Recently a friend had her baby (a girl! after two boys) so we brought them this for dinner one evening:

Taco filling:

1 pound ground beef
1 tablespoon flour
1 tablespoon cornstarch
1/4 cup minced onion
1 teaspoon onion powder
1/2 cup beef broth
1/2 cup water
1 teaspoon garlic powder
1 teaspoon minced garlic
1 teaspoon ground cumin (toast first then grind if using whole)
1 teaspoon salt
1 teaspoon sweet Hungarian paprika
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/2 teaspoon sugar
1/2 teaspoon oregano, Mexican variety (lippia graveolens) preferred

Combine all in a skillet and cook until thickened.

Frijoles Refritos / Refried Beans

2 tablespoons olive oil
1 tablespoon minced garlic
1/4 cup minced onion
1 15-oz can beans (I like black beans from Westbrae or Eden, you can use whatever beans you like — you can also start out with dried beans that you soak and precook yourself)
1 bay leaf
1/8 cup chopped tomatoes, optional
1 teaspoon ground cumin (toast then grind if using whole)
1 tablespoon minced serrano chile or other hot chile, optional
1/2 teaspoon salt or to taste
1/2 teaspoon freshly ground black pepper or to taste

Saute garlic and onions over medium heat in olive oil, in a large skillet, until onions are limp, about 2-3 minutes. Add beans (reserving the liquid if desired to add later) and stir-fry 2-3 minutes, then add the rest of the ingredients except for salt. Cover and cook over low heat, stirring occasionally, about 20 minutes or until beans are completely tender. Mash beans using a potato masher (some people like running the mixture through a food processor but I like my refried beans chunky). Add just enough liquid to achieve desired consistency/thickness. Remove bay leaf and adjust seasoning with salt and freshly ground pepper.

Classic Salsa:

1 1/2 cups chopped tomatoes
1/2 cup minced onion
1 heaping tablespoon minced garlic
1 tablespoon (or to taste) minced hot chile like jalapeno or serrano
3 tablespoons freshly squeezed lime juice
1/4 cup minced cilantro/coriander/chinese parsley

Mix everything in a bowl. Set aside at room temperature or chill in refrigerator, until flavors are well-blended. [This recipe can be easily doubled.]

Classic Guacamole:

1 avocado (preferably Hass variety), halved and surfaces rubbed with the cut side of a lime or lemon
1/4 cup minced onion
1 heaping tablespoon minced garlic
1 tablespoon (or to taste) minced hot chile like jalapeno or serrano
1/2 teaspoon ground cumin (toast and grind if using whole)
2 tablespoons freshly squeezed lime juice
2 tablespoons minced cilantro/coriander/chinese parsley
1/2 teaspoon salt, or to taste

Spoon one-half avocado out of its skin and mash in a bowl. Cutting Cut the other avocado half while still in its peel into tiny dice, taking care not to cut through the peel. Spoon out the diced flesh into the bowl. Add the rest of the ingredients, toss well, and adjust seasoning. Set aside at room temperature or chill in refrigerator, until flavors are well-blended. Variation: Stir in some sour cream or cream cheese, and/or a chopped tomato.

Easy Yellow Rice:

Combine the following except for saffron and salt in a rice cooker. Cook, following rice cooker manufacturer’s directions for regular steamed rice. When rice is cooked, stir in saffron and salt to taste, give everything a good stir and return to “warm” setting for 5 more minutes. Serve hot.

3 tablespoons olive oil
2 cups rice (long-grain or Jasmine preferred)
1/2 cup chopped onions
3 1/2 cups chicken stock
1/2 cup annatto water (3 tablespoons annatto/achiote seeds – bixa orellana — soaked in 1/2 cup hot water for 30 minutes, then seeds squeezed and discarded)
1/2 cup chopped red and/or green bell pepper
1/2 teaspoon saffron
1/2 teaspoon salt, or to taste

Heat taco shells. (If using corn tortillas, follow recipe here.)
Shred iceberg lettuce.

For dessert, see corn pudding recipe.
Enjoy with some ice-cold margaritas (alcoholic version not for new moms:-D).