Cinco De Mayo Recipes

CHICKEN MOLE Ingredient:
  • 12 bone-in chicken thighs (about 4-1/2 pounds), skin removed
  • 1 teaspoon salt
  • 1 can (28 ounces) whole tomatoes, drained
  • 1 medium onion, chopped
  • 2 dried ancho chiles, stems and seeds removed
  • 1/2 cup sliced almonds, toasted
  • 1/4 cup raisins
  • 3 ounces bittersweet chocolate, chopped
  • 3 tablespoons olive oil
  • 1 chipotle pepper in adobo sauce
  • 3 garlic cloves, peeled and halved
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • Fresh cilantro leaves, optional

Chicken Mole

Chocolate , Soy Free , Side Dish , Sauces and Condiments Recipes , Sauce Recipes , Dinner , Bon Appétit , main-dish , Chicken , Sauté , Healthy , High Fiber , Low Cal , Potluck , Mole Sauce Recipes , Cinco de Mayo , Almond , Tortillas , Simmer , Chile Pepper

Author: Taste Of Home

If You're Not Familiar With Chicken Mole (pronounced Mo-lay), Don't Be Afraid Of This Versatile Mexican Sauce. I Love Sharing This Chicken Mole Recipe Because It's A Great One To Experiment With. -darlene Morris, Franklinton, Louisiana

Time: 6h25m

Yield: 12 servings.

Number Of Ingredients: 15

  • Sprinkle chicken with salt; place in a 5- or 6-qt. slow cooker. Place the tomatoes, onion, chiles, almonds, raisins, chocolate, oil, chipotle pepper, garlic, cumin and cinnamon in a food processor; cover and process until blended. Pour over chicken., Cover and cook on low for 6-8 hours or until chicken is tender; skim fat. Serve chicken with sauce, and sprinkle with cilantro if desired. , Freeze option: Cool chicken in mole sauce. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet or Dutch oven until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts:

Calories 311 calories, Fat 18g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 378mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 26g protein.

  • Filling:
  • 1 (8-ounce) package dried corn husks
  • 1 pound tomatillos, husked, rinsed
  • 4 (3-inch-long) serrano chiles, stemmed, chopped
  • 4 large garlic cloves, chopped
  • 1 1/2 tablespoons olive oil
  • 2 cups low-salt chicken broth
  • 4 cups (packed) coarsely shredded cooked chicken (about 1 pound; from purchased rotisserie chicken)
  • 2/3 cup chopped fresh cilantro
  • Dough:
  • 1 1/3 cups lard or solid vegetable shortening
  • 1 1/2 teaspoons salt (omit if masa mixture contains salt)
  • 1 1/2 teaspoons baking powder (omit if masa mixture contains baking powder)
  • 4 cups freshly ground masa dough for tamales (34 to 36 ounces), or make masa dough with 31/2 cups masa harina (corn tortilla mix; about 17 ounces) mixed with 2 1/4 cups warm water
  • 2 cups (about) low-salt chicken broth

Green Chile Chicken Tamales (tamales Con Salsa Verde Y Pollo)

Bon Appétit , Chicken , Spring , Steam , Broil , Cinco de Mayo , Hominy/Cornmeal/Masa , Cilantro , Buffet , Mixer , Hot Pepper , Tomatillo

Masa Labeled "masa Preparada Para Tamales" Often Contains Baking Powder And Salt, So Don't Add Either If It Does. Soak The Husks Three Hours Ahead Or Overnight.

Yield: Makes about 26

Number Of Ingredients: 15

  • For filling:
  • Place husks in large pot or large bowl; add water to cover. Place heavy plate on husks to keep submerged. Let stand until husks soften, turning occasionally, at least 3 hours and up to 1 day.
  • Preheat broiler. Line heavy baking sheet with foil. Arrange tomatillos on prepared sheet. Broil until tomatillos blacken in spots, turning once, about 5 minutes per side. Transfer tomatillos and any juices on sheet to processor and cool. Add chiles and garlic to processor and blend until smooth puree forms. Heat oil in medium saucepan over medium-high heat. Add tomatillo puree and boil 5 minutes, stirring often. Add broth. Reduce heat to medium; simmer until sauce coats spoon thickly and is reduced to 1 cup, stirring occasionally, about 40 minutes. Season with salt. Mix in chicken and cilantro. (Can be made 1 day ahead. Cover and chill.)
  • For dough:
  • Using electric mixer, beat lard (with salt and baking powder, if using) in large bowl until fluffy. Beat in fresh masa or masa harina mixture in 4 additions. Reduce speed to low and gradually beat in 1 1/2 cups broth, forming tender dough. If dough seems firm, beat in enough broth, 2 tablespoons at a time, to soften.
  • Fill bottom of pot with steamer insert with enough water (about 2 inches) to reach bottom of insert. Line bottom of insert with some softened corn husks. Tear 3 large husks into 1/4-inch-wide strips to use as ties and set aside. Open 2 large husks on work surface. Spread 1/4 cup dough in 4-inch square in center of each, leaving 2- to 3-inch plain border at narrow end of husk. Spoon heaping tablespoon filling in strip down center of each dough square. Fold long sides of husk and dough over filling to cover. Fold up narrow end of husk. Tie folded portion with strip of husk to secure, leaving wide end of tamale open. Stand tamales in steamer basket. Repeat with more husks, dough, and filling until all filling has been used. If necessary to keep tamales upright in steamer, insert pieces of crumpled foil between them.
  • Bring water in pot to boil. Cover pot and steam tamales until dough is firm to touch and separates easily from husk, adding more water to pot as necessary, about 45 minutes. Let stand 10 minutes. (Can be made 2 days ahead. Cool 1 hour. Cover and chill. Before serving, re-steam tamales until hot, about 35 minutes.)
Nutrition Facts:

  • For the pasilla-guajillo adobo:
  • 2 ounces pasilla chiles (6), wiped clean, stemmed, slit open, seeded, and deveined
  • 2 ounces guajillo chiles (8), wiped clean, stemmed, slit open, seeded, and deveined
  • 1/4 cup distilled white vinegar
  • 1/4 cup light Mexican beer
  • 1/2 cup chopped white onion
  • 4 garlic cloves, peeled
  • 1 teaspoon fine salt, or 2 teaspoons kosher salt
  • 1/2 teaspoon dried oregano, preferably Mexican
  • 1/4 teaspoon cumin seeds
  • 5 whole cloves
  • For the steak:
  • 2 pounds skirt steak, cut into four 8- to 9-inch pieces
  • 1 teaspoon fine salt, or 2 teaspoons kosher salt
  • 1/2 cup pasilla-guajillo adobo (above)
  • About 1 tablespoon mild olive oil or vegetable oil

Carne Adobada: Grilled Adobo-marinated Skirt Steak

Peanut Free , Tree Nut Free , Soy Free , Kosher , Dinner , Steak , Grill/Barbecue , Spring , Dairy Free , No Sugar Added , Summer , Cinco de Mayo , Chile Pepper , Birthday , Backyard BBQ , Marinate , Grill

Author: Roberto Santibañez

Yield: Serves 4

Number Of Ingredients: 16

  • Make the adobo:
  • Heat a comal, griddle, or heavy skillet over medium-low heat, and toast the chiles 2 or 3 at a time, turning them over and pressing down on them with tongs frequently, until the chiles are fragrant, about 1 minute per batch. Soak the chiles in enough cold water to cover until they're soft, about 30 minutes. Drain and discard the soaking water.
  • Put the vinegar and beer in the blender jar with the chiles and the remaining adobo ingredients. Blend until smooth, at least 3 minutes, adding a little water if necessary to puree. If you like a silky, smooth texture, strain the adobo through a medium-mesh sieve. Set aside 1/2 cup of the adobo to marinate the steak, and keep the rest in an airtight container in the refrigerator for up to five days or in the freezer for up to one month.
  • Make the steak:
  • Pat the steaks dry, season them with the salt, then coat them generously with adobo. Let them marinate in the refrigerator for 1 to 2 hours.
  • Heat a grill or grill pan over medium-high heat. Lightly oil the grill or grill pan and cook the steaks, 3 to 5 minutes on each side for medium-rare, depending on their thickness. Let the steaks rest for 5 minutes before slicing for tacos or serving as whole steaks.
Nutrition Facts:

  • 1 28-ounce can diced tomatoes in juice, well drained, juices reserved
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup finely chopped white onion
  • 3 large garlic cloves, chopped
  • 3 small bay leaves
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon dried Mexican oregano
  • 1/4 cup chopped pitted green olives
  • 2 tablespoons raisins
  • 2 tablespoons drained capers
  • 6 4- to 5-ounce red snapper fillets
  • 3 pickled jalapeño chiles, halved lengthwise

Red Snapper, Veracruz Style

Bake , Dinner , Bon Appétit , Tomato , Spring , Capers , Healthy , Fish , Snapper , Cinco de Mayo , Simmer , Jalapeño , Olive , Raisin

Yield: Makes 6 servings

Number Of Ingredients: 12

  • Place drained tomatoes in medium bowl. Using potato masher, crush tomatoes to coarse puree. Drain again, reserving juices.
  • Heat oil in heavy large skillet over medium-high heat. Add onion and stir 30 seconds. Add garlic and stir 30 seconds. Add tomato puree and cook 1 minute. Add bay leaves, parsley, oregano, and 1/4 cup reserved tomato juices. Simmer until sauce thickens, about 3 minutes. Add olives, raisins, capers, and all remaining reserved tomato juices. Simmer until sauce thickens again, stirring occasionally, about 8 minutes. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 425°F. Spread 3 tablespoons sauce in bottom of 15x10x2-inch glass baking dish. Arrange fish atop sauce. Sprinkle fish lightly with salt and pepper. Spoon remaining sauce over. Bake uncovered until fish is just opaque in center, about 18 minutes. Using long spatula, transfer fish with sauce to plates. Garnish with pickled jalapeño halves.
Nutrition Facts:

  • 1 1/2 cups chilled Clamato juice, or 1 cup tomato juice and 1/2 cup bottled clam juice
  • 1/4 cup ketchup
  • 1/4 cup fresh lime juice
  • 1 teaspoon hot sauce such as Tabasco
  • 1 teaspoon salt, or to taste
  • 1/2 cup finely chopped white onion
  • 1/4 cup chopped fresh cilantro
  • 1 firm-ripe California avocado, peeled, pitted, and cut into small chunks
  • 1/2 lb fresh lump crabmeat (1 cup), picked over
  • 1/4 lb cooked baby shrimp
  • Accompaniment: oyster crackers or saltines (optional)

Mexican Seafood Cocktail

Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Gourmet , Wheat/Gluten-Free , No-Cook , Tomato , Seafood , Shellfish , Dairy Free , No Sugar Added , appetizer , Salad , Quick & Easy , Vegetable , Healthy , Starter , Mexican , Cinco de Mayo , Crab , Avocado

Yield: Makes 4 to 6 first-course or light main-course servings

Number Of Ingredients: 11

  • Stir together Clamato juice, ketchup, lime juice, hot sauce, salt, onion, and cilantro in a large bowl, then gently stir in avocado, crabmeat, and shrimp. Spoon into 6- or 8-ounce glasses or cups.
Nutrition Facts:

  • 1 pound uncooked chorizo
  • 2 cups fresh or frozen corn, thawed
  • 1 large red onion, chopped
  • 1 poblano pepper, chopped
  • 8 ounces fresh goat cheese, crumbled
  • 2 cups cubed Monterey Jack cheese
  • 1 cup cubed pepper jack cheese
  • 1 large tomato, seeded and chopped
  • 3 green onions, thinly sliced
  • Blue corn tortilla chips

Queso Fundido

Kidney Friendly , Peanut Free , Tree Nut Free , Soy Free , Gourmet , Wheat/Gluten-Free , Cheese , Sugar Conscious , appetizer , Appetizers , Appetizers and Snacks , Dips and Spreads Recipes , Cheese Dips and Spreads Recipes , Super Bowl , Hot Cheese Dip Recipes , Condiment/Spread , Broil , Cinco de Mayo , Chile Pepper , Bean , Party , Sausage , Poker/Game Night , Monterey Jack

Author: Taste Of Home

Dig In To This Rich, Warm One-skillet Dip, Topped With Fresh Tomato And Green Onions, And Enjoy The Gooey Cheese And Spicy Kick From The Chorizo And Pepper Jack. -julie Merriman, Seattle, Washington

Time: 35m

Yield: 6 cups.

Number Of Ingredients: 10

  • Preheat oven to 350°. Crumble chorizo into a 10-in. cast-iron or other ovenproof skillet; add corn, red onion and pepper. Cook over medium heat until meat is fully cooked, 6-8 minutes; drain. Stir in the cheeses., Bake until bubbly, 14-16 minutes. Sprinkle with tomato and green onions. Serve with chips.
Nutrition Facts:

Calories 161 calories, Fat 12g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 365mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.

  • Chicken:
  • 1 onion, halved
  • 2 cloves garlic, crushed
  • 1/2 teaspoon salt
  • 5 cups water
  • 1 pound (about 3 breasts) boneless, skinless chicken breasts
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • Tomatillo-Cilantro Sauce:
  • 8 tomatillos, husks removed, rinsed, and quartered
  • 2 to 3 jalapeños, stemmed and halved
  • 1 cup lightly packed fresh cilantro, tender stems and leaves
  • 1 clove garlic
  • 2 tablespoons water
  • 1 tablespoon olive oil
  • 1 onion, sliced
  • Salt and black pepper
  • Tamal dough:
  • 2 1/2 cups masa harina (cornmeal for tamales; Maseca brand is recommended)
  • 2 cups plus 3 tablespoons chicken broth (reserved from poaching chicken)
  • 3/4 cup fresh lard or solid vegetable shortening
  • 1 teaspoon baking powder
  • 2 teaspoons salt
  • Assembly and garnish:
  • About 30 corn husks
  • Mexican crema, homemade or store-bought

Chicken Tamales With Tomatillo-cilantro Sauce

Kidney Friendly , Peanut Free , Tree Nut Free , Soy Free , Dinner , Wheat/Gluten-Free , Chicken , Sugar Conscious , No Sugar Added , Steam , Cinco de Mayo , Corn , Jalapeño , Cilantro , Poach , Tomatillo , Cornmeal

Author: Lourdes Castro

While Tamales Are One Of Mexico's Most Famous Street Foods, They Are Also One Of Its Most Popular Party Foods, Which Is Fitting Since A Tamal Is Packaged Like A Small Gift Waiting To Be Unwrapped. The Many Steps Involved In Tamal Making Have Discouraged Countless Cooks. But They Should Not, Because The Process Is Very Easy. And If You Gather A Few Friends To Help With The Assembling, You Can Have A Tamal-making Party Before The Real Party Begins.

Yield: Makes 24 tamales

Number Of Ingredients: 26

  • Poach and shred the chicken:
  • Combine the onion, garlic, salt, and water in a saucepan and bring to a boil. Add the chicken breasts, bay leaves, and oregano and decrease the heat to a simmer. Cook the chicken, partially covered, for 35 minutes, or until cooked through. To check for doneness, slit the chicken in half to make sure the interior is no longer pink.
  • Allow the chicken to cool in the broth. When cool enough to handle, remove the chicken from the pan. Strain and reserve the broth. Shred the chicken by hand by pulling apart the fibers of the chicken with your fingers and set aside.
  • Make the Tomatillo-Cilantro Sauce:
  • Combine the tomatillos, jalapeños, cilantro, garlic, and water in a blender and purée until well blended.
  • Heat the oil in a sauté pan over medium heat.
  • When the oil is hot, add the onion and sauté until the onion is limp and translucent, about 8 minutes. Add the tomatillo mixture. Season with salt and pepper. Cook for about 5 minutes, or until the sauce thickens.
  • Add the shredded chicken to the sauce and stir to coat. Allow to cook for 3 more minutes. Check the seasoning and adjust if needed. Set aside.
  • Prepare the corn husks
  • Bring a large pot of water to a boil then remove from heat. Add the corn husks, making sure to submerge them under water, and cover the pot. Soak the corn husks in the pot for 20 minutes. They should be soft and flexible, and take on a deep beige color. Remove the corn husks from the water and wrap them in a damp paper towel until you are ready to use them.
  • Prepare the tamal dough:
  • To make the masa, combine the masa harina with 2 cups of the reserved chicken broth and mix well. The masa should have the consistency of a stiff dough. Set aside.
  • Put the lard in a mixing bowl. Beat the lard with an electric mixer until light and fluffy, about 1 minute. Add half of the masa and beat until well blended. Add the 3 tablespoons of the reserved chicken broth and the remaining masa and continue beating until a teaspoon of the dough dropped into a cup of cold water floats, about 10 minutes. If after 15 minutes of constant beating your dough does not float, move on (despite it not floating, the dough will be fine).
  • Sprinkle the baking powder and the salt over the dough and mix in well.
  • Assemble the tamales:
  • Place a corn husk lengthwise in front of you with the wide side closest to you. Spread 2 tablespoons of the dough all over the bottom half (wide side) of the corn husk, leaving about a 1-inch-wide border on the left and right sides.
  • Place 2 heaping tablespoons of the filling lengthwise down the center of the dough. Pick up the two long sides of the cornhusk and unite them. Allow the dough to surround the filling by pinching together the corn husk where the dough comes together. Roll both sides of the corn husks in the same direction over the tamal. Fold down the empty top section of the cornhusk and secure it by tying a thin strip of corn husk around the tamal (the top will be open).
  • Repeat this process until all the corn husks or tamal dough are used up.
  • Steam the tamales:
  • Create a tamal steamer by crumpling a large piece of aluminum foil into a large ball. Place the foil ball in the center of a large saucepan and arrange the tamales "standing up" around it. You can stand tamales in front of each other; just make sure that the open end of the tamal is facing upward.
  • Pour in 1/2 inch of water. Cover tightly with a lid and simmer for 40 minutes.
  • Serve:
  • Serve warm accompanied by Mexican crema.
Nutrition Facts:

  • 2 teaspoons grated lime zest
  • 2 tablespoons fresh lime juice
  • 2 tablespoons unsalted butter, melted and cooled
  • 1 tablespoon vegetable oil
  • 1 teaspoon sugar
  • 1 cup quinoa
  • 1 (14- to 15-ounce) can black beans, rinsed and drained
  • 2 medium tomatoes, diced
  • 4 scallions, chopped
  • 1/4 cup chopped fresh cilantro

Black Bean And Tomato Quinoa

Vegetarian , Gourmet , Tomato , Onion , Sugar Conscious , Quick & Easy , Steam , Side , Healthy , High Fiber , Vegan , Quinoa , Cinco de Mayo , Bean , Cilantro

Yield: Makes 4 (side dish) servings

Number Of Ingredients: 10

  • Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl.
  • Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.
  • Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve in same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes.
  • Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.
Nutrition Facts:

  • 25 fresh habanero chiles
  • 2 heads of garlic, cloves separated, unpeeled
  • 1 1/4 cups fresh lime juice
  • 2 teaspoons kosher salt plus more

Yucatán-style Habanero Salsa

Vegetarian , Bon Appétit , Low Fat , Sauce , Quick & Easy , Healthy , Vegan , Low Cholesterol , Cinco de Mayo , Chile Pepper , Blender , Party

Yield: Makes 2 cups

Number Of Ingredients: 4

  • Char chiles in broiler or over a gas flame until blackened all over. Place in a medium bowl; cover with plastic. Let steam for 15 minutes.
  • Meanwhile, heat a large dry cast-iron skillet over medium-high heat. Toast garlic until tender and skins are charred, about 8 minutes. Let cool.
  • Wearing gloves, peel chiles; discard stems. Peel garlic cloves.
  • Pulse chiles, garlic, lime juice, and 2 tsp. salt in a blender until a coarse purée forms. Season with salt.
Nutrition Facts:

  • 1 pound onions (2 medium), chopped
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1/2 to 1 whole jalapeño or serrano pepper, seeded and minced
  • 1 tablespoon chopped fresh oregano or 1 teaspoon dried
  • 8 large Spanish or Italian green olives, pitted and chopped
  • 1/8 teaspoon cinnamon
  • 2 tablespoons capers, chopped if large (tiny ones can be left whole)
  • 2 1/2 cups peeled canned low-sodium tomatoes
  • 1 bay leaf
  • 1 1/2 pounds red snapper, sea bass, halibut, or cod
  • Juice of 1 lime

Red Snapper Veracruzana

Dinner , Wheat/Gluten-Free , Tomato , Spring , Capers , Healthy , Fish , Snapper , Cinco de Mayo , Jalapeño , Marinate , Olive , Lime , Low/No Sugar

Author: Marian Burros

Yield: Serves 4

Number Of Ingredients: 12

  • In a nonstick pan, sauté the onions in hot oil until they begin to soften and color. When they color, add the garlic and jalapeño and cook for 30 seconds.
  • Add the oregano, olives, cinnamon, and capers to the onion mixture and stir. Squeeze the tomatoes between your fingers and add, with the bay leaf. Simmer for 10 minutes. Refrigerate.
  • To serve, wash the fish and squeeze the lime juice over it. Refrigerate for no more than 1 hour.
  • Reheat the sauce slowly. Arrange the fish in a large skillet, spoon the sauce over it, and cook according to the Canadian rule: measure the fish at its thickest part and allow 8 to 10 minutes to the inch. Remove the bay leaf and serve the fish with its sauce over boiled potatoes or rice.
Nutrition Facts:

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