Cinco de Mayo Recipes
Time for a fiesta, with yummy Cinco de Mayo recipes. Commemorating the victory over the French at the Battle of Puebla on May 5, 1863, this holiday is celebrated in the United States as a festival of Mexican heritage. In Mexico, it is observed in the town of Puebla and known as El Dia de la Batalla de Puebla (The Day of the Battle of Puebla).
Here is my favorite Spanish recipe book. The recipes are child friendly for cooking and eating and most importantly – delicious.
Mexican Corn Pudding
2 cups of corn (preferably fresh)
1 cup sour cream
1 1/2 teaspoon of salt or to taste
1 stick of unsalted butter
¼ teaspoon baking powder
½ cup masa flour
1 cup shredded hard cheese
¼ cup New Mexican Green Chiles
Preheat the oven to 375degrees F
Melt the stick of butter in the microwave or in a pan. In a bowl, using and electric mixer, beat the eggs and add in the melted butter, sour cream, corn and baking powder. Mix until well blended. Then stir in the masa, cheese and chilies.
Pour the mixture into a well greased 2-quart pyrex. Bake for 35 minutes , or until golden brown.
3 tablespoons fresh cilantro
4 - 8 inch tortillas
1 cup shredded hard cheese - Manchego or Monterey jack
2 cups cooked sliced chicken (optional)
Chop first four ingredients finely and toss together with lime juice.
Spray a non-stick fry pan, with cooking spray. Over medium heat, warm one tortilla. Spread ½ cup of the cheese evenly, over the tortilla. Top with half of the tomato/cilantro mix. Add the top tortilla and continue cooking until bottom tortilla is brown. Flip the entire quesadilla by inverting on a plate and putting back in the pan. Re-spray the pan before putting the quesadilla back. Cook until second side is golden brown and cheese is melted. Cut into thirds using a pizza wheel. Cook the second quesadilla, using the same method.
To make chicken and cheese quesadillas, follow the same method but add the chicken on top of the tortilla when adding the cheese.
Chips and Salsa
To complete the Cinco de Mayo recipe list add tortilla chips and salsa.
The best way to prepare the salsa with a molcajete and tejolote, which is the Mexican version of a mortar and pestle. The molcajete dates back to the Aztecs and Mayans. It is used for grinding and crushing spices and is made from basalt rock.
Grind the garlic, chiles and onion together in the molcajete. Add in salt and continue to grind. Ligthly stir in the tomatoes and cilantro. Mix well. Serve directly from the molcajete.
Spanish Vocabulary List
|Eggs || Los huevos |
| Corn || El maíz
|Butter || La mantequilla |
|Cheese || El queso
|Oven || El horno
|Sour cream || La crema agria
|Tomatoes || Los tomates
|Cilantro || El cilantro |
|Peppers || Los pimientos |
| Chicken || El pollo
|Garlic || El ajo |
|Onion || La cebolla |
| 5th of May || Cinco de Mayo
Return From Cinco de Mayo Recipes to Homepage
Return From Cinco de Mayo Recipes to Spanish Recipes