Sunday, May 4, 2014

Cinco de Mayo

“Cinco de Mayo has come to represent a celebration of the contributions that Mexican Americans and all Hispanics have made to America.” –Joe Baca

Cinco de Mayo is May 5th. Some recipe ideas to get you started with menu planning. Tomorrow's posting will be another main dish, Southwestern Layered Beef Casserole and Tres Leche Cake
Peach and Tomato Salsa 
serve with your favorite chips

  • 3 cups seeded fresh tomatoes chopped 
  • 2 peeled peaches, diced 
  • 1 small jalapeno diced 
  • 1 whole avocado, diced 
  • 1/4 cup diced green onion, sweet onion or red onion
  • 1/4 cup cilantro, coarsely chopped 
  • ¼ teaspoon salt 
  • 2 teaspoons balsamic vinegar 

  • Combine tomatoes, peaches, avocado and jalapenos in a bowl. Stir in cilantro and salt. Drizzle with vinegar, toss to coat. Serve immediately.
Mexican Lasagna 
Cook’s notes: The following recipe was prepared in a 9 x 9 baking dish and serves 6-8. For a 13 x 9 pan double the ingredients below. Pair the main dish with cornbread and a fruit salad. I have posted the recipe before but worth repeating. Using corn tortillas is what makes dish shine.

  • 1-lb. ground beef or Chorizo sausage 
  • ½-3/4 cup onions diced 
  • ½ green pepper, seeded, diced 
  • ½ red pepper seeded, diced 
  • 2 cloves of garlic minced 
  • optional chiles 
  • 1 tsp. chili powder 
  • 1 tsp. dried oregano 
  • ¼ tsp. cumin 
  • 1-16 oz. jar of salsa 
  • 1/3 of the can refried beans 
  • 8 oz. of enchilada sauce 
  • ½ can of corn (11 oz.) drained and rinsed (could use Mexican style corn) 
  • ½ can of black beans (15 oz.) or dark red kidney beans, drained and rinsed 
  • 3-4 cups (small package) of Mexican cheese (package found in dairy section) 
  • 1 package of yellow corn tortillas (6 inch size) you will need 10 for a 9 inch baking dish 
  • optional toppings: chopped tomatoes, lettuce, sliced black olives, guacamole 
  • Brown ground beef or sausage with onions, red/green peppers and minced garlic 
  • Drain and add mixture back to fry pan 
  • Add in spices, salsa, enchilada sauce, refried beans, corn, beans 
  • Cook on low heat for 10 minutes uncovered 
  • Grease 9 x 9 baking pan and place 4 tortillas in bottom of pan overlapping-to fill in spaces. Tear another tortilla into fourths to fill in corners and sides 
  • Place half of the meat mixture on top of tortillas and ½ of the cheese 
  • Repeat with another layer ending with cheeses, black olives can be added at this time 
  • Cover with foil and bake at 350 for 25 minutes-remove foil and cook 10 minutes longer 
  • Let set 15 minutes before cutting 
  • Serve on the side chopped tomatoes/lettuce/sour cream/guacamole 

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