Celebrate Cinco de Mayo with a Mexican flair

    Cinco de Mayo, a Mexican holiday commemorating the victory of the Mexican militia over the French army at the Battle of Puebla on May 5, 1862, will be celebrated Tuesday.
    Given the popularity of Mexican foods, why not take a few minutes to commemorate the occasion by preparing a festive meal with touches of the land to our south. Whip up a spicy entree or a fun appetizer, or try your hand at a Mexican-inspired dessert.
    And, of course, don’t forget a margarita or other beverage inspired by south-of-the-border cuisine.
    Mexican fare was significantly impacted by the Spanish, who introduced many foods to the culture.
    Today, Mexican cuisine is known for its varied flavors and variety of spices and ingredients. Foods can be sweet or spicy, with varying degrees of heat.
    The cuisine is based on a few staples, among them corn and beans, as well as onions, rice, squash and peppers. Herbs and spices such as chili powder, oregano, cilantro, cinnamon and cocoa, also play an important role.
    Mexican foods are widespread. It’s rare to see a snack table without chips and salsa or guacamole. Casual dining menus often include tacos, burritos and other Mexican entrees.
    A tasty taco spice mix can be made at home. Just combine 1 tablespoon chili powder, 1/4 teaspoon each garlic powder, onion powder, crushed red pepper flakes and dried oregano, 1/2 teaspoon paprika, 1-1/2 teaspoons ground cumin and 1 teaspoon each sea salt and black pepper. Store in an airtight container.
    And while some Mexican dishes can take a while, there are some time-saving recipes that provide a south-of-the-border taste in less time.
    Following are a few recipes for Mexican foods from www.allrecipes.com.

allrecipes.com

Deluxe Steak Nachos

For steak:
1 tablespoon vegetable oil
1 1 1/2-pound skirt steak or flap steak
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground dried chipotle pepper
For beans:
2 tablespoons bacon fat
1 yellow onion, diced
1 teaspoon salt, divided
1/2 teaspoon dried oregano
2 15-ounce cans pinto beans, rinsed and drained
1-1/2 cups water or chicken broth, plus more as needed
For nacho toppings:
1 14-ounce bag corn tortilla chips
12 ounces shredded cheddar cheese
12 ounces shredded Monterey Jack cheese
1 avocado, peeled, pitted and diced
1/2 cup chopped white onion
2 ripe tomato, chopped
1 jalapeno pepper, seeded and minced
1/2 cup sour cream, for topping
1/2 cup chopped fresh cilantro

    Season both sides of steak with salt and pepper. Heat oil in a skillet over medium-high heat, then cook steak about six minutes per side, turning occasionally, until medium doneness, 135 to 140 degrees. Transfer meat to a bowl to rest.
    Pour a splash of water into the skillet, then stir to scrape up browned bits and deglaze the pan. Pour liquid over meat and cool completely.
    Slice meat thickly, about 1/2 inch, with the grain, then cut into thinner strips. Dice, then transfer chopped steak back to the bowl. Toss with the pan drippings.
    Melt bacon fat over medium heat in a pot. Add onions and a pinch salt and cook  five to six minutes, until softened. Stir in oregano, then add pinto beans and water. Bring back to a simmer and cook about five minutes, until onions are soft and sweet. Reduce heat to low.
    Mash beans with a potato masher. Add additional liquid, if necessary, to achieve your preferred texture. Add the remaining salt to taste. Remove from heat.
    Place tortilla chips, two to three deep, in a heat-proof pan. Top chips with spoons of beans and a generous handful of steak pieces. Sprinkle with grated cheese.
    Bake in a 450-degree oven about 10 minutes, until cheese is melted and edges start to brown.
    Scatter diced ripe avocado, diced onions, diced tomatoes and diced jalapenos over the top. Drizzle nachos with sour cream and garnish with chopped cilantro.

Fire Roasted Cherry Tomato Salsa

2 teaspoons olive oil
1 pint cherry tomatoes
1 yellow onion, roughly chopped
8 cloves garlic, unpeeled
3 jalapeno peppers, sliced
1/3 cup firmly packed fresh cilantro leaves
1 lime, juiced
1/4 teaspoon ground cumin
1 pinch cayenne pepper
1 pinch dried oregano
Salt
Ground black pepper

    Spread tomatoes, onion, garlic and jalapeno peppers onto a baking sheet that’s been lined with foil and brushed with olive oil. Broil about six inches from the heat source for five minutes. Turn the baking sheet and continue broiling about five more minutes, until vegetables are charred. Cool slightly.
    Remove garlic from skins and discard skins.
    Blend tomatoes, onion, peeled garlic, jalapenos, any juices from the baking sheet, cilantro leaves, lime juice, cumin, cayenne pepper and oregano in a blender until salsa is smooth. Transfer to a bowl, cover with plastic wrap, and refrigerate at least two hours. Season with salt and black pepper and serve.

Traditional Mexian Guacamole

2 avocados, peeled and pitted
1 cup chopped tomatoes
1/4 cup chopped onion
1/4 cup chopped cilantro
2 tablespoons lemon juice
1 jalapeno pepper, seeded and minced, optional
Salt
Ground black pepper

    Mash avocados in a bowl until creamy.
    Mix tomatoes, onion, cilantro, lemon juice and jalapeno pepper into mashed avocado until well combined. Season with salt and black pepper.

Margarita Chicken Quesadillas

1 cup bottled margarita mix
2 tablespoons lemon juice
2 tablespoons lime juice
1 tablespoon garlic powder
1 tablespoon vegetable oil
2 skinless, boneless chicken breast halves,  cut into bite-size pieces
8 10-inch flour tortillas
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese

    Stir margarita mix, lemon juice, lime juice and garlic powder together in a large bowl.
    Heat vegetable oil in a large skillet over medium heat. Cook chicken in the hot oil for five to seven minutes, stirring, until no longer pink in the center and juices run clear. Drain excess oil from chicken. Pour margarita mixture into the skillet with chicken and simmer 15 to 20 minutes, until most of margarita mixture is evaporated. Transfer chicken to a paper towel-lined plate.
    Layer four tortillas with chicken, cheddar cheese, and Monterey Jack cheese. Top with remaining tortillas. Place prepared quesadillas, one or two at a time, on a large baking sheet.
    Bake in a 350-degree oven about 15 minutes, until cheese is melted. Repeat with remaining quesadillas. Cut into quarters to serve.

Crispy Flautas

1 teaspoon vegetable oil
1/2 green bell pepper, chopped
1/2 onion, finely diced
1 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 1-ounce package taco seasoning mix
3/4 cup water
1 10-ounce package corn tortillas
1/2 cup shredded cheddar cheese
1 cup salsa
24 toothpicks
2 cups vegetable oil for frying

    Heat one teaspoon vegetable oil in a skillet over medium heat. Stir in the bell pepper and onion and cook, stirring, about five minutes, until onion has softened and turned translucent.
    Increase heat to medium-high and stir in the chicken breast. Cook, stirring, for 10 minutes, until chicken is no longer pink in the center. Shred chicken using two forks. Stir in taco seasoning and water. Simmer about 10 minutes, stirring occasionally, until the liquid has evaporated. Stir in cheddar cheese, then remove from heat.
    Lightly brush each tortilla with salsa. Spread two tablespoons chicken mixture in a line along the bottom edge of the tortilla. Tightly roll the tortilla into a cylinder and secure the ends with one or two toothpicks. Repeat with remaining tortillas.
    Heat two cups vegetable oil in a large skillet to 375 degrees. Fry the flautas, no more than four at a time, in the oil for about four minutes, until golden and crisp. Drain flautas on a paper towel-lined plate. Discard toothpicks and top with remaining salsa.

Pork Empanadas

2 pounds pork butt roast
1 onion, quartered
2 cloves garlic
1/2 teaspoon salt
1 teaspoon dried oregano
1 teaspoon ground cumin
2 bay leaves
1-1/2 cups flour
3/4 cup masa harina
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup lard
1 egg, beaten
1/2 cup milk
1 cup chipotle salsa

    Place pork in a large pot and cover with water. Add onion, garlic, salt, oregano, cumin and bay leaves. Bring to a boil, reduce heat and simmer 1-1/2 hours.
    Sift together flour, masa harina, baking powder and salt. Add shortening to the dry ingredients and mix well. In a separate bowl, beat together the egg and milk. Make a well in the center of the dry ingredients. then add the egg mixture and stir with a fork until the dough comes together in a ball. Divide the dough into 16 even pieces and roll each piece into a ball. Place in a container, cover and refrigerate.
    Remove pork from liquid. Place meat in a baking dish and bake in a 375-degree oven for 1 hour, until meat shreds easily with fork. Remove from oven and shred into small pieces. Add salsa to shredded pork.
    On lightly floured surface, flatten a piece of dough with the palm of your hand. With a rolling pin, roll the dough into a five-inch circle that’s about 1/8-inch thick. Place two to three tablespoons filling in the center, brush edges of the dough with milk and fold dough over filling. Pinch edges together. Crimp with fork to seal.
    Place on lightly greased baking sheet. Repeat with remaining dough. Leftover filling can be frozen or used in tacos, tamales, or burritos.
    Bake in 375-degree oven about 20 minutes, until golden. Remove to rack and cool about five minutes. Serve warm.

No Fuss Shredded Beef Tacos

1 large yellow onion, sliced into thin rings
1 3-pound boneless beef chuck roast, trimmed
2 14.5-ounce cans chili-seasoned diced tomatoes
1 14-ounce can beef broth
1 cup cold coffee
1 4-ounce can diced green chiles
2 jalapeno peppers, sliced, optional
4 cloves garlic, chopped
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground black pepper

    Layer half the onion rings in the bottom of a slow cooker. Place chuck roast on top, then pour diced tomatoes, beef broth and coffee into the cooker. Stir in diced green chiles, jalapeno peppers, garlic, chili powder, cumin, salt and black pepper. Spread remaining onion rings over the mixture.
    Cover and cook on low for six to 10 hours, until beef is very tender.
    Transfer chuck roast to a bowl and shred. Return meat to sauce. Remove onions and serve with meat.

Chicken Chimichangas With Sour Cream Sauce

For chicken filling:
2 large skinless, boneless chicken breast halves
3 cups water
1 tablespoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon cayenne pepper
1 7-ounce can chopped green chilies
1/2 cup diced onion
3 large cloves garlic, minced
For sour cream sauce:
2 tablespoons butter
2 tablespoons flour
1 cup water
1 cube chicken bouillon
1/2 cup sour cream
Salt
Pepper
Oil for frying
8 8-inch flour tortillas
8 ounces shredded Monterey Jack cheese

    Place chicken breasts into a large saucepan, add water and season with chili powder, 1/2 teaspoon salt, cumin, 1/4 teaspoon black pepper, garlic powder, onion powder and cayenne pepper. Bring to a simmer over high heat, then reduce heat to medium-low and simmer 15 minutes.
    Stir in four ounces green chiles, onion, and garlic and simmer until the liquid has reduced to one cup.
    Remove the chicken, shred with two forks, then return to the onion mixture.
    Melt butter in a small saucepan over medium heat. Stir in flour and cook one minute. Add water and bouillon cube and whisk about four minutes, until the water has thickened and the bouillon cube has dissolved. Whisk in remaining green chilies and sour cream, then season to taste with salt and pepper. Keep warm.
    Place a tortilla onto work surface, then spoon 1/3 cup chicken filling halfway between the bottom edge and center of the tortilla. Flatten filling into a rectangle shape, then sprinkle one ounce Monterey Jack cheese over the filling. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the chimichanga up to the top edge, forming a tight cylinder. Secure the ends with wooden toothpicks. Repeat.
    Fry chimichangas, two at a time, in 375-degree oil in a saucepan for about one minute per side, until they are crisp and golden brown. Drain on a paper towel-lined plate and remove toothpicks. Top with sour cream sauce to serve.

Fiery Fish Tacos With Crunchy Corn Salsa

2 cups cooked corn kernels
1/2 cup diced red onion
1 cup peeled, diced jicama
1/2 cup diced red bell pepper
1 cup fresh cilantro leaves, chopped
1 lime, juiced and zested
2 tablespoons cayenne pepper
1 tablespoon ground black pepper
2 tablespoons salt, or to taste
6 4-ounce fillets tilapia
2 tablespoons olive oil
12 corn tortillas, warmed
2 tablespoons sour cream

    In a medium bowl, mix together corn, red onion, jicama, red bell pepper and cilantro. Stir in lime juice and zest.
    In a small bowl, combine cayenne pepper, ground black pepper and salt.
    Brush each fillet with olive oil and sprinkle with spices to taste.
    Arrange fillets on grate of a grill heated to high and cook three minutes per side. For each taco, top two corn tortillas with fish, sour cream and corn salsa.

D’s Famous Salsa

2 14.5-ounce cans stewed tomatoes
1/2 onion, finely diced
1 teaspoon minced garlic
1/2 lime, juiced
1 teaspoon salt
1/4 cup canned sliced green chiles
3 tablespoons chopped fresh cilantro

    Place tomatoes, onion, garlic, lime juice, salt, green chiles and cilantro in a blender or food processor. Blend on low to desired consistency.

Angela’s Awesome Enchiladas

2 pounds skinless, boneless chicken breast, cut into chunks
1 10.75-ounce can condensed cream of chicken soup
1-1/4 cups sour cream
1/4 teaspoon chili powder
1 tablespoon butter
1 small onion, chopped
1 4-ounce can chopped green chilies, drained
1 1.25-ounce package mild taco seasoning mix
1 bunch green onions, chopped
1 cup water
1 teaspoon lime juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
5 12-inch flour tortillas
3 cups cheddar cheese, shredded
1 10-ounce can enchilada sauce
1 6-ounce can sliced black olives

    Place chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer about 10 minutes, until chicken is no longer pink. Shred chicken and set aside.
    Combine cream of chicken soup, sour cream and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
    Heat butter in a skillet over medium heat. Stir in onion, cook and stir about five minutes, until onion has softened and turned translucent. Add shredded chicken, chopped green chilies, taco seasoning, half of the chopped green onion and water and simmer 10 minutes. Stir in lime juice, onion powder, and garlic powder and simmer an additional 10 minutes.
    Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9-by-13-inch baking dish.
    Fill each tortilla with chicken mixture. Sprinkle cheddar cheese over the filling, reserving half of the shredded cheese. Fold tortillas over the filling and place seam-side down in the pan.
    Pour enchilada sauce evenly over the enchiladas. Cover with the remaining cheddar cheese and sprinkle with chopped green onions and the sliced olives. Bake in 350-degree oven about 25 minutes, until filling is heated through and the cheese is melted and bubbling.

Chicken Mole

1 tablespoon vegetable oil
1 3-pound chicken, cut into pieces
1 bay leaf
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 onion, chopped
2 cloves garlic, minced
1 14.5-ounce can diced tomatoes
2 teaspoons brown sugar
1 cup chicken broth
1/4 cup semisweet chocolate chips
1/4 cup raisins
2 tablespoons sesame seeds

    Heat vegetable oil in a Dutch oven or large pot over medium-high heat. Cook chicken pieces in the hot oil about 10 minutes, until golden brown on all sides. Remove from the pan and set aside.
    Reduce heat to medium, and stir in bay leaf, black pepper, cayenne pepper, paprika, cloves and cinnamon and cook about 30 seconds, until fragrant. Add onion and garlic and cook about five minutes, stirring, until the onion has softened and turned translucent.
    Stir in tomatoes, brown sugar and chicken broth. Bring to a simmer over medium-high heat. Once simmering, stir in the chocolate chips until melted, then return the chicken pieces to the pot. Reduce heat to medium-low, cover, and simmer 15 to 20 minutes, until the chicken is tender and no longer pink at the bone. Stir in the raisins and cook three minutes. Sprinkle with sesame seeds to serve.