Authentic Mexican Recipes Accompany our favorite dip recipes with our Stone Ground, Kettle Fried Nacho Chips for the ultimate dipping experience! Pico de Gallo Ingredients: 1 white onion, finely chopped 4 ripe plum tomatoes, seeded and finely chopped 2 or 3 jalapeño peppers, seeded and finely chopped 1/2 cup fresh cilantro leaves, chopped 1 tablespoon lime juice Salt to taste Preparation: Combine all the ingredients, cover, and refrigerate for an hour. (Makes 2 1/2 cups) Guacamole 3 ripe Avocados 1 vine ripe tomato, diced 1/2 small onion, minced 1 tbs. fresh cilantro, chopped 1 1/2 tbs. fresh lemon or lime juice 1 clove garlic, minced and mashed. Salt to taste, 1/2 teaspoon should do. Preparation: Cut avocados in halve and scoop out flesh into a bowl. Add remaining ingredients and stir till well combined. When in season I like the rough black skin avocados. Should be soft when squeezed, same with the green avocados. Yummy Queso Ingredients: 1 large package Velveeta cheese 1 can mashed Rotel tomatoes (do not drain) 1/2 onion, finely diced 1/2 green pepper, finely diced Salt and pepper, to taste 1 teaspoon chili seasoning 1 teaspoon garlic powder Preparation: Combine ingredients in saucepan and heat: Let simmer for 15 minutes; keep warm. Serves 16 and Ready in 30 minutes. You can also add ground beef. In a separate saucepan, brown 1lb of ground beef and stir in some taco seasoning for extra flavor. When cooked, add the ground beef to your Queso Dip. Re-heating Instructions Our delicious tamales are fully cooked and ready to eat. Steaming: The preferred method for re-heating tamales is to steam the tamales, in a stovetop steamer, electric steamer or crockpot. Make sure the tamales are elevated and not floating in the water. The tamales are already fully cooked, so steaming them for no longer than 10 minutes per dozen is all that is necessary. Alternative method of steaming in your conventional oven: On the bottom shelf place a pan with water, and on the top shelf place your baking dish with the tamales. 375 degrees, 10 minutes per dozen. Microwave oven: The microwave oven is not the best method for re-heating, but it is the fastest. Place your tamales in a casserole dish and cover tamales with a wet paper towel. Cover with a lid. 5-8 minutes per dozen, high power. For Tamales with a twist try grilling them with the shuck…Great with a fresh pico de gallo. Yummy! Warning: As with any re-heating, please use caution. You are the best judge as to when you tamales are ready to eat. Storage Refrigeration/Freezing Do not keep tamales in your refrigerator for more than 2 days. Freeze tamales in a zip lock bag and do not keep them in the freezer for more than 3 months.