For nachos:
1/2 cup fine maize flour
1/2 cup plain flour
salt to taste
oil to deep fry

For mustard cheese sauce:
1 cup grated cooking cheese
1/2 cup fresh cream
1 tablespoon butter softened

For nachos:

1. Mix flours, salt and knead into soft pliable dough with water.

2. Divide into 2 parts. Roll into large rectangles on a clean work surface.

3. Use dry flour to dust the surface for ease.

1 pound lean ground beef
1/4 pound pork sausage
1 onion, chopped
1 egg, beaten
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 cup milk
1/4 cup chopped fresh basil

1. Mix together beef broth, salsa, 1 onion, tomatoes, dried basil, oregano, and 1/4 teaspoon pepper. (If you use condensed beef broth (e.g., Campbell's), eliminate the salt in the meatballs and use 5 cans (10.5 ounces each) broth plus one quart water.) Bring to a boil and simmer 20 minutes.

3 avocados - peeled, pitted, and mashed
1/4 cup onions, diced
1/4 teaspoon garlic salt
12 (6 inch) corn tortillas
1 bunch fresh cilantro leaves, finely chopped
jalapeno pepper sauce, to taste

1. Preheat oven to 325 degrees F (165 degrees C).

2. In a medium bowl, mix avocados, onions, and garlic salt.

3. Arrange corn tortillas in a single layer on a large baking sheet, and place in the preheated oven 2 to 5 minutes, until heated through.

1 (8 ounce) package uncooked spaghetti
1 avocado - pitted, peeled, and cubed
1 tablespoon lime juice
1 (15 ounce) can vegetarian chili
1/3 cup sliced green onion
2 large tomatoes, diced
1 teaspoon minced garlic

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2. In a small bowl combine avocado and lime juice.

3. In a separate bowl combine chili, green onion, tomatoes, garlic and cilantro.

6 dried chile de arbol peppers
1 clove garlic
1 teaspoon salt
3/4 cup water
1 cup vegetable oil for frying
18 (6 inch) corn tortillas
3 cups crumbled queso fresco
1 cup sour cream
1 cup shredded lettuce

1. Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover. Bring to a boil, and simmer for 15 minutes. Drain the water, and place chilies into a food processor or blender with the garlic and salt. Puree until smooth. Press sauce through a strainer, and set aside.

1 (28 ounce) can diced tomatoes
1 green bell pepper, diced
1/4 cup minced red onion
1/4 cup minced fresh cilantro
1 tablespoon adobo sauce from canned chipotle peppers
1 tablespoon chopped fresh tarragon

1. In a bowl, toss together the tomatoes, bell pepper, onion, cilantro, adobo sauce, tarragon, and vinegar.

2. Season to taste with salt, cover, and refrigerate at least 30 minutes.

The unique smoky flavor of Adobo sauce makes this salsa a gathering pleaser.

1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup cocktail sauce
1 cup mild salsa
3/4 cup diced green onion
3/4 cup diced red bell pepper
3/4 cup diced green bell pepper

1. In a blender or food processor, thoroughly mix cream cheese, sour cream and mayonnaise. Spread the mixture evenly in the bottom of a medium serving dish.

2. In individual layers, top the mixture with cocktail sauce, mild salsa, diced green onion, red bell pepper, green bell pepper, shredded Cheddar cheese and shredded lettuce.

2 Tablespoons oil
1 1/2 lbs boneless, skinless chicken breasts and thighs cut in thin slices
1 large onion, cut in slivers from pole to pole
1 green bell pepper, cut in slivers pole to pole
1 red bell pepper, cut (you guess it) in slivers pole to pole

1. In a large cooking pan, warm the oil.

2. Cook the chicken slices until done, stir regularly.

3. Add everything except tortillas. Mix well.Cook
covered.

4. Stir every few minutes. It's done when the peppers are tender and the vegetables are starting to get browned in spots.

1 Kg. tri-tip beef or sirloin tip, cut in small pieces or ground coarse
2 tsps. cooking oil
1 small yellow onion
1 14 1/2 ounce can beef broth
3 1/2 Tbsp. ground cumin
1/2 tsp. oregano
6 cloves garlic, finely chopped

1. Brown meat in oil for about 30 minutes over medium heat. Add onion and enough beef broth to cover meat. Bring to boil and cook for 15 minutes. Add 1 Tsbp. cumin and 1/2 tsp. oregano.

2. Reduce heat to light boil and add half of the garlic. Add half of the chili powder, and cook for 10 minutes.