Sombrero Gold Recipes

SOMBRERO CORN CHIPS

Steps:

• Preheat the oven to 400 degrees F.
• In a mixing bowl, combine the cornmeal, shortening and salt with a fork until the shortening is completely incorporated into the cornmeal. Mix in the boiling water a little at a time until a stiff dough forms, about the consistency of soft clay.
• Press the dough into the donut molds in a thin even layer to completely coat each mold, including the centerpiece that would create the hole in the donut. Dip your fingers in water to keep the dough from sticking to them as you press it into the molds.
• Bake until firm, 12 to 15 minutes. Let cool slightly, then carefully remove the sombreros from the molds.
• Fill a medium pot with about 4 inches of oil and heat to 350 degrees F over medium heat. Working in batches, fry the sombreros until just light brown, about 2 minutes. Transfer to a baking sheet lined with paper towels and sprinkle with a bit of salt.
• Fill each sombrero with salsa or guacamole.

SOMBRERO DIP

Steps:

• Brown meat and chopped onion, stir in salsa and chili powder, diced black olives and salt.
• Add beans and cheese, heat thoroughly and garnish.

7 LAYER SOMBRERO DIP

Steps:

• Spread beans on 10-inch serving platter. Blend sour cream and dips mix. Spread over beans. Layer tomatoes, chiles, olives and cheeses on top. Serve with tortilla chips.

PINK SOMBRERO

Steps:

• Fill a cocktail shaker with ice. Add the grapefruit juice, tequila, agave liqueur and simple syrup. Stir just to blend, then strain into two rocks glasses filled with ice. Serve garnished with strips of grapefruit zest.
• Combine the sugar and 1 cup water in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally. Once the sugar has dissolved, turn off the heat and add the basil. Allow the syrup to cool completely before removing the basil. Cover and refrigerate until ready to use. Leftover syrup will keep for up to a month.

SOMBRERO PASTA SALAD

Steps:

• Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasoning; simmer, uncovered, for 15 minutes. , Rinse pasta in cold water and drain; place in a large bowl. Add beef mixture, cheese, green pepper, onion, tomato and olives; mix well. Add the dressing and toss to coat. , Cover and refrigerate for at least 1 hour.

MEXICAN SOMBREROS

Steps:

• Rinse and chop green pepper; peel and chop onion.
• In a small microwave-safe bowl, mix green pepper, onion and water; cover with wax paper and microwave for 4 minutes then let cool.
• Heat oven to 350°.
• Into a medium bowl, crumble bread into small pieces; add milk and let stand for 3 to 4 minutes; stir until blended.
• Crumble turkey into bread mixture; add parsley, taco seasoning, chili powder and cooked green pepper and onion; mix well.
• Spray muffin pan cups with vegetable spray.
• Using kitchen scissors, cut 4 slashes in each tortilla from the outer edge toward the center; place tortillas into muffin pan cups.
• Divide the turkey mixture evenly over the tortillas; cover with foil and place muffin pan in oven; bake for 30 minutes.
• Remove sombreros from muffin pan and place on plates; spoon 1 teaspoon of salsa on top of each sombrero and top with cheese.

SOMBRERO DIP

Steps:

• In a 7-inch skillet over medium-high heat, saute beef until browned drain off fat. Stir in water and taco seasoning reduce heat to low and simmer for 5 to 10 minutes or until meat is moist, but no longer saucy set aside.In a decorative 10-inch pie plate, layer refried beans, beef. Guacamole, sour cream. Monterey Jack cheese and Cheddar cheese. If making ahead, cover and refrigerate up to 5 hours. Let mixture come to room temperature before serving, about 2 hours.Garnish with peppers. Serve with chips.

SOMBREROS

Steps:

• Combine first 7 ingred. in small bowl. Should make 3 cups filling.
• Divide and spread filling on tortillas. Roll up tightly, jelly-roll style. Wrap in plastic wrap. Chill for overnight. Remove plastic wrap.
• Place on greased baking sheet. Bake in 350' oven for 15 minutes until hot and cheese is starting to melt. Let sit for 5 minutes before cutting. Cut each roll into 5 pieces. Pop back into oven for 5-10 minutes or until the appetizers start to make a "sombrero" shape! Makes 25 appetizers.