Chi Chi Punch Recipes

Steps:

• In a blender, combine ice, vodka, pineapple juice and cream of coconut. Blend until smooth. Pour into a glass and garnish with a slice of pineapple and a cherry.

Steps:

• Bring 4 cups water and the almond milk to a boil. Remove from the heat and add the tea bags. Let steep for 10 minutes. While the mixture is still warm, stir in the spiced rum and agave.
• While the tea is steeping, whip the cream to soft peaks.
• Remove the tea bags and ladle the spiked chai into serving cups. Top with a dollop of whipped cream and a dusting of ground cinnamon.

Steps:

• 1. Blend 1 cup pineapple orange juice and cream of coconut in blender. Add to punch bowl with remaining pineapple orange juice
• 2. Stir in vodka (I used 100 proof vodka) just before serving.
• 3. Add 7-up and ice (I used frozen balloons. They don't dilute the punch). Garnish with orange slices.
• 4. This punch is fantastic. Everyone loved it and it all went.

Steps:

• Blend 1 cup pineapple orange juice and cream of coconut in blender. Add to punch bowl with remaining pineapple orange juice. Stir in vodka (I used 100 proof). Just before serving, add 7-up and ice. I used frozen balloons instead of the ice. Garnish with orange slices. This punch is fantastic. Everyone loved it and it all went. (Guess that had something to do with the vodka. My motto is: If it's drownin' you're after, don't torture yourself with shallow water."

Steps:

• Bring the water to a boil with the corn, cinnamon sticks, and cloves in a large pot. Reduce heat to medium-low; simmer 40 minutes. Remove from the heat and strain through a mesh strainer to remove the corn and spices. Stir the lemon juice and sugar into the chicha until the sugar has dissolved. Refrigerate until cold.
• Stir in the chopped pineapple and apple before serving over ice.

Steps:

• 1. In a saucepan mix the sauce ingredients (excluding the cornstarch and water). Bring to a boil, lower the heat and continue to simmer stirring occasionaly while you complete the recipe. It should end up reduced to about half. Once reduced stir in the cornstarch mixed with the water. Cook until thickened and set aside.
• 2. Brown the ground beef, drain, and stir in the Fiesta Restaurante seasoning mix and 1/2 cup water and simmer for 5 minutes.
• 3. Divide the meat evenly on the tortillas (1/3 of the way down the tortilla) do the same with the cheese.
• 4. Roll the tortilla (starting at the end with the meat/cheese) after rolling once, fold in the ends and finish rolling. To hold it together you may need to use toothpicks or a flour and water mixture to seal them.
• 5. Fry until golden brown.
• 6. Serve with sauce over the top, garnish with a dollop of sour cream and sliced green onions. I usually serve this with some shredded lettuce and diced tomatoes or refried beans.