Does someone have a great Mexican Dish for Cinco De Mayo???!


Question: Does someone have a great Mexican Dish for Cinco De Mayo!?!?!?
I am an Afro-American Man who loves Cinco De Mayo!.!.!.I even have my daughter looking forward to it and she's seven!.!.!.I am looking for suggestions for a great meal to go along with the Tequilla and Coronas!.!.!.Www@FoodAQ@Com


Answers:
Tinga Poblana de Pollo

Ingredients
3 bone-in split chicken breasts
1 tsp!. salt
1/2 lb!. good-quality chorizo, skinned and crumbled
1 small white onion\raw, finely chopped
2 cloves garlic, minced
6 ripe roma tomatoes\raw, finely chopped
3 canned chipotle chiles in adobo sauce, chopped (plus 2 T!. sauce)
1/4 tsp!. dried Mexican oregano
1 large avocado, peeled, pitted and thinly sliced
1 cup crumbled Mexican quesofresco or feta cheese

Instructions
Place chicken in a stockpot and add water to cover (about 4 cups)!. Add salt and simmer over medium-high heat for about 20 minutes!. Let the chicken cool in the water!. When chicken is cool enough to handle, remove the skin and coarsely shred the meat!. Set aside, saving the broth!.

Heat a large skillet and add chorizo, cooking over low heat to render fat but careful not to brown the meat!. Strain all but about 3 tablespoons of the fat and add onions and garlic!. Stir occasionally until vegetables are soft!. Add tomatoes and continue cooking over medium heat!. Add chicken, oregano, chiles, sauce from the can, and 1 cup of reserved chicken broth!. Add salt to taste and cook for 10 more minutes until well seasoned, stirring occasionally!. It should be saucy but not too liquid!.

Use as a topping for tostadas or as a filling for tacos, garnished with avocado slices!. A cold Mexican beer would be the perfect accompaniment to quell the heat!.Www@FoodAQ@Com

I would suggest keeping it simple so that your 7 year old who is so excited can help! kids are never too young to start learning about cooking!.!. I would go with tacos (just follow the directions on the taco seasoning packet) or fajitas (saute chicken with peppers and onions, season with red and black pepper and some v8 or use a seasoning packet)!.!. serve either with tortillas, lettuce, tomato, cheese, salsa, sour cream and homemade guacamole (mash up an avocado then mix in chopped tomato and onion, garlic- powdered or fresh crushed, lime juice and cilantro)

if you want to do rice with it, make a box of goya yellow rice and stir in a little salsa at the end!.!. for beans, I suggest simmering canned black beans with chopped onion and cilantro!.!.

simple enough for your kid to help and a great meal too!Www@FoodAQ@Com

This site is full of different recipes for the occasion!. Just go to the site and click on the recipe that you may be interested in!. They all looked yummy!

http://www!.fabulousfoods!.com/holidays/5m!.!.!.

Cinco de Mayo
Favorite Fiesta Recipes

Soups, Salads & Starters

* Mexican Style Chicken & Lime Soup
* Seafood Ceviche
* True Caesar Salad
* Mexicali Beef Stew in Pumpkin Shell
* Guacamole
* Low Fat Guacamole
* Seven Layer Dip
* Cornmeal Pancakes with Serranos & Ginger
* Salsa Cruda
* Aztec Platter
* Nopalitos (Cactus Salad)
* Black Bean & Jicama Salad
* Black Bean Salad in Avocado Boats
* Mexican Style Slaw
* Mexican Style Chickpea Salad
* Shrimp & Tomato Tequila Cocktail
* Mexican Style Bean Dip
* Salpicon de Mariscos
*

Tostaditas de Tinga Poblana: Shredded Pork with Roasted Tomatoes and Chipotle Peppers

cinco de mayo recipesMain Courses

* Pepper Quesadillas
* Beef or Chicken Fajitas
* Tacos
* Tacos con Puerco
* Spicy Black Bean Pie
* Cilantro Chicken
* Southwestern Barbecue Salmon
* Orange Chili Roasted Turkey
* Chicken Adobo
* Pork Tenderloin with Cilantro Lime Pesto
* Puerco Adobo
* Grilled Lime Cilantro Chuck Steaks
* Mixiote de Borrego en Mole Coloradito: Lamb Shank in an Oaxacan Red Mole Sauce
* Mole de Ollo: Long-Simmered Beef in a Rich Broth Seasoned with Chile Pasilla
* Pareja de Codornices en Salsa de Chile Ancho con Miel: Pair of Quail in Ancho Chile-Honey Sauce

Sides & Miscellaneous

* Papas Rellenas
* Mexican Rice
* Lemon Ginger Scones with Green Chile Honey

margaritaDrinks

* Tequila Sunrise
* Classic Margarita
* Mojo Margarita
* Watermelon Margaritas
* Kahlua Cacao Shake
* Spiked Frozen Lemon or Lime Ade
* Mexican Style Hot Chocolate (With or Without Alcohol)
* Mayan Coffee (non alcoholic)
* Mint Iced Tea (non alcoholic)
* Mexican Style Papaya Smoothie

flanDesserts

* Peach Burritos
* Cantaloupe Soup
* Margarita Fruit Salad
* Habenero Surprise Cake with Orange Frosting
* Lime Soufflés
* Watermelon Ice
* Abuelita's FlanWww@FoodAQ@Com

Barbecued Mini Ribs

These tasty ribs are known as Costillas in Spain!. They are delicious cooked on a barbecue and almost as good when cooked under a hot grill!. If you prefer a sweeter flavor, use freshly squeezed orange juice instead of the sweet sherry!.

* Serves 6-8

Ingredients

* 1 sheet of pork ribs, about 1 1/2 lb
* 6 tablespoon sweet oloroso sherry
* 1 tablespoon tomato purée (paste)
* 1 teaspoon soy sauce
* 1/2 teaspoon Tabasco Sauce
* 1 tablespoon brown sugar
* 2 tablespoon seasoned plain (all-purpose) flour
* Coarse sea Salt

Preparation

Separate the ribs, then, using a meat cleaver or heavy knife, cut each rib in half widthways to make about 30 pieces!.

Mix the sherry, tomato purée, soy sauce, Tabasco, and sugar in a bowl!. Stir in 1/2 teaspoon of salt!.

Put the seasoned flour in a strong plastic bag, then add the ribs and toss to coat!.

Dip each rib in the sauce!. Cook on a hot barbecue or under a hot grill (broiler) for 30-40 minutes, turning occasionally until cooked and a little charred!.

Sprinkle with salt and serve!.
--------------------------------------!.!.!.
Spicy Sausage and Cheese Tortilla

This substantial tortilla is delicious hot or cold!. Cut it into chunky wedges and serve for supper or a light lunch with a fresh tomato and basil salad!. The addition of spicy chorizo and tangy cheese gives it a wonderful, rich flavor!.

* Serves 6

Ingredients

* 5 tbsp olive oil
* 6 oz chorizo or salsichón (Spanish spicy sausage), thinly sliced
* 1 1/2 lb waxy potatoes, thinly sliced
* 2 Spanish onions, halved and thinly sliced
* 4 large (US extra large) eggs
* 2 tbsp chopped fresh parsley, plus extra to garnish
* 4 oz / 1 cup grated Manchego cheese or other hard cheese
* Salt and ground black pepper

Preparation

Heat 1 tbsp of the oil in a 8-inch non-stick frying pan and fry the sausage until golden brown and cooked through!. Lift out with a slotted spoon and drain on kitchen paper!.

Add a further 2 tbsp oil to the pan and fry the potatoes and onions for 2-3 minutes, turning frequently (the pan will be very full)!.

Cover tightly and cook over a gentle heat for about 30 minutes turning occasionally, until softened and slightly golden!.

In a large mixing bowl, beat together the eggs, parsley, cheese, sausage and plenty seasoning!.

Gently stir in the potatoes and onions until coated, taking care not to break up the potato too much!.

Wipe out the pan with kitchen paper and heat the remaining 2 tbsp oil!.

Add the potato mixture and cook, over a very low heat, until the egg begins to set!. Use a metal spatula to prevent the tortilla from sticking and allow the uncooked egg to run underneath!.

Preheat the grill (broiler) to high!. When the base of the tortilla has set, which should take about 5 minutes, protect the pan handle with foil and place the tortilla under the grill until it is set and golden!.

Cut into wedges and serve garnished with parsley!.Www@FoodAQ@Com





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