Cinco de Mayo: Churros

1 cup water2 1/2 tablespoons white sugar1/2 teaspoon salt2 tablespoons vegetable oil1 cup all-purpose flour2 quarts oil for frying1/2 cup white sugar, or to taste1 teaspoon ground cinnamonIn a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture. Amount Per Serving  Calories: 691 | Total Fat: 51.1g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 691

Total Fat: 51.1gCholesterol: 0mgSodium: 293mgTotal Carbs: 57.1g    Dietary Fiber: 1.1gProtein: 3.3g VIEW DETAILED NUTRITION
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Cinco de Mayo: Mexican Whole Wheat Flour Tortillas

1 cup all-purpose flour4 cups whole wheat bread flour1/2 cup shortening2 teaspoons salt1 1/2 cups boiling waterall-purpose flour for rollingIn a large bowl, stir together 1 cup all-purpose flour, the whole wheat flour, and salt. Rub in the shortening by hand until the mixture is the texture of oatmeal. Make a well in the center, and pour in the boiling water. Mix with a fork until all of the water is evenly incorporated. Sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. The dough should be smooth. Make balls the size of golf balls, about 2 ounces each. Place them on a tray, and cover with a cloth. Let stand for at least 1 hour, or up to 8 hours. Heat a griddle or large frying pan over high heat. On a lightly floured surface, roll out a tortilla to your preferred thinness. Fry one at a time. Place on the griddle for 10 seconds, as soon as you see a bubble on the top, flip the tortilla over. Let it cook for about 30 seconds, then flip and cook the other side for another 30 seconds. Roll out the next tortilla while you wait for that one to cook. Repeat until all of the balls have been cooked. Tortillas can be refrigerated or frozen. Amount Per Serving  Calories: 179 | Total Fat: 6.3g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Mexican Whole Wheat Flour Tortillas

Servings Per Recipe: 18

Amount Per Serving

Calories: 179

Total Fat: 6.3gCholesterol: 0mgSodium: 261mgTotal Carbs: 27.3g    Dietary Fiber: 3.5gProtein: 4.7g VIEW DETAILED NUTRITION
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Cinco de Mayo: Sour Cream Enchiladas | Submitted By: lara

2 skinless boneless chicken breasts, cut into 1-inch cubes1 1/2 cups shredded Cheddar cheese1 onion, chopped12 (10 inch) flour tortillas1 (10.75 ounce) can condensed cream of chicken soup1 (3 ounce) can chopped green chiles, undrained1 (8 ounce) container sour cream1/2 cup shredded Cheddar cheesePreheat an oven to 350 degrees F (175 degrees C). Heat a large skillet over medium-high heat. Place chicken breast into skillet and cook and stir until no longer pink in the center, about 10 minutes. Divide chicken, 1 1/2 cups Cheddar cheese, and onions evenly among the tortillas then roll up each tortilla and place seam side down in a 9x13 inch baking pan. Heat the cream of chicken soup and green chiles in a saucepan over medium heat. Stir in sour cream. Continue stirring until heated though, about 10 min. Pour sauce over tortillas and sprinkle remaining Cheddar cheese on top. Bake in the preheated oven until sauce is bubbling and the Cheddar cheese is melted, about 25 minutes. Amount Per Serving  Calories: 783 | Total Fat: 36.2g | Cholesterol: 86mg

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Cinco de Mayo: Tacos De Matamoros | Submitted By: RHONDA35

2 pounds ground chuck2 tablespoons chili powder2 tablespoons paprika1 1/2 teaspoons cumin1 teaspoon salt1/2 teaspoon garlic powder2 cloves garlic, chopped1/2 medium green bell pepper, chopped1/2 medium onion, chopped12 (6 inch) corn tortillas12 ounces queso asadero (white Mexican cheese)1 (8 ounce) container sour cream1 large tomato, diced2 cups shredded lettucePlace the ground chuck in a large skillet, and season with chili powder, paprika, cumin, salt, garlic powder, and garlic. Pour in enough water to cover. Bring to a boil. Reduce heat to low, and simmer 1 hour. Add more water as necessary during cook time, and break the meat into small pieces. Mix the bell pepper and onion into the skillet, and continue to simmer 30 minutes. Drain and reserve juices. Skim the fat off the juices(or, if not preparing the tacos right away, place juices in the freezer until fat may be easily removed from the top). Mix 5 tablespoons of the remaining juices back into the skillet with the beef, and cook until heated through. Serve the beef on the tortillas. Garnish with queso asadero, sour cream, tomato, and lettuce. Amount Per Serving  Calories: 629 | Total Fat: 39.1g | Cholesterol: 128mg

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I would have given this a five star, if I didnt have to change it so much. I added 1/4 cup chopped onion, 1 large roma tomato chopped, 1/3 cup of corn (our personal fav version), and salt, pepper, oregano, garlic powder, onion powder, and 1/4 cup of tomato sauce. put in fried tortilla shells, topped with tomato, salsa, lettuce, and sour cream and it was delicious, I guess I can say thanks for the inspiration, the recipe as written wasnt that great though. Was this review helpful? [ YES ]
17 users found this review helpful I would have given this a five star, if I didnt have to change it so much. I added 1/4 cup... uh, no, this is *not* authentic-tasting. i grew up in deep south texas, then lived in laredo for 5 (long) years. with all the rave reviews, i thought i was in for a treat and ditched my own way of making taco meat. i was so dissappointed last night that i made another batch today using way more spice, since the orig. is quite bland. it was better, but not great. i sooooo disagree with the boiling method and cannot ever remember eating a taco with this consistency in matamoros, reynosa, progresso, nuevo laredo, mexico city, monterrey, san miguel, etc, etc, and all points in between. i honestly thought the second batch would be a huge hit, but even with the zippier spices (jalapenos, way more garlic, oregano, cayenne, diced tomatoes, potatoes, etc), no cigar. authentic taco meat *is* supp. to be soft, just not soft and slightly rubbery. we'll eat this pot full o' mush cuz anything is pretty much edible wrapped in a tortilla heaped with sour cream, cheese and salsa. Was this review helpful? [ YES ]
9 users found this review helpful uh, no, this is *not* authentic-tasting. i grew up in deep south texas, then lived in laredo... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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