We have presented with a wide range of recipes for Cinco De Mayo for you to enjoy
with your family and friends. Tip: click on file menu on the top left of your
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1/4 cup lime juice
1/4 cup vegetable oil
2 teaspoons Pepper Sauce
2 pounds chicken wings
2 tablespoons margarine
1/2 cup blue cornmeal
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon pepper
Mix lime juice, oil and pepper sauce in large glass or plastic bowl.
Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off and discard excess skin. Place wings in oil mixture; stir to coat. Cover and refrigerate at least 3 hours, stirring occasionally; drain.
Heat oven to 425°F.
Heat margarine in 13 x 9 x 2-inch rectangular pan in oven until melted.
Shake remaining ingredients in plastic bag, or mix in bowl. Shake wings in cornmeal mixture to coat; place in pan.
Bake, uncovered, 20 minutes; turn. Bake until golden brown, 20-25 minutes longer.
4 large ripe mangoes, peeled and diced, approximately 2 cups
1 cup jicama, peeled and diced, approximately 1/2 pound
1/2 cup chopped red pepper
2 tablespoons chopped cilantro
1 tablespoon fresh lime juice
6 thin slices of red onion, separated into rings
Creamy Orange Jalapeno Dressing:
1/3 cup "crema Mexicana" Mexican-style whipping cream
3 tablespoons frozen orange juice concentrate
3 tablespoons milk
1 tablespoon Pepper Sauce
In medium bowl, combine mango, jicama, red pepper, cilantro and lime juice. Toss gently but thoroughly.
Cover and chill. Arrange lettuce leaves on 6 salad plates. Mound 1/2 cup mango mixture in center of plate.
Drizzle 1 1/2 tablespoons of Creamy Orange Jalapeño Dressing over each salad. Garnish with red onion rings.
Prepare Creamy Orange Jalapeno Dressing: In small bowl, whisk all ingredients until well blended. Cover and refrigerate until serving time. Serve chilled.
Makes 6 servings.
2 tbsp Pepper Sauce
12 flour tortillas
2 cups shredded Monteray Jack cheese
thin slices of ham, cut into 1/2 inch strips
2 ripe avocados, peeled, pitted and sliced
1/3 cup chopped tomato
4 cups canned whole peeled tomatos, coarsely chopped and undrained
1/4 cup chopped cilantro
Place six tortillas on flat surface.
Spread about 1/2 teaspoon of Pepper Sauce on each.
Distribute half of cheese over tortillas. Layer on ham strips, avocado slices, chopped tomato, cilantro and remaining cheese.
Spread one side of remaining six tortillas with remaining Pepper Sauce and place sauce side down on layered tortillas, forming sandwiches (sincronizadas).
On a griddle or in a medium sized skillet, cook sincronizadas one at a time over a medium heat, until tortillas are crisp and lightly browned on each side, and cheese is melted. Remove to a platter, cut into wedges and serve with additional Pepper Sauce, if desired.
Makes 6 servings