Four Tortillas
Chiles Rellenos
Sour Cream Chicken Enchiladas
Guacamole

Flour Tortillas

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 Tablespoon lard or vegetable shortening
1/2 cup warm water

Mix flour, baking powder and salt in a medium bowl. Cut in
shortening until it is in pieces the size of small peas. Stir in water
and mix well. On a floured surface, knead dough 5 minutes. Divide
into 12 round balls. Cover and let rest 30 minutes. Pat dough
balls into flat round discs and, on a floured surface, roll each
into a very thin 8" circle. Bake tortillas on a hot ungreased
griddle or cast iron skillet until brown spots appear, about 1
minute on each side. While cooking, punch down any air bubbles
with a well-protected hand. Wrap tortillas in a clean dish towel
to keep warm or freeze-wrap in aluminum foil and reheat 15 minutes in 350 degree oven.

Chiles Rellenos

8 to 10 7-inch green chiles (Anaheims, poblanos), roasted and peeled
3/4 pound grated mild Cheddar (about 3 cups)
1/2 cup all-purpose flour
2 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
vegetable shortening for frying
4 large egg yolks, beaten
4 large egg whites, beaten until foamy
1/4 pound grated sharp Cheddar (about 1 cup)

prepared salsa (optional)

Preheat broiler. Carefully cut a lengthwise slit in each chile
and stuff with some Cheddar. Combine flour, salt, and pepper and
dredge chiles. In a large saucepan, heat 1/2 inch shortening to
3750F. on a deep-fat thermometer. Fold yolks into egg whites.
Working with 2 chiles at a time, using a slotted spoon, dip chiles
into eggs and fry, turning occasionally, until golden, no more than
a couple of minutes. With a slotted spoon transfer chiles (careful
they are delicate!) to paper towels to drain. Arrange chiles on
a flameproof plate and sprinkle with sharp Cheddar. Broil chiles
just long enough to melt cheese and serve immediately, accompanied by salsa if desired.

To roast peppers: Using a long-handled fork, char peppers over an
open flame or on a rack set over an electric burner, turning, until
skins are blackened, 4 to 6 minutes. (Alternatively, broil peppers
on rack of a broiler pan under a preheat broiler about 2 inches
from heat, turning every 5 minutes, 15 to 20 minutes, or until
skins are blistered and charred.) Transfer peppers to a bowl and
let stand, covered, until cool enough to handle. Keeping peppers
whole, peel them, starting at blossom end. Cut off tops and discard seeds and ribs.

Sour Cream Chicken Enchiladas

12 corn tortillas
4 cups green chile sauce
3 cups minced, cooked chicken
1 lb jack cheese, grated
1/4 cup minced onion, (optional)
16 oz sour cream
1 salt to taste

1/4 cup olive oil
1 clove garlic, minced
1/2 cup minced onion (optional)
1 tablespoon flour
1 cup water
1 cup chopped green chiles
salt to taste

Saute garlic and onion in oil in a heavy saucepan. Blend in flour
with a wooden spoon. Add water and green chile and mix well. Add salt. Bring to a boil and simmer, stirring frequently for 5 minutes.

Heat tortillas on a hot griddle and keep warm under a towel or heat
in oil, drain on paper towels and keep warm. Mix one cup chile
sauce with the chicken. Put 1/4 cup of the mixture on each tortilla
and roll it up. Place in a baking dish, cover enchiladas with grated
cheese and add onion if desired. Pour remaining sauce over enchiladas and bake at 350 Deg F for about 20 minutes. Smother with sour cream and return to oven for 10 minutes or until all is hot. Serve immediately.

Carne Asada

20 oz top sirloin steak
2 tb vegetable oil
1/2 ts dried leaf oregano, crushed
1/2 ts salt
1/4 ts coarsely ground pepper
1/4 c orange juice
1 tb lime juice
2 ts cider vinegar
2 orange slices, 1/2" thick

Place steak in a shallow glass baking dish. Rub with oil on each
side. Sprinkle with oregano, salt and pepper. Sprinkle orange
juice, lime juice, and vinegar over the steak. Cover and refrigerate
overnight for best flavor or several hours, turning occasionally.

To cook, bring meat to room temperature. Prepare and preheat charcoal grill (or gas grill). Drain meat, reserving marinade. Place steak on grill. Top with orange slices. Occasionally spoon reserved marinade over steaks as they cook. Grill 3-4 minutes on each side, or until medium- rare. Cook longer if desired. Remove orange slices to turn steak. Replace orange slices on top of steak.

Guacamole

2 ripe avocados
1 small onion, minced
1 garlic clove, finely minced
1 1/2 tablespoons fresh lime juice
1/2 teaspoon ground cumin
1 pickled jalapeño chili, seeded and minced (optional)
3 tablespoons chopped fresh cilantro leaves
Salt and freshly ground black pepper to taste

Halve and pit the avocados and scoop the flesh into a bowl. Mash the avocados coarse with a fork; stir in remaining ingredients and season to taste with salt and pepper.
Guacamole may be made 2 hours in advance, its surface covered with plastic wrap, and chilled.
Makes about 2 cups.