what would be a sandwich that would be served at a cinco de mayo celebration?

Question

I have to write a recipe for a sandwich that would be served at my event for my spanish class and I chose cinco de mayo, but I can't seem to find anything about any sandwiches that would be served at a cinco de mayo celebration. so if anyone has a recipe that they know of, it would be greatly appreciated. (but don't worry, giving me the recipe doesn't mean i'm cheating, I still have to write everything in spanish)

Answer 1

A little Americanized but works
Torte Arabe

Ingredients:
pita bread, amount you need
re-fried beans
previously pan fried tender thin steak, chopped or slivered
thinly sliced onions
chopped fresh tomatoes
avocados, cubed or slices
queso fresco or feta cheese, crumbled
cilantro leaves, finely chopped
3-5 drops fresh lime juice
3-5 drops chipotle chiles or any green chili peppers or red chili sauce
sour cream (optional)
butter (optional)

Carefully cut open pita bread 2/3 down, but not entirely.
Optional-- spread some butter on each inner flap.
Spread a thin re-fried bean layer on each inner flap.
Continue filling with rest of ingredients.
Finish off with a few drops of lime juice and a sprinkling of your favorite Mexican chile sauce.
Carefully transfer to pancake type of grill and lightly toast or fry golden brown on both sides.
Careful when turning over-- would be best to use long ice cube type prongs to keep filling inside when turning.
--Donot overstuff, of course!
Just before eating add some sour cream, if desired.

Answer 2

Here is a recipe from the Food Network for Mexican tortas

Steak Sandwiches: Tortas
Recipe courtesy Aaron Sanchez
Show: Melting Pot
Episode: Nuevo Latino--Stadium Food Show
2 tablespoons canola oil
1 egg
1/4 cup dry bread crumbs
1 (1/2-pound) flank steak, pounded flat to 3 by 4 by 1/8 inches
1 French bread roll
2 tablespoons mayonnaise
1/2 avocado, cut into 4 slices
1/2 tomato, thinly sliced
1/4 cup mesclun greens
1/2 red onion, thinly sliced
1 pickled jalapeno

In a skillet, heat 2 tablespoons of oil.

In a shallow bowl, lightly beat the eggs. In another shallow bowl, put the bread crumbs. Dip the beef in the egg, then in bread crumbs, carefully coating both sides.

Saute the meat in the hot oil until the bread crumbs are browned on both sides, about 3 minutes per side. Remove the meat from the oil, but keep the skillet and oil warm. Cut the meat into 1/2-inch strips.

Cut the roll in half lengthwise and pull out the soft center from both sides. Cover the bottom side with mayonnaise and beef strips. Place 4 ripe avocado slices on the other side and spread the slices, like a thick butter. Layer 4 slices of tomato on top of the beef and cover with a mound of mixed greens, some sliced onion, and the pickled jalapeno.

Put the torta back in the skillet and brown the roll, pressing down with a spatula. When brown on both sides, cut and serve.

Answer 3

I am from Texas, and Cinco de Mayo is a very traditional holiday that I celebrated as a kid. I would start with a corn based bread, or tortillas. Then top it with chicken or pork that is slow cooked, preferably in a crock pot, until it falls apart. Traditionally it would be cooked in just water, but if you or your parents don't mind it tastes better if cooked in a Mexican beer. You can top it with salsa, avocado, tomatoes or re-fried beans. If you have a bread machine Cinco de Mayo bread is quite good: 3 c bread flour, 3 tsp sugar, 3 tsp yeast, 3/4 tsp salt, 1 1/2 tsp cilantro, 1 c cream corn, 3 Tbs green chilies or 1 1/2 tsp diced jalapenos, 3 Tbs olive oil, and 1 cup water. It makes 1 & 1/2 pound or 1 pound with the same measurements. White bread and light settings.

Answer 4

Pepper Quesadillas

Note from Cheri:
This diabetic friendly recipe was given to us by Marilyn Helton, author of our Diabetic Dining on Fabulous Foods column. Marilyn always says, "A diagnosis of diabetes does NOT have to be a culinary death sentence!

Marilyn originally got this recipe from Light the Fire - Fiery Food with a Light New Attitude!, by Linda Matthie-Jacobs. While this is not a diabetic dining book, Marilyn has since figured the nutritional analysis. This is a simple yet flavorful salad -- a tasty twist on traditional coleslaw.





1-1/2 T vegetable oil
1 lg sweet green pepper, thinly sliced
1 lg sweet red pepper, thinly sliced
1 lg sweet yellow pepper, thinly sliced
1 lg onion, thinly sliced
1 (4 oz) can chopped green chilies, drained
1/2 tsp. ground cumin
6 (8 inch) flour tortillas
2 C fat-reduced Monterey Jack cheese, shredded





Serves 6

Preheat oven to 425° F degrees.

In a large skillet, over medium-high heat, heat oil and sauté peppers, onion and chilies for 5 to 7 minutes. Stir in cumin, then drain, reserving liquid. Sprinkle half of each tortilla with cheese and top with pepper mixture. Fold tortillas in half and place on a baking sheet. (You can overlap a bit to fit). Brush with reserved liquid. Bake 7 to 10 minutes, or until cheese is melted. Cut each tortilla into thirds and serve warm with salsa.

Per Serving:
173 Cal
6 g Fat
26 g Carb
4 g Protein
0 mg Cholesterol
239 mg Sodium
3 g Fiber

Exchanges:
1-1/2 Bread
1 Vegetable
1 Fat

Answer 5

In Mexico they have what are called Tortas, which are basically a sandwich. just take some sort of meat, any type you want, maybe some sauteed onions, take an avocado, smash it, and use it as a spread, like you would mayonnaise, and there you have it, a torta compuesta.

And for what Noodles said, Mexicans celebrate cinco de mayo, not just alocholic americans. and "wraps" are american, don't confuse them with mexican food. and the fajita was invented in texas, it isn't mexican food either.

Answer 6

Cinco de Mayo is mainly celebrated by Americans as an additional drinking day. My boyfriend serves wings, chips, salsa & beer, and of course with a Pinata!

How about wraps with Tortillas? That's really the mexican counterpart of sandwiches. Chicken Cesear wraps, avocado wraps... If you grill it, it's Fajitas.

I also found this page on the food network:
http://www.foodnetwork.com/food/et_hd_cinco_de_mayo/0,1972,FOOD_9833,00.html

Answer 7

Isn't a burrito a type of sandwich? Or wrap?

Taking a four tortilla, because they are easier to fill and wrap than a corn tortilla, layer it with refritos (beans), seasoned meat (ground or shredded), add shredded lettuce, diced tomatoes, chopped green onions and sliced black olives, and top with a thin layer of salsa or picante sauce.

Whenever we attend a "cinco de mayo" celebration, someone always has a similar "sandwich" or "wrap" that we purchase and eat.

Answer 8

In Mexico, their tortilla is our bread. So a taco is a Mexican sandwich. A fancier sandwich would be a fajita. The don't eat loaf bread like we do. So, with tortillas in mind, you should be able to have a fabulous grilled beef or chicken ( maybe marinated in a bit of lime juice and seasonings) with cheese and salsa fajitas. I think this is my dinner plan for tomorrow night now! Good luck!

Answer 9

Mexican Black Bean Pitas

POSTED: 12:48 am EDT September 19, 2004
UPDATED: 6:05 am EST November 7, 2005

Makes 8 sandwiches - 4 servings

In my home, we have differing opinions on the flavor of cilantro. I omit it for my son but add a healthy dose of minced fresh cilantro to my portion of the filling. We agree that it's necessary to have a spicy pepperoncini on the side. Use your favorite bottled salsa for this recipe - hot, medium, or mild to suit your preference; and buy premade guacamole or make it from scratch using a ripe avocado. Garnish the plates with sliced oranges; and for an accompaniment, cut leftover jicama into strips, toss them in fresh lime juice, and dip the ends into chili powder.


For the sandwich filling

1 large tomato (at room temperature), cut into ½-inch cubes
1 green bell pepper, coarsely chopped
1 cup jicama in 1-inch-long by ¼-inch-thick strips (see Tip)
¼ cup coarsely chopped red onion
One 15-ounce can black beans, drained and rinsed
1 tablespoon fresh lime juice
½ cup bottled salsa
¼ teaspoon ground cumin
Dash of freshly ground pepper, or to taste
Dash of salt, or to taste

For the bread

Four 7-inch onion-flavored or plain pita bread rounds, each cut to form 2 half-rounds
½ cup guacamole

To complete the recipe

Shredded cheddar cheese and/or sour cream for garnishing

To make the filling, toss together the tomato, bell pepper, jicama, onion, and beans in a medium bowl. Add the remaining ingredients and toss again. Taste and adjust the seasoning.


To assemble each sandwich, split open a pita half and spread the inside with a heaping tablespoon of guacamole. Use a slotted spoon to strain the filling as you spoon about ½ cup of it into the pita . Top with your choice of garnish.


Advance preparation
This filling will keep for up to 3 days in a covered container in the refrigerator. Assemble the sandwiches just before serving.

Answer 10

Chicken Quesadilla. Easy, fast, and a liked by most.

A large flour tortillia. butter one side. place in a frying pan, butter side down. Lightly cover with shreaded cheadar cheese, and mozzerella, add grilled chicken slices to one half of tortillia, fold tortillia, brown on one side then turn over and brown the other.
remove from pan and cut in four pie like slices. (you can use pre cooked chicken strips, from grocer) warm in microwave. On the side serve , salsa, sour cream, and Pico, or shredded lettuce and diced tomatoes, a few Jalepenos.