Acapulco's Crab and Avocado Enchiladas with Cilantro Cream recipe

Cilantro Cream Sauce:
1/4 teaspoon minced garlic
1/2 teaspoon salt
1 cup sour cream
2 tablespoons chopped onion
2 tablespoons chopped cilantro
1 dash granulated sugar

Enchiladas:
6 corn tortillas
Oil or lard
1 1/2 cups crab meat
6 tablespoons minced onion
Shredded jack cheese
Pitted black olives
Avocado slices
Sliced peeled tomatoes

Cilantro Cream Sauce: Puree garlic with salt. Combine sour cream, onion, cilantro and sugar. Add garlic mixture and stir gently to blend well.

Enchiladas: Heat tortillas, 1 at a time, in oil until soft. Place 1/4 cup crab meat in center of each tortilla, then sprinkle with 1 tablespoon onion. Spread a little Salsa Con Tomatillos on top. Roll enchiladas, and place, seam-side down, in shallow baking dish. Cover with remaining Salsa Con Tomatillos. Sprinkle generously with cheese.

Bake at 400 degrees F about 10 minutes, or until hot and cheese melts. Serve with dollop of Sour Cream Sauce, and garnish with olives, avocado and tomato slices.

Makes 6 enchiladas.

Source: Acapulco Restaurant

Acapulco Restaurant Mexican Rice recipe recipe

This is as plain as I can find. There are tomatoes in this but little else.

1 large onion
2 cups long grain rice
2 ounces lard or chicken fat
2 cups chicken broth
1 cup tomato juice
1 cup diced tomatoes
1 tablespoon chopped parsley
1 teaspoon minced garlic
1 dash ground cumin
1 teaspoon salt
1 dash white pepper

Sauté onion and rice in lard until browned, 6 to 10 minutes, stirring constantly. Turn into baking dish.

In large saucepan, combine broth, tomato juice, tomatoes, parsley, garlic, cumin and salt and pepper. Bring to boil. Add broth to rice. Cover and bake at 350 degrees F for 20 to 30 minutes or until rice is fluffy. Use fork to fluff rice. Serve.

Servings: 6

Source: Posted by LladyRusty Friday, 16 February 2001, at 8:26 p.m. - Source: Kitchen Link Copycat Recipes

Acapulco Princess Black Forest Cake recipe

1/4 cup butter or margarine sugar
2 eggs
10 tablespoons milk
1 cup cake flour
1/2 teaspoon salt
2 tablespoons cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon water
2 tablespoons kirsch
1/2 cup raspberry preserves
2 (17 ounce) cans dark sweet cherries, drained
3 1/2 cups whipped cream (3 1/2-4 cups) chocolate
shavings - for garnish

Cream butter and 1/3 cup sugar until light and fluffy. Beat in eggs, then milk. Beat until smooth.

Sift together flour, salt, cocoa, baking powder and baking soda. Fold dry ingredients into egg mixture until blended. Pour into greased and floured 8-inch round cake pan. Bake at 350 degrees F for 30 minutes. Cool 10 minutes then remove from pan. Cool thoroughly on wire rack.

Slice cake crosswise twice to make 3 layers. Layers will be thin. Mix together 1 tablespoon sugar, water, and kirsch, then sprinkle top 2 layers (not bottom) with mixture. Spread all 3 layers with raspberry preserves. Cover each layer with cherries, then spread with whipped cream. Place second and third layers atop bottom layer. Sprinkle top with chocolate shavings. Chill until ready to serve.

Per Serving (excluding unknown items): 631 Calories; 36g Fat (51.0% calories from fat); 7g Protein; 72g Carbohydrate; 3g Dietary Fiber; 182mg Cholesterol; 515mg Sodium

Source: Acapulco Princess, Acapulco, Mexico