6 flour tortillas
¾ lb. boneless chicken breast
½ ea: green, red, yellow peppers,
½ 1 large tomato, cut into wedges
11/2 t each: ground cumin, chili
1T finely chopped cilantro
Salt/pepper to taste
and skin chicken, pat dry. Cut chicken in long strips. Mix marinade and add in
chicken and marinate for 30 minutes. Cut peppers length-wise and thinly slice onion.
2. Heat oil in skillet over high heat, add vegetables, fry until lightly brown and put onto a clean plate.
Add and fry chicken until cooked. Mix veggies, teriyaki, and chicken in the skillet and sauté for 1 minute. Serve with warm
tortillas. 3. Salsa, sour cream, and avocado mix go well with this dish along with refried beans. Top with tomato.
El Zorro’s Spanish Rice
1 C long-grain rice
1/2 C chopped onions
1 garlic clove, minced
2 tomatoes, chopped (2 large
1T chopped parsley
1 C chicken broth and water
1/2 C tomato sauce
1. Heat oil in a skillet over medium heat and add rice, sauté about 15 minutes until lightly brown.
2. To the rice, add the chopped onions and garlic clove, sauté until rice is golden brown.
3. Add salt to taste, the tomatoes, chopped parsley, chicken broth, water, and tomato sauce. Mix, bring to boil, reduce heat, cover and simmer 30 min. until liquid is absorbed and rice
is tender. Add water if needed. When
the rice is done, toss with a fork.
Mexican Shortened Cookies
1 cup butter
½ cup sifted powered sugar
1 Tablespoon water
1 teaspoon vanilla
2 cups all-purpose flour
½ cup ground toasted almonds
¼ teaspoon ground cinnamon or
2 teaspoon finely shredded orange peel
¾ to 1 cup sifted powdered sugar
1. In a medium mixing bowl beat butter with an electric mixer on medium to high
speed for 30 seconds. Add the ½ cup powdered sugar and beat until fluffy. Beat in the water and vanilla until combined. Beat
in as much of the flour as you can with the mixer. Stir in any remaining flour, almonds, and cinnamon or orange peel. If necessary,
chill the dough for 1 hour or until easy to handle.
2. Shape dough into 1-inch balls. Place on an ungreased cookie sheet.3. Bake in a 325 degrees oven about 20 minutes
or until bottoms are lightly browned. Cool cookies on a wire rack. Gently shake cooled cookies, a few at a time, in a plastic
bag with the ¾ to 1 cup powdered sugar
1/4 c vegetable shortening
1 1/2 c water
2 T sugar
1/2 t salt
1/4 c warm water
3 1/2 all-purpose flour
(Extra flour for handling)
1 egg, beaten
1. Heat vegetable shortening, 1 1/2c water, 2 T sugar, and salt in pan until shortening
melt, let cool to lukewarm. Mix active dry yeast, 1 t sugar, and warm water in large bowl, let stand until foamy; Mix in vegetable
shortening, water, sugar, salt and flour.
2. Place dough on bowled surface and knead until smooth. Put dough on greased bowl, turn to grease all
sides, cover, place in warm area and let rise for an hour.
3. Place dough on floured surface, knead briefly and form into 12 smooth 4” oblong rolls. Then place
on greased baking sheets, cover, let rise 35 min. Cut a 2” slice down center of each roll, brush rolls with egg. Bake
for 20 min. at 375 Fahrenheit until slightly brown.