MEXICAN COOKING GORDITAS -- Thick tortillas stuffed with beans and cheese, or meat and cheese. Mix masa harina (fine corn flour) with enough water to form a thick paste. Let sit ten minutes. Form into a thick tortilla and smear some beans and add some cheese. Seal them, and press flat. Pan fry on both sides in deep oil until browned. SALSA ROJA -- Red salsa. Blend or process until only slightly chunky: 1/2 red onion, 2 medium tomatoes, 1-2 cloves garlic, juice of one lemon, 1/2 bunch cilantro, 1 fresh jalepeno pepper, 1 tsp cumin, salt and pepper to taste. Options: Add 1 tbs hot chilli paste or some pickled jalepenos instead of the fresh jalepeno. SALSA VERDE -- Green salsa. Blend or process until only slightly chunky: 1 tin tomatillos (Mexican green tomatoes), 2 bunches cilantro, 1/2 red onion, 1-2 cloves garlic, 1 roasted sweet green pepper (or bell pepper), salt and pepper to taste. STREET ENCHILADAS -- Pan-fry two tortillas on one side each. Remove one, and flip the other. Top with some cheese, and beans or cooked sausage meat. Add a little salsa and put the other tortilla on top, cooked side down. Flip, cook on other side for a minute, and serve. POLLO MOLE -- Chicken in mole sauce. In 2 tbs oil, saute 1-2 minced onions until translucent. Add 1-2 tbs minced garlic, and continue cooking for one more minute. Add chicken and saute until lightly browned. Add 2-3 tbs mole paste (see recipe) and 1 cup water. Put into a casserole, cover, and bake at 350 for 45 minutes. Then remove the cover and bake another 15 minutes until browned on top. CHIPOTLE SHRIMP -- Shrimp in smoked pepper sauce. In 2 tbs olive oil, saute 1/2 medium onion until translucent. Add 1 minced chipotle pepper, and cook stirring continually for one minute. Add 1-2 more minced chipotle peppers and one tin tomatoes. Bring to a boil, and add peeled chopped shrimp. Reduce heat, and simmer for three minutes. Serve garnished with minced cilantro and sprinkle with lemon juice, salt, and pepper. FRIJOLES NEGROS -- Refried black beans. In 3-4 tbs oil, saute 1 minced onion until starting to brown. Add 2 tbs minced garlic, and 1 minced chipotle pepper. Cook stirring continually for 1-2 minutes. Add one tin cooked black beans (or soak and cook your own). Leave on medium high until the beans start to brown. Add 1-2 tsp cumin, salt, and pepper. Mix and mash, and let the beans brown again. Repeat a few times, mashing each time. These are your basic refried beans. Option: add 2-3 tbs sliced jalepeno peppers, and a few tomatoes. Simmer for ten minutes. GUACAMOLE -- Avocado dip. Mash 1 clove of garlic and 1/2 tsp salt into 1 tbs olive oil. Let sit for at least ten minutes. Mash in a ripe avocado. Add 1 tsp cumin, 1/2 tsp pepper, 2-3 tbs minced tomato, 2 tsp minced red onion, and the juice of half a lemon. Options: add some yogurt and/or minced cilantro. ARROZ -- Rice pilaf. In 2 tbs olive oil, saute 2 tbs minced onion until translucent. Add 1 cup uncooked rice, and mix with the oil. Add one minced tomato, 1 tsp oregano, 1 tbs hot sauce, salt and pepper, and 2 cups water (or 1 cup water, and 1 cup chicken stock). Bring to a boil. Immediately reduce heat to simmer, and simmer for 20 minutes.