More Cinco de Mayo

Honestly, it was not my intention to share yet another Three-Course Cinco de Mayo collection of recipes. I mean, I already gave you one Three-Course Menu, plus I gave you a million ideas with my Create Your Own Fiesta Feast posting. Okay, maybe not a million, but there were a lot of recipe links to choose from. Yet here I am, with more recipes in hand.

When my family got together for Easter, we were kicking around ideas for our next family gathering. That’s what we do when we get together, we plan the next event. It’s so much easier when we are all in the same room rather than run a string of never-ending emails. My youngest sister wanted to do Memorial Day at her place. That was fine. She has a pool and by the end of May we will all be in the mood for swimming. Everyone was doing their own immediate family thing for Mother Day. So that left us with what to do for Cinco de May. Last year, we hosted a party at our house. Guess what? We are doing it again this year. Which meant I needed to come up with a whole new menu. After days of agonizing, I have finally made my choices.

Since I was making a bean dip as part of the appetizer, there won’t be the usual refried beans as part of the Main Entrée. Since the Carne Asada Taco Bar included Pico de Gallo as a garnish for the tacos, there won’t be the usual chopped tomatoes. Finally, I asked my friends and family to vote on a dessert, since I was leaning heavily in five different directions. It was pretty much hands down in favor of churros. But then again, Pops loves his cakes. So instead of going insane with five desserts, I’m only doing two – a cake for my Dad and Churros for everyone else. After all this work in planning, I knew I had to share my newly created menu . . . hope you enjoy!

*** Appetizers ***
Home-Made Tortilla Chips with
Chipotle Bean Dip and
Chunky Tomatillo Salsa

*** Main Entrée ***
Baked Chicken Fajitas with Vegetables
Carne Asada Street Taco Bar
Mexican Restaurant Style Spanish Rice

*** Desserts ***
Mexican Crullers (Churros)
Tres Leche Cake with Fresh Berries

Don’t forget to keep the Margaritas Flowing!!

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*** Appetizers ***

Home-Made Tortilla Chips
1 cup Canola or Grape Seed Oil
8 Corn Tortillas, standard size
Kosher Salt to taste

The Day Before: Lay Tortillas out on a cooling rack overnight, exposed to the air. The tortillas will fry better if they are dried out first.

The Day Of: Using a very sharp knife, cut each tortilla into 6 triangle-shaped wedges. Set aside until ready to fry.

Heat the oil on medium high heat until a small piece of tortilla dropped into the oil sizzles. If you have an infrared thermometer, you are looking for about 350 degrees. DO NOT allow the oil to heat to the point that it smokes. If the oil begins to smoke, IMMEDIATELY move the pan off the heat.

Line a large plate with paper towels. Have several other sheets of paper towels ready to layer between batches of freshly fried chips.

Using tongs, carefully place a handful of tortilla triangles into the hot oil in a single layer.

Distribute the triangles so that they do not overlap. Allow the triangles to get coated with oil on all sides.

Fry for about 2 minutes, until the chips just begin to color and are firm, not pliable.

Using tongs or a slotted spoon with a long handle, remove the chips from the oil to the paper towel-lined plate.

Immediately sprinkle with a pinch of salt. Place another paper towel on top of the chips, ready to receive the next batch.

To control the heat of the oil, increase heat to high when the triangles are added, then lover heat when the chips begin t color. This will prevent the oil from overheating between batches of chips.

Continue to cook the triangle chips in small batches, placing the freshly fried chips over a new layer of paper towels each time. Don’t forget to sprinkle with salt while still very hot and fresh from the fryer.

Once the last batch of chips are fried, pt with some paper towels to remove any excess oil.

Place freshly made chips in a basket and serve with your favorite dips or  salsas.

Chipotle Bean Dip
20 oz can Whole Pinto Beans
1/2 Onion, Yellow
3 Garlic Cloves
1 tablespoon Olive Oil
3 Chipotle Peppers in Adobo Sauce
1 tablespoon Adobo Sauce
1/2 teaspoon Cumin
1/2 teaspoon Mexican Oregano
Kosher Salt to taste
Black Pepper to taste
1/2 cup Beef Stock
1/2 cup Ro-Tel Fire Roasted Tomatoes
4 oz Cream Cheese
1 cup Monterey Jack Cheese, shredded
1 firm Roma Tomato
1/4 cup Cilantro for garnish
1/4 cup Monterey Jack for garnish

Heat oven to 350 degrees.

Drain and rinse the can of pinto beans. Set aside.

Roughly chop 1/2 an onion and peel 3 garlic cloves. Saute the onion and whole garlic cloves in a about a tablespoon of oil over medium heat. Cook until the onion is just starting to brown, 5-7 minutes.

Add beans to the onion mixture, along with 3 chipotle peppers, the adobo sauce, cumin, and Mexican oregano. Season to taste with Kosher salt and black pepper. Add beef stock and bring mixture to a simmer. Let mixture cook for about 5 minutes.

Pour bean mixture into to a blender or food processor and combine well.

Transfer bean puree to a lightly oiled cast iron skillet or an oven-safe baking dish. Blend Ro-Tel tomatoes, cream cheese and shredded Jack Cheese into the bean mixture.

Bake in the heated oven for 20-25 minutes, stirring the dip halfway through the baking period to fully blend the melted cheeses with the beans.

While the bean dip bakes, chop tomato and cilantro for garnish. Set aside.

Remove dip from oven. Sprinkle with a little Jack Cheese for garnish. Return to the oven for about a minute or so, just long enough for the cheese to melt on top.

Garnish with some chopped tomatoes and cilantro. Serve with Tortilla Chips for dipping.

Chunky Tomatillo Salsa
8 Tomatillos, peeled
1/4 Red Onion
3 Roma Tomatoes, firm
1 large Jalapeño Pepper
2 Garlic Cloves
1/2 cup Cilantro
1 Lime, juice only
Kosher Salt to taste
Black Pepper to taste

Peel and rinse tomatillos. Mince 3 of the tomatillos finely in a food processor. Cut remaining into 1/4-inch pieces. Place all the tomatillos into a large mixing bowl.

Peel and dice red onion. Add to the bowl.

Seed tomatoes, chop into chunks and add to the bowl.

Core jalapeno, discard seeds. Chop pepper and add to the bowl.

Peel and finely mince garlic. Add to the bowl.

Chop cilantro, sprinkle over the bowl.

Add lime juice, salt and pepper to taste. Mix well to combine all the ingredients. Cover until ready to serve.

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*** Main Entrée ***

Baked Chicken Fajitas with Vegetables
2 lbs Chicken Breast, Boneless
2 Red Bell Pepper, sliced
1 Poblano Pepper, seeds included
2 large Jalapeño Peppers, seeded
1 Serrano Pepper, seeded
1 Yellow Onion
3 tablespoons Taco Seasoning
2 tablespoons Olive Oil
10 Flour Tortillas, Fajita size

Heat oven to 425 degrees. Spray a large, rimmed baking pan with Pam.

Cut tops from bell peppers. Remove membrane and seeds. Cut bell  peppers into long, thin slices. Spread bell peppers onto prepared baking pan.

Remove tops from poblano, Jalapeño and Serrano pepper. Cut peppers into long, thin slices. Spread peppers onto baking pan, tossing with bell  pepper slices.

Cut ends from onion, remove outer skin. Slice onion in half from end to end. Slice each half into long, thin slices. Break apart and spread over baking pan, tossing with pepper mixture to blend. Sprinkle vegetable mixture with a little taco seasoning, toss to coat. Set pan aside.

Cut chicken breasts against the grain into 1/4″ to 1/2″ wide strips. Spread sliced chicken out on cutting board. Season generously with taco seasoning. Spread chicken in a single layer over vegetable mixture. Drizzle with olive oil.

Bake, uncovered, in the heated oven for 15 minutes. Remove from oven, drain off any excess liquid that may have accumulated in the  bottom of the pan. (Too much liquid will render soggy veggies).

Using tongs, toss everything in the pan for a nice mixture of flavoring. Return baking pan to oven, and continue to cook for about 15 minutes longer.

While fajitas finish baking, warm tortillas. Tortillas can be warmed on a flat griddle pan or wrapped in foil and placed in the oven during the last 10 minutes of baking time.

Serve fajitas straight from the baking pan with warmed tortillas and addition “fixings” on the side.

Fajita Garnish
1 cup Mexican Cheese Blend
1 cup Sour Cream
1 cup Guacamole
3 Roma Tomatoes, chopped

Place cheese, sour cream, guacamole in individual serving bowl with serving utensils.

Split the tomatoes into quarters, remove and discard any seeds. Chop into bite-size pieces and place into a serving bowl with a slotted spoon.

Arrange the bowls so as to allow easy access when assembling the fajitas.

Carne Asada Street Taco Bar
4 lbs Beef Skirt Steak
4 teaspoons Garlic Slat
Black Pepper to taste
2 teaspoons Carne Asada Seasoning
16 oz Guacamole
16 oz Pico de Gallo
16 oz Whole Black Beans
8 oz Pickled Jalapeño Peppers
4 cups Iceberg Lettuce, shredded
16 oz Mexican Cotija Cheese
2 teaspoons Canola Oil
2 Limes, juice only
32 Corn Tortillas, Street Taco Size

Cut the flap meat into 1/4-inch pieces.

In a large bowl, use a whisk or fork to combine the garlic salt, pepper, and carne asada seasoning.

Place the chopped meat into the bowl and massage the seasonings into the meat. Let the meat rest while the other ingredient are prepared. Empty the Guacamole and Pico de Gallo into decorative serving bowls with small spoons for serving. Cover the bowls and set aside.

Drain and rinse the black beans and corn. Place into separate bowls, cover and set aside.

Cut the pickled Jalapeño Peppers into strips. Place into a serving bowl with a small fork or tongs for serving.

Shred the lettuce, place in a bowl with tongs for serving.

Finally, shred or crumble the Mexican Cheese. Place in a serving bowl with either a small spoon or tongs, which ever works pest. Cover and set aside until ready to serve.

When ready to cook, place a skillet over medium-high heat and add the canola oil. Once the oil is hot, add the meat, and stir. Immediately cover the pan with a lid. Cook the meat for 6 minutes stirring every two minutes.

While the meat cooks, place a dry skillet over medium-high heat and warm the corn tortillas for 30 seconds on each side. Set them aside in a clean kitchen towel or tortilla dish to keep them warm.

As the meat cooks, it will release its juices. After 6 minutes, remove the lid and continue cooking the meat until the meat has reabsorbed all of the liquid. Do not over-cook the meat. As soon as all of the juice is absorbed, remove the meat from the heat and drizzle with the lime juice. Serve immediately.

Mexican Restaurant Spanish Rice
2 cups Long Grain White Rice
1/4 cup Olive Oil
8 oz can Tomato Sauce
1 teaspoons Kosher Salt
1 teaspoon Minced Garlic
4 cups Water
1 cube Chicken Bouillon
Cumin Seasoning to taste
Garlic Pepper to taste

Heat oil in large frying pan on medium heat.

Add rice and cook until golden brown.

Measure 4 cups of water into a 4-cup glass measuring cup or water in a large, microwave safe bowl. Add the chicken flavored bouillon cube to the water. Microwave on high for 3 minutes. Carefully remove the seasoned water from the microwave.

Note: If you do not have a microwave, heat water in a sauce pan with chicken bouillon over low heat until just simmering.

When rice is brown, add water, tomato sauce, salt, garlic, cumin and garlic pepper to pan.

Stir and cover pan. Let simmer for 30-40 minutes or until all is cooked and there is no liquid left.

Fluff the rice into a large bowl just before serving.

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*** Desserts ***

Mexican Crullers (Churros)
1 cup Water
4 tablespoons Butter
2 tablespoons Brown Sugar
1 teaspoon Vanilla Extract
1/2 teaspoon Salt
1 cup Flour
4 to 5 Eggs
Canola Oil as needed for frying
1/2 cup Sugar
1/2 teaspoon Cinnamon
1/4 cup Powdered Sugar
1 can Whipped Cream
1/2 cup Chocolate Syrup
1 jar Maraschino Cherries

To make the Crullers: In a medium saucepan, heat 1 cup water, the butter, sugar, vanilla, and salt over medium-high heat until the edges of the liquid start to bubble. Add the flour all at once and stir briskly with a wooden spoon until well mixed and no lumps of flour remain.

Remove from the heat. Add 4 of the eggs, 1 at a time, beating well with a wooden spoon after each. The dough should look soft and glossy and keep a “hook” shape when the spoon is pulled from the dough. If not, beat in the last egg.

Scrape the dough into a pastry bag fitted with a star tip. Pour enough canola oil into a deep heavy skillet (cast iron is ideal) to fill 1-inch. Heat over medium heat until the tip of the handle of a wooden spoon gives off a slow steady stream of tiny bubbles. Carefully pipe the dough into the oil, forming 6-inch crullers. Pipe only as many crullers into the oil as fit comfortably. Overcrowding the pan will result in soggy crullers. Fry, turning once, until golden brown on each side. Drain on paper towels. Repeat with the remaining dough.

Put the sugar and the cinnamon in a paper bag. Crimp the top and shake well to mix. Drop a few crullers at a time into the bag and shake until coated. Best served as soon as possible.

To serve the Crullers: Plate on individual dessert plates. Dust with powdered sugar. Give a few decorative squirts of the whipped topping. Drizzle with a little chocolate syrup and place a cherry on top like an ice cream Sundae.

Layered Tres Leches Cake with Fresh Berries
Tress Leche Cake
3/4 cup Sugar
1/4 cup Butter, softened
2 teaspoons Vanilla Extract
2 large Eggs
1 cup Flour
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1/2 cup Milk

Heat oven to 350 degrees. Grease and flour 8-inch round cake pan; set aside.

Combine sugar, butter and 2 teaspoons vanilla in bowl; beat at medium speed until combined. Add eggs; continue beating until light and fluffy.

Combine flour, baking powder, baking soda and salt in bowl; mix well. Add flour mixture to butter mixture; beat at low-speed until well mixed. Add 1/2 cup milk; continue beating until well mixed.

Pour batter into prepared pan. Bake 24-29 minutes or until toothpick inserted into center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely.

Whipped Cream Frosting
2 cups Heavy Cream, well chilled
1/2 cup Powdered Sugar
1/2 teaspoon Vanilla Extract

Combine whipping cream, powdered sugar and 1/2 teaspoon vanilla in bowl; beat at high-speed until stiff peaks form. Refrigerate until ready to use.

Milk Mixture
1 cup Half and Half
1/3 cup Sweetened Condensed Milk
1/3 cup Evaporated Milk
1/2 teaspoon Vanilla Extract

Combine half and half with the canned milks and vanilla extract. Whisk to mix well. Set aside.

Fresh Berry Topping
1 cup Raspberries
1 cup Blueberries

To Assemble Cake
Slice cake in half horizontally. Place the bottom half of the cake layer, cut-side up, onto serving plate.

Carefully pour half of milk mixture over top, a little at a time, allowing it to soak in before adding more.

Spread a layer of frosting onto soaked cake about 1/2-inch thick.

Trim any dome from the remaining cake layer so that it is flat. Place second cake layer, cut-side up. Pour remaining milk mixture over cake. Frost with remaining frosting.

Refrigerate until serving time. Top with berries just before serving.