Mexican+Food

= Mexico =

How it started...
 The meals were cooked over an open fire on ceramic pots or cast iron skillets. All of the food was steamed or fried. Salsa was sold in Aztec market places. In the modern salsa there can be avocado and/or tomato, which were used throughout Mexican food history. When Mexican and Spanish recipes combined with British fare they called it the Texmex cuisine. Quesadillas are part Mexican and part Spanish. The corn tortilla is Native American not Mexican. Pork or beef and cheese in tacos is Spanish and so is shredded lettuce. Guacamole is an avocado based dip with an Aztec origin. Tacos originally were made of a folded, rolled maize tortilla filled with beef or chicken, chili powder, onion and spices. Fajitas are grilled meat served on a corn or flour tortilla. Onions and bell peppers are added in restaurants but were not in the original Mexican recipes. An enchilada is a traditional Mexican recipe but there are different methods of preparation. The term "enchilada" was not used in America until 1885.

Salsa:
First, cut 4 tomatoes in half. Put tomatoes, chopped onion, pepers, salt, peper, onion poder, garlic, and olive oil in a food processor. Blend everything together so it is mixed but still chunky. Pour into a bowl and serve.

Enchiladas:
First, grill and shred chicken. Add corn, cheese, sour cream, and green pepper to the chicken and mix. Add tomato paste to enchilada sauce, mix and warm on the stove. Dip a tortilla in the mixture and wipe extra off. Place the tortilla on a baking pan. Put a spoon full of the chicken, cheese mixture on the tortilla. Roll the tortilla and move it to the edge of the pan. Continue to do this until you run out of room on the pan or you run out of one of the mixtures. Sprinkle cheese on top of the rolled tortillas and bake.

"Fried" Ice Cream:
Take a scoop of ice cream, top with crushed corn flakes, honey, and cinnamon.

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