Cinco
de Mayo
What would a celebration be without its food
and drinks?
In the event, you're looking for a unique
party idea, why not use "Cinco de Mayo" as the theme.
Decorations can include sombreros, maracas, sarapes and of
course, the cheery music of Mexico. And don't forget
the food! Below are some recipes you can use:
Virgin Raspberry Margarita
(for the kids and nondrinkers; strawberries can be
substituted)
3 cups raspberries
1 can frozen lemonade
5 cups water
2 cups orange juice
Puree your raspberries and frozen lemonade in a food
processor to a fine consistency. Pour the mixture into a
fine strainer over pitcher; the strainer will catch any of
the raspberry seeds. Now add the rest of your ingredients
and stir. Serve well-chilled with a slice of lemon
Frozen Margarita
Scale ingredients to servings
2 tsp coarse salt
1 lime wedge
3 oz white tequila
1 oz triple sec
2 oz lime juice
1 cup crushed ice
Place salt in a saucer. Rub rim of a cocktail glass with
lime wedge and dip glass into salt to coat rim thoroughly,
reserve lime. Pour tequila, triple sec, lime juice, and
crushed ice into a blender. Blend well at high speed. Pour
into a cocktail glass. Serve in: Champagne glass.
Frozen Strawberry Margarita
Scale ingredients to servings
1 oz silver tequila
1/2 oz triple sec
1/2 oz Rose'sŪ lime juice
1/4 oz lemon juice
1/2 oz strawberry liqueur
Pour all ingredients over finely shaven ice in a margarita
glass, and serve.
Beef Rellenos
1 lb ground beef
1/2 single onion, minced
1 garlic, minced, clove
1/2 teaspoon chili powder
1 teaspoon salt
1/3 cup tomato sauce
8 single chili pepper
4 single egg
1/4 cup olive oil
1/4 cup flour
In large skillet saute meat till light brown. Drain excess
fat; add onion, garlic, chili powder and salt. Saute 3
minutes. Add tomato sauce and simmer 10 minutes. If using
fresh chilies, place under broiler about 8 minutes. Split
chilies down one side and remove skin. Remove seeds. Stuff
inside with meat mixture and roll in flour. Have ready a
large skillet filled with 1/4 Separate eggs. Beat whites
stiff; beat yolks light. Fold yolks into whites. Lightly
dunk peppers in mixture; ease into hot oil in skillet and
cook until golden brown. Remove. Serve with hot sauce on the
side.
Burrito Filling
4 tablespoon oil
12 oz vegetable juice, can
14 1/2 oz beef broth, can
3 each garlic clove, minced
3 1/2 lb beef stew meat
1 single cheddar, shredded
4 oz chilies, green, can
Brown meat in oil and drain. Add remaining ingredients
except cheese. Simmer over low heat 2 to 3 hours. Shred meat
with fork, drain excess liquid. Serve on tortillas with
cheese.
Enchiladas
2 cup ricotta
1 cup green onion
1 teaspoon cumin
8 each tortillas
2 cup cheddar
1 each egg
2 tablespoon chilies, chopped
1 cup cheese, jack
10 oz enchilada sauce
Stir first six ingredients together and fill tortillas. Put
in greased 8 x 12 glass pan. Pour sauce over. Microwave on
high for 11 to 13 minutes, rotating once. Cover with cheddar
cheese and cook on high 1 to 2 minutes.
Mexican Rice
1 pint dairy sour cream
4 oz chopped green chilies
1/4 cup grated parmesan
1/2 lb monterey jack cheese
3 cup cooked seasoned rice
Combine sour cream, chilies and salt. in 13 x 9-inch baking
pan, layer 1 cup cooked rice, 1/2 sour cream-chili mixture
and 1/2 cheese strips. Repeat layers and top with remaining
cup of rice. Bake in moderate oven (350 degrees F.) for 25
minutes. Sprinkle with Parmesan cheese and top with
meatballs and sauce. Continue baking for 5 minutes or until
cheese melts.
Red Enchilada Sauce
10 each large red chile pods
1 1/2 teaspoon flour
4 each garlic cloves
1/4 teaspoon cumino
1 teaspoon cilantro (optional)
1 1/2 teaspoon bacon drippings
1 each small onion chopped
1 each salt and pepper to taste
1 tablespoon oregano
Boil chile pods in small sauce pan with 8-12 oz of water
until soft. Place chiles, oregano, onions, garlic and salt
and pepper in blender. Liquefy mixture. In a 2 qt. sauce pan
heat bacon drippings and brown flour. Add the chile mixture
and simmer for 30-45 minutes.
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