Cinco de Mayo

Cinco de Mayo is tomorrow and I had a request for some recipes to fit the theme. I thought we would re-visit some of the ones I have on here before I share with you a couple new recipes and some I have seen from around the web. 

In the picture above, I have two things going on 1) Simple Beef and Black Bean Tacos and 2) Mexican Rice, My Way

I'll never claim that I make anything "authentically" Mexican, but those are two of my all time favorite recipes. Can I also add that Mexican Rice, My Way is the #1 searched for recipe on this blog? It changes lives :)

How about a burrito? An apple burrito!

Apple Burritos are a delicious way to end your Cinco de Mayo meal. They are quick and easy and so good. Check them out for something a little different.

How about some fruit salsa? I'm going to have you the directions for my Mango Salsa, but feel free to mix up the fruit. We've recently been hooked on pineapple salsa so use what you like!

Mango Salsa

2 ripe mangoes, peeled and diced (or about 3 cups)

1 medium red onion, diced fine (or about 1/2 cup)

1 jalapeno, seeded and diced

cilantro, chopped (2 Tablespoons to 1/4 cup, depending on preference)

1 lime, juiced

1/2 teaspoon (or more) salt

Tortilla chips for dipping

Place the mango, onion and jalapeno into a bowl and mix well. Add lime juice, cilantro and salt to taste. Try your salsa and adjust your seasonings accordingly.

Pretty simple right? I choose not to use tomatoes in my fruit salsa, but you can if you like it that way. You can add one or more fruits to this and up the juice and seasonings if you'd like. Add more or less jalapeno depending on how hot you like it. In other words, I'll provide you with a base, you change it up to make it yours :) And hey, if you can get Juanita's chips where you are, they are the best!

OK, here's another "recipe" that we like around here.

1 1/2- 2 lbs pork, beef or chicken- cubed

1 28 oz can green enchilada sauce

flour or corn tortillas

rice

Place the pork, beef or chicken chunks in the crock pot and cover with the enchilada sauce. Cook on low for 8 hours. To serve, shred the meat using 2 forks and mix with the sauce well. Serve over rice with warmed tortillas for dipping.

I feel bad even giving you that "recipe" because it is so much of a cheater meal. It always gets rave reviews here though, so I thought I would pass it on.

Now for some links to some really great sounding food from around the web:

Tamales I was going to make these yesterday, but never got around to it. We were having too much fun hanging out outside in the SUNSHINE :)

Alton Brown's Guacamole  I love AB. No further explanation needed.

Tres Leches Cake Another Alton recipe, you just can't go wrong :)

Tex-Mex Enchiladas from Chickens in the Road. The recipe for Chili Gravy is SO GOOD. I use it for enchiladas all the time, we can't get enough of this recipe.

One last recipe for those of you who may not make these yet:

Sour Cream Chicken Enchiladas

1- 16 oz container sour cream

1 can cream of mushroom soup

2 cups shredded cheddar cheese, divided

1 can olives, sliced

1 can diced green chilies

1 1/2 lb chicken, cooked and shredded-seasoned with a packet of taco seasoning

12 flour tortillas

In a bowl mix the sour cream, mushroom soup, 1 cup cheese, olives and green chilies. Stir well. Fold in the cooked, shredded chicken. Evenly divide 1/2 of the filling among the flour tortillas (it may make a couple more or a couple less depending on how full you make them) and lay them seam side down in a 9x13 inch pan. Spread the rest of the filling on top and sprinkle with the last cup of cheese. Bake in a 350 degree oven until hot and bubbly, about 40-45 minutes. Serve with rice and beans or a green salad.

Happy Cinco de Mayo!