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Salsa Roja: Red Chile-Tomatillo Salsa
Ingredients
1/2 ounce small hot dried chiles, stemmed
6 large garlic cloves, unpeeled
1 pound (10 to 12 medium-size) tomatillos, husked and rinsed
Salt
Sugar, about 1/2 teaspoon (optional)

Method Preheat a broiler. In an ungreased skillet over medium heat, toast the chiles, stirring for 1 minute, until they are very aromatic (some will have slightly darkened spots on them). Transfer to a bowl, cover with hot water and rehydrate for 30 minutes. In the same skillet, roast the garlic, turning regularly, until soft and blotchy-dark in places, about 15 minutes. Cool and slip off the papery skin.

Roast the tomatillos on a baking sheet 4 inches below a very hot broiler until soft, even blackened in spots, about 5 minutes on each side. Cool, then transfer the contents of the baking sheet (including any juices) to a blender or a food processor. Finishing the salsa: Drain the chiles and add to the tomatillos along with the garlic. Puree, then scrape into a serving dish. Stir in enough water to give a spoonable consistency, usually about 1/4 cup. Season with salt, usually 1 teaspoon, and the optional sugar. Refrigerated, the salsa keeps for several days.


Beefy Nachos
Ingredients
6 flour tortillas, cut into eighths
6 corn tortillas, cut into eighths
Oil for frying
1 tablespoon olive oil
1 pound lean ground beef
1 cup minced onions
Salt and cayenne
1 tablespoon chili powder
1 teaspoon cumin
1 tablespoon minced garlic
1 cup veal stock
1/4 pound grated Cheddar cheese (about 1 cup)
1/4 pound grated Jalapeno Monterey Jack cheese (about 1 cup)
1 cup shredded lettuce
1 cup peeled, seeded and chopped Roma tomatoes
1/2 cup sour cream
1/4 cup pickled jalapenos
1 tablespoon chopped cilantro

Method
Preheat the fryer. When the oil is hot, fry the tortillas in batches, until crispy, about 2 to 3 minutes, stirring constantly. Remove the chips from the oil and drain on a paper-lined plate. Season the chips with Essence. In a large saute pan, heat the oil. When the oil is hot, add the ground beef, stirring constantly. Season the beef with Essence. Brown the beef with 2 minutes. Add the onions and continue to brown for 3 to 4 minutes. Stir in the chili powder, cumin, and garlic. Add the stock and bring the liquid to a simmer. Simmer for 2 to 3 minutes, or until the liquid reduces by 1/4. Remove the pan from the heat. Lay the chips on a large platter. Spoon the beef mixture over the chips. Sprinkle the meat with the two cheeses. Top the cheese with the lettuce, tomatoes, sour cream and jalapenos. Garnish the nachos with the cilantro.


Chicken Empanadas
Ingredients
1 tablespoon olive oil
1/2 cup chopped onions
Salt, Crushed red pepper
1/2 pound skinless chicken breast, finely chopped
1 teaspoon chopped garlic
1/4 cup sliced green onions
1/4 cup chopped black olives
1/2 cup chopped green pimento stuffed olives
3 tablespoons seedless raisins, soaked in warm water for 10 minutes and drained
2 hard boiled eggs, finely chopped
Empanada dough, recipe follows

Method
In a large saute pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and crushed red pepper. Saute for 2 minutes. Add the chicken. Saute for 2 to 3 minutes. Remove from the heat and turn into a mixing bowl. Add the garlic, green onions, olives, raisins and eggs. Season with salt. Mix well. On a floured surface, roll the dough out to a circle, 1/8-inch thick. Using a 4-inch round cutter, cut the dough into individual circles. Press the remaining dough together and repeat the above process. Preheat the fryer. Place about 1 tablespoon of the filling in the center of each circle. Lightly wet the edges of the dough with water. Fold the dough over, forming a half-moon, using your fingers, seal the edges completely and crimp the sides of the dough. Place the finished empanadas on a parchment lined baking sheet. Fry in batches until golden brown, about 2 to 3 minutes. Remove and drain on paper towels. Season with salt. Serve warm on a large platter. Garnish with parsley.

Empanada Dough
1 cup masa harina
1/2 cup flour
1/2 cup yellow cornmeal
1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 tablespoon lard
1 cup warm water

Method
In a mixing bowl combine the masa harina, flour, cornmeal and baking powder. Season with the salt and pepper and mix thoroughly. Cream in the lard and add the water a little at a time, working the mixture until all is completely incorporated. Using your hands, form the dough into a log about 12 inches long by 3 inches across and refrigerate for about 20 minutes.


Beef Fajitas
Ingredients
4 garlic cloves, minced and mashed to a paste with 1 teaspoon salt
1/4 cup fresh lemon juice
1 1/2 teaspoons ground cumin
2 tablespoons olive oil
1 1/2 pounds skirt steak, trimmed and cut into large pieces to fit on a grill or broiler pan or in a ridged grill pan
1 tablespoon vegetable oil
2 assorted colored bell peppers, sliced thin
1 large red onion, sliced thin
2 garlic cloves, minced
8 (7 to 8-inch) flour tortillas Guacamole, as an accompaniment, recipe follows Salsa, store bought or home made

Method
In a large bowl whisk together the garlic paste, lemon juice, cumin, and olive oil. Add the steak to the marinade, turning it to coat it well, and let it marinate, covered and chilled, for at least 1 hour or overnight.

Grill the steak, drained, on a well-oiled rack set about 5 inches over glowing coals or in a hot well-seasoned ridged grill pan over moderately high heat for 3 to 4 minutes on each side, or until it is just springy to the touch, for medium-rare meat. (Alternatively, the steak may be broiled on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 3 to 4 minutes on each side for medium-rare meat.) Transfer the steak to a cutting board and let it stand for 10 minutes.

While the steak is standing, in a large skillet heat the oil over moderately high heat until it is hot but not smoking, add the bell peppers, onion, and garlic, and saute the mixture, stirring, for 5 minutes, or until the bell peppers are softened.

To warm tortillas:
In the oven: Stack 4 tortillas at a time, wrap each stack in foil, and heat the tortillas in the middle of a preheated 325 degree oven for 15 minutes. (If the tortillas are very dry to begin with, pat each tortilla between dampened hands before stacking them.)
In the microwave: Stack 6 tortillas at time, wrap each stack in a microwave-safe plastic bag, and heat the tortillas in a microwave oven at high power (100 percent) for 30 seconds to 1 minute, or until they are heated through and pliable.
Slice the steak thinly, across the grain, on the diagonal and arrange the slices on a platter with the bell pepper mixture. Drizzle any steak juices over the steak and the pepper mixture and serve the steak and the pepper mixture with the tortillas, the guacamole, and the salsa.
To assemble a fajita: Spread some of the guacamole on a tortilla, top it with a few slices of the steak, some of the pepper mixture, and some of the salsa, and roll up the tortilla to enclose the filling.

Guacamole
2 ripe seasonal avocados
1/2 small onion, minced
1 garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
4 teaspoons fresh lime juice, or to taste
1/2 teaspoon ground cumin
1 fresh or pickled jalapeno chile, if desired, seeded and minced (wear rubber gloves)
3 tablespoons chopped fresh cilantro, if desired

Halve and pit the avocados and scoop the flesh into a bowl. Mash the avocados coarsely with a fork and stir in the onion, garlic paste, lime juice, cumin, chile, and cilantro. The guacamole may be made 2 hours in advance, its surface covered with plastic wrap, and chilled.


Deep Fried Ice Cream
Ingredient
1 pint ice cream, any flavor
1 loaf sliced white bread
6 to 8 cups canola oil, for frying
1/2 cup sugar
2 teaspoons cinnamon

Method
Place a plate or sheet pan in the freezer and let it chill for at least 1 hour or overnight. Using a large ice cream scoop, make balls of ice cream and place them on the sheet pan then return them to the freezer. Cut the crusts off the sliced bread and using about 2 slices per ice cream ball, form the bread around the ice cream using your hands to pack it like a snow ball. Once it's completely covered return it to the freezer.

In a medium saucepan, heat 3 inches of canola oil to 365 degrees F. Drop the covered ice cream balls, one at a time, into the hot oil and fry, turning occasionally so they color evenly, until golden brown on all sides. Remove from oil and briefly drain on paper towels. Stir together the sugar and cinnamon. Coat fried ice cream in the cinnamon sugar mixture. Serve immediately.


Banana Quesadillas
Ingredients
1 pound cream cheese, at room temperature
1/2 cup confectioners' sugar
2 ripe medium bananas, peeled
10 flour tortillas (7 inches in diameter)
4 tablespoons butter
2 1/2 cups caramel sauce, warm, recipe follows
4 medium bananas
Whipped cream
Fresh mint sprigs

Method
In the bowl of an electric mixer, beat the cheese until smooth. Add the sugar and bananas, continue to beat until smooth. Spread 1/4 cup of the filling over half of each tortilla. Fold the other half over the filling and press slightly. Place on a large plate and cover with plastic wrap. Refrigerate until the filling sets, about 30 minutes. In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Pan-fry the tortillas in batches, 3 at a time, until golden on each side, about 2 minutes per side. Repeat the above process with the remaining butter and filled tortillas. To serve, slice each filled tortilla into thirds. Arrange the slices in the center of each serving plate. Spoon a 1/4 cup of the warm caramel sauce over each plate. Peel the bananas and slice 1/4-inch thick. Garnish each plate with the sliced bananas, a dollop of whipped cream and a sprig of fresh mint.

Caramel Sauce
1 cup sugar
1/2 cup water
1 cup heavy cream

In a small, heavy saucepan, combine the sugar and water and bring to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of a thick syrup, 10 to 15 minutes. Remove from the heat. Stir in the cream, return the saucepan to high heat, and boil the sauce until it regains the consistency of a thick syrup, about 2 minutes.