Red Headed Frog

I absolutely love Cinco De Mayo! I think it’s mostly because I love Mexican food so much. We never actually celebrated the holiday in the part of Mexico my family is from, but when we came to the states we quickly learned that it was a very popular “American” holiday. Being the party loving, go with the flow type of person that I am, I decided to make it one of my favorite holidays. Everyone seems to be just fine with that. I decided to post some of our favorite recipes we will certainly be having on the 5th. They are tasty, healthy and very easy to make. Everything in moderation, of course. Enjoy!

Virgin Sangria

• 1 bottle of chilled red grape juice

• 1 liter of chilled club soda

• 1 orange sliced

• 1 lemon sliced

• 1/2 cup grapes

• 1 cup of ice cubes

Combine the grape juice and club soda in your favorite pitcher. Then add the fruit and ice cubes. For a nicer treat, make sure you freeze the fruit slices before you serve. This will allow you to add fewer ice cubes.

Guacamole

• 2 ripe avocados

• 1 key lime

• 1/4 cup diced tomatoes

• 1/4 cup chopped spring onion

• 1/4 cup chopped cilantro

• 2 chopped serrano chiles

• 1/4 tsps cumin

Make sure to prepare this as close to serving time as possible. It just tastes better if you eat it right away. Cut open the avocados and remove the seed. Then crush the avocado with a fork until you get a mushy texture to it. Next squeeze the juice of one key lime onto the avocado. Add the rest of the ingredients and mi well. Salt to taste.

Super Nachos

• Blue Corn Tortilla Chips

• 2 cups cheddar cheese

• 1 can of Amy’s Organic Refried Beans

• 5 jalapeño peppers sliced (the kind in the vinegar)

• Guacamole

• Herdez Salsa Casera to taste (you can find this at almost any super market in the Hispanic foods section)

• Sour Cream to taste

First, layer some blue corn tortilla chips on the bottom of a baking pan. Then I add a thick layer of cheddar cheese and then I sprinkle some jalapeños on top. Next, you layer half of the refried beans on top of the cheese and repeat the process once more or until the 2 cups of cheese are used up. Cover and place in the oven for 7 minutes on a low heat. Take the dish out when the cheese has melted. Add Guacamole, Salsa and sour cream to taste. We typically have three separate bowls for each and just use the three last ingredients as dips.

Churros

• 1 cup of water

• 1 tsp salt

• 2 1/2 tbsp white sugar

• 2 tbsp olive oil

• 1 cup all-purpose flour

• 2 quarts of oil for frying ( I use olive oil)

• 1/2 cup white sugar

• 1 1/2 tsp cinnamon

First you will want to combine the cinnamon and the 1/2 cup of white sugar on a flat plate and mix well. Set aside. Next, combine water, 2 1/2 tbsp white sugar, 2 tbsp olive oil, and salt in a small saucepan on medium heat. Bring to a boil. After it boils, remove the saucepan from the heat, and add the flour. Stir the flour in until the mixture turns into a ball. Place the mixture into a pasty bag. Place the 2 quarts of oil in a frying pan and heat until it reaches 375 degrees F. Squeeze the mixture onto the pan and cut at three inches. Fry the churro until it is golden brown. Drain with a paper towel and roll onto the sugary cinnamon mixture you set aside earlier. Be sure to make the churros thin. If they are too thick you will have an under cooked inside and a burned outside.

For more wonderful Cinco De Mayo recipes visit All Recipes.