Cinco De Mayo Recipes Live On

Cinco de Mayo 2007 has come and gone, but memories of the foods we enjoyed will last all year. The recipes we learned for our celebrations are now on their way to becoming like a dependable friend - there when you need them and always, fun to invite to a party.

We bring another thing with us from Cinco de Mayo, too - the assurance that Aesop's fable of the tortoise and the hare is totally possible. All we have to do is look back at how the holiday came to being in the first place.

Some believe that Cinco de Mayo is Mexican Independence Day, but that event occurred on September 15, 1810. Even then, it took 11 years before the Spanish soldiers were exiled from Mexico.

But more than 50 years later, Cinco de Mayo became synonymous an incredibly joyous event in Mexican history, because on May 5, 1862, 4,000 Mexican soldiers defeated the French and an 8,000-member traitor Mexican army at Puebla, Mexico.

This victory was an important one for Mexico and for America, as well, because five months earlier, French, Spanish and English troops had landed in Mexico on the pretext of collecting Mexico's newly elected democratic president, Benito Juarez.

The English and the Spanish got their money and went back home, but not the French! Under the rule of Emperor Napoleon III, who hated the United States, the French were staying!

They brought a Hapsburg prince, Maximilian, with them to rule the new Mexican empire.

Napoleon's French Army was very sure of itself. After all, it had not been defeated in 50 years, and it invaded Mexico with the finest modern equipment and with a newly reconstituted Foreign Legion.

The French were not afraid of anyone, especially since the United States was embroiled in its own Civil War.

So the French Army left Verz Cruz to attack Mexico City, believing that the Mexicans would give up when their capital fell to the enemy. After all, that's what normally happened in Europe.

Under the command of Texas-born General Zaragosa, (and the cavalry under the command of Colonel Porfirio Diaz, later to be Mexico's president and dictator), the Mexicans awaited. Brightly dressed French Dragoons led the enemy troops.

Mexican soldiers were less stylish, but the duds the French sported were soon in ruins.

General Zaragosa ordered Colonel Diaz to take his cavalry, the best in the world, out to the French flanks.
In response, the French sent their cavalry off to chase Diaz and his men, who promptly butchered them.

The remaining French infantrymen charged the Mexican defenders through mud from a thunderstorm and through hundreds of stampeding cattle stirred up by Indians who were armed only with machetes.

When the battle was over, many French were killed or wounded and their cavalry was being chased by Diaz' horsemen far away.

The Mexicans had won a great victory that kept Napoleon III from supplying the confederate rebels for another year, allowing the United States to build the greatest army the world had ever seen.

This grand army smashed the Confederates at Gettysburg just 14 months after the battle of Puebla, essentially ending the Civil War.

Americans love holidays that give us an excuse to pig out, and Cinco de Mayo certainly fills that bill. Here are a few of the recipes we enjoyed on Cinco de Mayo Eve and on Cinco de Mayo itself this year.

We share them here because they're proven winners. Favorite Cinco de Mayo recipes!

Enjoy!

Coco Loco - A Cinco de Mayo Favorite Recipe

1 large fresh coconut*
1 1/2 ounces light tequila
1 ounce light rum
1 ounce dark Jamaican rum
1/2 ounce Kahlúa
3 1/2 ounces coconut water
3 1/2 ounces pineapple juice
6 ounces crushed ice
151-proof rum
1 pineapple slice (for garnish)
1 maraschino cherry (for garnish)
2 lime wedges (for garnish)

With an ice pick, poke out two eyes of the coconut shell and drain out the coconut water (yes, this is correct - it is not coconut milk). Cut off the top of the coconut as you would cut off the top of a pumpkin for carving. In a blender put tequila, light rum, dark rum, Kahlúa, fruit juices and crushed ice. Blend until frothy and pour into the coconut shell. Pour a small float of 151-proof rum over the top of the drink. Skewer the pieces of fruit and stick the end of the skewer into the coconut. Serve with straws.
Serves 2

South of the Border Coffee - A Cinco de Mayo Favorite Recipe

This should be made with the cone-shaped raw sugar called piloncillo, but you may substitute dark brown sugar.

8 cups water
1/3 cup or 3 small cones piloncillo (panocha)
1/2 ounce baking chocolate, chopped
2 whole cloves
1 (2-inch piece stick cinnamon
1/4 to 1/2 cup regular grind coffee
1 teaspoon vanilla extract

Heat water. Add piloncillo, chocolate, cloves and cinnamon stick. Bring to a full boil; reduce heat and simmer, uncovered, for 15 minutes. Stir in coffee or add coffee in a bouquet garni bag for easy removal. Remove from heat and let stand for 5 minutes.
Stir in vanilla extract. Strain through a double thickness of cheesecloth or, better yet, use a bouquet garni bag for the coffee, then just remove the bag of grounds. Serve immediately.

Atole (Cornmeal Drink) - A Cinco de Mayo Favorite Recipe

1/2 cup Masa Harina
5 cups milk
4 tablespoons brown sugar
1/4 teaspoon cinnamon or 1 stick cinnamon, finely slivered
1 teaspoon vanilla extract

Put the Masa Harina in a bowl and whisk in the milk, little by little. Pour the milk mixture into a pot and add the brown sugar and cinnamon. Bring to a boil and simmer for 5 minutes, stirring constantly, to keep it from becoming lumpy. Stir in the vanilla extract. Serve in mugs.
Pineapple Atole
Follow the basic recipe, but omit the cinnamon. After the mixture has thickened and has been removed from the heat, add 1 small can crushed pineapple, undrained.
Strawberry Atole
Follow the basic recipe, but omit the cinnamon. After the mixture has thickened and has been removed from the heat, add 2 cups fresh strawberries that have been hulled, washed and crushed.

Chile con Queso - A Cinco de Mayo Favorite Recipe

3/4 cup green chile sauce
3/4 cup chicken stock
6 ounces mild Cheddar or a combination of
Cheddar and Monterey jack, grated

In a heavy saucepan, bring the chile sauce and stock to a boil. Sprinkle in the cheese. Stir quickly, cover the pan, and remove it from the heat. Let the mixture stand for 5 minutes.
Uncover; stir again if needed to help the cheese melt evenly, and add salt to taste. Keep heated over a warming tray or in a chafing dish.
Serve with tortilla chips.

Shredded Pork Taquitos - A Cinco de Mayo Favorite Recipe

1 dozen corn tortillas
1 pound leftover shredded roast pork
(or roast beef or chicken)
1 cup cheese, shredded
1 (4 ounce) can green chiles
1/4 cup finely diced onions
1/4 teaspoon lemon pepper
1/2 clove garlic, minced

Shred roast pork (or roast beef or chicken) with fork. Add remaining ingredients (except tortillas) and mix together. Dip tortillas in warmed oil to soften, then spread a large tablespoon of pork mixture in tortilla and roll up. Secure with wooden pick and fry in oil. Can be frozen.
To eat, dip in sour cream and avocado dip.

Shrimp Fritters - A Cinco de Mayo Favorite Recipe

1/2 cup onion, finely chopped (1 medium)
1 clove garlic, minced
2 tablespoons vegetable oil
1 (8 ounce) can tomatoes, cut up
1 (4 ounce) can green chile peppers, rinsed, seeded and chopped
3/4 teaspoon salt
1 dash pepper
3 large eggs, separated
2 tablespoons unbleached flour
1 (4 1/2 ounce) can shrimp, drained and chopped
Vegetable oil for frying

In a saucepan, cook onion and garlic in the 2 tablespoons vegetable oil until the onion is tender. Stir in the UNDRAINED tomatoes, chile peppers, 1/2 teaspoon salt, and pepper. Bring to boil, then reduce the heat. Cover and simmer 20 minutes; set aside, keeping it warm.
Meanwhile, beat the egg whites until stiff peaks form and set aside.
Beat the egg yolks and remaining 1/4 teaspoon of salt for about 5 minutes or until thick and lemon-colored. Fold the reserved whites into the yolks and sprinkle the flour on top of the mixture. Fold in and then fold in the shrimp.

Mexican Lasagna - A Cinco de Mayo Favorite Recipe

1 1/2 pounds ground beef
1 1/2 teaspoons ground cumin
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon red pepper
1 teaspoon salt (or to taste)
1 teaspoon pepper (or to taste)
16 ounces tomatoes, chopped
2 cups cottage cheese
1 cup grated Monterey jack cheese with peppers
1 egg
10 to 12 corn tortillas
1/2 cup grated Cheddar cheese
Shredded lettuce
1/2 cup chopped tomato
3 green onions chopped
1/4 cup sliced black olives

Heat oven to 350 degrees F.
In a large skillet, brown ground beef. Add spices and 16 ounces chopped tomatoes; heat thoroughly.
Cover bottom of a 13 x 9-inch baking dish with half of the corn tortillas. Pour beef mixture over tortillas and place rest of tortillas over the beef layer. Set aside.
In a medium bowl, combine the cottage cheese, Monterey Jack cheese and egg; pour over tortilla layer. Bake for 30 minutes.
Remove from oven and top in diagonal rows with Cheddar cheese, lettuce, tomato, green onions and black olives. Serve hot.

Cilantro Slaw - A Cinco de Mayo Favorite Recipe

3 cups green cabbage, finely shredded
3 cups red cabbage, finely shredded
1 cup firmly packed cilantro leaves, minced
1/4 cup Mexican lime juice
1 tablespoon water
1 tablespoon honey
1/2 teaspoon cumin seeds
Salt and pepper

In a large non-reactive bowl, mix cabbages, cilantro, lime juice, water, honey and cumin seeds. Season to taste with salt and pepper. Cover and refrigerate.

Southwestern Pasta Salad - A Cinco de Mayo Favorite Recipe

2 cups corn
2 cups penne, cooked
2 cups tomatoes, chopped
2 cups cucumber, seeded and chopped
3/4 cup onions, chopped
3/4 cup cilantro, chopped
2 jalapeño chile peppers, seeded and chopped
1 (15 ounce) can black beans, drained
1/2 cup cider vinegar
3 tablespoons olive oil
2 teaspoons granulated sugar
1/2 teaspoon salt

In a large bowl, combine corn, penne, tomatoes, cucumber, onions, cilantro, chiles, beans, and vinegar. Let stand at room temperature for 30 minutes to blend flavors, or refrigerate until serving time.
Just before serving, in a small bowl, combine oil, sugar, and salt; mix well. add to salad; toss gently.

Mango Salad - A Cinco de Mayo Favorite Recipe

1 cup boiling water
1 package lemon gelatin
1 1/2 packages unflavored gelatine
1 large can mangos
8 ounces cream cheese
Fresh fruit of your choice

Dissolve lemon gelatin and unflavored gelatine in boiling water. Blend mangoes and cream cheese in blender. Mix all together and place in ring mold. Unmold and fill center with fresh fruit.
NOTE: You may serve with a side bowl of dressing consisting of 1/2 mayonnaise and 1/2 sour cream.

Taco Salad - A Cinco de Mayo Favorite Recipe

1 pound ground chuck
1 cup Cheddar cheese, grated
1 head lettuce, torn into pieces
2 tomatoes, chopped
1 cup olives, chopped
1 onion, chopped
1 package tortilla chips
1 to 2 avocados

Brown and drain meat. Mix with all ingredients except avocado. Garnish with avocado. Serve with salsa of your choice.

Ensalada de Coliflor (Cauliflower Salad) - A Cinco de Mayo Favorite Recipe

1 whole large cauliflower, cleaned and trimmed, left whole
2 large ripe avocados, mashed
1/2 teaspoon lemon juice
1/2 small onion, minced
2 canned whole green chiles, chopped
Salt and freshly ground pepper, to taste
1/2 small head lettuce, shredded
Parmesan cheese, grated
Pimiento (for garnish)

Cook whole cauliflower in boiling salted water to cover until done but still firm. Refresh in cold water, drain thoroughly, and chill.
Remove seeds from the chiles. Mix together avocados, lemon juice, onion, chiles, salt and pepper.
To assemble: place shredded lettuce on a serving platter. Place whole cauliflower in center and cover with avocado mixture. Sprinkle with Parmesan cheese, Decorate with strips of pimiento.

Cowboy Joes - A Cinco de Mayo Favorite Recipe

1 pound lean ground beef
1 (8 ounce) can tomato sauce
1/2 cup onion, chopped
1/4 cup catsup
1 tablespoon granulated sugar
1 1/2 teaspoons Worcestershire sauce
1 tablespoon vinegar
1/2 green bell pepper, chopped

In skillet, brown meat with pepper and onion; pour off fat. Add remaining ingredients except buns; bring to a boil. Reduce heat; cover and simmer 15 to 20 minutes.
Serve on buns.

Mexican Calzones - A Cinco de Mayo Favorite Recipe

Yields 4 servings.

1 (15 ounce) package refrigerated pie crusts, room temperature
1 pound ground beef
1 (4 ounce) can diced green chiles
1/4 cup water
1 (1.25 ounce) package taco seasoning mix
1 cup shredded mild cheddar or Monterey jack cheese, divided
Garnishes
Salsa
Shredded lettuce
Sour cream
Diced tomatoes
Sliced green onions

Heat oven to 425 degrees F.
Brown beef in large skillet; drain. Add chiles, water and seasoning mix; mix well.
Place unwrapped pie crusts on cutting board; unfold. Cut each crust in half, making 4 half circles. Place 1/2 cup beef filling on half of each half circle. Place 1/4 cup cheese on top of each. Dampen edge of crust with water. Fold sides over filling; crimp edges with tines of fork. Place on ungreased baking sheet.
Bake for 10 to 15 minutes or until golden brown. Cool on baking sheet for 5 minutes. Garnish as desired.

Ancho Chocolate Mousse with Grand Marnier - A Cinco de Mayo Favorite Recipe

4 ounces sweet baking chocolate
4 ounces semisweet chocolate
1/4 cup Grand Marnier or other orange-flavored liqueur
1 teaspoon freshly ground ancho chile powder
2 cups whipping cream
1/2 cup confectioners sugar, sifted
Semisweet chocolate curls for garnish

Combine the chocolates, Grand Marnier and ancho powder in a heavy saucepan and cook over low heat until chocolate melts, stirring constantly. Remove from heat and cool to lukewarm.
Beat the whipping cream, adding the confectioners sugar until soft peaks form. Gently fold about one-fourth of the whipped cream into the chocolate, then fold in the remaining whipped cream. Spoon the mousse into individual serving dishes and chill until ready to serve.
Garnish with semisweet chocolate curls.
Makes 6 servings.

Apple Enchiladas - A Cinco de Mayo Favorite Recipe

1 (21 ounce) can apple pie filling
6 (8-inch) flour tortillas
1 teaspoon ground cinnamon
1/3 cup butter or margarine
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/2 cup water

Spoon fruit filling evenly down center of each tortilla; sprinkle evenly with cinnamon. Roll up, and place, seam side down, in a lightly greased 2-quart baking dish. Bring butter and next 3 ingredients to a boil in a medium saucepan; reduce heat, and simmer, stirring constantly, 3 minutes. Pour over enchiladas. Bake at 350 degrees F for 20 minutes.

Flan (Caramel Custard) - A Cinco de Mayo Favorite Recipe

1/2 cup granulated sugar
3 eggs, slightly beaten
1 (12 ounce) can evaporated milk
1/3 cup granulated sugar
2 teaspoons vanilla extract
1/8 teaspoon salt

Heat 1/2 cup sugar in heavy saucepan over low heat, stirring constantly, until melted and golden brown. Divide syrup among four 6-ounce custard cups; rotate cups to coat bottoms. Allow syrup to harden in cups, about 5 minutes.
Mix remaining ingredients; pour into custard cups. Place cups in 9-inch square pan on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups. Bake at 350 degrees F until knife inserted halfway between center and edge comes out clean, 40 to 50 minutes.

Margarita Fajitas - A Cinco de Mayo Favorite Recipe

NOTE: You'll want to start this four days before serving!

1 (1 1/2 pound) round steak, fat trimmed
1/4 cup tequila
1/2 cup lime juice
1 cup vegetable oil
4 tablespoons liquid smoke
1 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1/2 teaspoon salt
3/4 teaspoon paprika
1/2 cup chopped green bell pepper
1 cup chopped green onions, tops and bottoms
1 cup chopped tomatoes
8 to 10 (6-inch) flour tortillas

Slice partially frozen round steak into thin, long strips. Marinate 2 hours in flat dish with mixture of tequila and lime juice.
Mix cooking oil, liquid smoke, Worcestershire sauce, pepper, salt and paprika and marinate meat, covered, in refrigerator for four days.
Heat a heavy cast iron skillet over medium high heat; drizzle marinade into the skillet. When hot, add steak strips, stirring occasionally. Three or four minutes before meat reaches desired doneness, stir in onion and green pepper. When done, ladle onto hot plates, and top with chopped tomato. Serve with warmed flour tortillas.
Serves 4.

Chango Bars ("Monkey Man" Bars) - A Cinco de Mayo Favorite Recipe

1/2 cup butter
1/2 cup margarine
2 cups brown sugar
3 eggs
2 1/3 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 cup chocolate chips
1 cup mixed nuts

Melt butter and margarine. While this is melting, cream brown sugar and eggs, then add melted butter and margarine.
Combine flour, baking powder and salt and stir into sugar mixture. Fold in chocolate chips and nuts. Pour mixture into a greased 13 x 9-inch baking pan and bake for 45 to 50 minutes at 350 degrees F.

Mexican Meat for a Crowd - A Cinco de Mayo Favorite Recipe

25 pounds blade meat, cut into large pieces
5 cups tomato sauce
5 cups water
2 cups red wine vinegar
5 tablespoons oregano
5 tablespoons garlic powder
5 tablespoons chile powder
56 bay leaves
Salt and pepper
3 tablespoons cumin

Combine all seasonings with tomato sauce and water. Mix well into meat. Cover and refrigerate overnight.
Place everything in a large stock pot. Cover tightly with foil and bring to a boil over high heat. Lower heat and let cook for about 4 to 5 hours.
Let meat cool, then shred meat for chimichangas, tacos, burritos or taquitos.