Cinco de Mayo Recipes

It’s time for a Mexican fiesta to celebrate Cinco de Mayo.  Here are a few ideas that you can serve at home, some entrees and some desserts…it is a party after all!

Slow Cooker Chicken Tacos

Ingredients:

• 1 cup chicken broth
• 3 tablespoons taco seasoning
• 1 pound skinless boneless chicken

Directions:

• Combine broth and seasoning in a bowl.
• Place chicken in slow cooker. Pour broth mixture over chicken.
• Cook on low for 6 to 8 hours.
• Shred chicken and serve with taco shells and your favorite toppings.

Mexican Casserole

Ingredients:

• 2 tablespoons vegetable oil
• ¾ pound skinless, boneless chicken, cubed
• ½ package (1.25 ounce) taco seasoning
• 1 can (15 ounce) black beans, drained and rinsed
• 1 can (8.75 ounce) corn, drained
• ¼ cup salsa
• water, if needed
• 1 cup shredded Mexican-style cheese
• 1 ½ cups tortilla chips, crushed

Directions:

• In a large skillet, sauté chicken in oil and cook through (until no longer pink inside). Add taco seasoning, beans, corn, salsa, and a little water, if necessary.  Cover and simmer on low for 10 minutes.
• Transfer mixture to a 9 X 13 X 2 inch baking dish. Top with half the cheese and all the crushed chips.
• Bake in an oven preheated to 350 for 15 minutes. Add balance of cheese and return to the oven until cheese is bubbly.

Tamale Pie

Ingredients:

• 2 pounds ground beef
• 2 cups poblano peppers, diced
• 2 cups salsa
• salt and pepper to taste
• 2 boxes (8.5 ounces each) dry corn muffin mix, divided
• 2 eggs, divided
• 2/3 cup milk, divided
• 1 cup corn
• 4 ounces shredded cheddar cheese, divided
• 4 ounces Montery Jack cheese, divided

Directions:

• Cook ground beef until it begins to brown. Reduce heat and add peppers and salsa.  Season to taste.
• Prepare a 9 X 13 baking dish.
• Meanwhile, combine one package of corn muffin mix, 1 egg, and 1/3 cup milk.
• Spread muffin mix onto bottom of the baking dish. Top with corn and half the combined cheeses. Spread beef mixture over the cheeses.
• Combine the second package of corn muffin mix, one egg, 1/3 cup milk, and the remaining cheese. Carefully spread this mixture over the top of the beef to within ½ inch of the edge of the baking dish.
• Bake in an oven preheated to 350 for 1 hour or until golden brown.

Churros

Ingredients:

• 1 cup water
• 2 ½ tablespoons granulated sugar
• ½ teaspoon salt
• 2 tablespoons vegetable oil
• 1 cup all-purpose flour
• 2 quarts oil for frying
• ½ cup granulated sugar or to taste
• 1 teaspoon ground cinnamon

Directions:

• Combine water, 2 ½ tablespoons sugar, salt, and 2 tablespoons vegetable oil in a small sauce pan and bring to a boil. Remove from heat.  Stir in flour; continue stirring until mixtures forms a ball.
• Heat frying oil in a very deep pot to 375 degrees. Temperature will lower as you put dough in the oil.  Keep temperature between 350 and 375 throughout the process.  (Temperature too low will give you greasy churros; too high and the exterior will burn but leave the interior raw.)
• Transfer dough to a strong pastry bag with a medium star tip. Carefully pipe several strips of dough, each 5 or 6 inches in length, into the hot oil.  Do not crowd the oil.  Flip once if necessary.  Use a spider or slotted spoon to remove from oil and place on paper towels to drain.
• Combine ½ cup sugar and cinnamon. Roll drained churros in mixture.
• Serve with a sweet sauce like chocolate or dulce de leche.

Margarita Balls

Ingredients:

• 1 package (12 ounce) vanilla wafers
• ½ pound ground almonds
• 4 ounces white chocolate
• ¼ cup tequila
• ¼ cup orange marmalade
• 2 tablespoons light corn syrup

Directions:

• Crush vanilla wafers into crumbs and combine with almonds.
• Melt white chocolate according to package directions.
• In a blender, combine tequila, marmalade, and corn syrup until smooth. Combine crumb mixture and cocolate; add syrup.
• Form into 1 inch balls and coat with powdered sugar.

Mexican Lemon Icebox Cake (Carlota de Limon)

Ingredients:

• 2 cans (14.5 ounces each) evaporated milk
• 2 cans (14.5 ounces each) sweetened condensed milk
• ¾ cup lemon juice, or to taste
• 2/3 package (20 ounces) Mexican Maria cookies or substitute graham crackers

Directions:

• Combine evaporated milk, condensed milk, and lemon juice and whisk until thick and smooth.
• Line a serving bowl with cookies (or graham crackers) and cover with a generous layer of milk mixture. Repeat layers ending with milk mixture.
• Refrigerate at least overnight. Serve cold.