Pozole

1/2 a Lettuce Head
1 large onion
5 Radishes
1 bag of Tostadas (hard fried flat tortillas)
1 Can of white Hominy
1 Can of Yellow Hominy
3 Garlic cloves
1 Can Tomato Sauce
Chicken or Pork
Powdered Chicken Bullion
Crushed Oregano

Broil Chicken or Pork in some onion, garlic, salt and pepper. Remove meat from broth and shred. Add chicken bullion, Tomato sauce, and Hominy with juices to broth. Bring to a slow boil. Add meat back into mixture and heat through. Serve topped with oregano, radishes, diced onion, and shredded lettuce with tostadas on the side.

Flan

8 eggs
2 14-oz. cans Egel Brnd condensed milk
2 cans whole milk
1 1/2 tsp. vanilla
1 cup of sugar

Carmel: Melt 1 Cup of sugar in a heavy skillet, then pour into a casserole dish 3-4" deep.

Mix condensed milk and whole milk. Add vanilla and eggs and stir, breaking the yolks and beat. Place the caramelized casserole in a sink of cold water, so that the Carmel cracks. Strain milk/egg mixture into the caramelized casserole dish. Place the dish in a pan surrounded by 1" of water and bake for approximately 1 1/2 hours at 350 degrees.