Flour Tortillas
Ingredients
1 kg	plain strong flour
5 tbsp	oil or lard
175-250 mls	lukewarm water
2 tsp	salt
Method
	Sieve the salt and flour together. Stir in oil or rub in the lard. Add enough water to form a soft dough and knead for 2 or 3 minutes until the dough is smooth. Divide the dough into 12 separate balls and cover with a damp cloth for an hour at room temperature. Roll each ball into a very thin circle and fry in a lightly greased pan until brown on both sides. Stack tortillas in a basket and wrap in cloth to keep warm. Makes 12.

	Guacamole
Ingredients
3	firm, ripe tomatoes, finely chopped
6	sprigs fresh coriander, finely chopped
1/2	onion or 4 spring onions, finely chopped
2	green chillies, finely chopped
	juice of 1/2 lime or lemon
1/4 tsp	salt
1/2 tsp	ground black pepper
2	medium sized ripe avocados
Method
	Mix together all the ingredients, except the avocados, not more than 2 hours before serving. Cover with cling film until required, This will draw the juices from the onions and tomatoes and provide the liquid to make the dish creamy. About 30 minutes before serving, cut the avocados in half, remove and reserve the stones and spoon out the flesh. Mash with a fork into the mixture. Serve in shallow bowl placing the avocado stone in the centre to avoid discolouring. Cover until required. Serves 6.

	Pollo a la Tabasquena
Ingredients
6	chicken portions skinned
	juice of a lime
2 tbsp	malt vinegar
1/2 tsp	salt
1/2 tsp	ground allspice
6 tsp	oil
2	medium onions, charred and chopped
4	cloves garlic, charred and chopped
6	medium tomatoes, charred and chopped
1	red pepper, deseeded and cut into strips
2 tbsp	green olives sliced
2 tbsp	capers, drained
2 tbsp	seedless raisins
100g	chopped ham
4 tbsp	flaked almonds
2	cloves
1/2 tsp	ground cinnamon
250 ml	cold water
1 tbsp	cornflour
Method
	Season the chicken portions with the lime juice, vinegar, salt and allspice and leave to marinate for 20 minutes. Heat the oil in a heavy-based frying pan with a tight itting lid and fry the chicken portions until golden. Remove the chicken from the pan and fry all the other ingredients, except the water and cornflour for about 5 minutes. Drain off any excess oil and return the chicken to the pan. Add 250 ml water, cover and simmer for about 1 hour, turning the chicken pieces frequently. Remove the chicken to a warmed serving dish. Mix the cornflour with 3 tablespoons cold water and stir it into the pan juices. Bring to the boil sturring constantly until thickened. Pour over the chicken and serve hot. Serves 6 (Lourdes Nichols)

	Tex Mex Hash
Ingredients
1 lb	ground beef
1	green pepper, chopped
1/2 cup	rice, uncooked
2 tsp	salt
3	onions sliced
1 can	tomato, whole (medium can)
2 tsp	chili powder
	pepper, dash
Method
	Preheat oven to 350 degrees. Pan fry ground beef until light brown in skillet. Drain fat. Add onions and peppers and cook until onion is tender. Stir in rest of ingredients and heat until warm. Pour in a casserole dish, cover, bake for 1 hour. Serves 5

	Black Bean & Sweet Potato Stew with Chilies
Ingredients
2 tsp	olive oil
2 cups	finely chopped onions
2 tsp	minced fresh ginger
2 tsp	Ancho chili Powder
1 tsp	New Mexico chili powder
1 1/2 tsp	ground cumin
1 1/2 pound	yams (sweet potato) - about 2 medium - peeled and cut into 1/2 inch pieces
2 cups	orange juice
2 tsp	minced garlic
2 cans	15-16 oz low sodium beans, rinsed drained.
2	poblano chilies, seeded, chopped
1	red bell pepper, chopped
1	jalapeno, seeded and chopped
	sour cream (optional)
	Avocado slices (optional)
	Orange wedges (optional)
	Polenta Triangles
Method
	Heat oil in large pot over medium heat. Add onions and saute until tender about 10 minutes. Add ginger, chili powder and cumin and stir 2 minutes. Add sweet potatoes, orange juice and garlic and bring to boil, Reduce heat, cover and simmer until sweet potatoes are almost tender, about 10 minutes. Stir beans, poblano chilies and bell pepper into sweet potato mixture. Cover and simmer until chilies are tender, about 13 minutes longer. Season to taste with salt and pepper.(Can be made 6 hours earlier). Cover and refrigerate. Rewarm over low heat before continuing occasionally. Divide stew among 4 bowls. Top with sour cream, avocado and orange if desired. Serve with Polenta Triangles and fresh green chilies. Serves 4. (Jessica Cuba)

	Beef Burritos
Ingredients
2 cup	Beef, cooked, shredded
1 cup	Refried Beans - 1/2 cup vegetable oil, 2 cups Pinto beans cooked, 2 tbsp chili powder, 1 tbsp cumin ground, 1 tsp salt, 1/8 tsp pepper.
8	Flour tortillas
2 cup	Lettuce, shredded
2 cup	Tomatoes, chopped (2 medium)
1 cup	Cheddar cheese, shredded
Method
	Tortillas should be 10 inches in diameter and warmed. Heat beef and refried beans separately. Place 1/4 cup beef on the centre of each tortilla. Spoon about 2 tsp of the beans onto the beef. Top with 1/4 cup of the lettuce and about 2 tsp of tomatoes and cheese. Fold one end of the tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold down remaining end and serve. Refried beans: heat oil in skillet over medium heat until hot. Add pinto beans, cook 5 minutes, stirring occasionally. Mash beans, stir in remaining ingredients. Add oil to skillet if necessary; cook and stir until smooth paste forms, about 5 minutes. Garnish with shredded cheese if desired. Serves 8.