Contents - Mexican Recipes

CONTENTS – MEXICAN RECIPES
GUACAMOLE....................................................................................................................................................1
ENCHILADAS CHATAS DE NUEVO..........................................................................................................2
TOTOPOS...........................................................................................................................................................3
CAULIFLOWER SALAD.................................................................................................................................4
CHILLIES RELLENOS DE QUESO.................................................................................................................5
BARBECUED CHICKEN WITH PINEAPPLE.............................................................................................6
GRILLED SPICY PRAWNS..............................................................................................................................7
CHARGRILLED CHICKED WITH MOLE VERDE.......................................................................................8
MEXCIAN RICE................................................................................................................................................9
WHOLEMEAL FLOUR TORTILLA..............................................................................................................10
HUACHINANGO ALA VERACHUZANA..................................................................................................11
QUESADILLAS – CHEESE TURNOVERS...................................................................................................12
TORTILLAS DE HARINA..............................................................................................................................13
CHEESE ENCHILADAS.................................................................................................................................14
ENCHILADAS SAUCE...................................................................................................................................15
BASIC BEANS.................................................................................................................................................16
REFRIED BEANS............................................................................................................................................17
BURRITOS.......................................................................................................................................................18
TACOS..............................................................................................................................................................19
TORTILLA FLUTES........................................................................................................................................20
SOPAIPILLAS..................................................................................................................................................21
BOLILLOS........................................................................................................................................................22
0
STANDARD RECIPE CARD
RECIPE NAME:
GUACAMOLE
QUANTITY PRODUCED : FILE NO.: MEX 1 DATE : 23/11/96

PORTION SIZE : RESTAURANT :
NUMBER OF PORTIONS : PORTION COST PRICE :
COUNTRY : MEXICAN SELLING PRICE :
PREPARATION INGREDIENTS QUAN- UNIT UNIT TOTAL

TITY COST
AVOCADOS 3 EACH
Finely chopped LARGE TOMATO 1 EACH
Juices and grated rind LEMON 1 EACH
CAYENNE POWDER ONE PINCH
OLIVE OIL 15 ML
SALT AND BLACK PEPPER TO TASTE
To garnish BLACK OLIVES
PROCEDURE
1. Put the avocado flesh into a mixing bowl and mash with a fork or a potato masher.
2. Add the tomato, lemon juice and rind.
3. Sprinkle over the chilli and olive oil, if using and season to taste.
4. Garnish with black olives.
5. Serve with corn chips or whole-wheat pita bread.
1
RECIPE NAME:
ENCHILADAS CHATAS DE NUEVO
OTHER NAME : NEW MEXICAN FLAT ENCHILADAS

NUMBER OF PORTIONS : 4 PORTION COST PRICE :
COUNTRY : MEXICO SELLING PRICE :

TITY COST
Soak hot water DRIED PINTO BEAN 75 GRAM
ONION 1 EACH
CLOVES GARLIC 2 EACH
SALT 3 GRAM
ENCHILADA SAUCE 550 MILS
VEGETABLE OIL 30 GRAM
GROUND BEEF 450 GRAM
Crushed LEAF OREGANO 1/2 t/spoon
Ground CUMIN 1/2 t/spoon
SALT TO TASTE
Shredded LONGHORN CHEESE 220 GRAM
VEGETABLE OIL 110 MILS
CORN TORTILLAS 12 corn
Cut AVOCADO 1 EACH
DAIRY SOUR CREAM 85 MILS
Shredded LETTUCE 4 EACH
Pitted RIPE OLIVE 12 EACH
Cut in wedge SMALL TOMATOES 2 EACH
PROCEDURE
1. Cover beans with water and let stand overnight. Drain beans and rinse well.
2. Place soaked beans 1/8 of the onion and 1 garlic clove in a 2 quart saucepan.
3. Add fresh hot water to cover it. Bring to boil. Cover with lid ajar and simmer for 2 hours.
4. Add 1/2 teaspoons of salt and simmer for 2 hours longer until beans are tender but not mushy.
5. Mince the garlic, then heat 2 tablespoon of oil in a large skillet and add the beef.
6. Cook until no longer pink, stir to crumble, add chopped onion and minced garlic.
7. Add 1-cup of the enchilada sauce, the oregano and cumin.
8. Add drained beans and simmer for 5 minutes. Taste and add salt.
9. Divide cheese into four-1/2 portions. One for each enchilada.
10. Prepare each enchilada in a 9-inch pie plate and heat 1/2 cup of oil. Use tongs to lower tortilla into
oil.
11. Quickly turn it to other side, for 3 second. Drain over and place it on plate and add cheese.
12. Soften another tortilla in hot oil, drain and place on top of cheese, another 1/3-cup meat mixture and a
little cheese.
13. Soften a third tortilla and drain and place on stack. Bake enchilada for 10 - 15 minutes.
14. On top each stack with 4 avocado slices of a wheel. Place a mound of sour cream in the center.
15. Arrange shredded lettuce around each enchilada.
16. Garnished with olive and tomato wedges.
2
RECIPE NAME:
TOTOPOS
OTHER NAME: CORN CHIPS
QUANTITY PRODUCED : 48 Pieces FILE NO.: MEX 3 DATE : 23/11/96


TITY COST
CORN TORTILLAS 6 EACH
SALT 10 GRAM
WATER 80 GRAM
OIL FOR FRYING 2 LIT.
PROCEDURE
1. Cut the tortillas into 8 triangles.

2. Brush tortilla triangles on each side with salt-water mixture.
3. Tortillas may be cut in advance and let stand uncovered 3 hours or overnight to dry out slightly.
4. The salt-water wash maybe omitted, if desired.
5. Pour oil 2 to 3 inches deep in a saucepan.
6. Heat oil to 365oC over medium high heat.
7. Add tortilla chips a handful at a time and fry until lightly brown and crispy.
8. Drain on paper towels and store in an airtight container.
3
RECIPE NAME:
CAULIFLOWER SALAD


TITY COST
CAULIFLOWER 950 GRAM
WHITE VINEGAR 20 MILS
SALT 3 GRAM
Chopped PARSLEY 15 GRAM
Chopped PIMENTO 15 GRAM
Hard cook EGG WHITE 30 GRAM
PROCEDURE
1. Separate cauliflower into cauliflower. Wash and drain them.

2. Generously cover with boiling water and leave to soak for 5 minutes. Drain well.
3. Pour 1/3 cup of oil into a measuring cup. Add enough vinegar to measure 1/2 cup.
4. Add salt, parsley, pimento and egg white.
5. Stir dressing well. Pour over cauliflower, toss to mix and season, then chill.
6. Toss again before serving.
4
RECIPE NAME:
CHILLIES RELLENOS DE QUESO
OTHER NAME: CHEESE STUFFED PEPPERS


TITY COST
BANANA CHILLIES 6 EACH
Grated CHEESE 300 GRAMS
EGGS 2 EACH
SAUCE
Large very ripe TOMATOES 3 EACH
GARLIC 1 CLOVE
SMALL ONION 1/2 EACH
PROCEDURE
1. Roast and peel the peppers and chillies. This is best done over a gas flame or under grill.
2. The skin should be charred and blister but the peppers should not be burnt.
3. The skin will peel off easily if the peppers are popped into a plastic bag immediately after toasting
and allowed to cool.
4. Carefully cut a slit in each pepper and remove the seeds.
5. Form the cheese into a similarly shape to the pepper and slip carefully into the pepper.
6. To make the batter whisk the egg white until it holds stiff peaks, then fold in the yolks.
7. Dust each stuffed pepper with flour and then dip into the egg mixture.
8. Immediately cook in about 1 cm of oil in hot fry pan, turning so each side is golden brown.
9. Serve while still hot with the following sauce.
10. To make the sauce, puree the tomatoes, onion and garlic in a blender.
11. Simmer this mixture over a gentle heat until thick and rich.
12. Strain through a sieve to remove the seeds, season well and reheat.
5
RECIPE NAME:
BARBECUED CHICKEN WITH PINEAPPLE


TITY COST
Firm & heavy PINEAPPLE 1 EA
HONEY 75 GRAM
TOMATO PUREE 450 GRAM
PINEAPPLE JUICE 75 GRAM
SUGAR 15 GRAM
Chopped PARSELY 15 GRAM
SALT 5 GRAM
CHILLI POWDER 2 GRAM
TABASCO 1 GRAM
PEPPER 1 GRAM
CHICKEN 1.4 KG
PROCEDURE
1. Cut pineapple into 8 long sections and remove core, but do not skin.
2. Brush with honey and let stand for 1 hour.
3. Mix tomato puree, pineapple juice and remaining ingredients and coat liberally onto chicken.
4. Place in oven or under grill, turning and brushing with more sauce
5. Cook pineapple under grill for 10 - 15 minutes. Serve together and garnish.
6
RECIPE NAME:
GRILLED SPICY PRAWNS


TITY COST
WHOLE PRAWNS 500 GRAM
OIL 60 MILS
WHOLE CHILLIES 2 EACH
SMALL TOMATO 1 EACH
GARLIC 2 CLOVE
S
JUICE OF LIME 1 EACH
ITALIAN PARSELY SMALL BUNCH
PROCEDURE
1. Peel the tail of the prawns, and cut open along the back to remove the vein.
2. Combine the oil, chilli, tomato, garlic, lime juice and parsley in a blender.
3. Toss prawns in this mixture and leave for an hour or two.
4. Heat a grill pan and toss the prawns for 2-3 minutes until cooked on each side. Serve at once.
7
RECIPE NAME:
CHARGRILLED CHICKED WITH MOLE VERDE


TITY COST
CHICKEN 6 PORT
Chopped CORIANDER LEAF 60 GRAM
SAFLOWER OIL 60 MILS
JUICE OF LIME 1 NO
PEPPER AND SALT TO TASTE
GREEN PUMPKIN SEEDS 60 GRAMS
BLACK PEPPER 8 GRAM
GROUND ALLSPICE 8 GRAM
GROUND CLOVES 8 GRAM
SAFFLOWER OIL 60 MILS
Large leaves SILVERBEET LEAF 6 EACH
CORIANDER LARGE BUNCH
ITALIAN PARSLEY SMALL BUNCH
GARLIC 3 CLOVE
S
GREEN CHILLES 2 EACH
CHICKEN STOCK 350 ML
PROCEDURE
1. Marinate the chicken pieces in a marinade of the coriander, oil, limejuice and pepper and salt, for at
least 1 hour.
2. Grill very slowly over a char-griller or barbecue. Serve with the following mole.
3. Put the pumpkinseeds in a hot, thick fry pan and toast until they jump about and brown slightly.
4. Place them when cool in a food processor of coffee grinder and chop finely.
5. Melt the lard of heat the oil in a heavy pan and add the pumpkin seeds, black pepper, allspice and
cloves and stir over the heat until a light golden colour.
6. Add chopped garlic and chopped chillies and cook about 1 minutes longer.
7. In a blender or food processor, puree the silverbeet, coriander, parsley and tomatoes with a little of
the chicken stock.
8. Add this to the spice mixture with the remaining chicken stock.
9. Cook gently, stirring often for about 20 minutes.
10. Season well and serve with the grilled chicken.
8
RECIPE NAME:
MEXCIAN RICE


TITY COST
LONG GRINED RICE 350 GRAM
SAFFLOWER OIL 60 MILS
Peeled and diced RIPE TOMATOES 2 EACH
Chopped SMALL ONION 1 EACH
Crushed GARLIC 3 CLOVE
Or vegetable stock CHICKEN STOCK 500 ML
Blanched PEAS 55 GRAM
Diced and cooked CARROTS 50 GRAM
SALT AND PEPPER TO TASTE
PROCEDURE
1. Wash the rice well and drain.

2. Heat the oil in a heavy pan and add the rice, stirring constantly, until the gains are well coated and
turning golden.
3. Puree the whole tomatoes, onion and garlic and add to the rice.
4. Continue stir over the heat, until most of the moisture is absorbed.
5. Add the stock, peas, carrots, salt and pepper to taste, stir well until the mixture comes to simmer.
6. Cover with a tight lid, turn the heat down, and cook for about 12 minutes.
7. Check that the rice does not dry out and catch on the bottom.
8. Take from the heat but allow to stand covered for a further 10 minutes before serving.
9
RECIPE NAME:
WHOLEMEAL FLOUR TORTILLA


TITY COST
ALLPURPOSE FLOUR 200 GRAM
WHOLEMEAL FLOUR 100 GRAM
LARD 75 GRAM
WATER (APPROXIMATELY) 65 MILS
SALT TO TASTE
PROCEDURE
1. Mix the flour together and rub in the lard.

2. Add water a little at a time, stirring well until the mixture draws together.
3. Knead for 2 or 3 minutes and the rest of the mixture for at least an hour.
4. Divide the dough into 10 even pieces and form each into a ball.
5. With a rolling pin, roll into a circle of about 15 cms. To cook, heat frying pan, or griddle.
6. Cook one at a time about 20 seconds each side.
7. There is no need to grease the pan and the tortillas should be golden brown and speckled.
8. Keep warm in a tea towel until needed.
10
RECIPE NAME:
HUACHINANGO ALA VERACHUZANA
OTHER NAME: RED SNAPPER VERACRUZ - STYLE


TITY COST
OLIVE OIL 60 MILS
Chopped ONION 30 GRAM
Minced GARLIC 15 GRAM
Chopped TOMATOES 150 GRAM
Chopped GREEN OLIVE 30 GRAM
CAPERS 40 GRAM
BAY LEAVES 3 EACH
PEPPERCORNS 2 GRAM
SALT TO TASTE
RED SNAPPER 1 EACH
SALT
PROCEDURE
1. Heat the oil in a large saucepan and add onion and garlic. Cook until tender but not browned.
2. Add tomatoes, olives, capers, bay leaves, peppercorn and salt to taste.
3. Bring to boil, reduce heat.
4. Simmer gently covered 10 minutes.
5. Place whole fish in a large skillet and sprinkle with salt.
6. Pour the sauce over the fish and bring to boil.
7. Cover and place in the oven. Reduce heat and bake 25-30 minutes.
8. Test for cooking, and gently lift onto serving container.
9. Reconstitute sauce and pour over on serving. Add chopped parsley
11
RECIPE NAME:
QUESADILLAS – CHEESE TURNOVERS
QUANTITY PRODUCED : 16 PIECES FILE NO.: MEX 12 DATE : 18/7/98

PREPARATION INGREDIENTS QUANTI UNIT UNIT TOTAL

TY COST
Or flour INSTANT CORN MEAL 110 GRAM
FLOUR 65 GRAM
BAKING POWDER 3 GRAM
SALT 1 GRAM
WATER 75 MILS
MILK 35 MILS
Or cheddar cheese MONTEREY CHEESE 220 GRAM
GREEN CHILLIES 45 GRAM
VEGETABLE OIL TO FRY
PROCEDURE :
1. Combine the flour, cornflour, baking powder and salt in a bowl,

2. Blend in the water and then the milk to make a smooth dough,
3. Press out in a tortilla press into 16 pieces about 12 cm in diameter,
4. Place a spoon of cheese in the center of each tortilla and top with chilli,
5. Place a second tortilla on top and press down firmly,
6. Fry golden brown in a skillet with a little oil,
7. Serve immediately.
12
RECIPE NAME:
TORTILLAS DE HARINA
OTHER NAME : FLOUR TORTILLAS
QUANTITY PRODUCED : 12 EACH FILE NO.: MEX 13 DATE : 18/7/98


TY COST
FLOUR 220 GRAM
SALT 3 GRAM
WATER 55 MILS
PROCEDURE :
1. Mix the flour and salt into a bowl, rub in the oil, until evenly divided,
2. Add enough water to make a smooth dough,
3. Divide into 12 even pieces and make into balls,
4. Coat with some more oil, place into a covered bowl and let stand for 12 minutes,
5. Pre-heat an ungreased skillet and flatten each ball into a round thin patty of 8 inch diameter,
6. Place into the hot skillet and cook until it bubbles and the underside is slightly speckled brown,
7. Turn over and press out the bubbles,
8. Remove when both sides are speckled and keep warm in a towel.
13
RECIPE NAME:
CHEESE ENCHILADAS
QUANTITY PRODUCED : 6 EACH FILE NO.: MEX 14 DATE : 18/7/98


TY COST
ENCHILADAS SAUCE 250 GRAM
Grated CHEDDAR CHEESE 225 GRAM
Corn or flour TORTILLAS 6 EACH
Chopped ONION 1 EACH
Chopped GREEN ONION 4 EACH
PROCEDURE :
1. Heat the sauce in a pan and reserve about 1/3 for the topping,
2. Heat the oil in a skillet and place one tortilla at a time into the hot oil,
3. Heat for a couple of seconds until soft and then dip into the sauce,
4. Remove and place onto a board,
5. Fill with refried beans, grated cheese or Mexican rice and roll up,
6. Place into a baking tray and top with the remaining sauce,
7. Top with cheese and bake in an oven of 350 oF for 10 – 15 minutes until fully hot,
8. Serve garnished with green onions, sour cream and tomato salsa
14
RECIPE NAME:
ENCHILADAS SAUCE
QUANTITY PRODUCED : 250 MILS FILE NO.: MEX 15 DATE : 18/7/98


TY COST
Dried (or banana chillies) CALIFORNIAN CHILLIES 8 EACH
TOMATO CONCASSE 45 MILS
CLOVE 1 EACH
FLOUR 15 GRAM
VINEGAR 5 MILS
SALT 4 GRAM
Dried leaf OREGANO 1 GRAM
Ground CUMIN 1 GRAM
PROCEDURE :
1. Wash the chillies, and blanch in boiling water, remove seeds and stems,
2. Puree the chillies in 50 mils of the cooking liquid and set aside,
3. Heat the oil in a pan and cook with garlic until the oil is fragrant, remove garlic clove and discard,
4. Stir in the flour and mix to smooth, add the chilli mixture and remaining ingredients,
5. Simmer until the sauce thickens and season according to taste,
15
RECIPE NAME:
BASIC BEANS
QUANTITY PRODUCED : 4 PAX FILE NO.: MEX 16 DATE : 16/7/98

COUNTRY :MEXICO SELLING PRICE :

TY COST
Dried BLACK BEANS / PINTO 110 GRAM
BEANS
WATER
ONION 25 GRAM
GARLIC CLOVE 1 EACH
Or lard VEGETABLE OIL 15 MILS
PROCEDURE :
1. Clean the beans and place into hot water to cover,

2. Leave to stand for up to 8 hours,
3. Drain and rinse and add fresh water, bring to the boil.
4. Add onion and garlic if desired, and salt to taste,
5. Cook for 2 – 4 hours or until the beans are very tender.
16
RECIPE NAME:
REFRIED BEANS


TY COST
COOKED BEANS 110 GRAM
PROCEDURE :
1. Heat the oil in a thick bottomed pan,

2. Add the beans with a little cooking liquid,
3. Mash the beans with a potato masher or the back of a wooden spoon,
4. Add salt to taste and simmer to the desired consistency.
5. Add more liquid if necessary.
17
RECIPE NAME:
BURRITOS


TY COST
MEXICAN RICE 220 GRAM
FLOUR TORTILLAS 4 EACH
REFRIED BEANS 75 GRAM
Shredded LETTUCE 85 GRAM
ENCHILADAS SAUCE 35 MILS
PROCEDURE :
1. Heat the tortillas on a warm pan until warm and pliable,

2. Place the filling into the center and fold up tortilla enclosing the sides,
3. Top with a little enchiladas sauce and heat n the oven for 5 minutes,
4. Serve with refried bean, sour cream, guacamole, tomato salsa, lettuce and tomato.
18
RECIPE NAME:
TA C O S
QUANTITY PRODUCED : 4 PAX FILE NO. : MEX 19 DATE: 18/7/98

NUMBER OF PORTIONS PORTION COST PRICE :
PREPARATION INGREDIENTS QUAN UNIT UNIT TOTAL

TITY COST
TACO SHELLS 8 EACH
Sliced LETTUCE 65 GRAM
Sliced TOMATO 2 EACH
Grated CHEDDAR CHEESE 55 GRAM
PROCEDURE :
1. Have crisp fresh corn tortillas folded into a taco shape, shallow fry to the desired shape if using flat
tortillas,
2. Fill with sliced lettuce, sliced tomato, refried beans and top with cheese,
3. Melt slightly if desired and serve with sour cream, tomato salsa and guacamole.
19
RECIPE NAME:
TORTILLA FLUTES
QUANTITY PRODUCED : 4 PAX FILE NO. : MEX 20 DATE: 18/7/98


TITY COST
FLOUR TORTILLAS 8 EACH
Seeded and chopped TOMATO 2 EACH
Chopped ONION 1 EACH
Chopped GARLIC 1 EACH
SALT 2 GRAM
For garnish RADISH 12 EACH
PROCEDURE :
1. Place a tortilla onto a board, overlapping two pieces if desired,

2. Process the tomatoes, onion, garlic into a puree,
3. Fry with the oil a few minutes and add in the refried beans,
4. Season and mix well.
5. Fill each tortilla with about 35 gram of filling,
6. Roll into flutes and secure with a toothpick,
7. Fry in hot oil until golden brown, turning over if necessary,
8. Drain and serve with radishes, lettuce and tomato if desired.
20
RECIPE NAME:
SOPAIPILLAS
OTHER NAME : PUFFY FRIED BREAD
QUANTITY PRODUCED : 16 EACH FILE NO. : MEX 21 DATE: 18/7/98


TITY COST
FLOUR 220 GRAM
BAKING POWDER 10 GRAM
SALT 2 GRAM
WARM WATER 85 MILS
OIL FOR FRYING
HONEY
PROCEDURE :
1. Mix the flour, salt and baking powder in a bowl,

2. Add in the oil and mix, then add the water to make a smooth dough,
3. Knead for about 5 minutes and keep aside for 30 minutes,
4. On a lightly floured surface, roll out into rounds and cut into wedges,
5. Fry in shallow oil until golden brown and puffed up, turn as necessary,
6. Drain on a towel and dip in honey to serve, or have the honey separate.
21
RECIPE NAME:
BOLILLOS
OTHER NAME : MEXICAN STYLE ROLLS
QUANTITY PRODUCED : 10 EACH FILE NO. : MEX 22 DATE: 18/7/98


TITY COST
BOILING WATER 155 MILS
SUGAR 30 GRAM
SALT 6 GRAM
YEAST 15 GRAM
For yeast SUGAR 2 GRAM
For yeast WARM WATER 45 MILS
FLOUR 550 GRAM
SALT 2 GRAM
PROCEDURE :
1. Pour boiling water into a bowl with the oil and the sugar and salt,
2. Stir until all is dissolved, then cool,
3. Stir yeast into the warm water with the remaining sugar and let stand to start fermenting,
4. Stir in enough flour to make a stiff dough,
5. Knead until elastic and smooth, about 10 minutes,
6. Place into a greased bowl and let stand for 1 hour or until doubled in bulk,
7. Punch the dough down and knead for a few times,
8. Divide into 10 pieces and roll into balls, then into a slight cylinder shape,
9. Pinch the ends and place onto baking sheets,
10. Let rise until doubled in bulk – about 35 minutes,
11. Place in an oven (190oC) and cook for about 20 minutes,
12. If desired can brush with salted water before baking,
13. Remove when brown and crusty.
22
23

Contents - Mexican Recipes

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Contents - Mexican Recipes

Uploaded by

Copyright:

Available Formats

CONTENTS – MEXICAN RECIPES

QUANTITY PRODUCED : FILE NO.: MEX 1 DATE : 23/11/96

PREPARATION INGREDIENTS QUAN- UNIT UNIT TOTAL

OTHER NAME : NEW MEXICAN FLAT ENCHILADAS

QUANTITY PRODUCED : FILE NO.: MEX 2 DATE : 23/11/96

PREPARATION INGREDIENTS QUAN- UNIT UNIT TOTAL

OTHER NAME: CORN CHIPS

QUANTITY PRODUCED : 48 Pieces FILE NO.: MEX 3 DATE : 23/11/96

PREPARATION INGREDIENTS QUAN- UNIT UNIT TOTAL

1. Cut the tortillas into 8 triangles.

QUANTITY PRODUCED : FILE NO.: MEX 4 DATE : 23/11/96

PREPARATION INGREDIENTS QUAN- UNIT UNIT TOTAL

1. Separate cauliflower into cauliflower. Wash and drain them.

OTHER NAME: CHEESE STUFFED PEPPERS

QUANTITY PRODUCED : FILE NO.: MEX 5 DATE : 23/11/96

PREPARATION INGREDIENTS QUAN- UNIT UNIT TOTAL

QUANTITY PRODUCED : FILE NO.: MEX 6 DATE : 23/11/96

PREPARATION INGREDIENTS QUAN- UNIT UNIT TOTAL

QUANTITY PRODUCED : FILE NO.: MEX 7 DATE : 23/11/96

PREPARATION INGREDIENTS QUAN- UNIT UNIT TOTAL

QUANTITY PRODUCED : FILE NO.: MEX 8 DATE : 23/11/96

PREPARATION INGREDIENTS QUAN- UNIT UNIT TOTAL

QUANTITY PRODUCED : FILE NO.: MEX 9 DATE : 23/11/96

PREPARATION INGREDIENTS QUAN- UNIT UNIT TOTAL

1. Wash the rice well and drain.

QUANTITY PRODUCED : FILE NO.: MEX 10 DATE : 23/11/96

PREPARATION INGREDIENTS QUAN- UNIT UNIT TOTAL

1. Mix the flour together and rub in the lard.

OTHER NAME: RED SNAPPER VERACRUZ - STYLE

QUANTITY PRODUCED : FILE NO.: MEX 11 DATE : 23/11/96

PREPARATION INGREDIENTS QUAN- UNIT UNIT TOTAL

QUANTITY PRODUCED : 16 PIECES FILE NO.: MEX 12 DATE : 18/7/98

PREPARATION INGREDIENTS QUANTI UNIT UNIT TOTAL

1. Combine the flour, cornflour, baking powder and salt in a bowl,

OTHER NAME : FLOUR TORTILLAS

QUANTITY PRODUCED : 12 EACH FILE NO.: MEX 13 DATE : 18/7/98

PREPARATION INGREDIENTS QUANTI UNIT UNIT TOTAL

QUANTITY PRODUCED : 6 EACH FILE NO.: MEX 14 DATE : 18/7/98

PREPARATION INGREDIENTS QUANTI UNIT UNIT TOTAL

QUANTITY PRODUCED : 250 MILS FILE NO.: MEX 15 DATE : 18/7/98

PREPARATION INGREDIENTS QUANTI UNIT UNIT TOTAL

QUANTITY PRODUCED : 4 PAX FILE NO.: MEX 16 DATE : 16/7/98

PREPARATION INGREDIENTS QUANTI UNIT UNIT TOTAL

1. Clean the beans and place into hot water to cover,

QUANTITY PRODUCED : 4 PAX FILE NO.: MEX 17 DATE : 18/7/98

PREPARATION INGREDIENTS QUANTI UNIT UNIT TOTAL

1. Heat the oil in a thick bottomed pan,

QUANTITY PRODUCED : 4 PAX FILE NO.: MEX 18 DATE : 18/7/98

PREPARATION INGREDIENTS QUANTI UNIT UNIT TOTAL

1. Heat the tortillas on a warm pan until warm and pliable,

QUANTITY PRODUCED : 4 PAX FILE NO. : MEX 19 DATE: 18/7/98

PREPARATION INGREDIENTS QUAN UNIT UNIT TOTAL

QUANTITY PRODUCED : 4 PAX FILE NO. : MEX 20 DATE: 18/7/98

PREPARATION INGREDIENTS QUAN UNIT UNIT TOTAL

1. Place a tortilla onto a board, overlapping two pieces if desired,

OTHER NAME : PUFFY FRIED BREAD

QUANTITY PRODUCED : 16 EACH FILE NO. : MEX 21 DATE: 18/7/98

PREPARATION INGREDIENTS QUAN UNIT UNIT TOTAL

1. Mix the flour, salt and baking powder in a bowl,

OTHER NAME : MEXICAN STYLE ROLLS

QUANTITY PRODUCED : 10 EACH FILE NO. : MEX 22 DATE: 18/7/98

PREPARATION INGREDIENTS QUAN UNIT UNIT TOTAL