We have presented with a wide range of recipes for Cinco de Mayo for you to enjoy with your family and friends.
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Happy Cinco de Mayo!
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.
2 large ripe avocados, halved and pitted
1/2 teaspoon salt, or to taste
4 teaspoons Pepper Sauce
1/2-ounce cans chicken broth
3 skinless, boneless chicken breast halves (about 1 lb.)
2 tablespoons uncooked rice
1 large tomato, seeded and chopped
1/2 cup chopped onion
1/4 cup finely-chopped cilantro
1/2 cup shredded Monterey Jack cheese
With spoon, scoop avocados into medium bowl and mash with fork; add salt and 1 1/2 teaspoons Sauce. Blend gently. Set aside. In 4-quart saucepan, heat chicken broth to boiling.
Add chicken, lower heat, and cook until white throughout. Remove chicken and cut into bite-size pieces.
Add rice and cook until tender, about 15 minutes. Return chicken to saucepan. Just before serving, add tomato, onion, cilantro and remaining 2 1/2 teaspoons Sauce.
To serve, spoon tortilla chips into bottom of each bowl. Ladle soup over chips. Top with cheese and one rounded tablespoon avocado mixture. Makes 8 servings.
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.