Use these great mexican recipies from the  comfort of your home and have a feel of the great country from the south of the border

Corn Salsa - mexican recipies

• 16      ounces        Corn; Canned -- Drained (1 cn)
• 4      ounces        Green Chilies; Canned -- Drain
• 1      each          Jalapeno Chile -- *
• 1/4  cup           Green Bell Pepper -- Chopped
• 1/4  cup           Green Onions w/tops -- Sliced
• 2      tablespoons   White Wine Vinegar
• 1      tablespoon    Vegetable Oil
• 1/4  teaspoon      Salt

*  Jalapeno chile should be seeded and finely chopped.

Mix all ingredients.  Cover and refrigerate until

chilled, about 1 hour. Makes about 2 1/3 cups Salsa.

Corn Tortillas - Mexican Recipies

• 2      cups          masa harina
• 1 1/3  cups          warm water

Stir masa harina and water together until dough holds together in a ball. Turn onto a working surface that has been dusted with masa harina. Knead quickly into a smooth ball. Divide dough into twelve pieces. Roll one piece into a ball. Place between two sheets of wax paper and flatten slightly. Press tortillas (still in wax paper) in a tortilla press until tortilla measures about 6 inches in diameter. Repeat with remaining pieces of dough, stacking tortillas, still sandwiched in wax paper, under a damp tea towel until ready for use.

When you're ready to cook the tortillas, preheat a seasoned cast iron griddle over medium-high heat. Remove wax paper from tortilla and heat on griddle, turning frequently until it looks dry and has a golden color, about 1 to 2 minutes. Repeat with remaining tortillas.

Corn-Salsa Pita Sandwiches - Mexican Recipies

--- Sandwiches: ---

• ears of corn
• 1 1/2  cups          shredded red cabbage
• green bell pepper -- chopped
• tomato -- chopped
• bacon slices -- cooked
• pitas
• 1 1/2  cups          cheddar cheese -- shredded
  • • • • --- Salsa: ---
• 1      cup           sour cream
• 3      tablespoons   lime juice
• 2      tablespoons   chopped onions
• garlic clove -- minced
• 1      teaspoon      chili powder
• 1      teaspoon      ground cumin
• 1/2  teaspoon      sugar
• 1/4  teaspoon      salt
• 1/4  teaspoon      cayenne pepper

* Only fresh corn will make this sandwich taste its very best, but use

well-drained canned corn if necessary.

SALSA: Mix all the salsa ingredients well and chill.

SANDWICHES:

1. Remove husks from corn, remove corn silk and snap off ends of

stalks. Have a pot of salted water boiling rapidly. Drop in corn ears,

cover, and cook for 5-7 minutes.

2. Remove corn from water, drain, and cut corn from cob.

3. Combine finely shredded cabbage, green pepper, tomato and cooked crumbled bacon in a large bowl. Stir in 3/4 cup of the salsa mix, blending well.

4. Cover and chill mixture. When ready to serve, fill pita bread with corn mixture, top with remaining salsa and shredded cheese.

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