by Jordyn Andrews
As Cinco de Mayo approaches, here are four easy Mexican dishes that you can make to celebrate the holiday!
Chorizo and Potato Mini Flautas
https://www.foodnetwork.com/recipes/marcela-valladolid/chorizo-and-potato-mini-flautas-2702876
Don’t know what to make for Cinco De Mayo? Well try this recipe it is quick and easy to make. A nice last minute dinner to make for friends and family!
Ingredients:
2 tablespoons vegetable oil, plus more for frying the tortillas
1 1/2 cups peeled and finely chopped russet potatoes (about 1 russet potato)
1/4 cup finely chopped onions
6 ounces raw pork chorizo, removed from casing
10 corn tortillas
1 head iceberg lettuce, shredded, for serving
Crumbled queso fresco, for serving
Mexican crema, for serving
Store-bought salsa, for serving
Steps:
In a large, heavy saute pan, heat the oil on medium-high heat. Saute the potatoes and onions until translucent, about 2 minutes. Add the chorizo and cook until crisp, browned and fully cooked, about 10 minutes. Transfer to a medium mixing bowl and let cool.
Heat the tortillas directly on a gas burner just until they are soft and pliable, about 10 seconds per side. Place 2 tablespoons of the chorizo and potato mixture on each and roll to from a rolled taco. Stick each roll with a toothpick to hold.
In a separate heavy saute pan, heat enough oil for frying the tacos. When the oil it hot, add the rolled tacos in batches and fry on all sides until golden, about 4 minutes.
Cut the flautas in half and serve on a large platter topped with lettuce and crumbled queso fresco. Drizzle with Mexican crema and serve with salsa.
Quesabirrias
https://www.foodnetwork.com/recipes/food-network-kitchen/quesabirrias-18721428
You want to impress your friends and family with your cooking? Then try this recipe. This will have everyone coming back for seconds!
Ingredients:
3 tablespoons vegetable oil or canola oil
10 guajillo chiles, stems and seeds removed (see Cook’s Note)
5 ancho chiles, stems and seeds removed
3 pasilla chiles, stems and seeds removed
8 whole allspice berries
1 tablespoon white sesame seeds
1 tablespoon cumin seed
One 3- to 4-inch piece Mexican (Ceylon) cinnamon stick, broken
1 medium Spanish or white onion, quartered
4 small plum tomatoes, cut in half lengthwise
8 cloves garlic
1 tablespoon Mexican oregano
4 to 6 cups beef broth
1/2 cup apple cider vinegar
Kosher salt and freshly ground black pepper
6 pounds beef chuck roast, cut into 3- to 4-inch cubes
5 sprigs thyme
2 fresh or dried bay leaves
Steps:
For the birria: Heat the oil in a large skillet over medium-low heat. Working in batches, add the guajillo, ancho and pasilla chiles in an even layer. Cook until they are aromatic and change color slightly, 8 to 12 seconds. Be careful not to burn the chiles as this will make them bitter. Drain the chiles and set aside.
Place the allspice, sesame seeds, cumin seeds and cinnamon stick on a dry comal (flat Mexican griddle) or in a skillet over medium heat. Toast the spices until they are aromatic, about 30 seconds to 1 minute. Remove from the skillet and set aside.
Turn the heat to high under the comal or skillet and add the onion, tomatoes and garlic in an even layer. Cook on all sides until blistered spots start to appear, 1 to 2 minutes on each side. Set aside.
Combine the toasted chiles, toasted spices, charred vegetables, oregano, 2 tablespoons salt, 1 teaspoon black pepper, 2 cups of beef broth and the apple cider vinegar in a high-powered blender (work in batches if necessary). Blend until you have a smooth paste, 3 to 4 minutes. Place the beef in a large Dutch oven or a large pot. Pour in the chile mixture; at this point you can refrigerate the beef so it can marinate in the sauce for an hour or up to overnight, but it’s not necessary.
When ready to cook, pour in enough of the remaining 2 to 4 cups beef broth to cover the meat. Add the thyme sprigs and bay leaves and season to taste with more salt and pepper if desired. Bring to a boil. Lower the heat to medium-low and cover the pot. Simmer, stirring occasionally, until the meat is tender and shreds easily, 2 1/2 to 3 hours, adding more broth if necessary. Discard the bay leaves and thyme sprigs.
For serving: Remove the meat and shred it. Add some cooking liquid to moisten the meat. Heat a comal or medium nonstick pan over medium heat. Skim some of the fat from the liquid the beef cooked in and place it in a shallow bowl. Working one at a time, lightly dip a tortilla in the fat, being careful not to break the tortilla and making sure both sides are covered. Place on the comal or in the skillet and cook for 10 to 15 seconds per side.
Fill the tortilla with the shredded birria and a generous sprinkle of cheese. Fold in half to make a half-moon and cook until slightly crispy on the surface and the cheese is melted, 30 seconds to 1 minute. Repeat with the remaining tortillas. Serve the quesabirrias with a sprinkle of onions and cilantro, lime wedges and a side of the cooking liquid to dip the tacos into.
Pico de Gallo
https://www.foodnetwork.com/recipes/marcela-valladolid/pico-de-gallo-recipe-2118615
Thinking about keeping it simple this year? Well try this one step recipe. Easy to make and a traditional meal! Everyone will be snacking on this dish for sure.
Ingredients: 1 1/2 pounds yellow or red tomatoes, seeded and chopped
1 small onion, chopped
1/2 cup chopped fresh cilantro leaves
3 tablespoons fresh lime juice
2 serrano chiles*, seeded and minced (See Cook’s Note)
Pinch kosher salt and fresh ground black pepper
Steps:Add all the ingredients to a medium bowl, and toss to combine. Cover and chill until ready to serve. This salsa can be made 4 hours ahead.
Mole Nachos
https://www.foodnetwork.com/recipes/marcela-valladolid/mole-nachos-recipe-1973513
Try these delicious Mole Nachos! The name may not sound too convincing but these nachos are to die for. Great three step dish to make for the family.
Ingredients:5 dried pasilla chile peppers
2 tablespoons extra-virgin olive oil
2 cups chopped onions
2 cloves garlic, minced
1 1/2 cups low-sodium chicken broth
2 tablespoons creamy peanut butter
1 1/2 teaspoons sugar
1 teaspoon dried oregano, crumbled
1 8-to-10-ounce bag tortilla chips
1 3.1-ounce disk Mexican chocolate, chopped
Kosher salt and freshly ground pepper
1/2 to 1 cup grated Oaxaca cheese or monterey jack cheese
2 to 4 tablespoons Mexican crema or sour cream
2 to 4 tablespoons chopped fresh cilantro
Steps:Preheat the broiler. Stem and seed the chile peppers and soak in warm water until soft, about 15 minutes. Drain.
Heat the olive oil in a saucepan over medium heat. Add the onions and garlic and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Transfer the mixture to a blender and add the chiles, chicken broth, peanut butter, sugar and oregano. Coarsely crumble 1/4 cup tortilla chips, add to the blender and puree until smooth. Return the mixture to the saucepan and simmer, stirring, about 5 minutes. Stir in the chocolate until melted. Season the mole with salt and pepper.
Place the remaining tortilla chips in a baking dish. Pour about 2 cups mole on top (reserve the rest for dipping); sprinkle with the cheese. Broil until the cheese melts, about 2 minutes. Top with the crema and cilantro.