Mexican holiday celebrates Battle of Puebla in 1862
HUNTINGTON -- May 5 is known as Cinco de Mayo.
Literally, it means "Fifth of May" -- a holiday on the Mexican calendar commemorating the victory of the Mexican army over the French at the Battle of Puebla in 1862.
Parades, decorations, south-of-the-border foods and gatherings make up the celebration in Mexico and some parts of the United States.
Although tacos, enchiladas and tortillas are among the Mexican favorites, Pillsbury shares this Mexican recipe:
GRANDS BISCUIT TACO CUPS
11/2 pounds lean (at least 80 percent) ground beef
1 (15-ounce) can spicy chili beans, undrained
1 (1.25-ounce) package 40 percent less-sodium taco seasoning mix
1/2 cup water
1 (16.3-ounce) can Grands refrigerated buttermilk biscuits
1 cup shredded Cheddar cheese
1/2 cup shredded lettuce, if desired
1/2 cup chopped tomato, if desired
1/2 cup sour cream, if desired
1/2 cup salsa, if desired
Heat oven to 375 degrees. Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Add next three ingredients; mix well. Reduce heat to medium, simmer 10 minutes or until ground beef mixture is slightly thickened, stirring occasionally. Meanwhile, spray outside bottom and sides of eight (6-ounce) custard cups lightly with nonstick cooking spray. Separate dough into eight biscuits. Roll or pat each biscuit to form 41/2-inch round. Place rounds over outside of sprayed cups; press to fit over bottom and part way down sides of cups. Place cups, upside down, in ungreased 15- by 10- by 1-inch baking pan. Bake at 375 degrees 14-16 minutes or until deep golden brown. Remove pan from oven. Carefully remove biscuit cups from custard cups. Place biscuit cups, right side up, in same baking pan. Spoon beef mixture evenly into each cup. Top with cheese, lettuce, tomato, sour cream and salsa.
These recipes are provided by Betty Crocker Kitchens:
10 uncooked lasagna noodles
1 pound lean ground beef
1 medium onion, chopped
1/4 cup chopped fresh cilantro
1 teaspoon ground red chilies
1 (15-ounce) container ricotta cheese
1 (24-ounce) jar salsa, any variety
1 cup shredded Monterey Jack cheese
Heat oven to 375 degrees. Cook; drain noodles as directed on package. Cook next four ingredients in 10-inch skillet over medium heat 8-10 minutes, stirring occasionally, until beef is brown; drain. Place five of noodles in bottom of ungreased rectangular 13- by 9- by 2-inch baking dish. Layer with 11/2 cups beef mixture, 1 cup ricotta cheese and 11/4 cups salsa. Repeat with remaining noodles, beef mixture, ricotta cheese and salsa. Sprinkle with Monterey Jack cheese. Bake uncovered 35-40 minutes or until hot. Let stand 10 minutes before cutting.
CORN AND BLACK BEAN SALAD WITH TORTILLA WEDGES
4 fat-free flour tortillas
2 teaspoons margarine or butter, softened
1 (15-16-ounce) can whole kernel corn, drained
1 (15-ounce) can black beans, rinsed and drained
1 medium red bell pepper, chopped
1 small jicama, peeled and diced
1/2 cup fat-free Italian dressing
1/2 teaspoon salt
1/4 teaspoon pepper
Red leaf lettuce
1/4 cup pine nuts, toasted
Heat oven to 400 degrees. Spread tortillas with margarine; cut into fourths. Place on ungreased cookie sheet. Bake 4-5 minutes or until golden brown. Toss remaining ingredients except lettuce and nuts until mixture is coated with dressing. Serve salad on leaf lettuce; sprinkle with nuts. Serve with tortilla wedges.
Lime wedges, if desired
Coarse salt, if desired
1 (6-ounce) can frozen lemonade concentrate, thawed
1 (6-ounce) can frozen limeade concentrate, thawed
1/4 cup powdered sugar
3 cups crushed ice
2 cups club soda, chilled
Rub rims of glasses with lime wedges; dip in salt to coat. In blender, place lemonade and limeade concentrates, sugar and ice. Cover; blend until slushy. Add club soda; stir gently. Pour mixture carefully into glasses. Garnish with lime wedges.
These two recipes are from "Cooking with Paula Deen:"
SKILLET MEXICAN CORN
2 tablespoons butter
1 cup chopped onion
1 cup chopped red bell pepper
1 (16-ounce) package frozen whole-kernel corn, thawed
1/2 teaspoon ground chipotle pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon salt
In large skillet, melt butter over medium-high heat. Add onion and bell pepper; cook, stirring frequently, for 3 minutes. Add corn and remaining ingredients; cook 6-8 minutes or until corn is heated through.
BEEF AND BEAN TOSTADAS
1/3 cup taco sauce
2 teaspoons ground cumin
1 teaspoon garlic salt
1/4 teaspoon ground black pepper
1 pound ground chuck
1/2 cup chopped onion
1 (15-ounce) can refried beans
1 (14-ounce) package tostadas
1 (8-ounce) package shredded Colby-Jack cheese
1 head romaine lettuce, shredded
Toppings: sour cream and prepared pico de gallo
Combine taco sauce, cumin, garlic salt and pepper in small bowl; set aside. In large skillet, cook ground beef and onion over medium heat until beef is browned and crumbly; drain well, and return beef mixture to skillet. Add taco sauce mixture; cook, stirring frequently, 10 minutes or until mixture is very thick. Heat refried beans according to can directions. Spread beans over tostadas. Top with meat mixture, cheese, lettuce and desired toppings. Serve immediately.
Note: If pico de gallo isn't available in grocer's deli, it's easy to make your own. Combine 2 cups seeded chopped tomato, 1 cup chopped sweet onion, 2 seeded minced jalapenos and 2 tablespoons chopped fresh cilantro tossed with little lime juice, salt and pepper.