Many people think Cinco de Mayo is the celebration of Mexican independence, but really, Mexican Independence Day is celebrated on September 15th and 16th. So this year, celebrate with a Mexican style fiesta with fabulous Mexican cocktails and these traditional Mexican recipes.
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Shrimp and bean tostadas
Makes 6 servings
- 15-ounce can black beans, drained
- Salt to taste
- Canola oil for frying
- 12 medium frozen or fresh shrimp, thawed
- 5 jalapenos, diced
- 3 garlic cloves, minced
- Pinch Cayenne Pepper
- 6 6-inch corn tortillas
- 2 cups shredded romaine lettuce
- 1 tomato, chopped
- 1 avocado, diced
- 1 cup queso fresco
- Crema fresca for garnishing
- Heat beans in a pot with a little water until warmed through, mashing as you are cooking; season to taste with salt. Keep in a warm place.
- Heat a few tablespoons of oil in a skillet and add shrimp with jalapenos, garlic, and cayenne pepper. Saute until shrimp are cooked through. Keep in a warm place.
- Heat oil in a frying pan until it reaches 350 degrees F. Drop tortillas in oil and cook until crispy, about 45 to 60 seconds per side. Remove tortillas and drain on paper towels.
- When ready to serve, spread black bean mash on each tortilla then top with lettuce, two shrimp each, tomato and avocado dices, queso fresco, and a drizzle of crema fresca.
Makes 6 servings
- 1/4 cup vegetable shortening
- 2 cups masa harina
- 1 1/4 cups warm water
- 2 tablespoons vegetable oil
- 4 boneless skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup prepared salsa
- 2 tablespoon sliced green chiles, minced
- 1/2 cup manchego cheese, shredded
- Cut shortening into masa harina with two knives until mixture looks like crumbs. Gradually add water to mixture and knead until a smooth dough is formed. Form dough into about 20 small balls then make into flat discs.
- Heat oil in a skillet until hot but not smoking. Place dough into oil carefully and cook about 3 minutes per side or until golden.
- Remove sopes with a slotted spoon and let drain on paper towels.
- Meanwhile, season chicken with salt and pepper and cook on the grill until cooked through. Shred chicken and set aside.
- Top sopes with salsa then top with chicken, chiles, and cheese.
Apple pineapple ponche
Makes 10 servings
- 2 red apples, peeled, cored, and sliced
- 1 mango, peeled and diced
- 3/4 cup raisins
- 1/2 cup cranberries
- 2 cups diced pineapple
- 2 tablespoons brown sugar
- 1 cup sugar
- 4 cinnamon sticks
- 8 cups water
- 1 cup tequila
- Combine apples, mango, raisins, cranberries, pineapple, brown and granulated sugars, cinnamon, and water in a large pot.
- Simmer over medium heat until fruit breaks down, about 45 minutes, stirring often. Pour punch into a large container and mix with tequila.
- Chill until ready to serve.
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