It’s Cinco de Mayo, which is observed to commemorate the Mexican army’s unlikely victory over French forces at the Battle of Puebla on May 5. Or in America, people drink margaritas!
4 Cinco de Mayo Recipes:
Grilled Street Corn
3 limes, divided
8 large ears fresh yellow corn, husks removed
3 tablespoons mayonnaise
2/3 cup crumbled feta or Cotija cheese
1/3 cup sliced fresh chives
Cut 2 limes in half, and squeeze juice from lime halves to equal about 1/4 cup.
Preheat grill to 400° to 450° (high) heat. Brush corn with mayonnaise. Sprinkle with desired amount of salt and pepper. Grill corn, covered with grill lid, 10 to 12 minutes or until done, turning occasionally. (Kernels may char and pop.)
Cut kernels from cobs into a large bowl. Stir cheese, chives, and lime juice into kernels. Cut remaining lime into 4 wedges, and serve with corn salad.
Easy and Delicious Enchiladas
2 tablespoons canola oil
2 tablespoons all-purpose flour
One 28-ounce can enchilada or Mexican red sauce
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound ground beef
1 medium onion, finely chopped
1/2 teaspoon salt
Canola oil, for frying
10 to 14 corn tortillas
Two 4-ounce cans diced green chilies
1 cup chopped green onions
1/2 cup chopped black olives
3 cups grated sharp Cheddar cheese
Cilantro, for garnish
In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
Preheat the oven to 350 degrees F.
Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.
1 small onion, diced
1 tablespoon oil
1 garlic clove, minced
1 (16-oz.) package pepper Jack pasteurized prepared cheese product, cubed
1 (10-oz.) can diced tomatoes and green chiles
2 tablespoons chopped fresh cilantro
Cook onion in hot oil in a large nonstick skillet over medium-high heat 8 minutes or until tender. Add garlic, and cook 1 minute. Remove from heat.
Combine cheese, tomatoes, and onion mixture in a large microwave-safe glass bowl. Microwave at HIGH 5 minutes, stirring every 2 1/2 minutes. Stir in cilantro. Serve with tortilla chips.
1 store-bought rotisserie chicken
2 cups store-bought red or green salsa
8 taco shells
1 cup (4 ounces) grated Cheddar or Monterey Jack cheese
8 sprigs fresh cilantro (optional)
1/2 cup sour cream 1 avocado, chopped
1 lime, quartered
Remove the meat from the chicken and shred.
Heat the salsa in a skillet over medium heat. Add the chicken and heat until warmed through.
Fill the taco shells with the chicken and top with cheese and cilantro (if desired). Serve with the sour cream, avocado, and lime wedges on the side.
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