Feliz Cinco de Mayo!

In celebration I thought I’d repost some of my favorite Cinco de Mayo recipes.

Everyone needs a little Guacamole to help celebrate Mexican heritage and pride!  And, my authentic recipe for Guacamole is how Guacamole should be done!


You can find my step-by-step tutorial for the making of Guacamole here.  Or, simply follow the recipe below.


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This is a recipe for authentic Mexican Guacamole as it should be made. Enjoy some on Cinco de Mayo.
Recipe type: Appetizer
Cuisine: Mexican
  • 2 Large, Ripe Hass Avocados
  • ¼ Cup Finely Diced Onion
  • 2 Tablespoons Diced Cilantro
  • 2 Tablespoons Salsa or hot sauce of your choice
  • 1 Fresh Lime, Juiced
  • Kosher Salt and Coarse Ground Pepper to Taste
  1. Peel and seed the avocados.
  2. In a low sided bowl, mash avocados with a fork until slightly chunky in texture.
  3. Add diced onions, lime juice, salsa and diced cilantro.
  4. Mix to combine.
  5. Add salt and pepper to taste.
  6. ENJOY!

My unique recipe for Quesadillas smothered in Chili Colorado is also a winning dish, perfect for Cinco de Mayo.

Quesadillas with Chili Colorado | Recipe By

The step-by-step tutorial for this yummy Mexican original can be found here.  Or simply follow the recipe below.

But do plan ahead because the Chili Colorado sauce needs to simmer for 3 hours to be at its best.


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Try this delicious and unique recipe for Quesadillas with Chili Colorado. It was inspired by a dish served at a Mexican restaurant popular with college students.
Recipe type: Main Dish
Cuisine: Mexican
Serves: 4
  • 1 Onion, Diced
  • 3 Tablespoons Corn Oil
  • 2 Lbs. Chuck Roast
  • Salt & Pepper to Taste
  • 1 28 Ounce Can Salsa de Chili Colorado
  • 4 Large Flour Tortillas
  • 1 Pound Mexican Cheese, Grated
  • 1½ Cups Guacamole
  • ½ Head Iceberg Lettuce, Shredded
  • 1 Bunch Cilantro, Diced
  • 2 Large Tomatoes, Diced
  1. Add corn oil to medium size pot and heat.
  2. Add diced onion and cook until tender and translucent.
  3. Cut chuck roast into bite size pieces, removing fat as you go along.
  4. Add meat to pot and cook until it starts to brown.
  5. Pour in can of Salsa de Chili Colorado.
  6. Reduce heat to low and simmer for 3 hours, stirring occasionally until meat is tender.
  7. Place tortillas on a baking sheet and sprinkle on grated cheese.
  8. Broil until cheese melts.
  9. Fold tortilla in half and broil exterior sides of tortilla until just beginning to brown.
  10. This takes just a few seconds, so be careful not to burn the tortilla.
  11. Place the quesadillas on individual plates.
  12. Open tortilla and spread guacamole onto half of the quesadilla.
  13. Sprinkle on shredded lettuce.
  14. Sprinkle lettuce with cilantro.
  15. Top with diced tomatoes.
  16. Close up quesadilla and pour a large spoonful of Chili Colorado over it.
  17. Serve and enjoy!
Plan ahead when you cook this recipe as the sauce should simmer for 3 hours for best results.

I also shared my recipe for a delicious and low calorie Taco Soup. 

This recipe is very quick and super easy to prepare.

Taco Soup Recipe |

You’ll find the step-by-step tutorial here or simply follow the recipe below.


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This low calorie soup is quick and very easy to make with items right out of your pantry!
Recipe type: Main Dish
Cuisine: Mexican
Serves: 6
  • 2 Tablespoons Olive Oil
  • 1 Lb. Ground Turkey
  • 1- 4 Oz. Package Powdered Ranch Dressing
  • 1-4 Oz. Package Taco Seasoning
  • 1-15 Oz. Can Small White Beans
  • 1- 15 Oz. Can Black Beans
  • 1-15 Oz. Can Chili Beans
  • 2 Cups Frozen White Corn
  • 2- 10 Oz. Cans Rotel Diced Tomatoes (any flavor)
  • 2 Cups Chicken Bouillon
  • Tortilla Chips (broken into small pieces)
  • Diced Avocado
  • Diced Green Onions
  • Diced Cilantro
  • Shredded Cheese (Cheddar, Jack, Panela)
  1. Heat 2 tablespoons of olive oil in a large stock pot.
  2. Add ground turkey and cook, breaking it up into small pieces.
  3. Add packet of Ranch Dressing & packet of taco seasoning and stir to combine.
  4. Add undrained white, black & chile beans.
  5. Add Rotel diced tomatoes and chicken broth.
  6. Cook over low heat, stirring occasionally until heated through.
  7. Prepare small bowls of tortilla chips, diced green onions, diced avocados, cilantro and shredded cheese. Allow your guests to garnish their own soup as desired.
  8. Enjoy!

I also shared my original recipe for The World’s Best Chicken Enchiladas.

I kid you not!  They really are the world’s best!  Try them and see if you don’t agree.

The World's Best Chicken Enchiladas | Recipe By

Click here for the step-by-step tutorial or just follow the printable recipe below.


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Every day is Cinco de Mayo when you make this recipe for The World's Best Chicken Enchiladas!
Recipe type: Mexican
Cuisine: Main Dish
Serves: 6-8
  • 3 Large Boneless, Skinless Chicken Breasts
  • Salt
  • 2 Pounds Grated Monterey Jack Cheese
  • 1 Bunch Green Onions or Chives
  • 1 - 4.25 Ounce Can Chopped Black Olives
  • 1 Pint (2 Cups) Sour Cream
  • 1 - 7 Ounce Can Ortega Diced Green Chiles
  • 1 Teaspoon Coarse Ground Pepper
  • 12 Corn Tortillas
  • Corn Oil
  • 1 - 28 Ounce Can Red Enchilada Sauce
  1. Place the chicken breasts in a skillet, add 1 inch water and sprinkle generously with salt. Simmer for 15 minutes until fully cooked. Remove from pan and cool.
  2. Shred chicken into bite size pieces and place in a large mixing bowl.
  3. Add ⅔rds of the grated Monterey Jack Cheese to the bowl.
  4. Set the remaining ⅓ of the cheese aside for use later.
  5. Add the green onions, black olives, sour cream, green chiles and pepper to the bowl and mix to combine.
  6. Place the chicken mixture in the fridge while preparing the tortillas.
  7. Put about ½ inch corn oil into a small frying pan.
  8. Heat oil to hot over medium high heat. Oil is too hot if it begins to smoke.
  9. Soften tortillas by quickly frying them, 5 seconds on each side.
  10. Do not let the tortillas get hard and crispy.
  11. Place fried tortillas between paper towels to blot excess oil.
  12. Once all of the tortillas are fried you may begin to assemble the enchiladas.
  13. Pour a small amount of red enchilada sauce into the bottom of a large baking dish.
  14. Pour the rest of the red enchilada sauce into a low sided bowl.
  15. One at a time, dip tortillas in the sauce.
  16. Then place 3 tablespoons of chicken/cheese mixture down the middle of the tortilla.
  17. Fold in sides of tortilla to form the enchilada.
  18. Place each enchilada in the baking dish, folded side down.
  19. Repeat until you use up all of the chicken/cheese filling.
  20. Line the enchiladas up closely together in the baking dish.
  21. Pour the remaining red sauce over the top of the enchiladas.
  22. Sprinkle the enchiladas with the reserved grated cheese.
  23. Bake at 350 degrees F for 30 minutes until cheese is melted and top is golden brown.
  24. Serve with a dollop of guacamole on top.



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