CINCO DE MAYO Recipes Burritos Remember these Burritos? We put shredded carrots on them for extra crunch! 1 pound ground beef 1/4 cup chopped onion 1 can (15 ounces) chili with beans 1-1/4 cups chunky salsa 1/4 cup canned chopped green chilies 8 flour tortillas (8 inches), warmed 8 oz shredded Mexican cheese Taco sauce and shredded lettuce, grated carrots, optional In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the chili, salsa and green chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Spoon about 1/2 cupful beef mixture off center on each tortilla. Top each with cheese; roll up. Serve with taco sauce, carrots and lettuce if desired. Yield: 8 burritos. Fiery Stuffed Poblanos 8 poblano peppers 1 can (15 ounces) black beans, rinsed and drained 1 medium zucchini, chopped 1 small red onion, chopped 4 garlic cloves, minced 1 can (15-1/4 ounces) whole kernel corn, drained 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained 1 cup cooked brown rice 1 tablespoon ground cumin 1 to 1-1/2 teaspoons ground ancho chili pepper 1/4 teaspoon salt 1/4 teaspoon pepper 1 cup (4 ounces) shredded Mexican cheese blend, divided 3 green onions, chopped 1/2 cup reduced-fat sour cream Broil peppers 3 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes. Meanwhile, in a small bowl, coarsely mash beans; set aside. In a large nonstick skillet coated with cooking spray, cook and stir zucchini and onion until tender. Add garlic; cook 1 minute longer. Add the corn, tomatoes, rice, seasonings and beans. Remove from the heat; stir in 1/2 cup cheese. Set aside. Peel off and discard charred skins from poblanos. Cut a lengthwise slit down each pepper, leaving the stem intact; remove membranes and seeds. Fill each pepper with 2/3 cup filling. Place peppers in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 375° for 18-22 minutes or until heated through, sprinkling with green onions and remaining cheese during last 5 minutes of baking. Garnish with sour cream. Yield: 8 servings. Homemade Corn Tortillas Much easier than you think as SO much better than anything in a package. 2/3 cup of lukewarm water 1-1/2 cups masa flour pinch of salt In a medium size bowl, stir together flour and salt. Add the lukewarm water and gently mix with your hand until the dough forms into a ball that holds together but is not sticky. Divide the dough into 8-10 pieces and roll each one into a ball (each one will be about the size of a golf ball). Heat your cast iron pan over medium high heat. NO need for oil. Place a medium sized ziploc bag (with two long sides cut) or plastic wrap on your open tortilla press in such a way that the dough ball can be placed between the plastic pieces. Press until flat. Gently remove from plastic. Place tortilla in pan and cook for 20-30 seconds. You know it is done when the edges begin to dry and lift slightly from your pan. Flip the tortilla. Cook for another 20-30 seconds. The dough may begin to puff up in a couple of spots. It will also be speckled with brown/black spots. Repeat with remaining tortillas. Keep cooked ones under a kitchen towel or in a tortilla warmer until ready to serve. Corn and Black Bean Salsa 1 cans (15-1/4 ounces each) whole kernel corn, drained 1 cans (15 ounces each) black beans, rinsed and drained 4 plum tomatoes, seeded and chopped 1/2 medium red onion, chopped 1/3 cup minced fresh cilantro 2 jalapeno peppers, seeded and chopped lime juice from 1 lime 1/4 teaspoon salt Tortillas In a very large bowl, combine the first eight ingredients. Cover and refrigerate until serving. Serve with homemade tortillas. Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. Guacamole 4 small avocados 1/4 C finely chopped red onion 1 medium clove garlic, minced 1 small tomato, finely chopped 1-2 tbsp chopped cilantro (optional) 1/2 small jalapeno, finely chopped (optional) 1/2 – 1 whole lime, juiced salt to taste Cut the avocados in half, tap sharp knife into pit, and turn to remove. Scoop avocado into mixing bowl. Gently mash avocado with tongs of a fork. Add onion, tomato, garlic, cilantro and jalapeno (if using). Mix gently with fork. Add lime juice and salt to taste. Mix to desired consistency. Margarita Cookies With Salty Sweet Tequila Glaze Cookies: 2 cups flour 1/4 teaspoon salt 3/4 cup (1 1/2 sticks) butter, softened Green Food Coloring (optional) 1 cup granulated sugar 1 egg 1 tablespoon finely grated lime peel 1 teaspoon McCormick® Pure Orange Extract 1/2 cup sanding sugar 1/2 teaspoon kosher salt Tequila Glaze: 1 cup confectioners’ sugar 1 tablespoon water 1 tablespoon tequila Mix flour and 1/4 teaspoon salt in medium bowl. Set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg, lime peel, extract and food coloring if using; mix well. Gradually beat in flour mixture on low speed until well mixed. Divide dough in half. Form each half into a log about 9 inches long and 1 1/2 inches in diameter. Wrap in wax paper. Refrigerate 1 hour or until firm. Preheat oven 350°F. Mix sanding sugar and kosher salt. Roll each cold dough log in mixture to coat evenly. Cut dough into 1/4-inch thick slices. Place on ungreased baking sheets. If desired sprinkle a bit of additional sugar and salt mixture on tops. Bake 12 to 15 minutes or until lightly browned around edges. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. Drizzle Glaze over cooled cookies. If desired sprinkle lightly with salt/sugar mixture. Let stand until glaze is set. Tequila Glaze: Mix 1 cup confectioners’ sugar, and 1 tablespoon each water and tequila in small bowl until smooth. (Or omit tequila and use 2 tablespoons water.) Best-Ever Mexican Brownies 2 sticks unsalted butter, plus more for greasing 2 cups sugar 4 large eggs 2 teaspoons vanilla extract 2/3 cup good-quality unsweetened cocoa powder 1 cup all-purpose flour 1 teaspoon ground Mexican cinnamon (canela) 1/4 teaspoon pequin chili powder or cayenne pepper 1/2 teaspoon kosher salt 1/2 teaspoon baking powder Preheat the oven to 350 degrees. Line a 9-by-13-inch baking dish with parchment paper, leaving an overhang on two sides. Press the paper into the corners of the pan and lightly grease the paper with butter. Melt the 2 sticks of butter in a nonstick saucepan over medium-low heat; do not boil. Remove from the heat and let cool slightly. Add the sugar, eggs and vanilla to the saucepan and stir with a wooden spoon until combined. Add the cocoa, flour, cinnamon, chili powder, salt and baking powder and mix until smooth. Spread the batter in the prepared pan and bake until a toothpick inserted in the middle comes out fudgy, 20 to 25 minutes. Cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing. Creamy Caramel Flan 3/4 cup sugar 1 package (8 ounces) cream cheese, softened 5 eggs 1 can (14 ounces) sweetened condensed milk 1 can (12 ounces) evaporated milk 1 teaspoon vanilla extract In a heavy saucepan, cook and stir sugar over medium-low heat until melted and golden, about 15 minutes. Quickly pour into an ungreased 2-qt. round baking or souffle dish, tilting to coat the bottom; let stand for 10 minutes. In a bowl, beat the cream cheese until smooth. Beat in eggs, one at a time, until thoroughly combined. Add remaining ingredients; mix well. Pour over caramelized sugar. Place the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1 in. Bake at 350° for 50-60 minutes or until center is just set (mixture will jiggle). Remove dish from a larger pan to a wire rack; cool for 1 hour. Refrigerate overnight. To unmold, run a knife around edges and invert onto a large rimmed serving platter. Cut into wedges or spoon onto dessert plates; spoon sauce over each serving. Yield: 8-10 servings. Back to Holiday food