I need a recipe for a Cinco de Mayo party?

Question

We are going to a Cinco de mayo party tomorrow evening. Everyone has been asked to bring a dish. Any idea for semi easy recipe for a good dish to take to a party? Something different than salsa and chips please. I can cook

Answer 1

Dutch Oven Pinto Beans
Ingredients
1 pound dry pinto beans (2-1/2 cups)
1 onion, chopped
2 cups chicken broth
2 cups water
2 cloves garlic, minced
1-1/2 teaspoons salt


Instructions
In a Dutch oven combine beans and 6 cups water. Bring to boiling. Reduce heat; simmer 2 minutes. Remove from heat. cover; let stand 1 hour. (Or soak beans in water overnight in a covered pan.) Drain.

In same Dutch oven combine drained beans, chopped onion, 2 cups water, and 2 cups chicken broth. Bring to boiling. Cover and simmer 2 hours or till beans are very tender.

For Refried Beans:
In a large heavy skillet melt 1/4 cup bacon drippings or lard; add beans with liquid, garlic and salt. Using a potato masher or fork, mash beans completely. Cook, uncovered, for 10 to 15 minutes or till thick, stirring often.

Yield: 6 to 8 side servings or about 6 cups


Mexican Olive Salad
Ingredients
1 pound ground beef
2 cups (8 ounces) shredded Cheddar cheese
1/2 cup commercial spicy-sweet French salad dressing
1 (2.2-ounce) can sliced ripe olives, drained
1/3 cup sliced pimiento-stuffed olives
1 large head lettuce, shredded
3 medium tomatoes, coarsely chopped
3 cups corn chips


Instructions
Cook beef in a large skillet until browned, stirring to crumble meat. Drain, and cool slightly. Combine beef, cheese, salad dressing, and olives; chill. Add remaining ingredients, tossing gently; serve immediately.

Yield: 8 servings

El Torito's Sopa de Tortilla (Tortilla Soup)
Ingredients
For soup:

7 cups chicken broth
1 medium yellow onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
1/2 bell pepper, seeded and diced
1 potato, peeled and diced
1/4 cup tomato paste
1 bay leaf
2 cloves garlic, peeled and chopped
1 teaspoon dried Mexican oregano
Salt to taste
White ground pepper to taste
1 zucchini, diced
2 medium tomatoes, diced
2 medium boneless, skinless chicken breasts, poached and shredded

For presentation:
3 corn tortillas
Vegetable oil
1-1/2 cups shredded Jack cheese
8-10 slices avocado
Cilantro sprigs


Instructions
In large pot, combine chicken broth, onion, carrots, celery, bell pepper, potato, tomato paste, bay leaf, garlic and oregano. Season to taste and bring to boil. Simmer 25 minutes.

Add zucchini, tomatoes and shredded chicken breast pieces. Bring to boil, then simmer 10 minutes. Remove from heat.

Cut tortillas into matchstick size strips. Saute in hot oil until crisp. Drain on paper towels and set aside.

To serve, place tortilla strips in individual bowls. Cover with shredded cheese and ladle in soup. Top with slice of avocado and cilantro sprig.

Yield: 8-10 servings

INGREDIENTS:
3/4 cup olive oil
1/2 cup balsamic vinegar
1/4 cup fresh lime juice
3/4 tsp ground cumin
1-1/2 tsp dried oregano, crushed
4 cloves garlic, pressed or finely minced
1/4 cup fresh cilantro, roughly chopped
1 serrano chile pepper, sliced into thin rings (optional)
1 red bell pepper (sweet capsicum), cut into 2-inch chunks
1 green or yellow bell pepper (sweet capsicum), cut into 2-inch chunks
1 medium sweet onion, cut into 2-inch chunks
2 pounds (1-1/2 inches thick) top round London broil beef steak, cut into 2-inch chunks
Tortillas, fresh salsa, guacamole, and sour cream for condiments
Additional fresh cilantro for garnish
PREPARATION:
In a large heavy freezer bag, combine the olive oil, balsamic vinegar, lime juice, cumin, oregano, garlic, and cilantro.

Add the chile pepper, bell peppers, sweet onion, and London broil to the marinade.

Enchilada Lasagna Recipe
For sauce:
2 dried chipotle chiles, stems and seeds removed, diced
3 large garlic cloves, minced
2 1/2 teaspoons chili powder
1 1/2 teaspoons toasted cumin seeds, freshly ground
2 cups chicken broth
3 cups tomato sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For filling:
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breasts or thighs, cubed
1 1/2 cups diced onion
Pinch kosher salt
1 large clove garlic, minced
1 teaspoon dried oregano

12 (6-inch) corn tortillas
3 cups shredded queso fresco or Monterey Jack

Nonstick cooking spray


Combine the chiles, garlic, chili powder, cumin, chicken broth, tomato sauce, salt and pepper in a medium saucepan over high heat. Bring to a boil. Reduce the heat to low and simmer for 15 minutes or until the chiles are soft. Set aside until ready to use.
Preheat the oven to 350 degrees F.

Heat the vegetable oil in a medium skillet over medium-high heat. Saute the chicken until cooked through, approximately 7 to 9 minutes. Remove the chicken from the pan and place in a medium bowl. Add the onions to the same pan along with a generous pinch of salt, decrease the heat to medium-low and sweat for 4 to 6 minutes. Add the garlic and oregano and cook until the onions are tender, 2 to 3 minutes more. Add the chicken back to the pan and remove from the heat.

Spray a 13 by 9-inch glass baking dish with non-stick spray. Place 1/2 cup of the sauce into the bottom of the dish. Dip 4 tortillas into the remaining sauce and lay them into the bottom of the dish. Cut 1 of the tortillas in half to evenly cover the bottom of the dish. Top this with half of the chicken mixture and 1 cup of the cheese. Starting with 4 more tortillas, repeat the layers, ending with the last 4 tortillas on top. Pour remaining sauce over the dish and top with remaining 1 cup of cheese.

Cover with aluminum foil and bake in the oven on the middle rack for 30 minutes. Remove the foil and bake an additional 10 minutes, or until cheese on top is bubbly.

Answer 2

CINCO DE MAYO TAMALE PIE

1 lb. hamburger
1 can corn (drained)
1 can refried beans
1 jar salsa
1 c. Cheddar cheese
1 pkg corn bread

Brown hamburger and drain. Mix hamburger, corn, refried beans and salsa together. Place mixture in 9 x 10 dish. Prepare corn bread mixture according to package directions. Add Cheddar cheese to corn bread mixture. Spread corn bread mixture over other ingredients. Bake at 325 degrees for 30 minutes.

Answer 3

Seven Layer Dip is always a winner.

INGREDIENTS:

1 1/2 pounds ground beef
1 (16 ounce) can refried beans
4 cups shredded Cheddar-Monterey Jack cheese blend
1 (8 ounce) container sour cream
1 cup guacamole
1 cup salsa
1 (6 ounce) can black olives, chopped
1/2 cup chopped tomatoes
1/2 cup chopped green onions

DIRECTIONS:
In a large skillet, brown ground beef. Set aside to drain and cool to room temperature.
Spread the beans into the bottom of a 9x13 inch serving tray that is about 1 1/2 inches deep.
Sprinkle 2 cups of shredded cheese on top of beans. Sprinkle beef on top of cheese.
Spread sour cream very slowly on top of beef.
Spread guacamole on top of sour cream.
Pour salsa over guacamole and spread evenly.
Sprinkle remaining shredded cheese.
Sprinkle black olives, tomatoes, and green onions on top.

Grab some chips and go to town.

You can serve this dish immediately, or refrigerate it over night and serve cold. I think it tastes better at room temperature.

Answer 4

i found this at www.mexicanfood.about.com
This dish is inexpensive. To make it a main dish, add in 1-2 cups of cooked chicken or turkey.

Mexican White Rice
INGREDIENTS:
2 cups white rice, soaked for 20 minutes in warm water
1 small onion, peeled and chopped
3 cloves of garlic, peeled and finely chopped
4 1/2 cups water
1/8 cup oil
1/2 small chile (jalapeno or serrano work well) seeded and finely chopped (optional) (can use a small can of green chile peppers, drained)
1/3 cup peas , frozen (optional)
1/3 cup carrots, frozen, chopped (optional)
1 /2 teaspoon salt
PREPARATION:
After soaking, to remove the starch from the rice, rinse until water runs clear.
In a large saucepan, add rice, garlic, onion and chile. Saute over medium heat until rice starts to slightly brown, about 10 minutes.
Add in water and vegetables and bring to a boil.
Cook uncovered for 10 minutes, then cover and reduce heat to medium-low and simmer for another 10 minutes. Check rice and simmer for an additional 5 minute if neccesary.
OPTIONAL- If adding meat, add it during the last 10 minutes of cooking.

Answer 5

Mexican Cornbread

Preparation: 15 minutes
Cooking: 20 minutes

Ingredients:
1 cup yellow cornmeal
1 cup sifted all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1 cup whole milk or buttermilk
1/3 cup sour cream
1/4 cup vegetable oil
2 tablespoons chopped jalapenos, or to taste


heat oven to 425 degrees F.
Grease an 8-inch square pan, cast iron skillet, or cornbread mold. In a medium bowl, combine cornmeal, flour, sugar, baking powder, and salt. To dry mixture, add egg, milk, sour cream, oil, and jalapenos and mix until smooth. Pour into prepared pan. Bake for 20 to 25 minutes, or until golden.

Answer 6

I have made this dozens of times! It always gets compliments. The recipe can be doubled. I recommend that you leave the tomatoes & cilantro (garnish) out until JUST before serving, otherwise the tomatoe gets mushy & the cilantro looses its color.
Dice up firm tomatoes (first remove the slimy seedy stuff) & put them in a seperate container for transporting to the party.
Then add them with the cilantro at the last minute.
This will leave them almost crispy in texture & is much more eye appealing & adds to the texture of the dish.
*********************************
Mexican Chicken Corn Chowder
Prep Time: 20 Minutes
Cook Time: 35 Minutes Ready In: 55 Minutes
Yields: 8 servings

"This creamy chicken and corn chowder, made spicy with ground cumin, green chilies, and hot pepper sauce, will warm you right through. Shredded Monterey jack cheese and half and half make this soup rich and delicious."
INGREDIENTS:
1 1/2 pounds boneless skinless
chicken breasts, cut into bite-
size pieces
1/2 cup chopped onion
1 clove garlic, minced
3 tablespoons butter
2 cubes chicken bouillon
1 cup hot water
3/4 teaspoon ground cumin
2 cups half-and-half cream 2 cups shredded Monterey
Jack cheese
1 (14.75 ounce) can cream-
style corn
1 (4 ounce) can diced green
chiles
1 dash hot pepper sauce
1 tomato, chopped
fresh cilantro sprigs, for garnish
(optional)

DIRECTIONS:
1. In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
2. Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
3. Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.

Answer 7

Enchiladas are pretty easy. Boil some boneless, skinless chicken, shred it, and then wrap it with canned enchilada sauce and cheese in warm corn tortillas. You can also add chopped onions, bell pepper, or whatever you like. Cover with more enchilada sauce and cheese and bake 10 minutes. Pretty simple dish that people get impressed by.

Answer 8

Steak or chicken fajitas. . . . Brown meat. Seperately fry bell peppers, onions, tomatoes, chopped garlic and 1 small can of your favorite salsa. Fry until slightly softened. Add meat.
Take it with a packet of chips or tostadas. . . Just an option.

Answer 9

Sopapillas
INGREDIENTS
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons shortening
3/4 cup water
2 cups vegetable oil for frying
DIRECTIONS
In a large bowl, sift together flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Using hands, mix in water to make a smooth dough. Knead lightly on a floured surface. Cut dough into 12 pieces, and shape into round balls. Cover, and set aside.
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
On a lightly floured surface, roll dough into thin circles. Cut each circle into triangles. Fry in hot oil, until golden brown, turning when dough puffs. Remove, and drain well on paper towels.

Answer 10

Here are some sites that have Cinco De Mayo recipes:

http://www.fabulousfoods.com/holidays/5mayo/5mayo.html
http://dir.yahoo.com/Society_and_Culture/Food_and_Drink/Cooking/Recipes/Holidays_and_Occasions/Cinco_de_Mayo?skw=Cinco+De+Mayo+Recipe
http://allrecipes.com/Search/Recipes.aspx?WithTerm=cinco+de+mayo
http://www.foodnetwork.com/food/et_hd_cinco_de_mayo
http://www.kraftfoods.com/kf/ff/Cinco/CincoDeMayoRecipesPg.htm

Answer 11

my fav is "lazy" enchilada's..layer like lasagna....sauce, corn tortillas, sauce again, meat, onions, blk beans, cheese 2 or 3 layers and top with cheese cover with foil and bake till hot (toppings can be whatever you like)