In honor of Cinco de Mayo, here are a few favorite recipes:
Tortilla Soup In a large soup pot cook 1/2 t coriander, 2/3 c mild salsa, l bunch chopped green onion, salt & pepper, one chicken (boiled) cut into bite-sized pieces, approximately 2 quarts chicken broth. In a fry pan in hot oil, cook corn 1/4 inch tortilla strips, then drain or dry well. Place condiments (extra salsa, sour cream, guacamole, sliced black olives, shredded cheddar) in separate bowls. Put handful of tortilla strips in bottom of soup bowl, ladle soup on top, add whatever toppings preferred. Serve with additional tortillas.
Mexican Skillet In a large skillet with lid, lightly coat bottom with EVOO. Brown and crumble 1# lean ground beef. Pour off excess grease. Add (thawed) 1 16 oz. frozen broccoli, corn, red peppers. Add 1 can no-salt black beans and 1 16 oz. jar salsa. Cover and cook 8 minutes. Sprinkle with broken up tortilla chips and shredded cheddar and cook 2 more minutes.
Martha's Margaritas 1 lime, cut into wedges, coarse salt, ice cubes, 1 3/4 c tequila, 1/4 c cointreau, 1 c grand marnier, 1/4 c freshly squeezed lime juice, 2-4 T simple syrup. To salt-rim the glasses, rub a cut lime around the rim. Fill a saucer with salt and dip each glass upside down into the salt. Set aside. Fill a blender 3/4 full with ice. Pour tequila, cointreau, grand marnier, lime juice and simple syrup. Blend till ice is very finely chopped and mixture is frothy. Can add more simple syrup if more sweetness is desired. Pour into salt-rimmed glasses.
I am searching, searching, searching for my most favorite Cinqo de Mayo recipe--sour cream enchiladas but cannot put my finger on it. Drat!!! Will need to call my friend in Arizona to beg for it. Till then, adios.