Cinco de Mayo Recipes you’ll love to try
What is Cinco De Mayo?
The date has been commonly confused by many as Mexico’s Independence Day, Cinco De Mayo or the 5th of May is a Mexican Holiday that signifies the victory of the Mexican army over France in 1862’s Battle of Puebla during the Franco-Mexican War. Although the day has become quite the rage in North America, in Mexico, the holiday is mainly celebrated in the region of Puebla. Well, in the spirit of celebration, we thought of sharing some mouth-wateringly delicious recipes, that you and your family will love.
Hibiscus and Pecan Mole
- 9 oz ancho chiles stemmed and seeded
- 6 oz pasilla chiles stemmed and seeded
- 6 cups boiling water
- 1/2 cup vegetable oil or shortening
- 1 cup white onion chopped
- 4 garlic cloves chopped
- 2 cups dried hibiscus flowers
- 1 cup pecans
- 1 cup pitted prunes
- 1 1/4 cup ripe plantain peeled and sliced
- 3 corn tortillas cut into squares
- 4 cups chicken broth
- 1 cup grated or chopped piloncillo or brown sugar
- 1 tsp ground cinnamon
- 5 cloves whole
- 1 teaspoon kosher salt or to taste
- 1/4 teaspoon black pepper
- Toasted sesame seeds to decorate
- Preheat a comal, cast iron pan or nonstick skillet over low-medium heat. Toast chilies gently for about 10 seconds per side, being careful not to let them burn. Place them in a mixing bowl, cover them with boiling hot water and let them soak for 20 to 30 minutes until rehydrated, place chilies and water in batches in the food processor or blender and puree until smooth.
- In a large, extended sauté pan, add oil and set over medium-high heat until hot, 1 or 2 minutes. Add onion and sauté for 2 to 3 minutes, until the onion starts to soften. Add garlic and sauté for 1 minute. Stir in the hibiscus flowers and cook for 3 to 4 minutes; until lightly crunchy.
- Add the tortillas, let them cook for 1 minute. Stir in the pecans, and cook for 1 minute. Add the plantains and prunes, stir and let them start to cook and brown, for about 2 to 3 minutes. Each time you add a new ingredient, let it start to cook and season, before adding the next.
- Stir in the puréed chilies along with the chicken broth.
- Once the whole mixture starts simmering, add the piloncillo, cinnamon, cloves and salt. Lower the heat to medium-low and continue to cook for 20 to 25 minutes. In batches, purée the mixture in the blender or food
Assorted Taco Recipes
Chorizo with potatoes/Chorizo con Papas
- 8 oz of Mexican chorizo
- 4 medium sizes cooked* potatoes cut in cubes into a half inch cubes.
- 1 Tablespoon of vegetable oil
Poblano Peppers Strips with Cream/Rajas con Crema
- 7 Roasted Poblano Peppers skin seeds and veins removed cut in strips
- If you like spicy leave the vains
- 1/2 a stick of butter
- 1 Medium size white onion finely sliced
- 1 cup of Mexican Cream
- Chicken Bullion in powder to taste
Chicken Tinga Poblana/Tinga Poblana de Pollo
- 1 chicken breast cooked and shredded
- 1 medium size white onion thinly sliced
- 1 lb Roma tomatoes
- 1/2 tsp. of Mexican Oregano
- 1 Chipotle pepper or more if you like spicy food
- 1 garlic clove
- salt to taste
Beef Casserole/Guisado de Res
- 1/2 Lb. of beef thinly sliced Sirloin, Rib Eye or other soft cut of meat will work
- 1 green bell pepper
- 1/2 white onion finely sliced
- 4 Roma tomatoes diced
- 1 Serrano Peppers finely chopped or cut length wise
- 1 Tbsp. of vegetable oil
- Salt and pepper to taste
Pork rinds in a red Sauce/Chicharrón guisado en salsa roja
- 1/2 Lb. of pork skins in small pieces
- 1 Lb. of Tomatoes roasted in a griddle.
- 1 Roma tomato roasted in a griddle
- 1 garlic clove
- 5 Arbol peppers roasted You can use less if you wish
- 1 Tablespoon of vegetable of oil
- salt to taste
Chorizo with potatoes
- * Bring a large pot with water to a boil. Add the potatoes and after 8-10 minutes’ check to see if they are cooked but firm. Remove potatoes from pot, dry with a kitchen towel and peel skins off.
- Place the oil in a skillet at medium high heat. Add the chorizo stirring occasionally. When the chorizo is well cook and crumbly add the cubed potatoes. Cook until the potatoes are fork tender. Season with salt. And they are ready!
Poblano Peppers Strips with Cream
- Melt the butter in a frying pan at medium low heat, add the onion and sauté 2 minutes. Stir in the Poblano peppers strips and cook until onion and peppers are tender. Add the cream and stir to combine. Season with the chicken bouillon to your liking. A lot of people also add corn kernels, but I prefer it this way. It’s optional if you would like to add the corn.
Chicken Tinga Poblana
- Fry the onion in a skillet with the onion, add the chicken and sauté for a few minutes.
- Meanwhile puree the tomatoes, garlic, chipotle pepper, oregano and chicken bouillon in your blender until you have a fine sauce.
- Add this sauce to the frying pan, cook for a few more minutes to combine flavors and season with salt.
- Heat the oil in a large skillet over medium heat and add the meat. Cook for about 5 minutes and stir in the onion, green pepper, Serrano pepper. Cook until they start to soften and add the tomatoes. Simmer a little while longer until tender, season with salt and pepper.
Pork rinds in a red Sauce
- Heat the oil in a frying pan and add the pork rinds. Sauté for about 3 minutes.
- Place the tomatoes, peppers and garlic in your blender. Puree and add to the pork rinds, stir in to coat until cooked through. Season with salt.
- This delicious dish is my favorite… you can use pork meat with the same sauce. Like ribs cooked in a pressure cooker…. It tastes Fantastic!
If you can find Pressed Pork (Chicharron prensado) you can use it instead of pork rinds.
FOR THE FILLING:
- 2 tablets of Mexican Chocolate from the “Abuelita” brand, chopped
- ¼ cup of hot water
- 4 tablespoons of cocoa powder
FOR THE CHOCOLATE TAMALES:
- 3 Mexican Chocolate tablets chopped
- 13 tablespoons 200ml of hot water
- 3½ cups of Masa-Harina* (1 Kilo Fresh Masa)
- 3 cups of warm water
- 10 tablespoons of vegetable oil
- 1 tablespoon of vanilla extract
- 2 cups 310 grams of light brown sugar
- 10 tablespoons of cocoa powder
- 1 pinch of salt
- 20 pieces of banana leaves 6 x 6 in. each, already softened and cleaned**
INSTRUCTIONS FOR THE FILLING:
- Place the chopped pieces of chocolate in a glass bowl and then pour the hot water in. Mix well using a balloon whisk. At the beginning, it will look like it’s curdling, but if you keep beating it, it will become a smooth paste. Now, add the cocoa powder and keep beating until it acquires a thick, creamy texture. Cover the bowl with plastic wrap and refrigerate for 3 hours. It will be ready when it looks like thick yogurt.
FOR THE CHOCOLATE TAMALES:
- Mix the chopped chocolate with the hot water until it dissolves, then set aside.
- In a large bowl, mix the masa harina with the warm water and vegetable oil. Knead well.
- Add the melted chocolate and vanilla extract to the dough and keep kneading.
- Stir in the cocoa powder, light brown sugar, and salt. Keep kneading until you have a uniform texture (the dough will be very creamy).
- To form the tamales, place about 1/3 cup of dough on a piece of banana leaf (or cornhusk) and add a tablespoon of solid chocolate ganache filling to the center of the dough. Fold the edges of the banana leaf of cornhusk to wrap the tamale.
- Cook in a pot with a steam rack for 45 minutes. After that time, let them rest for 30 minutes before serving.
*Use the same Masa-harina used to make tortillas.
**If you don’t find banana leaves, use cornhusks (soaked in hot water to soften).