MY FAVORITE CINCO DE MAYO RECIPES
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.
GUACAMOLE
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This is a recipe for authentic Mexican Guacamole as it should be made. Enjoy some on Cinco de Mayo.
Author: Celia Becker @ www.AfterOrangeCounty.com
Recipe type: Appetizer
Cuisine: Mexican
Ingredients
- 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
Instructions
- Peel and seed the avocados.
- In a low sided bowl, mash avocados with a fork until slightly chunky in texture.
- Add diced onions, lime juice, salsa and diced cilantro.
- Mix to combine.
- Add salt and pepper to taste.
- ENJOY!
My unique recipe for Quesadillas smothered in Chili Colorado is also a winning dish, perfect for Cinco de Mayo.
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.
QUESADILLAS WITH CHILI COLORADO
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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.
Author: Celia Becker @www.AfterOrangeCounty.com
Recipe type: Main Dish
Cuisine: Mexican
Serves: 4
Ingredients
- 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
Instructions
- Add corn oil to medium size pot and heat.
- Add diced onion and cook until tender and translucent.
- Cut chuck roast into bite size pieces, removing fat as you go along.
- Add meat to pot and cook until it starts to brown.
- Pour in can of Salsa de Chili Colorado.
- Reduce heat to low and simmer for 3 hours, stirring occasionally until meat is tender.
- Place tortillas on a baking sheet and sprinkle on grated cheese.
- Broil until cheese melts.
- Fold tortilla in half and broil exterior sides of tortilla until just beginning to brown.
- This takes just a few seconds, so be careful not to burn the tortilla.
- Place the quesadillas on individual plates.
- Open tortilla and spread guacamole onto half of the quesadilla.
- Sprinkle on shredded lettuce.
- Sprinkle lettuce with cilantro.
- Top with diced tomatoes.
- Close up quesadilla and pour a large spoonful of Chili Colorado over it.
- Serve and enjoy!
Notes
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.
You’ll find the step-by-step tutorial here or simply follow the recipe below.
TACO SOUP
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This low calorie soup is quick and very easy to make with items right out of your pantry!
Author: Celia Becker @ www.AfterOrangeCounty.com
Recipe type: Main Dish
Cuisine: Mexican
Serves: 6
Ingredients
- 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
- TOPPINGS
- Tortilla Chips (broken into small pieces)
- Diced Avocado
- Diced Green Onions
- Diced Cilantro
- Shredded Cheese (Cheddar, Jack, Panela)
Instructions
- Heat 2 tablespoons of olive oil in a large stock pot.
- Add ground turkey and cook, breaking it up into small pieces.
- Add packet of Ranch Dressing & packet of taco seasoning and stir to combine.
- Add undrained white, black & chile beans.
- Add Rotel diced tomatoes and chicken broth.
- Cook over low heat, stirring occasionally until heated through.
- 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.
- 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.
Click here for the step-by-step tutorial or just follow the printable recipe below.
THE WORLD'S BEST CHICKEN ENCHILADAS
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Every day is Cinco de Mayo when you make this recipe for The World's Best Chicken Enchiladas!
Author: Celia Becker
Recipe type: Mexican
Cuisine: Main Dish
Serves: 6-8
Ingredients
- 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
Instructions
- 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.
- Shred chicken into bite size pieces and place in a large mixing bowl.
- Add ⅔rds of the grated Monterey Jack Cheese to the bowl.
- Set the remaining ⅓ of the cheese aside for use later.
- Add the green onions, black olives, sour cream, green chiles and pepper to the bowl and mix to combine.
- Place the chicken mixture in the fridge while preparing the tortillas.
- Put about ½ inch corn oil into a small frying pan.
- Heat oil to hot over medium high heat. Oil is too hot if it begins to smoke.
- Soften tortillas by quickly frying them, 5 seconds on each side.
- Do not let the tortillas get hard and crispy.
- Place fried tortillas between paper towels to blot excess oil.
- Once all of the tortillas are fried you may begin to assemble the enchiladas.
- Pour a small amount of red enchilada sauce into the bottom of a large baking dish.
- Pour the rest of the red enchilada sauce into a low sided bowl.
- One at a time, dip tortillas in the sauce.
- Then place 3 tablespoons of chicken/cheese mixture down the middle of the tortilla.
- Fold in sides of tortilla to form the enchilada.
- Place each enchilada in the baking dish, folded side down.
- Repeat until you use up all of the chicken/cheese filling.
- Line the enchiladas up closely together in the baking dish.
- Pour the remaining red sauce over the top of the enchiladas.
- Sprinkle the enchiladas with the reserved grated cheese.
- Bake at 350 degrees F for 30 minutes until cheese is melted and top is golden brown.
- Serve with a dollop of guacamole on top.
So there you have it: MY FAVORITE CINCO DE MAYO RECIPES
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