Try these 5 Cinco De Mayo Treats for your Fiesta! Olé
Spicy Guacamole (Cooking Channel)
Fresh guacamole is a must when celebrating Cinco de Mayo. This is my favorite Cinco de Mayo dish!
- 2 Haas avocados, halved, pitted, and diced in the shell
- 1/2 red onion, thinly sliced
- 1 jalapeno, finely diced
- 1/2 bunch fresh cilantro, coarsely chopped
- Juice of 1 lime
- Kosher salt and freshly ground black pepper
Mash the avocados with a fork and combine with the red onion, jalapeno, cilantro, lime juice, salt and pepper.
Refreshing Limeaide Drink (Taste of Home)
- Prep/Total Time: 5 min.
- Yield: 12 Servings
- 1 can (12 ounces) frozen limeade concentrate, thawed
- 2/3 cup thawed lemonade concentrate
- 1 teaspoon orange extract
- 1-1/2 cups water
- 6 cups chilled diet lemon-lime soda
- 1 medium lemon, sliced
- 1 medium lime, sliced
- In a large container, combine the limeade and lemonade concentrates and orange extract. Stir in water.
- Just before serving, stir in lemon-lime soda. Serve over ice. Garnish with lemon and lime slices. Yield: 3 quarts (12 servings, 1 cup per serving).
Fresco Salsa (All Recipes)
- 6 Roma (plum) tomatoes, diced
- 1 sweet onion, diced
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 1 bunch cilantro, finely minced
- 1 lime, juiced
- 1 teaspoon salt, or to taste
In a bowl, mix the tomatoes, onion, red bell pepper, yellow bell pepper, cilantro, lime juice, and salt. Cover and refrigerate until ready to serve.
Rachel Ray’s Chicken Enchiladas (Food Network)
8 soft corn tortillas
- 3cups chicken broth
- 4 pieces boneless, skinless chicken breast, 6 to 8 ounces
- 1 bay leaf, fresh or dried
- 2 sprigs fresh oregano
- 1 small onion, quartered
- 2 tablespoons tomato paste
- 1 teaspoon chili powder, 1/3 palm full
- 1 teaspoon ground cumin
- 2 cups tomato sauce
- 2 teaspoons hot cayenne pepper sauce, several drops
- 1/4 teaspoon ground cinnamon, 2 pinches
- 1 teaspoon chili powder
- 2 1/2 cups Monterey Jack shredded cheese, available on dairy aisle
Preheat the oven to 275° F.
Wrap corn tortillas in foil and warm in the oven. Bring broth to a boil in a saute pan. Set chicken into broth with bay and oregano and onion. Return to a boil, cover and reduce heat to simmer. Poach chicken in broth 10 minutes. Remove chicken breasts to a bowl and shred with 2 forks. Add 1/2 cup of cooking liquid and tomato paste, spices and salt and work through the chicken using the forks.
Combine all sauce ingredients and heat through, keeping warm until needed.
Remove tortillas from oven and switch broiler on high.
Pile chicken mixture into warm corn tortillas and roll. Line casserole or baking dish with enchiladas, seam side down. Pour hot tomato sauce over the chicken enchiladas and top with cheese. Place in enchiladas in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas. Serve.
Tres Leches Cake (Food Network)
- 1 tablespoon vegetable shortening
- 2 cups plus 1 tablespoon all-purpose flour, divided
- 6 large eggs, separated
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 cup whole milk
- 1 1/4 teaspoons vanilla extract, divided
- 1 (12-ounce) can evaporated milk
- 2 (14-ounce) cans sweetened condensed milk
- 3 cups heavy cream, divided
- 1 tablespoon confectioners’ sugar
Position rack in bottom 1/3 of oven and preheat the oven to 350° F.
Lightly grease a 13 by 9-inch baking pan with the shortening. Add 1 tablespoon of the flour to the greased pan and shake it around to coat the entire pan with the flour. Shake out excess flour. Set aside.
In the bowl of an electric mixer fitted with a whisk attachment, beat the egg whites on medium speed until soft peaks form. Reduce the speed to low and gradually add the sugar with the mixer running, beating until stiff peaks form.
Add the egg yolks, 1 at a time, beating well after each egg is added. In a small mixing bowl, sift together the 2 cups flour and baking powder. Add the flour mixture to the batter in stages, alternating with the whole milk, beginning and ending with the flour. (Do this quickly so that the batter does not lose its volume.) Add 1 teaspoon of the vanilla extract. Pour the batter into the prepared pan and place in the oven. Bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Remove the cake from the oven and place on a wire rack to cool for 10 minutes.
In a blender, combine the evaporated milk, sweetened condensed milk, and 2 cups of the heavy cream. Cover and blend on high for 45 seconds.
Remove 1 1/2 cups of the milk mixture, cover, and refrigerate until ready to serve the cake.
Pour 1/2 of the remaining milk mixture over the warm cake.
When the cake has soaked up most of the liquid, pour the remaining half of the milk mixture over the cake, and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.
When ready to serve, beat the remaining cup of heavy cream in the electric mixer until soft peaks form. Add the confectioners’ sugar and remaining 1/4 teaspoon of vanilla, and beat until stiff peaks form. Spread the whipped cream over the chilled cake.
Serve the cake with the reserved chilled milk sauce.