Growing up in California we have always celebrated Cinco de Mayo with our friend of Hispanic Heritage. Today would be a good day to introduce it to your family- have some fun- make some mini pinatas for the kids and Margaritas for the adults and have a party!
"The holiday commemorates the Mexican army's unlikely victory over French forces at the Battle of Puebla on May 5, 1862, under the leadership of Mexican General Ignacio Zaragoza Seguín. While Cinco de Mayo has limited significance nationwide in Mexico, the date is observed in the United States (also voluntarily) and other locations around the world as a celebration of Mexican heritage and pride. Cinco de Mayo is not Mexico's Independence Day, which actually is September 16, the most important national patriotic holiday in Mexico"
Here are some of our favorite Cinco de Mayo recipes!
Shredded Pork Tacos
Ingredients
1. Trim fat from pork. If necessary,
cut pork to fit in a 3-1/2- or 4-quart slow cooker. Place pork in
cooker. Add broth. Cover; cook on low-heat setting for 8 to 10 hours or
on high-heat setting for 4 to 5 hours. Remove meat from cooker; discard
broth. Using two forks, shred meat, discarding any fat. Reserve 2 cups
of the meat. (Place remaining meat in an airtight container for another
use; refrigerate up to 3 days or freeze up to 3 months.)
2. In a medium saucepan, combine reserved 2 cups meat and the enchilada sauce. Cover and cook over medium-low about 10 minutes or until heated through, stirring occasionally. Meanwhile, warm flour tortillas according to package directions.
3. To assemble tacos, place pork mixture in center of warm tortillas or in taco shells. Top as desired with lettuce, cheese, tomatoes, olives, and/or avocado. If desired, serve with sour cream. Makes 4 servings.
Note: we tend to use a bigger roast, so we generally get anywhere from 10-20 tacos, depends on how finely you shred the meat!
1. Trim fat from meat. Partially
freeze meat for about 30 minutes. Thinly slice across the grain into
bite-size strips. Place strips in a plastic bag set in a deep bowl.
2. Meanwhile, for marinade, in a small mixing bowl, combine the 1/3 cup cooking oil, lime juice, jalapeño peppers, green onions, cilantro, salt, and garlic. Pour marinade over beef strips in bag. Close bag tightly; turn to coat beef strips. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.
3. Wrap tortillas tightly in foil. Heat in a 350 degrees F oven about 10 minutes or until heated through.
4. Meanwhile, drain beef strips; discard marinade. In a large skillet heat the 1 tablespoon cooking oil over medium-high heat. Add onion and sweet pepper. Cook and stir about 3 minutes or until vegetables are crisp-tender. Remove vegetables from skillet.
5. Add beef to the hot skillet. Cook and stir for 2 to 3 minutes or until done. Drain well. Return all vegetables to skillet. Stir in tomato. Cook and stir for 1 to 2 minutes or until heated through.
6. To serve, fill warm tortillas with beef-vegetable mixture. If desired, top with guacamole, salsa, and sour cream. Roll up tortillas. Makes 4 servings.
Thanks to Wikipedia for the history lesson!
"The holiday commemorates the Mexican army's unlikely victory over French forces at the Battle of Puebla on May 5, 1862, under the leadership of Mexican General Ignacio Zaragoza Seguín. While Cinco de Mayo has limited significance nationwide in Mexico, the date is observed in the United States (also voluntarily) and other locations around the world as a celebration of Mexican heritage and pride. Cinco de Mayo is not Mexico's Independence Day, which actually is September 16, the most important national patriotic holiday in Mexico"
Here are some of our favorite Cinco de Mayo recipes!
Shredded Pork Tacos
Ingredients
- 1 2-1/2- to 3-pound boneless pork shoulder roast
- 1 cup chicken broth
- 1/2 cup enchilada sauce or bottled salsa
- 4 8-inch soft flour tortillas or taco shells
- Assorted toppers, such as shredded lettuce, finely shredded Mexican-blend cheese, chopped tomato, sliced pitted ripe olives, and/or chopped avocado
- Dairy sour cream (optional)
Directions
2. In a medium saucepan, combine reserved 2 cups meat and the enchilada sauce. Cover and cook over medium-low about 10 minutes or until heated through, stirring occasionally. Meanwhile, warm flour tortillas according to package directions.
3. To assemble tacos, place pork mixture in center of warm tortillas or in taco shells. Top as desired with lettuce, cheese, tomatoes, olives, and/or avocado. If desired, serve with sour cream. Makes 4 servings.
Note: we tend to use a bigger roast, so we generally get anywhere from 10-20 tacos, depends on how finely you shred the meat!
Beef Fajitas
Ingredients
- 12 ounces boneless beef skirt steak or flank steak
- Marinade:
- 1/3 cup cooking oil
- 1/3 cup lime juice
- 2 fresh jalapeño peppers, seeded and chopped
- 3 Tbsp. sliced green onions (2)
- 2 Tbsp. snipped fresh cilantro
- 1/4 tsp. salt
- 2 cloves garlic, minced
- 8 8-inch flour tortillas
- 1 Tbsp. cooking oil
- 1 medium onion, thinly sliced and separated into rings
- 1 medium red or green sweet pepper, cut into thin strips
- 3/4 cup chopped tomato (1 medium)
- Purchased Guacamole (optional)
- Salsa (optional)
- Dairy sour cream (optional)
Directions
2. Meanwhile, for marinade, in a small mixing bowl, combine the 1/3 cup cooking oil, lime juice, jalapeño peppers, green onions, cilantro, salt, and garlic. Pour marinade over beef strips in bag. Close bag tightly; turn to coat beef strips. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.
3. Wrap tortillas tightly in foil. Heat in a 350 degrees F oven about 10 minutes or until heated through.
4. Meanwhile, drain beef strips; discard marinade. In a large skillet heat the 1 tablespoon cooking oil over medium-high heat. Add onion and sweet pepper. Cook and stir about 3 minutes or until vegetables are crisp-tender. Remove vegetables from skillet.
5. Add beef to the hot skillet. Cook and stir for 2 to 3 minutes or until done. Drain well. Return all vegetables to skillet. Stir in tomato. Cook and stir for 1 to 2 minutes or until heated through.
6. To serve, fill warm tortillas with beef-vegetable mixture. If desired, top with guacamole, salsa, and sour cream. Roll up tortillas. Makes 4 servings.
Chicken Enchiladas
Ingredients
2-1/2 cups chopped cooked chicken
1 can
(10-3/4 oz.) condensed cream of chicken soup
1 pkg.
(8 oz.) KRAFT Shredded Colby & Monterey Jack Cheese, divided
1 cup
BREAKSTONE'S or KNUDSEN Sour Cream, divided
1/4 cup
chopped cilantro, divided
12
flour tortillas (8 inch)
1-1/2 cups
TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
Directions
- HEAT oven to 350°F.
- MIX chicken, soup, 1 cup cheese, 1/2 cup sour cream and 3 Tbsp. cilantro until well blended. Spoon down centers of tortillas, adding about 1/4 cup to each; roll up.
- PLACE, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with salsa and remaining cheese.
- BAKE 25 min. or until heated through. Top with remaining sour cream and cilantro.
Thanks to Wikipedia for the history lesson!