Mexican Hat Dip 12 Batch Food

MEXICALI DIP

Steps:

• In a food processor, combine cream cheese, sour cream, mayonnaise, salsa, and taco seasoning until smooth.
• Pour into a bowl and add green onions, black olives, jalapeño, and cheese.
• Stir to combine and chill for at least a half hour before serving. Serve with tortilla chips or veggies.
• Makes 2 ½ cups or 10 servings (¼ cup each). Can be refrigerated for up to 3 days.

PUPUSAS

Steps:

• Combine tomato sauce, water, cilantro, green bell pepper, onion, crushed garlic, bouillon cube, and salt in a saucepan over medium-low heat. Cook and stir until vegetables are soft, about 20 minutes. Let salsa roja cool for 10 minutes.
• Fill a blender halfway with the salsa roja. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl. Repeat with remaining salsa roja. Return to saucepan and simmer for 10 minutes more stirring occasionally. Allow to cool completely, about 1 hour, and refrigerate.
• Place cabbage and carrots in a large bowl. Add 4 cups boiling water and let stand for 5 minutes. Drain well. Mix in vinegar, scallions, oregano, and red pepper flakes. Chill curtido until serving.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost fully cooked and not yet crispy, 5 to 7 minutes. Transfer bacon and grease (if desired) to a food processor. Add tomatoes, quartered green bell pepper, Monterey Jack cheese, and minced garlic. Puree and season the chicharron with salt.
• Mix masa harina and 1/2 cup water together in a bowl by hand. Add the remaining water slowly, about 2 tablespoons at a time, mixing well after each addition, until dough is moist but still firm. Cover with a wet towel.
• Heat 1/2 cup oil a large skillet over medium-high heat.
• Take a golf ball-sized piece of dough and roll into a ball in your hands. Make a hole in the dough ball with your thumb; put a small amount of chicharron inside the hole, close it up, and flatten the ball with your hands into a thick tortilla shape. Place pupusa in the skillet and fry until golden brown, about 2 minutes per side. Repeat with the remaining dough and chicharron.
• Serve each pupusa topped with 2 tablespoons of curtido and 1 tablespoon of salsa roja.

FANTASTIC MEXICAN DIP

Steps:

• Crumble ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, mix in the taco sauce and set aside.
• In a large bowl, mix the sour cream, cream cheese and taco seasoning mix. Spread the mixture into a medium serving dish.
• Layer the sour cream mixture with beef mixture, Cheddar cheese and lettuce. Top with tomato, green onions and black olives.

MEXICAN HOT DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread cream cheese on the bottom of a medium baking dish. Pour in the chili. Spread a layer of olives on the chili, and top with Cheddar cheese and green onion.
• Bake uncovered in the preheated oven 30 minutes, or until bubbly and lightly browned.

MEXICAN HATS

Steps:

• Brown sausage in small saucepan. Drain well of grease. Add salsa and chedder cheese and cook until cheese is melted. Spray miniature muffin tins with Pam or similar product. Place won ton wrappers in each cup. Add prepared meat. CAn be made ahead to this point and refrigerated. Bake in 350 degree oven for ten minutes. Take the won tons out of the muffin tins and place on cookie sheet - place back in oven for 10-15 minutes until outside of won tons are lighlty brown. Remove from oven, garnish with sour cream and cilentro.

MEXICAN HAT DIP (1/2 BATCH)

Steps:

• - Peel and Pit Avacados, mash and combine w/Salt, Pepper, and Lemon Juice to make the Guacamole - Mix Sour Cream w/Taco Seasoning - Layer ingredients in a pan... - Beans - Sour Cream Mix - Guac - Tomatoes - Onion - Lettuce - Olives (optional) - Cover w/cheese