Yummy Mexican Food

Everyone always posts such good recipes, I normally just cook those!  I actually happen to have some good recipes for authentic Mexican food...so I thought I'd share!  A dear friend of mine that I work with cooks the best food so I always bug her for the recipes...so really I can't even claim these as my own!

Flour Tortillas

• 6 C (Heaping) sifted flour (also keep about 1 extra cup of flour on the side)
  
• 2 Tbsp baking powder
  
• 2 tsp salt
  
• 1/2 C vegetable oil
  
• 2 1/2 C hot water (from faucet)

• Heat a griddle or skillet on high while making tortillas
  
• Mix all dry ingredients in a large bowl
  
• Make a concave hole in the middle
  
• Add hot water and oil and gradually work into flour with your hands until all mixed.
  
• Put lid or cover bowl and let stand for 5-10 minutes (I usually put it next to the stove where the Griddle is heating up)
  
• Divide dough into golf sized balls
  
• Dip into a small bowl of flour when needed
  
• Roll each ball into a flat 6-8 inch diameter.
  
• Directly after rolling out a ball put it onto the griddle.  
  
• Grill until tortilla bubbles, then flip
  
• Place tortillas in a cotton cloth or a tortilla warmer
  
• When cooled they can be stored in a gallon sized freezer bag
  
• They stay good in the fridge for about a week and the freezer for about 2 months!
  

Carnitas

• chili powder
  
• oregano
  
• cumin
  
• salt
  
• pepper
  
• pork shoulder
  
• garlic
  
• onions sliced
  

• Rub dry ingredients all over pork
  
• In an oven bag, place garlic and onion on the bottom
  
• Lay pork on top
  
• Slow cook in the oven for 3 hours at 250..until pork falls off of the bone!  
  

Mexican Rice

• 2 C long grain rice
  
• 3 Tbsp vegetable oil
  
• 2-3 garlic cloves
  
• 1/2 medium brown onion (large slices)
  
• 1 8oz can of tomato sauce
  
• 2 cubes chicken bullion (from the Mexican aisle)
  
• 4 1/4 C water
  

• In a medium sauce pan, saute rice, garlic and onion over medium hear for about 5 minutes or until brown.
  
• Mash up the chicken bullion cubes in the rice
  
• Poor in water and tomato sauce, bring to a boil, cover, and reduce heat to low
  
• Cook for 20-25 minutes and DON'T OPEN!!!

Beans

• 2 lbs dry pinto beans
  
• 3 qt or 12 C water
  
• 3 Tbsp salt
  
• 1/2 onion
  
• 2 garlic cloves

• Soak bean overnight or boil for 15 minutes in a large pot
  
• Drain liquid from beans and replace with 12 cups of fresh water
  
• Bring to a boil, reduce heat, and simmer for about 3 hours
  
• Add more water if necessary while beans are cooking
  
• Add rest of ingredients and continue to simmer from 30 more minutes until beans are very tender