Family Dinner in Mexico

In Mexico the family is central to society. The extended family is very important and family members will go to great lengths to help each other. Tonight pretend your family is taking a trip to Mexico and joining in on a family dinner. A few tips before you go:

1. Bring a gift - flowers (white NOT red) or sweets, no marigolds please as they symbolize death, wouldn't want to spoil dinner! Warning: gifts are opened immediately so don't bring something embarrassing and open any gifts you may receive immediately as well.
2. Arrive at least 30 minutes late, nothing ever starts on time and it is considered rude to be on time - so take the extra time to buy that last minute gift, do your hair or makeup, scrub the kids' faces, or take the scenic route, just don't get lost.
3. When approaching the table, do not sit until you are invited to and told where to sit (wouldn't want to take Uncle Raul's seat). Always wait until the hostess has started her meal before beginning yours, and always keep your hands visible with your wrists resting on the edge of the table.
4. When you have finished eating, place your knife and fork across your plate with the prongs facing down and the handles facing to the right. And whatever you do, DO NOT clean your plate, leave a few morsels behind for the dog out back.

Menu: Arroz con Pollo (chicken with rice), refried beans, and tossed salad. Dessert: Sopapillas.

Arroz con Pollo

4 to 6 boneless, skinless chicken breasts
1/2 bell pepper, chopped
1 large onion, chopped
1/2 tsp. garlic powder
1 tsp. chili powder
1/2 tsp. black pepper
1 bay leaf
1 28-oz. can stewed tomatoes, cut up the tomatoes
1 to 1 1/2 cups white rice

Boil chicken till tender, adding water to keep meat covered.  Salt the chicken lightly.  Remove chicken and cool.  Keep the water in the pan which is now chicken broth.  Add to chicken broth all ingredients EXCEPT the cooked chicken and rice and let simmer 1/2 hour.  Add rice, cook on low heat until done and broth is absorbed.  Shred the chicken and add to rice mixture. 

Refried Beans (from scratch!!!)  OR, if you are like Sandy, open a can of refried beans!

1 lb. dried pinto beans, cleaned
5 cups of water
1 or 2 medium-sized onions, diced
1/2 to 1 cup hot bacon drippings, butter, or lard
Salt to taste

Soak beans in cold water overnight.  The next day, bring beans to a boil with water and onions and cover pan.  Simmer slowly until beans are very tender, about 3 hours.  Mash beans with potato masher and add bacon drippings or butter or lard.  Mix well; continue cooking, stirring frequently until beans are thickened and fat is absorbed.  Salt to taste.  Makes 6 - 8 servings. 

Sopapillas

3 cups flour
1 1/2 cups water
1/2 tsp. salt
1 1/4 tsp. baking powder
3/4 cup lard or shortening
honey, cinnamon, sugar

Mix flour, salt, and baking powder with water.  Knead until dough is soft.  This is done with the hands, tossing dough from hand to hand, shaping and thinning to flat, thin pancake, about 5 inches in diameter.  Cut each round into 4 parts.  Heat lard or shortening and fry dough.  It will raise and puff up.  Serve hot with honey or cinnamon and sugar