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Cinco de Mayo Ideas

Cinco de Mayo Ideas
One of our favorite nights of the week has always been Mexican night! We really can’t get enough. All of our recipes are amazing, but our Mexican food is some of our very best! With Cinco de Mayo coming up, we thought it would be fun to compile some of our favorite Mexican food items! If you are making dinner for a group, we have you covered! If you are keeping things simple and eating with your family, we have something for you. And if you happen to be bringing a side to a Cinco de Mayo party, look no farther! We have pages and pages of ideas for Mexican night, so feel free to check out both our cookbooks for some more ideas! But we promise, you will not be disappointed in ANY of these ridiculously good recipes

7 Recipes your Cinco de Mayo party needs

7 Recipes your Cinco de Mayo party needs

One of our favorite nights of the week has always been Mexican night! We really can't get enough. All of our recipes are amazing, but our Mexican food is some of our very best!

With Cinco de Mayo coming up, we thought it would be fun to compile some of our favorite Mexican food items! If you are making dinner for a group, we have you covered! If you are keeping things simple and eating with your family, we have something for you. And if you happen to be bringing a side to a Cinco de Mayo party, look no farther!

We have pages and pages of ideas for Mexican night, so feel free to check out both our cookbooks for some more ideas! But we promise, you will not be disappointed in ANY of these ridiculously good recipes.

1.Nachos Nachos Nachos. We can't get enough! Our new FN steak nachos are incredible. But if meat is not your thing, check out our simple meatless nachos with beans and cheese. So delicious!

2. Chicken Tacos: We have been making these tacos for over 30 years! They are a family favorite. If you are wanting to keep things simple, this I the recipe for you!

3. Honey Lime Chicken Enchiladas: These enchiladas have so much flavor it will blow your mind! And to make it even better, they are quick and easy! So you can whip these bad boys up in no time.

4. Chicken Taquitos: If you are bringing something to a Cinco de Mayo potlock, we have the recipe for you! Both kids and adults can't get enough of these.

5. Chicken Burrito's with Salsa Verde and Lime: If you have never tried these burritos, nows the time! The sauce that goes on top is out of this world.

6. Pina Colada: We love these so much, we are going to do a live on them this Friday! You can keep these ingredients on hand whenever you need a little Mexican Fiesta in your life!

7. Fruit Salsa with Cinnamon Strips: This may not be your typical Mexican appetizer, but your guest will not complain! It is sweet and absolutely delicious. It is the perfect way to start your party!

Now get cooking, and enjoy!

FN Steak Nachos

FN Steak Nachos

We just can't get over how amazing these Nachos are! We have been making our meatless version for years and years, but just recently came up with this recipe.

The sauce is out of this world! We think its the combination of Gouda and cream. So flavorful and delicious!

Not to mention, the way we cooked the steak adds even more flavor! It takes your regular nachos up about 5 notches. If you are feeling brave, use half pepper jack and half cheddar cheese on top. This will add the perfect kick without being too overpowering.

If you are short on time, use a bag of store bought tortilla chips. You can find some delicious ones now days. Your nachos will still be amazing. But there's something about homemade chips that makes these seem special.

So what are you waiting for? Get cooking, your whole family will love these Steak Nachos!

xoxo

FN Steak Nachos

  • 1 lb steak (medium well)
  • Guerande gray course salt
  • 1 tbsp butter (cold)
  • Tortilla Chips, taco size, cut into eighths. (or use store bought)
  • 1/2 cup Canola Oil
  • Fleur de Sel
  • 1 1/2 cups Shredded cheddar cheese
  • 3/4-1 cup Cream
  • 2 cups Shredded gouda cheese
  • 1 tbsp Corn Starch or Kamut white all purpose flour
  • 1/4 tsp Worcestershire sauce
  • 1 tsp Champagne Vinegar or Apple Cider

Condiments

  • Refried or Black Beans
  • Avocado Chunks
  • Black olives sliced
  • Diced fresh tomatoes
  • Sliced Jalapeños
  • Sour Cream
  • Salsa
  1. Remove the steak from the fridge. Pat it dry with a paper towel. Sprinkle with a good helping of Guerande gray salt on each side of the steak. Add fresh ground pepper to taste as well. Set aside and let sit out on the counter for 20-30 minutes.

  2. Using a pizza cutter, cut the tortillas into eights if using fresh. Fry in hot canola oil. Not smoking hot, just hot enough to fry quickly and evenly. Fry in batches. Place the fried chips on a grate over a baking sheet with paper towels to catch the extra grease. Quickly sprinkle with Fleur de Sel salt. Start frying the next batch. When all the chips are fried prepare the condiments, then cook the steak.

  3. Turn the oven to 500 degrees. Fry the steak in a tiny bit of Canola oil over medium high heat preferably in a Cast Iron skillet. Cook for 4 minutes on each side. Place butter on top of the steak and put the pan in the hot oven for 4 more minutes. Remove from the oven and place the steak on a platter or cutting board with grooves to rest. Cover to keep warm.

  4. Grate all cheese. Take the 2 cups Gouda and toss it with 1 tablespoon of corn starch or flour. Set aside.

  5. In a small pan, add the cream. Turn the heat to low. When the cream is warm, slowly add the Gouda with corn starch as it melts into the cream. When melted, add the worcestershire and vinegar. Stir with a spatula. Keep warm.

  6. Slice the steak into thin slices. Remove any fat.

  7. Choose an oven proof platter. Place the warm chips on the platter. Add the grated cheddar cheese. Place under the broiler until melted.

  8. Dot the chips with the steak. Now top with the warm Gouda and cream.

  9. Serve with all the condiments of choice. Eat this while it's still nice and warm.

Tamale Casserole

Tamale Casserole

Plan ahead: Prepare meat mixture ahead of time.

  • 1 1/4 cups beef broth
  • ½ pound lean ground beef
  • ½ onion (chopped)
  • 3 cloves garlic (minced)
  • ½ green bell pepper (chopped (optional))
  • 1 8 oz. can tomato sauce
  • 1 medium fresh tomato (diced)
  • 1 cup whole kernel corn (frozen or canned, drained)
  • ¼ cup chopped black olives
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon Fleur de Sel
  • 1/2 teaspoon ground black pepper
  • 1 1/2 teaspoons sugar
  • 11/4 cups cheddar cheese (shredded)
  • Sour Cream for garnish

Tamale Cornmeal Topping:

  • 1 cup instant Corn Masa Mix for Tamales
  • 1 1/4 cups chicken broth
  • 1 teaspoon baking powder
  • 1/2 teaspoon Fleur de Sel
  • 5 Tablespoons Butter (melted)
  1. Pre-heat oven to 350°.
  2. In a medium size pan over medium heat, brown the ground beef. Add the onions, garlic and green pepper if using, stir and cook until soft.
  3. Add the tomato sauce, fresh tomato, corn, black olives, chili powder, cumin and salt. Add 1 1/4 cups beef broth. Stir. Turn the heat down to low and simmer about 5 - 10 min. Add in the cheese and stir until melted.

  4. Pour into a buttered 8x8 in. baking dish.

Prepare the topping

  1. Stir together the instant Corn Masa, chicken broth, baking powder, salt, and melted butter.
  2. Spread evenly on top of casserole. Bake uncovered at 350 about 30 minutes.
  3. Pass the sour cream.

Serve with: Chips and salsa or Guacamole. Fruit Salsas and Chips page 129, Homemade Flour Tortillas page 121.

Variations: May double the recipe. The topping makes this casserole for me! This meal is easy and is a nice change from regular Mexican food. This one is yummy!! Double the recipe and serve it to company with my Pinã Coladas.

Pork Verde With Lime Dressing Salad

Pork Verde With Lime Dressing Salad
I love all the flavors and can't get enough of the pork or this dressing. Love it in the salad! Try it in tacos and burritos too. There are so many great new Mexican flavors out there. This is one of our favorites! xo

Pork Verde with Lime Dressing Salad

Plan Ahead: Cook pork the day before. Can be made into Tacos, Burritos or a Salad.

Lime Ranch Dressing:

  • 1 packet Hidden Valley Ranch Buttermilk Dressing and Zest and juice both
  • 1 cup buttermilk
  • 1 cup mayonnaise
  • 2 tomatillos peeled and cut into pieces
  • ½ bunch cilantro leaves only - cleaned and chopped
  • 2 cloves garlic minced Zest and juice of one lime
  • 1 jalapeno pepper chopped Use the seeds if you like extra heat. Go easy according to your taste.

Sweet Pork:

  • 1½ pounds boneless pork roast
  • Garlic salt to taste
  • 1 12 oz. can of regular not diet Coca Cola
  • 8 oz. salsa – or Everyday Salsa page 227
  • 1 cup brown sugar

Lime Ranch Dressing:

  1. Empty the buttermilk packet into a food processor or blender. Add the buttermilk, mayonnaise, tomatillos, cilantro, garlic, zest and juice of one lime and the jalapeno. Mix until well blended.

  2. Keep refrigerated until ready to use. Serve at room temperature.

Sweet Pork:

  1. Place the roast in a crock-pot and sprinkle generously with garlic salt. Pour in enough water just to cover the roast. Cook on high for 3½ hours.

  2. Drain all the water off the roast and divide the roast into 4 sections.
  3. Use an immersion blender or regular blender to mix coke, salsa and brown sugar together until smooth. Pour over the roast and continue to cook on high for another 1½ hours.

  4. Shred pork with a fork.
  5. Pour the Lime Ranch Dressing over the pork and enjoy with rice and beans; or make Tacos, Burritos or a Sweet Pork Salad.

Sweet Pork Salad:

  1. Place a 6 to 8 inch flour tortilla sprinkled with Mexican blend cheese on a cookie sheet. Broil about 6 inches away from the broiler element until the cheese melts.

  2. Place the flour tortilla in a one-serving size pasta bowl.
  3. Top with shredded pork.
  4. Food Nanny Lime Rice or Mexican Rice (Book #1).
  5. Black Beans.
  6. Romaine lettuce, chopped.
  7. Fresh Roma tomatoes, chopped.
  8. Avocado, chopped.
  9. Corn tortilla strips, available in any store.
  10. Lime Ranch Dressing over all. Serve immediately.

Variations: You may serve this pork with Food Nanny Lime Rice and black or pinto beans on the side. The pork is also terrific in tacos, burritos. Always serve the Lime Ranch Dressing on the side.

Everyday Salsa

  • 1 10 oz. can diced tomatoes and green chilies
  • 1 14.5 oz. can diced tomatoes ½ cup fresh cilantro leaves
  • ½ yellow onion cut in half
  • 2 medium garlic cloves
  • ½ teaspoon cumin
  • 1 teaspoon cider vinegar
  1. Mix everything in a blender or food processor. Pulse it if you like it chunkier.

Serve with: Tortilla Chips of choice.

Variations: Of course you can add jalapeno or serrano chilies to this recipe if you like it with a lot more heat!

Jamie and Adam made this recipe for us years ago and it has become our go to salsa when we need salsa in less than 5 minutes. I keep a few cans of diced tomatoes and green chilies, on my shelf just for this salsa.

Santa Fe Lime Rice

  • 1 cup uncooked long-grain white rice or calrose rice
  • 2 cups chicken broth
  • 1/4 teaspoon salt
  • Juice of 1/2 lime
  • 2 tablespoons butter
  • 2 tablespoons chopped fresh cilantro
  • 1/4 teaspoon ground cumin
  1. To use a rice cooker, combine all the ingredients in the cooker. Cover and turn on.
  2. To cook on the stove, combine the rice, broth, and salt in a large saucepan over medium-high heat. Bring to a boil. Decrease the heat to simmer and add the lime juice, butter, cilantro, and cumin. Stir, cover, and simmer 15 to 20 minutes, until rice is tender.

Variation: Add 3 cups (about 1 pound) shredded cooked chicken to take this recipe from side dish to main dish.

Mexican Hot Chocolate

Mexican Hot Chocolate

Mexican Hot Chocolate

  • 3 Cups Milk (1 or 2 %)
  • 2 Cups Heavy Whipping Cream
  • 8 OZ Trader Joe's Belgium Milk Chocolate (comes in a gold and black wrapper 17.6 oz. block) Use the entire block for a double recipe. Or use any other Milk Choclate
  • 1 tsp Vanilla
  • 1 Stick Cinnamon (Trader Joe's)
  • 1/4 tsp cayenne pepper or less
  • Ground Cinnamon for Sprinkling on top of the whipped cream.
  1. On top of the stove over low to medium heat stir together these ingredients in order given.

    Milk, 1 cup cream, Chocolate, Vanilla, Cinnamon Stick, and Cayenne Pepper

  2. Heat until hot. Not boiling, stirring often with a wooden spoon

  3. Turn the heat off, be careful not to scorch the hot chocolate. Keep the heat very low if not turned off.

  4. Whip the second 1 cup of cream with an electric mixer until it starts to thicken. Add 1/2 teaspoon vanilla and sugar to taste, continue beating the cream until its thick but still creamy.

  5. Place the whip cream in a cute bowl, and sprinkle with cinnamon.

  6. Pour the hot chocolate into desired cups. Garnish with whip cream. Add more cinnamon if desired, or let guests put desired amounts of whip cream on their hot chocolate.

Mexican Chicken & Black Bean Soup

Mexican Chicken & Black Bean Soup
Our Mexican Chicken & Black Bean Soup is so amazing! My kids seriously can't get enough of it! You can crush up tortilla chips on the bottom and add the soup on top...yum! Finally, top with cheese and sour cream. You will love it! xo Liz + Lizi

Mexican Chicken and Black Bean Soup

It seems there are endless variations on Mexican-inspired "tortilla" soups. This one is similar to Beef and Bean Taco Soup on the facing page, but the chicken gives a different flavor and also reduces the fat content. I think you'll like them both!

1 pound boneless, skinless chicken breasts

2 tablespoons butter

1 garlic clove, minced

2 (14.5-ounce) cans stewed or diced tomatoes cut up

1 (15-ounce) can corn, undrained

1 (15-ounce) can black beans, drained

2 cups chicken broth

1 cup salsa

1/2 cup chopped fresh cilantro

1 tablespoon ground cumin

Shredded Monterrey Jack or pepper Jack cheese

Tortilla chips

Sour cream

Cut the chicken into bite-size pieces. Melt the butter in a soup pot over

  1. medium heat. Cook and stir the chicken until slightly browned and no longer
  2. pink. Add the garlic and cook for 30 seconds.

Add the tomatoes, corn, beans, broth, salsa, cilantro, and cumin; bring to a

  1. boil. Decrease the heat, cover, and simmer for 20 minutes.

To serve, place a scoop of cheese in a soup bowl, then tortilla chips, and

  1. soup. Top with a dollop of sour cream.

Serve with: a green salad or fresh fruit and additional chips and salsa.

Variation: If you have leftover cooked chicken on hand (about 3 cups), simply put it and the remaining ingredients (butter through cumin) in the slow cooker and cook for 4 to 8 hours.

Can be made Meatless Omit the chicken and substitute vegetable broth for the chicken broth

CARNE ASADA TAQUITOS OR TACOS

CARNE ASADA TAQUITOS OR TACOS
Thursday Mexican Night Carne asada is Spanish for “roasted or barbecued meat,” but in some parts of Mexico,

CARNE ASADA TAQUITOS OR TACOS

  • 1 1/2 pound marinated ranchera or flap meat
  • 1 teaspoon salt
  • 1 medium onion, diced
  • 3 garlic cloves, minced, divided
  • 4 chiles verde (Anaheim chiles)
  • 1/4 teaspoon salt
  • 12 mini corn tortillas
  • Fresh lime wedges
  1. 1. Slice ranchera or flap meat across the grain into 1/2-inch-wide strips. If using flank or skirt steak, first slice it very thinly and then cut it into 1/2-inch-wide strips. Put the meat into a skillet with just enough water to cover. Sprinkle with the 1 teaspoon salt. Bring to a boil, then decrease the heat to medium-low and cook for about 6 minutes. Add the onion and two of the minced garlic cloves. Add water as necessary to keep the meat and onion barely covered. Continue to simmer until the meat is very tender, about 20 minutes.

  2. 2. Meanwhile, put the chiles in a saucepan and add water to about half full. Bring to a boil and cook until the chiles are very tender, 10 to 15 minutes. Add hot water as necessary to keep the water level about the same. Remove the chiles to a cutting board, reserving the water. Set aside

  3. 3. When the meat is very tender, continue to cook, allowing the water to evaporate. When the water is almost gone, remove the meat to a small platter and cover to keep warm or place in a warm oven until serving time.

  4. 4. Cut the chiles in half lengthwise and then in thirds, discarding the stems, and puree in the blender or food processor with the remaining minced garlic. The chiles are likely to have retained enough water from boiling to make a creamy sauce, although you may need to add a small amount of the reserved chile water. Add the 1/4 teaspoon salt to taste. Spoon the sauce into a small serving bowl.

  5. 5. Heat the tortillas, one at a time, in a small skillet over high heat. Heat each one for a few seconds, flip it over, and heat the other side. Stack the heated tortillas on a plate or in a cloth-lined basket.

Place the tortillas, the meat, the chile sauce, and the lime wedges on the table and let everyone prepare their own taquito by placing the meat and chili sauce inside the tortilla and rolling it up. Or fold over and eat like a taco. You may also serve with chopped fresh tomato and sour cream. These are delicious served alone, although you may add Mexican Beans & Rice as a side dish.
Note: If you can't find marinated carne asada meat near you, then substitute flank
or skirt steak and marinate it yourself in a bottled lime marinade, or mix a simple
marinade of lime juice, cumin, chili powder, coarse salt, and minced garlic. Marinate in the refrigerator for at least 2 hours.

it is also the name given to a particular dish. What they all have in common is the way the meat is sliced. My friend Ana taught me this fast way to make carne asada tacos or taquitos and also how to shop at the Mexican market, where I buy the ranchera or flap meat. (More recently I have found carne asada meat at gourmet food stores as well.) I love the way it is prepared—as thin slabs marinated in lime juice and other seasonings. CAN DO AHEAD This dish may be put together ahead of time through step 4.

Chicken Tacos

Chicken Tacos
Thanks to Aunt Sue, we have been making these tacos for over 30 years. This is an original Mexican recipe and is one of our family favorites. You may skip frying the tortillas and simply make soft tacos with heated tortillas. Serve with Mexican Rice with Fresh Tomatoes (p. 123) and refried beans with a little shredded cheese on top.

Chicken Tacos

Toppings

  • Shredded Cheddar cheese
  • pepper Jack cheese or combination
  • Sour cream
  • Fresh spinach (thinly sliced)
  • Fresh Salsa or Tabasco Sauce (p. 125)
  • Lime wedges
  • 2 tablespoons butter
  • Canola oil (for frying)
  • 2 pounds boneless skinless chicken breasts, bite size pieces
  • 3 tablespoons chopped onion
  • 2 to 3 garlic cloves (minced)
  • 2 vine-ripened tomatoes (chopped)
  • 1/2 cup chopped fresh cilantro
  • Salt & Pepper
  • 12 corn tortillas
  1. Heat the butter and 2 tablespoons of oil in a medium skillet over medium-high heat. Add the chicken and onions and cook and stir until the onions are soft and the chicken is tender and no longer pink. Add the garlic and cook about 1 minute more. Decrease the heat to low and stir in the tomato and cilantro. Add water (or chicken broth) if the mixture seems too dry. Season generously with salt, pepper, and garlic salt. Continue cooking about 2 minutes. Cover and turn off the heat. Preheat the oven to 200 degrees.

  2. Heat 3/4 cup of canola oil in a small skillet over medium-high heat. Fry one tortilla: With tongs turn it once to cook both sides, then quickly fold halfway over and cook for a few more seconds to make the taco shape. Drain on paper towels. Place the tortilla in the oven to keep warm. Repeat with the remaining tortillas, putting each one into the oven to keep warm. (If the taco shells cool, they lose their crispness and become tough and chewy.) For soft tacos, simply heat the tortillas one at a time in a dry skillet over high heat for a few seconds on each side. (Or wrap tortillas in aluminum foil and heat in the oven at 275 degrees for 20 minutes.)
  3. To serve, place a small amount of the chicken mixture in each taco shell. Put the filled tacos on a platter and serve. Pass the cheese, sour cream, spinach, salsa and lime.

Serve with Mexican Rice with Fresh Tomatoes (p. 123) and refried beans with a little shredded cheese on top.

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