Mexican Feast

I am in the process of cooking and baking for our Mexican Feast tomorrow. One of the first things I have to start making today is the pulled pork. I found a great recipe for pulled pork tacos on MarthaStewart.com, but I am using a crockpot instead. The reason I am starting this today is so it has time to "rest" overnight. The longer it rests, the more the flavors join together. So once my 6-8 hours are finished, I will take it out and out it in the fridge until a couple of hours before the feast.

Next I will move on to the 2 types of cookies:
Polvorones de Canele (cinnamon cookies)
Mexican Wedding Cookies

I will also be baking a new recipe that merges too very awesome things together, Sopaipillas & Cheescake.

Here is the recipe for Sopaipilla Cheesecake Squares:

Ingredients

2 (8 ounce) packages cream cheese
2 (8 ounce) packages refrigerated crescent dinner rolls
1 cup sugar
1 teaspoon vanilla extract or almond extract
1/2 cup margarine or butter, melted
3/4 cup sugar
1 1/2 teaspoons ground cinnamon.
Confectioners' sugar (optional)

Directions

Preheat oven to 350 degrees. Lightly spray a 13" x 9" baking dish with nonstick cooking spray.

In a medium bowl, combine cream cheese, 1 cup of granulated sugar, and vanilla; beat at medium speed with an electric mixer for 30 seconds to 1 minute, or until smooth.

Unroll the refrigerated crescent rolls; press perforations to seal. Using a rolling pin, roll each dough piece into a 13" x 9" rectangle. Press 1 dough rectangle into bottom of prepared baking dish.

Spread cream cheese mixture evenly over dough in pan. Top with remaining dough rectangle.

In a small bowl, stir together 3/4 cup granulated sugar,butter and cinnamon. Using a teaspoon, dot mixture evenly over top of dough.

Bake at 350 degrees for 30 minutes, or until the crescent dough has puffed and turned golden brown. let cool completely in pan on wire rack (about 1 to 2 hours). Cut into squares. Dust with confectioners' sugar, if desired.

So since we can't just have desserts for the feast, I will also be making Chorizo & Ground Turkey w/ Cheese Enchilladas, Mexican Rice & Beans, Guacamole, and Salsa.