Preparation

Soak corn husks for at least 6 hours. Combine maseca, baking powder and salt in a bowl,

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

Tamale Filling

Ingredients

1 1/4 lbs boneless pork loin or shoulder (optional: chicken or beef)
1 1/2 lbs chile pasilla or California pods
1/8 cup cooking oil (corn)
3/4 cup water
1/2 tbsp salt
16 corn husks
2 1/4 lbs prepared Masa (above)

Preparation

Cover meat with water, bring to a boil, reduce heat and simmer until done (about 2 hours). Lightly sauté clean chile pods (removing stems and seeds) in cooking oil. Place in blender, add water and blend until smooth. Cut meat into small pieces, cook in cooking oil until browned. Add chile mixture and salt to meat, cook approximately 7 minutes. Soak corn husks for a few minutes and rinse well. Using the masa spreader, spread evenly over the smooth side of the corn husks, place a tbsp of meat mixture in the center. Fold sides towards the center, fold end of husk and pinch the open end, place tamales upright in steamer with the folded side on the bottom. Cover with a wet cloth or more husks, add water and steam, approximately 1 1/2 to 2 hours.

Fajitas

Ingredients

1 1/2 lbs beef skirt steak, cut in strips
3 garlic cloves, chopped
juice of 1 lime
large pinch of mild chili powder, paprika & cumin
1-2 tbsp extra virgin olive oil
12 flour tortillas
vegetable oil (for frying)
salt & pepper to taste

Preparation

Combine beef with the garlic cloves, the lime juice, chili powder, paprika, cumin and olive oil. Add salt & pepper. Mix well & marinate for at least 30 minutes at room temperature or overnight, sealed & refrigerated.

Chicken with Rice (Arroz con Pollo)

Ingredients

2 cups long grain rice
1 - 16oz jar Rice Mex
2 cup or 16 oz. jar of water
1/2 chicken (parts or boneless breast)
3 tbsp oil

Preparation

Boil chicken in rice mex and water. In another deep pan heat oil on high setting until it starts to smoke. When oil smokes, put in your 2 cups of rice and stir constantly until it turns white like popcorn. When the rice is mostly popped, put in the chicken and broth. Cook on high until it comes to a rolling boil. Lower heat, set to low, cover pan and allow rice to cook for 25 minutes. Serves 6 to 8 persons.

Boil chicken in rice mex and water. In another deep pan heat oil on high setting until it starts to smoke. When oil smokes, put in your 2 cups of rice and stir constantly until it turns white like popcorn. When the rice is mostly popped, put in the chicken and broth. Cook on high until it comes to a rolling boil. Lower heat, set to low, cover pan and allow rice to cook for 25 minutes. Serves 6 to 8 persons.

Don't forget the Mexican beer and margarita mix to wash down the great Mexican food at your Mexican Fiesta birthday party!

Hilary Basile is a writer for MyGuidesUSA.com. At http://www.myguidesusa.com, you will find valuable tips and resources for handling life's major events. Whether you're planning a wedding, buying your first home, anxiously awaiting the birth of a child, contending with a divorce, searching for a new job, or planning for your retirement, you'll find answers to your questions at MyGuidesUSA.com.

Find birthday party planning tips and resources at http://birthdays.myguidesusa.com

Article Source: EzineArticles.com

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