shells, or folded and fried tortillas, in U.S. supermarkets, but you won’t find them in Mexico. Mexicans do sometimes fry tacos, filling and all, and then eat the snacks
while still hot.

Ingredients of Tacos
* 6 7-inch corn tortillas
* 1 1/4 c. filling, such as shredded chicken or refried beans
* shredded lettuce
* chopped tomatoes
* grated Monterey Jack cheese
* bottled salsa or homemade salsa
cruda

Preparation for Tacos
1. Place about 3 tbsp. of filling and desired garnishes (lettuce, tomatoes, and cheese) on each tortilla.* Pass sauce so that everyone can help themselves.
2. To eat the taco, fold the tortilla over the filling and pick the bundle up with your fingers.


Tacos Preparation time: 15 minutes Serves 6

Mexican Zucchini and Corn/Calabacitas y Elote
Mexican Recipe

Mexican Zucchini and Corn/Calabacitas y Elote
Packed with vitamins, calabacitas y elote is a healthy and colorful dish that would complement any meal.

Ingredients of Mexican Zucchini and Corn/Calabacitas y Elote
* 3 medium-sized zucchini
* 1/2 c. canned or frozen corn, cooked
* salt and pepper to taste
* 1 small tomato, cut into quarters
* 1/4 c. grated cheddar cheese

Preparation of Mexican Zucchini and Corn/Calabacitas y Elote
1. Wash zucchini and cut into 1/2-inch cubes.
2. Place zucchini in a saucepan with corn, salt, pepper, and tomato.
3. Cover the saucepan and simmer about 8 minutes, or until zucchini is tender. (Do not add any water. Juices from the zucchini and tomato will provide enough liquid for cooking.)
4. Top with grated cheese.

Mexican Zucchini and Corn/Calabacitas y Elote Preparation time: 15 minues Serves 4

Mexican Rice/Arroz Mexicano
Mexican Recipe

Mexican Rice/Arroz Mexicano
Mexican rice belongs to an unusual category of Mexican dishes called sopas secas, or “dry soups.”To make a sopa seca, slowly cook a starchy food such as rice, noodles, or cut-up tortillas
in a soup broth. Eventually all the broth is absorbed by the starch, leaving “dry” soup. Dry soups
are served as a separate course before the meat course.

Ingredients of Mexican Rice/Arroz Mexicano
* 1 c. uncooked white rice
* 4 c. tomato juice
* 1 tbsp. vegetable oil
* 4 tbsp. butter or margarine
* 1/2 tsp. ground cumin
* 1 tsp. salt
* 1/2 green bell pepper, cleaned out and chopped
* 2 garlic cloves, finely chopped
* 1 1/2 c. chopped onion
* 2 large tomatoes, chopped, or 1 8-oz. can whole tomatoes, cut up with a spoon

Preparation for Mexican Rice/Arroz Mexicano
1. Rinse and drain rice. Dry on paper
towels.
2. In a saucepan, heat tomato juice.
3. While the juice heats, heat oil in a large frying pan and fry raw rice
over medium heat, stirring constantly, until it turns light brown (about 10 to 15 minutes).
4. Add the tomato juice to the rice in the frying pan. Add the rest of the ingredients, cover, and cook over low heat until tomato juice is absorbed and rice is soft (about 20 minutes).

Mexican Rice/Arroz Mexicano Cooking time: 35 to 40 minutes Serves 4 to 6

Avocado Dip/Guacamole
In the United States, this avocado mixture is usually served as a dip, but in Mexico it has many other uses. Guacamole makes a good topping for tacos or tostadas and can be served as a refreshing
salad all by itself.

Avocado Dip/Guacamole
There are many ways to make this popular food, and all of them are delicious.The essential ingredients are avocados and lime or lemon juice. Without the acid from the fruit juice, the avocados
quickly turn brown, so be sure to add it.The number of chiles you use depends on how hot you want your guacamole.Taste it before adding too many. Instead of chiles, you can use a dash of chili powder or Tabasco sauce for a little heat.

Ingredients of Avocado Dip/Guacamole
* 2 large (or 4 small) ripe avocados
* 1 small tomato, chopped
* 1/2 small onion, chopped
* 1 to 3 jalapeño or serrano chiles,chopped
* 1 tbsp. lime or lemon juice (fresh-squeezed is best)
* 3/4 tsp. salt
* pepper to taste

Preparation of Avocado Dip/Guacamole
1.Cut avocados in half lengthwise,slicing to and around the center pits. Ask an adult to help you pry out pits with the point of a knife.Scoop the flesh out of the shells
with a large spoon.

2.Mash avocados with a fork or potato masher and stir in other ingredients. For a very smooth mixture, combine ingredients in a blender or food processor.

3.Serve with tortilla chips or raw vegetables.

about Avocado Dip/Guacamole:
Avocados are high in unsaturated fat. But unlike meat and dairy products, they have no cholesterol and are low in saturated fat.

Avocado Dip/Guacamole Preparation time:
15 minutes make about 2 cups

Mango with Cinnamon/Mango Canela
Mango canela is a flavorful and refreshing treat.Topping mango with coconut and cinnamon makes for a tropical dessert.

Ingredients of Mango with Cinnamon/Mango Canela
* 2 to 3 fresh mangoes or a 1-lb. can of mangoes
* 1/4 c. shredded coconut
* 1 tsp. cinnamon

Preparation of Mango with Cinnamon/Mango Canela
1. If using fresh mangoes, allow 1/2 mango per person. To cut up a fresh mango, place the fruit on a cutting board. Slice down each side of the mango, close to the large, flat seed in the center.You will have 2 rounded sections of fruit and 1 flat section with the seed. Place a round section on a cutting board, cut side up. Slicing down to the skin but not through it, make cuts across the mango section about every half inch. Turn the fruit 90 degrees and make another set of cuts. Hold the mango section in both hands. Push on the skin with your fingers and turn the section inside out. The flesh will separate on the cuts you made, and you will be able to pick or slice mango cubes off the skin. Repeat with the other side. Next, peel the middle section. Carefully slice the flesh from the seed.

2.Chill mangoes overnight in the refrigerator.

3.To serve, place mango in a dessert dish or fruit cup. Top with coconut and sprinkle lightly with cinnamon.

Mango with Cinnamon/Mango Canela Preparation time:
15 minutes plus overnight refrigeration Serves 4 to 6

Red Snapper with Lime Juice/Huachinango con Jugos de Limas
Huachinango is an Aztec name for “red snapper,” an ocean fish caught off the shores of tropicalVeracruz, a Mexican state located on the Gulf of Mexico. If you visit the fish market in the busy seaport of Veracruz, you will see stands full of freshly caught snapper with shiny scales in all shades of red, pink, and yellow.This fish is also available fresh or frozen in many parts of the United States. If it is too expensive or unavailable at your grocery store, a different kind of white fish—such as haddock—may be substituted.

Red Snapper with Lime Juice/Huachinango con Jugos de Limas
There are many popular Mexican recipes using red snapper, but one of the tastiest ways to fix this fish is simply to panfry it and then squeeze on fresh lime juice. Limes are more widely used in Mexican cooking than lemons.Their tangy juice gives a special flavor to fish and to fresh fruits
such as papaya and mango.

Ingredients of Red Snapper with Lime Juice/Huachinango con Jugos de Limas
* 6 red snapper fillets
* 1/2 c. all-purpose flour seasoned with
* salt and pepper to taste
* 4 tbsp. vegetable oil
* 2 limes, cut into wedges

Preparation of Red Snapper with Lime Juice/Huachinango con Jugos de Limas
1.In a shallow bowl or pie pan, mix flour with a bit of salt and pepper. Place 1 fillet in the flour mixture and turn until both sides are lightly coated. Repeat with the other fillets. Set aside on a plate.
2.Heat oil in a skillet and sauté fillets, 1 or 2 at a time, for about 5 minutes or until they are golden brown. Turn and sauté on other side.
3.Serve with lime wedges.

Precaution of Red Snapper with Lime Juice/Huachinango con Jugos de Limas
To cut back on fat, place fried fish on a plate covered with a few layers of paper towels to absorb the oil. Or skip the oil.Wrap the fish in a piece of aluminum foil, place the package on a cookie sheet, and bake at 450°F for 10 to 15 minutes or until cooked through.

Red Snapper with Lime Juice/Huachinango con Jugos de Limas Cooking time:
10 to 15 minutes Serves 6

Refried Beans/Frijoles Refritos
Refried beans are served at almost every meal in Mexico.The beans are not really fried twice, as the
name suggests, but they are usually cooked or heated twice. Mexicans often make large
batches of beans and then reheat them during the week as needed, adding a little more lard each time.
Refried beans work well as a side dish or as a filling for enchiladas

Ingredients of Refried Beans/Frijoles Refritos
* 2 c. dried pinto beans
* 10 c. plus 5 c. water
* 1 large onion, chopped
* 1/2 c. lard, butter, or bacon fat
* 1 tsp. salt

Preparation of Refried Beans/Frijoles Refritos
1.Wash beans thoroughly under cold running water. Remove any pebbles or stones. Put beans in a large pot containing 10 c. water and soak them for 6 to 8 hours.
2.Drain beans, rinse them, and place them in a large kettle with 5 c. fresh water and the onion.
3.Cook over medium-high heat for 1 hour or until beans are soft.
4.Add lard and salt and mash with a potato masher until all fat has melted and beans are smooth.
5. Lower heat and continue to cook beans, stirring occasionally, for about 2 1/2 hours or until bean mixture is thick and heavy.

Notes for Refried Beans/Frijoles Refritos:
Make refried beans a healthier dish by skipping the lard, which adds flavor but also fat.

Refried Beans/Frijoles Refritos Soaking time:
6 to 8 hours Cooking time: 3 1/2 hours Serves 8

Ingredients of Shredded Chicken Filling/Pollo Picado
* 2 cans (4 c.) chicken broth
* 2 chicken breasts

Preparation of Shredded Chicken Filling/Pollo Picado
1. In a large saucepan, heat the chicken broth to boiling.

2.Add the chicken breasts and wait until the broth boils again. Turn down the heat, cover the pan, and simmer until the meat is cooked through, about 15 to 20 minutes. If the chicken has bones, allow an extra 5 to 10 minutes.

3.Take the pan off the heat and allow the chicken to cool in the broth.

4.When the meat is cool, remove it from the broth. Use your fingers to shred the meat into bite-sized pieces. Discard any skin and bones. Save the broth for another recipe.

Shredded Chicken Filling/Pollo Picado Cooking time:
40 to 45 minutes Makes about 2 cups

Vermicelli Soup/Sopa de Fideos
Fideos is the Spanish name for vermicelli, thin noodles often used in Italian cooking.

Ingredients of Vermicelli Soup/Sopa de Fideos
* 2 tsp. vegetable oil
* 1/2 c. vermicelli noodles, uncooked
and broken into small pieces
* 1/2 c. finely chopped onion
* 3 tbsp. tomato purée
* 2 1/2 15-oz. cans (about 5 c.) beef or
vegetable broth
* 1/2 c. grated Monterey Jack cheese or white cheddar cheese

Preparation of Vermicelli Soup/Sopa de Fideos
1.Heat oil in a skillet over medium heat. Add noodles, fry until light brown, then remove.
2.In the same oil, sauté onion until soft. Add tomato purée and cook for 2 to 3 minutes, stirring constantly.
3.Combine noodles, broth, and purée in a large pan and simmer until noodles are tender (6 to 8 minutes). Add salt and pepper to taste.
4.Sprinkle with cheese and serve.

Vermicelli Soup/Sopa de Fideos Cooking time:
25 to 30 minutes Serves 4

Healthy and Low-Fat Cooking Tips 1
The Mexican food at U.S. restaurants is often loaded with fat. Many popular dishes that U.S. cooks prepare at home are high in fat as well. But authentic Mexican cooking doesn’t need to be high-fat to be tasty. You can modify recipes and cooking methods to cut or eliminate fat.

Healthy and Low-Fat Cooking Tips 2
Did you know that salsa, a favorite Mexican condiment, has no fat at all? Mexicans serve many different kinds of salsa to add flavor to almost any food. Offer it alongside tacos and other snacks or slather it over main dishes just before serving for a burst of color and taste.

Healthy and Low-Fat Cooking Tips 3
Several recipes in this book call for frying some of the ingredients. Frying typically adds fat to a dish. Cooks can reduce this fat by frying
in a smaller amount of oil or in a nonstick skillet with cooking spray instead of oil. Instead of frying tortillas for some dishes, toast them in the oven at 325°F or in a dry frying pan until crisp.

Healthy and Low-Fat Cooking Tips 4
Many traditional Mexican ingredients, such as meat, cheese, and sour cream, are high in fat. In Mexico’s countryside, these foods may be expensive, and people may not eat them every day. Families skip these ingredients or reduce the amounts when cooking everyday meals. U.S. cooks can do the same. In addition, you can use lower-fat substitutes. Turkey, tofu, and fish are all much lower in fat than beef or pork. Cottage cheese or plain yogurt, drained in a strainer lined with cheesecloth, both make good substitutes for sour cream.

Healthy and Low-Fat Cooking Tips 5
Lard is an important ingredient in many Mexican dishes, but it is high in saturated fat and cholesterol. Medical research has shown that a diet high in these two kinds of fat can lead to heart disease. Health-conscious cooks may want to substitute vegetable shortening,
canola oil, or olive oil for lard. (These ingredients have the same amount of total fat but a much lower proportion of saturated fat and no cholesterol.) Some dishes may look or taste a litte bit different as a result, but they will still be delicious.

Mexican Hot Chocolate
Stores that sell Mexican foods usually carry a special form of chocolate used to make this delicious

Mexican Hot Chocolate
chocolate drink. It comes in cakes or tablets and contains sugar and cinnamon. If you can’t get this special chocolate, sweetened cooking chocolate can be used instead.
In Mexico, hot chocolate is customarily served in a large earthenware jug. It is placed on the table, where the chocolate is whipped into a froth with a wooden beater called a molinillo. If you can’t find one in your neighborhood, a handheld eggbeater will work just as well.

Ingredients of Mexican Hot Chocolate
* 2 3-oz. cakes or tablets of Mexican chocolate*
* 6 c. milk

Preparation of Mexican Hot Chocolate
1.Combine all ingredients in a saucepan and cook over low heat. Stir constantly until chocolate has melted and mixture is blended.
2.With a molinillo or eggbeater, beat chocolate to a froth just before serving.

Cooking time: 15 minutes Serves 4