Cinco De Mayo Recipes

Cinco De Mayo

Enjoy Cinco De Mayo With Our Tasty Recipes

By HILARY JOHNSON

Ready for a little south of the border recipes to celebrate Cinco de Mayo day? Below you will find some mouth watering recipes from our eBook. Want to try a few more recipes? Simply download our eBook at the bottom of the page.

Chimichangas De Papas

1 lb potatoes, mashed — coarsely (4 large)
5 oz queso fresco2/3 cup sour cream
5 green onions — sliced
1 or 2 jalapeno peppers, roasted — peel, seed & chop
salt and pepper to taste
flour tortillas
oil to fry
sour cream, green onions, black olives, and salsa to garnish
Mix coarsely mashed potatoes, cheese, sour cream, green onions, jalapenos to taste, and salt and pepper to taste.
Fill tortillas fold into a package. Fry in hot oil (one inch in a skillet.) Drain, garnish and serve hot. This can be a main course, or made small and served as an appetizer or a side dish. This dish can also be made with corn tortillas, and baked in an enchilda sauce inside of frying.

El Charro Chile Con Carne (Red Chile and Beef Stew)

3 pounds beef roast (eye of round or brisket)
1 cup flour
1 tablespoon salt — or to taste
1 teaspoon pepper
1/2 cup oil
3 cups Salsa De Chile Colorado
1 tablespoon garlic puree — *
1 teaspoon oregano
Garlic Puree – peel 8 whole heads of garlic by smashing the cloves
with the side of a wide knife; the peel will slip off easily then. Put
the peeled garlic in a blender with about 2 cups of water, and puree.
Drain, if necessary, and store in a tightly closed glass jar in the refrigerator. This is the basic meat preparation that we serve in bowls along with
tortillas, on combination plates or as filling for Burros, Chimis,
Chalupas, Enchiladas and Tamales. Cut meat into 1-inch pieces and place, a handful at a time, into a paper bag containing flour, salt and pepper. Shake well. Repeat with remaining beef. In a large skillet, heat oil. Add beef, a batch at a time so that the skillet is not crowded, and brown slowly. Add Salsa De Chile Colorado, garlic and oregano. Cook over low heat 1 hour or longer, until meat is tender, stirring frequently to prevent scorching. Add a little hot water if necessary.

CHEESY ROLL UPS

1 cup (8 oz.) sour cream
8 ounces Pkg. cream cheese — softened
1/2 cup Finely shredded cheddar — cheese
3/4 cup Sliced green onions
1 tablespoon Lime juice
1 tablespoon Minced seeded jalapeno — pepper
10 ounces Pkg. flour tortillas (6″ – size)
“These roll-ups are very fast to fix and you can make them ahead and keep them wrapped in the refrigerator until you’re ready to serve.

Picante sauce
Combine the first six ingredients in a bowl; mix well.
Spread on one side of tortillas and roll up tightly.
Wrap and refrigerate for at least 1 hour. Slice into 1″ pieces. Serve with picante sauce. Yields: About 5 dozen

CHICKEN ALMENDRADO

1/2 cup Onion; Chopped — 1 Medium
2 tablespoons Margarine Or Butter
1 tablespoon Vegetable Oil
1 cup Chicken Broth
1/4 cup Almonds — Slivered
1 tablespoon Red Chiles — Ground
1 teaspoon Vinegar
1/2 teaspoon Sugar
1/2 teaspoon Cinnamon Ground
4 each Chicken Breast Halves — *
Almonds Slivered
Chicken Breasts Halves should be boneless. Cook and stir onion in
margarine and oil in a 10-inch skillet, until tender. Stir in broth,
1/4 cup of almonds, the ground red chiles, vinegar, sugar and cinnamon.
Heat to boiling; reduce the heat and simmer, uncovered, for 10 minutes.
Spoon mixture into a blender container, cover and blend on low speed
until smooth, about 1 minute. Return sauce to skillet. Dip chicken
breasts into the sauce to coat both sides. Place skin sides up in a
single layer in the skillet. Heat to boiling and then reduce the heat,
cover and simmer until done, about 45 minutes. Serve sauce over
chicken and sprinkle with the remaining slivered almonds.

CHICKEN BREASTS OLE’

3 Whole chicken breasts — boneless & split
4 ounces Green chilies — diced
3/4 cup Cheddar cheese — shredded
3/4 cup Monterey Jack cheese shredded
3 tablespoons Onion — finely chopped
1/3 cup Butter — melted
1/4 teaspoon Chili powder
1/4 teaspoon Cumin — ground
1 cup Tortilla chips — crushed
Wooden toothpicks
Remove skin from chicken. Between sheets of waxed paper, pound each
until 1/4″ thick. Drain chilies and combine with the cheeses and onion. Divide into 6 equal portions. Sprinkle one portion down center of each breast. Roll chicken around filling, folding in ends and securing with wooden toothpicks. Combine the butter, chili powder and cumin. Coat rolls
with butter mixture and roll in chips. Arrange chicken, seam side down, in a shallow greased casserole. Bake at 375 degrees for 45 minutes.
Serve with sour cream and taco sauce. Goes great with Mexican rice

CHALUPA

1 pound Pinto beans
3 pounds Pork roast
7 cups Water
1/2 cup Onion — chopped
2 Garlic cloves — minced
1 tablespoon Salt
2 tablespoons Chili powder
1 tablespoon Cumin
1 teaspoon Oregano
4 ounces Green chili peppers — chopped (one can)
Put all ingredients in a dutch oven, an electric crockery cooker, or a
heavy kettle. Cover and simmer about 5 hours, or until the roast falls
apart and the beans are done. Uncover and cook about 1/2 hour, until
the desired thickness is achieved.

Cheesy Chilanda Casserole

1 pound Ground Beef
1 each Med. Bell Pepper — chopped
1 each Clove Garlic — minced
16 ounces Pinto Beans — drained
15 ounces Tomato Sauce
1 cup Picante Sauce — med. hot
1 teaspoon Ground Cumin
1/2 teaspoon Salt
12 each Corn Tortillas
2 cups Shredded Cheese
Lettuce — shredded
Sour Cream
Fresh Tomato chopped
* Cheese may be Monterey Jack or Cheddar Brown meat with pepper, onion
and garlic; drain. Add beans, tomato sauce, picante sauce, cumin and salt. Simmer 15 minutes. Spoon small amount of meat mixture in 13×9 baking dish. Top with 6 tortillas. Top with half the remaining meat mixture; sprinkle with cheese, repeat (except for cheese). Cover tightly with aluminum foil. Bake at 350″ for 20 minutes. Remove foil and top with remaining cheese.
Bake uncovered for 5 minutes. Top with lettuce, tomato, sour cream and additional picante sauce.