Skip to comments.OK Anyone have any good "Cinco De Mayo" Recipes?
Posted on 05/04/2012 9:57:25 AM PDT by US Navy Vet
Pose 'em here!
I mean POST ‘em here! oops!
Try the Obama family recipe for Chihuahua Chimichanga’s.
Try the Obama family recipe for Chihuahua Chimichanga’s.
You put the lime in the tequila, drink ‘em both together. Put the lime in the tequila, then you’ll feel better...
brass, lead, steel, charcoal, sulfur and saltpeter in the proper proportions.
A spoon of mayonnaise in a glass of water.
Sinko ‘de’ Mayo
I just pull the cork out of the bourbon jug. Prep time: 0. Mixing/blending time: 0. Baking/cooking time: 0.
Sonoran hot dog recipe - like a chili dog on steroids
Get a beef hot dog and wrap it like a mummy with bacon. Mesquite bacon is good.
Fry it on a griddle until the bacon gets crisp. Some people like to fry the bacon a little first and then wrap it around the hot dog and then fry them both in the bacon grease.
Take a hot dog bun or bolillo roll that has been slit to make a pocket in the middle. If you want you can toast them a little or, in the case of the bolillo roll, steam it for a minute to make it soft. Work with what you have on hand or what you feel like.
Put mayo, mustard and ketchup on the bun and insert the bacon-wrapped dog. If you want to squirt the mayo on top, like they do at the stands, mix it with a little lemon juice or water to thin it out. Put it into a squeeze bottle or sandwich bag with a corner cut off and squeeze it on top when you are done, along with the mustard and ketchup.
Add warm pinto beans, cheese (shredded Mexican cotijo cheese, cheddar, whatever), chopped tomatoes, chopped onions, sliced or blended jalapenos or some type of jalapeno/green chili salsa.
Just stick whatever you want on there, and whatever amount, to make it taste good. (You hear this talking to many Mexican cooks)
Roast a chili pepper to go on the side and have some cold coke ready (even better if in a glass bottle) for the complete experience.
A little over 100 years ago, the Emporer of Mexico, on a trip to England, found something he had never tasted before...He thought it so delicious that he felt his people should try it...
He ordered 50,000 cases of this sent to Mexico...
After returning home, he anxiously awaited it’s arrival....He was then notified that the shipment was lost. It was shipped on the Titanic....
he felt so bad, he declared a National Holiday for the people of Mexico..
That is how “Sinko da Mayo” came to be.......
And have a restroom close by!
What specialty do the Mexicans fix when they celebrate the 4th of July?
Albondigas (meatball) Soup, a delicious Mexican classic
1 white onion, chopped
2 bunches green onions, chopped
Saute in olive oil in a large pot.
1-7 oz can chopped green chilies, mild to hot
1 large can broken tomatoes, fire roasted are good
1 tsp fresh chopped garlic
1 tsp salt
1 tsp cumin
1 quart water
Add to pot and bring to boil. Then mix:
1 pound lean hamburger
1/4 cup flour
1 tsp salt
1/2 tsp pepper and garlic powder
Mix together, then form into one-inch
balls, added one at a time to boiling
Turn heat to low and simmer, covered.
Cook 45 minutes, then adjust seasonings.
A little fresh chopped cilantro on each serving.
(Mexican cooks tend to really overdo with the
cilantro.) Some steamed flour tortillas on the
side and you have a serious meal.
Get a whole chicken, bag of pigs feet, half dozen gallons of tequila and a Bush Pinata.
Mix half a pound of fresh dog poop with half a quart of chocolate ice cream. Chill well and serve cold. Then pretend it is a real recipe and something good... just like we pretend Stinko de Mayo is a real holiday and something good!
2 ripe avocados (coarse skin - the good ones)
1 ripe medium tomato
2-3 cloves garlic
1/2 tsp cumin
1/2 tsp ground oregano
1/2 tsp basil (or 1 tsp chopped fresh cilantro)
2 tbsp fresh squeezed lime juice
(Optional: dash or two of your favorite hot sauce)
Dice the tomato and then crush and finely chop the garlic cloves. Add all ingredients except for the avocados into a medium-sized bowl. (Optional: drink a shot of José Cuervo and proceed to next step.)
Cut avocados in half (the long way) and remove pits. Gently peel or scoop out the yummy green stuff inside and mash into the other ingredients with a fork, blending until well-mixed but slightly chunky. Serve with tortilla chips and enjoy!
I think it’s called “Tourista”.
Most people only pay them to mow the lawn.
Read post 6! snicker snicker
So why are you celebrating the 1862 victory of Mexican troops over French forces? Why do you care about their history/celebrations? It would have been much better, IMO, to have celebrated the establishment of the Republic of Texas on March 2nd (Texas Independence Day).
Cheese, and Bean and Cheese Enchiladas
12 corn tortillas
1 can salsa verde (green enchilada sauce)
1 can red enchilada sauce
2 cups shredded Longhorn cheddar cheese
3 cups cottage cheese
1 cup shredded Longhorn cheddar cheese
1-1/2 cups chopped green onion
1/4 to 1/2 tsp oregano
refried beans (optional)
Pour the can of salsa verde in an 8x16 baking pan.
Fry the tortilla shells, then fill with filling and
roll, before putting the enchiladas side by side on
top of the salsa verde. The rolled enchiladas should
completely fill the pan.
Pour and spread the can of red enchilada sauce over
the enchiladas, then sprinkle with the 2 cups of
Longhorn. Put any extra filling in the gaps.
Bake in a 375F oven for 20 minutes until bubbling,
or if chilled, 30 minutes, covered for the first 15
Garnish the enchiladas with chopped lettuce,
diced tomato, and chopped green onion. Sprinkle a
little cider vinegar and salt over the vegetables.
bookmark for later
Mexicans love these insects which have a consistency of cottage cheese.
Dig deep into the nest of larvae to get the bloated juicy ones. If you feel as though your going to throw up while chewing, resist that feeling and drink some El Bloate Si Gagu.
Someone’s fixing me a Mexican feast but I will share my semi-famous margarita recipe:
3 parts tequila
2 parts Cointreau
1 part fresh lime juice
The tequila is important. Use only good quality 100% blue agave tequila. I use Sauza Hornitos Reposado. Some prefer white tequila but we like the reposado. Cointreau means Cointreau, not Triple Sec, not Grand Marnier, not some Mexican liquer that’s “just as good”. It’s expensive but it makes a difference. Ideally the limes should be mexican or Key limes but the Persian ones are fine. Ok, now to how.
Fill a cocktail shaker half full with good ice. Fill the rest of the way with margarita mix made from the above. Shake vigorously for 30 seconds. The shaking is important. You need the water from the melting ice to make the drink properly. This is also why the ice has to be good. Strain into margarita glasses with a couple of cubes of ice in the bottom. If you want to rim the glasses with salt, wipe the rims with a cut lime wedge and then dip them in a shallow bowl with coarse sea salt before you start shaking. Sometimes I want the salt, sometimes I don’t.
Now, enjoy one of the best margaritas you’ve ever had. They are very good and very potent so be careful.
Last note. Notice no blender was involved and keep it that way. A real margarita is not frozen.
No but, it does remind me to go get some menudo...
...and that is how you celebrate “Stinko de Mayo.” LOL
Carne Asada (AKA Tex-Mex Fajitas)
1. 24-oz skirt steak
2. Fajita seasoning
3. 12-oz can of beer (Natural Light works...it’s unfit for direct consumption)
4. Italian salad dressing.
5. Flour tortillas
Mix beer, one packet of fajita seasoning, Italian salad dressing and beer into a large bowl and mix thoroughly. Submerge the skirt steak in it in a 13x9 pan for 24 hours.
Cut the steak once in half, then form “boats” from aluminum foil, shaping the sides upward. Place the steaks into the boats, put them on a hot grill and again submerge them in the marinating sauce. Then brown them on both sides (should take about 7-10 minutes each side). Once the meat is brown, remove it from the boats and place directly on the grill and cover for another 7-8 minutes, then flip it and repeat.
After the meat is cooked, slice against the grain into strips, then roll ‘em into the tortillas with guacamole, rice, beans, etc. Then grab a REAL beer and enjoy!!
1 can Gebhardts enchilada sauce
1/3rd can Wolfs brand chili (no beans)
¼ tsp each garlic powder, chili powder, cumin & salt (all to taste)
¼ cup flour
Combine all ingredients except flour in a medium saucepan over low heat and simmer for about 5 minutes.
Whisk in flour and simmer another 10 minutes whisking frequently, until lumps are gone. Set aside.
Additional ingredients for enchiladas:
12 corn tortillas
1 medium onion, diced small
shredded cheddar cheese
To soften the tortillas, heat Crisco over medium heat in a skillet.
Put one tortilla in at a time,wait until it *just* starts to puff up, flip it, then when it *just* starts to puff up, remove and place on paper towels.
While the torts cool, grate the cheese and dice the onion.
Roll a small amount of cheese (about 2 TBSP or so) and a few onion pieces into each tortilla and place seam side down in a cake pan.
Line up in the pan side by side. Pour sauce over enchys and bake at 350 for 25 minutes,
topping with cheese at about the 20 minute mark and maybe even more onions.
The ones around here cook brisket, potato salad, macaroni salad, chips and salsa, and usually have hot dogs and hamburgers too.
Take one turnip. Poke it with a needle until it picks up a rifle, then poke it one more time and you’re done.
Slice and halve a white onion, then saute it and
a tsp of chopped garlic in a large skillet. Saute
until onions are partially caramelized with some
Remove the sauteed onion and garlic and put in bowl,
then brown 1 pound hamburger. Drain as needed to
remove tallow. When browned, add onions and garlic
along with one large bottle of mild Pace Salsa and
a cup of water.
Simmer on medium-low until somewhat dry, then add more
water and simmer some more, until still moist enough
for tacos. This is important to bring out the flavors.
Fry white corn tortillas in hot vegetable oil in small
skillet. Large bubbles should form in their skin in the
process. Turn while cooking once with tongs, then remove
from skillet and drain on paper towel on plate.
Add desired amount of filling, then top with a combination
of shredded Longhorn cheddar, blanched, skinned and chopped
tomato, shredded lettuce, and some people like a daub of
sour cream or a bit of bottled taco or hot sauce.
“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?
They don't count if 'here' is the US. So what do the Mexicans in Mexico fix when they celebrate the 4th of July?
Prawns with Rough Cut Guacamole on Blue Corn Chips
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.
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.
One large blue corn chip topped with 1 TBS guacamole. Place cooked prawn in the guacamole and garnish with chopped cilantro.
then fry ‘em
then RE-fry ‘em
I’ve always called it “Stinko de mayo”.
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.
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
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
3 sprigs cilantro, chopped
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.
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)
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:
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)
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.