Tuesday, May 3, 2011

Celebrating Cinco de Mayo


Cinco de Mayo (Spanish for the fifth of May) it is a celebration/holiday that commemorates the Mexican's army unlikely victory over French forces at the Battle of Puebla in 1862. It is interesting to note that is is not a Mexican holiday but an American Civil War holiday that celebrates Mexican and Latino American heritage and pride. On June 7, 2005, the President of the U.S. issued a proclamation calling on the people of the United States to observe Cinco de Mayo. It is a date not to be confused with Mexico's Independence Day which is the most important national holiday in Mexico. Cinco de Mayo celebrations vary from region to region.
Respect for the rights of others
means peace.
Benito Juarez

I like to see a man proud of the place
in which he lives.
I like to see a man live so that his place
will be proud of him.
Abraham Lincoln

Mexican recipes will be posted Tuesday, Wednesday and Thursday of this week

Bean and Beef Enchilada Casserole

Adapted from BHG Best Comfort Foods publication

Ingredients:

  • 1-1/2 lb. lean ground beef
  • 1 medium onion chopped
  • 1 tsp. chili powder
  • ½ tsp. ground cumin
  • 1 -15 oz. can black beans rinsed and drained
  • 1-4 oz.can diced green chile peppers-omit if using enchilada sauce that has green chilies in it
  • 16 oz. carton sour cream-light
  • 3 TB. flour
  • ¼ tsp. garlic power
  • 1 package 12- 6 inch corn tortillas (I used Carlita brand)
  • 1- 19 oz. can Green Chile Enchilada Sauce (I used Palmas brand)
  • 1- 1/2 16 oz. package prepared shredded Mexican blend 4 cheeses
  • 2 cups chunky salsa (mild)
  • 1 small can of corn-drained
  • 3 finely chopped tomatoes

Directions:

  • In skillet brown beef with onion, chili powder and cumin
  • Drain fat add to meat black beans, drained corn and Chile peppers
  • Omit Chile peppers if using Green Chile Enchilada Sauce-set aside
  • In a small bowl stir together sour cream, flour, and garlic powder
  • Preheat oven to 350
  • Place 6-9 (depends on size of pan)tortillas to cover the bottom of a greased glass 9x13 rectangular baking dish
  • Tortillas will overlap and go up sides of pan
  • Mix enchilada sauce with 2 cups chunky salsa
  • On first layer (like lasagna) place ½ meat/bean/corn mixture, ½ sour cream mixture, ½ enchilada/salsa sauce, ½ cheese
  • Repeat next layer like the first
  • Top with chopped tomatoes and cheese
  • To make ahead cover with plastic wrap and refrigerate
  • To bake cover with foil bake 30-35 minutes or until bubbly
  • Let stand 10 minutes before serving-sprinkle cilantro on top

Southern Cornbread Salad

Ingredients:

  • 1 package Jiffy cornbread mix
  • 1 small can of chopped green chilies
  • 1 head of Romaine lettuce chopped finely
  • 1 can black beans drained and rinsed
  • 1 can of corn drained well
  • 1 package of Hidden Valley buttermilk dressing mix
  • 1-cup mayonnaise
  • 1-cup light sour cream
  • 1-cup buttermilk
  • 1 cup diced green pepper
  • 1 cup finely chopped celery
  • 3 large tomatoes chopped
  • 1 cup green onions chopped
  • 1- 8 oz. package Mexican Four cheeses

Directions:

  • Mix dry dressing mix, buttermilk, sour cream and mayo
  • Cook cornbread mix according to direction but add chilies to it.
  • Cool and cube in squares
  • Layer the following using a large clear glass bowl or glass 13 x9 pan
  • ½ lettuce, ½ bread cubes ½ chopped veggies, ½ chopped onions, ½ corn and beans
  • ½ cheese
  • Spoon half of the dressing over this mixture
  • Repeat with lettuce and rest of ingredients and rest of dressing ending with 3 chopped tomatoes on top and rest of cheese
  • Cover with plastic wrap and chill till serving

Buttermilk Mexican Chocolate Pound Cake

Ingredients:

  • 1 ( 8 oz.) package semisweet baking squares
  • 1 stick of butter and 1 stick of margarine (softened)
  • 1-1/2 cups sugar
  • 4 large eggs
  • ½ cup chocolate syrup
  • 2 tsp. vanilla
  • 2-½ cups flour
  • 2 tsp. ground cinnamon
  • ¼ tsp. baking soda
  • 1/8 tsp. salt
  • 1 cup buttermilk

Garnish: powdered sugar

Directions:

  • Grease a tube pan or a bundt pan
  • Microwave chocolate baking squares
  • At High for I minute and 15 seconds or until chocolate is melted and smooth. Stir every 15 seconds
  • Beat butter and margarine 2 minutes or until creamy
  • Gradually add sugar beating about 5 minutes and add eggs in one at a time
  • Stir in melted chocolate, syrup and vanilla
  • Stir until smooth
  • Combine flour, cinnamon, baking soda, salt
  • Beat at low speed- alternating: butter mixture, buttermilk and flour mixture
  • End with flour mixture
  • Pour into greased pan bake @ 325 1 hour and 10 minutes or until center comes clean (use a long wooden pick)
  • Cool pan on a wire rack 10- 15 minutes then remove cake from pan and place on rack to cool

Can substitute Mexican chocolate for semi-sweet chocolate in this recipe. Then omit the cinnamon. Mexican chocolate is found in Hispanic aisle (grocery store)

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