OK Anyone have any good "Cinco De Mayo" Recipes?

04 May 2012 | US Navy Vet

[US Navy Vet]

Pose 'em here!

[TexasRepublic]

“So why are you celebrating the 1862 victory of Mexican troops over French forces?”

Indeed, that is nothing to brag about. Who hasn’t beat the French?

[tbpiper]

The ones around here...

They don't count if 'here' is the US. So what do the Mexicans in Mexico fix when they celebrate the 4th of July?

[noexcuses]

Prawns with Rough Cut Guacamole on Blue Corn Chips

Prawn preparation:

25 large prawns – peeled, cleaned and de-veined
2 garlic cloves finely chopped
2 TBS Olive Oil
1 TBS Salt
1 tsp Cumin powder
1 tsp white pepper

Toss the prawns with the other ingredients and let set for 30 minutes in refrigerator. Saute prawns on medium heat until lightly browned. Remove from pan and cool.

Guacamole preparation:

2 Avocados roughly chopped
2 TBS chopped white onion
1 whole tomato chopped (I used 3 Roma tomatoes)
2 TBS chopped cilantro (I used only one TBS)
1 TBS Lemon juice (I used the juice of one medium lemon)
½ tsp Garlic salt
¼ tsp Cayenne pepper
¼ tsp salt
¼ tsp white pepper

Combine all ingredients until mixture is slightly smooth.

Assembly:

One large blue corn chip topped with 1 TBS guacamole. Place cooked prawn in the guacamole and garnish with chopped cilantro.

[Delta 21]

pinto beans

cook ‘em

then fry ‘em

then RE-fry ‘em

[Publius]

I’ve always called it “Stinko de mayo”.

[Doulos1]

Take one white van, fill with 32 illegals, have an ICE SUV in hot pursuit driving through six lanes at high speed weaving haphazardly on bald tires...then wait for impact.

[yefragetuwrabrumuy]

Here’s some quick and easy ones.

1) Monterey chicken

2 dozen chicken drumettes and wings.
Red enchilada sauce

Coat each drumette or wing with the sauce then
bake in a 375F oven for 45 minutes, or BBQ.

2) “Good Night” Salad (Enselada de Noche Buena)

1 can pineapple chunks in juice
1 medium jicama, peeled and chunked
2 oranges, peeled and sectioned
1 large banana, sliced

1/2 head lettuce shredded
1/4 pomegranate seeds
Lime juice

Mix together fruit and chill for 1 hour.
Drain fruit and put in serving bowl lined with lettuce.
Sprinkle pomegranate seeds on top, along with a drizzle
of lime juice.

3) Cheese crisp, always a crowd pleaser

Broil a large flour tortilla with shredded Longhorn
cheddar until cheese is melted and a little browning
on the exposed tortilla. Cut like pizza. Serve with
a bowl of salsa to spoon on.

4) Pico de Gallo (uncooked salsa)

Blanch, skin and chop tomatoes, regular or Roma
Chopped green onions
Chopped white or red onion
Can of chopped green chilis
Can of chopped jalapenos
1 tbsp extra virgin olive oil
1 tsp chopped garlic
pinch cumin
3 sprigs cilantro, chopped
Cider vinegar
Salt and Pepper to taste

This is a great garnish, or can be eaten on tortilla
chips, and is very different in character from salsa.

[SuziQ]

I used to make Enchiladas for our family reunion. I'm make 3 - 9x13 pans in varying degrees of HOT. I finally realized that instead of rolling each enchilada individually, I could just do a layering thing, so now I make an Enchilada Casserole using the same ingredients, just doing them a layer at a time. I start with a little sauce on the bottom of the pan, lay tortillas to cover the pan, a layer of meat sauce (meat with onions, peppers and enchilada sauce), then a layer of cheese, and start over again with the tortillas. I finish it all with a layer of shredded cheese and pop in the oven for a half-hour or so. Cut it like lasagna, and enjoy! Yummy, and not as much work as the enchiladas used to be.

I have a Corn and Black Bean version I make when our vegetarian son is home, or if I just don't feel like thawing out any ground beef. ;o)

[The KG9 Kid]

Here's my Mexican (Spanish) Rice recipe.

I don't add onions or corn or tomatoes or peppers, but you can add chopped scallions if you like instead of the onion powder:

Ingredients:

One cup of enriched medium grain white rice (Must be medium)
One cup canned chicken broth, chilled (Progresso® in the paper container is good)
1-1/4 cup water
Two Tbsp butter
One Tbsp vegetable oil
Knorr® Tomato Chicken granulated boullion powder (a must)
1 tsp Onion powder (optional)
1 tsp granulated Garlic powder (optional)
1/2 tsp powdered Cumin (required)
One Tbsp Chili powder
Dash of powdered black pepper (just a dash!)
One Tbsp or a healthy squirt of Tomato sauce or even Enchilada sauce (Optional, but 'El Pato'® brand is nice; Hunt's is OK)

Directions:

In large saucepan over medium-low heat, heat vegetable oil and rice until the rice is slightly brown, stirring continually.

When rice is browned, increase heat to high then slowly pour in chilled chicken broth to cause the browned rice to crack open. Add butter, chili powder, Cumin, then mix in enough Knorr Tomato/Chicken powder -- approximately 1 Tbsp -- until the mixture turns bright orange in color while stirring. Add the remaining 1-1/4 cup of water.

Bring mixture to a boil, then cover and simmer on LOW for 20-25 minutes until rice mixture has soaked up the liquid. Remove covered saucepan from heat and set aside, still covered, for another 15 mins. Fluff with fork and serve.

This will basically produce taqueria-style Mexican rice commonly found at taco shops all over Southern California.

[oh8eleven]

Cinco this ...

[SuziQ]

Those sound yummy!

[Sideshow Bob]

Ah, yes. Cinco de Mayo celebrations.

Or as President Obama describes it...

"Cinco de Quatro"

[slouch-no-more]

Here’s the recipe for the Costa Rican Black Bean soup; these are all the 16 oz. cans (the regular size ones, not the big ones):

1 packet – Taco Seasoning
1 packet – Ranch Dressing Mix
1 can – Kidney Beans
1 can – Pinto Beans
2 cans – Black Beans
1 can – White Shoepeg Corn
1 can – Ro-tel (this can be added as preferred, the more you add the more of “kick” it will have)

Mix it all in a crock pot and heat it, and that’s all there is to it. Pour it over Frito’s Scoops. You can add shredded cheese and sour cream once it’s in the bowl.

Enjoy!

[kevkrom]

But does anyone have any good “Cinco de Quatro” recipes?

[AD from SpringBay]

I don’t know about Cindo De Mayo, but for Quatro De Mayo I’m going to have me a big giant cheese burger, some homemade chips, and wash it down with some Fosters.

[bigredkitty1]

In the DFW area, reservations at Cantina Laredo, Preston Royal location.

[Fast Moving Angel]

Better idea: Close the border permanently — then we all go out for a steak dinner to celebrate.

[Joe Brower]

[LadyBuck]

Darn, you beat me to it!

[Stand Watch Listen]

Mexican Casserole
INGREDIENTS:
• 1 pound lean ground beef
• taco mix seasoning
• teaspoon minced garlic
• 2 cups salsa
• 1 (16 ounce) can chili beans, (or black beans), drained
• 1 cup corn
• 6 cups tortilla chips, (some crushed, most whole) ½ on bottom…1/2 on top)
• 2 cups sour cream
• 1 (2 ounce) can sliced black olives, drained
• ½ chopped onion
• 1/2 cup chopped green onion
• 1/2 cup chopped fresh tomato
• 2 cups shredded Cheddar cheese (or Mexican blend cheese)
• Chili powder

DIRECTIONS:
1. --Preheat oven to 350 degrees F (175 degrees C).
2. --In a large skillet over medium-high heat, cook ground beef until no longer pink.(drain)
--Stir in taco seasoning, garlic, salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed.
--Stir in beans, corn and heat thoroughly .
3. -- Spray a 9x13 baking dish with cooking spray.
--Spread tortilla chips in dish, and then spoon beef mixture over chips.
--Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream.
--Another layer of tortilla chips…
--Top with Cheddar cheese (or blend).Sprinkle with some chili powder
4. --Bake in preheated oven for 30 minutes, or until hot and bubbly

Southwest Cilantro Lime Mango Grilled Chicken Sandwiches
INGREDIENTS:
MARINADE
1/4 cup finely chopped fresh cilantro
1 clove garlic, minced
1/4 jalapeno chile pepper, seeded and minced
2 tablespoons finely grated fresh lime zest
1 1/2 teaspoons salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1/4 teaspoon chipotle chile powder
1 tablespoon olive oil
1 pound chicken breast tenderloins or strips

SALSA
1 medium tomato, chopped
1 small sweet onion, finely chopped
2 tablespoons finely chopped fresh cilantro
1/2 jalapeno chile pepper, seeded and minced
1 clove garlic, finely chopped 1 clove garlic, finely chopped
1/4 teaspoon ground black pepper
1/4 teaspoon sea salt
1/8 teaspoon chipotle chile powder
1 tablespoon fresh lime juice

GRILLED VEGETABLES
1 sweet onion cut into 1/2-inch slices
1 red bell pepper, quartered
1 tablespoon olive oil
1/4 teaspoon salt
1/2 teaspoon minced garlic

LIME MAYONNAISE
1/2 cup mayonnaise
2 tablespoons fresh lime juice
16 thick slices French bread
2 mangos - peeled, seeded, and sliced
8 slices Monterey Jack cheese
1/4 teaspoon ground black pepper
1/4 teaspoon sea salt
1/8 teaspoon chipotle chile powder
1 tablespoon fresh lime juice

DIRECTIONS:
1. For the marinade: Place 1/4 cup cilantro, 1 clove minced garlic, 1/4 jalapeno, lime zest, 1 1/2 teaspoons salt, onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon chipotle chile powder, and 1 tablespoon olive oil in a small bowl and stir until well combined. Place the chicken breast tenderloins in a large resealable plastic bag. Pour the marinade into the bag with the chicken, seal, and shake the bag to coat. Refrigerate for 1 hour.
2.To prepare the grilled vegetables, toss the onions and red peppers with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 clove garlic in a bowl; set aside.
---For the lime mayonnaise: Whisk together the mayonnaise and 2 tablespoons of lime juice; cover with plastic wrap and refrigerate.
---Preheat an outdoor grill for medium-high heat.
---Grill the marinated chicken on the prepared grill until no longer pink in the center and juices run clear, 8 to 10 minutes. Grill the red pepper and onions until tender and golden brown, 8 to 10 minutes. Remove the chicken and vegetables from the grill. Slice the grilled pepper into thin strips.
---Spread each slice of bread with 1 1/2 teaspoons of prepared lime mayonnaise. Layer half of the pieces of bread with sliced mango, 1 tablespoon prepared salsa, grilled chicken tenderloins, grilled peppers, grilled onions, and a slice of Monterey Jack cheese.
--- Top off the sandwiches with the remaining slices of bread. Return the sandwiches to the grill, turning when the bottom is golden brown
--- Return the sandwiches to the grill and grill them until the bread is toasted and the cheese melts, about 2 minutes per side

Chile Rellenos with Salsa Verde Cream Sauce
INGREDIENTS:
1 pound beef roast
2 tablespoons beef bouillon
1 tablespoon olive or vegetable oil
1 medium onion, chopped
1 clove garlic, minced
6 fresh poblano chiles
1 cup HERDEZ® Salsa Casera
1/4 cup chopped ripe olives
1/3 cup golden raisins
1/3 cup blanched slivered almonds
1 cup Herdez® Salsa Verde
1/4 cup sour cream

DIRECTIONS:
1. Place the meat in a large saucepan or stockpot. Add enough water to cover and stir in beef bouillon granules. Bring the water to a boil. Reduce heat, cover and simmer for 2 hours or until meat is tender.
2. Meanwhile, cut each pepper in half length wise. Remove the seeds and membranes from the peppers. In a saucepan, cook peppers in boiling water until crisp-tender, about 5 minutes, drain well and set aside.
3. Remove cooked meat from the pan and chop into small pieces and set aside. Discard the bouillon mixture from the pan and dry the interior. Add the oil to the same pan and heat over medium heat. Add the onion and garlic and saute until softened, about 5 minutes. Add the HERDEZ® Salsa Casera and simmer for 3-5 minutes. Return the meat to the skillet. Stir in the olives, raisins and almonds. Season the meat mixture to taste with salt. Spoon the meat filling into each of the pepper halves and place the peppers on a lightly oiled baking pan.
4. Bake at 400 degrees F for 10-15 minutes or until warmed through. Meanwhile, in a blender or food processor, combine the HERDEZ® Salsa Verde and sour cream. Drizzle the sauce over the prepared peppers and serve.