Cinco De Mayo Recipes

These three simple recipes will help keep your celebration going! First we will begin with a

Cheesy Tomato Dip

You will need:

1-16 oz. jar salsa

1-16 oz. stick of velveeta -cubed

1-10.75 oz. can of tomato soup

Makes 8 servings. Cook/Prep Time: 5-10 minutes. Combine all ingriedients in a microwave-safe dish. Then place the dish into the microwave and set time for 2 minutes making sure the tempeture is on High. Stir together after two minutes and place back into microwave until all ingriedients are completely melted. Be sure to serve this dish hot, dipping into this tasty treat with veggie sticks or tortilla chips.

Continue to amaze your guests with Enchilada Lasagana:

You will need:

For Sauce:

2 dried chiptole chiles, stems & seeds removed, diced

3 large garlic cloves, minced

2 ½ teaspoons chilli powder

1 ½ teaspoons toasted cumin seeds, freshly ground

2 cups chicken broth

3 cups tomato sauce

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

For Filling:

1 tablespoon vegetable oil

1 pound boneless, skinless chicken breasts or thighs, cubed

1 ½ cups diced onions

pinch of kosher salt

1 large garlic clove, minced

1 teaspoon dried orgeno

12- (6 inch) corn tortillas

3 cups shredded queso fresco or Monterey jack

Non-stick cooking spray

Makes 6-8 servings. Cook/Prep time: 1 hour. Combine all ingriedients for sauce in a medium sauce pan and bring to a boil. After it comes to a boil, reduce the heat to low and simmer waiting for the chiles to be soft. Set aside. Next you will need to preheat the oven to 350 degrees. Then heat the vegetable oil on medium-high heat in a medium skillet, sautéing the chicken until cooked thoroughly. Remove chicken after cooked and place in a medium bowl, setting aside for later. Now add your onions to the same pan, along with the pinch of salt, garlic, and oregano, cook until the onions are tender for approximately 6-9 minutes, on medium-low heat. Afterwards add the chicken back to the pan and stir, then remove from heat.

Next spray a 13 x 9 baking dish with non-stick spray. Measure out a ½ cup of sauce and pour into the bottom of the pan, making sure to coat evenly. Place 4 tortillas on the tops of the sauce, cutting another tortilla in half to cover the bottom of the pan. Spoon out your chicken mixture on top of the tortillas and cover with 1 cup of cheese. Next place four more tortillas on top and cover with sauce and remaining cheese. Cover the dish with aluminum foil and place into the over for 30 minutes. Uncover and replace back into the over for 10 minutes. Let cool for five minutes and enjoy!

Finally end your celebration with a classic Mexican treat, Biscochitos:

You will need:

6 cups of all purpose flour

1 tablespoon baking powder

¼ teaspoon salt

2 cups of lard

1 ½ cups white sugar

2 teaspoons anise seed

2 eggs

¼ cup brandy

¼ cup white sugar

1 tablespoon ground cinnamon

Makes 6 dozen. Cook/Prep Time: 25 minutes. First preheat the oven to 350 degrees. Next sift together the flour, salt, and baking powder, then set aside. Take a large bowl and stir together lard and sugar until smooth, mixing in anise seed and stopping when fluffy. Then add eggs one at a time, next add the sifted ingriedients and brandy, continue to stir until well blended. Flour a countertop and roll the dough in a ½ or ¼ inch thickness using cookie cutters to cut into desired shapes. Mix together cinnamon and sugar and sprinkle over cookies, while placed on cookie sheets. Then place in the oven and bake for 10 minutes.

Enjoy these tasty dishes and impress your guests!

http://allrecipes.com/Recipe/Biscochitos-Traditional-Cookies/detail.aspx

http://www.cooksrecipes.com/appetizer/fiesta_cheesy_tomato_dip_recipe.html

http://www.foodnetwork.com/recipes/alton-brown/enchilada-lasagna-recipe/index.html