Cinco Recetas!

Anathema · 01-May-04, 12:27 PM

The month of May is now upon us, and with the month of May comes a number of famous celebrations, depending on your culture and/or religion. Today, my focus will be on Cinco De Mayo. IÃ‚â€™m going to keep this intro short, because IÃ‚â€™ve got many recipes again today (for lack of stuff to complain about, which is scary).

With that..

Chorizo Breakfast Burrito

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Yield: 4 Servings

Ingredients

24 ounces cooked Chile Chorizo, recipe follows
4 tablespoons oil
12 eggs, beaten
4 flour tortillas
Red or Green Salsa, store bought, (optional)

Fry chorizo in a frying pan with oil in pan until cooked to your liking. Pour the beaten eggs over the cooked chorizo and mix well together. Cook until eggs are cooked to your liking. Heat the flour tortillas and pour chorizo and eggs into each of 4 tortillas and wrap. Cover with red or green salsa.

Chile Chorizo:

2 1/2 pounds pork meat
1/2 tablespoon chopped garlic
1 tablespoon salt
1 cup red chile powder
1/2 tablespoon oil

Grind the pork in a meat grinder set on the coarsest grind. Add garlic, salt, red chile, and oil and mix by hand. Form into patties. Chorizo is ready to freeze or cook and serve.
Yield: 2 1/2 pounds

Layered Three Cheese Nachos

Prep Time: 15 Minutes

Cook Time: 5 Minutes

Yield: 2 Ã‚â€“ 4 Servings

Ingredients

1 large bag nacho chips
2 cups shredded hot pepper jack cheese
2 cups shredded salsa jack cheese
2 cups shredded traditional Sonoma jack cheese
1/2 cup chopped green onions
1 cup diced tomatoes
1 cup black beans, drained and rinsed
1/2 cup chopped cilantro
Grilled chicken strips or steak, optional toppings

Preheat the oven to 350 degrees F.
Put half the nacho chips on an ovenproof platter and sprinkle with half of each cheese followed by a portion of the remaining ingredients. Top with the remaining chips and toppings ending with a layer of the remaining cheeses. Bake until the cheeses have melted. Serve with salsa and sour cream.

Flan de Naranja: Orange-flavored Flan

Prep Time: 40 Minutes

Cook Time: 25 Minutes

Yield: 6 Servings

Ingredients:

2 cups sugar
1 cup water
2 cups whole milk
2 cups half-and-half
1 cup sugar
6 oranges, zested
8 whole eggs

In a heavy saucepan, mix together the sugar and water, bring it to boil at high heat. When it reaches a deep-golden brown color, after about 8 minutes, pour into 6 (8-ounce) ramekins. Let cool.

In a medium sauce pan mix the whole milk, half-and-half, sugar, and orange zest. Bring to a boil, and then simmer for 3 minutes. Remove from the heat, cover with plastic wrap, and let it rest for 10 minutes at room temperature.

In a medium-size bowl whisk the eggs. Return the milk mixture to a boil and then remove from heat. Slowly pour 1 cup of the hot milk mixture into the eggs, whisking briskly to temper the eggs. Then add the egg mixture to the milk mixture, mixing thoroughly. Strain the custard into a spouted measuring cup.

Pour mixture into the ramekins with the caramel. Bake in a water bath, covered with foil, in a preheated 325 degree oven for 22 to 25 minutes. Let cool at room temperature. Remove the flan from the molds by gently loosening the sides with a small knife. Garnish with orange segments and mint leaves.

Jicama Salad

Prep Time: 15 Minutes

Yield: 6 Servings

Ingredients:

1 pound jicama (about 1 large), peeled
2 large beets, trimmed and peeled
2 large carrots, peeled and cut into 3-inch lengths
2 large navel oranges
3 to 4 tablespoons freshly squeezed lime juice (about 2 to 3 limes)
2 to 3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 cup unsalted peanuts, toasted and coarsely chopped

Using a mandolin or very sharp knife, julienne the jicama, beets, and carrots and combine in a large bowl.
Slice off the ends of the oranges. Using a paring knife, remove the peel and pith from the oranges, following the curve of the fruit. Slice on either side of the membranes to remove the segments. Transfer the orange segments to the jicama mixture.
Squeeze enough juice from the membranes into a bowl, to make 1/4 cup. Whisk the lime juice into the orange juice. While whisking, drizzle in the oil to make smooth vinaigrette. Pour the vinaigrette over jicama mixture, toss to coat, and season with salt and pepper.
Transfer the jicama salad to a platter and sprinkle with the peanuts.

Corn Tortilla Soup

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Yield: 6 Ã‚â€“ 8 Servings

Ingredients:

3 tablespoons olive oil
1 tablespoon minced garlic
2 tablespoons minced fresh jalapenos
1 1/2 cups chopped red onion
1 teaspoon ground cumin
9 cups chicken stock
16 (6 to 8inch) corn tortillas
1/2 cup chopped scallions
1 lime, juiced
1/4 cup chopped cilantro
Garnish: sour cream, fried leeks, diced tomatoes

Heat olive oil in soup pot. Add garlic, jalapenos, red onion, and cumin. Add chicken stock, corn tortillas, and scallions. Simmer 20 minutes. Add lime and cilantro.

To serve, ladle into bowls and top with sour cream, fried leeks, and diced tomatoes.

ThatÃ‚â€™s it for today! Enjoy these recipes, and have a wonderful Cinco De Mayo!

Lokie · 01-May-04, 01:08 PM

mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

Honestly going to try that tomarrow. Thanks Anna.

Crazy_J · 01-May-04, 01:40 PM

The time of year brings back good memories. My freshman year of highschool a friend and I made gespacho soup for our Spanish class. Only one person in the class was brave enough to try it. That stuff really does put hair on your check

Wordbiker · 01-May-04, 02:31 PM

Mmmm....all that sounds fantastic!

I grew up in SoCal, and was raised on Mexican-American foods like Chorizo. I've even managed to still eat it once I found out what was in it! If you also find that unappetizing, try substituting with Soyrizo. It's a vegan soy product, but it has all the same spices as authentic chorizo. It has a bit different texture when cooked (I also leave out the oil, for real or soy-rizo), but cooked with eggs, I honestly can't tell the difference. Of course, I ruin the vegan aspect of it by adding a couple strips of bacon and some cheese to the burrito.

Add some good hot sauce and it's a great wakeup!

01-May-04, 12:27 PM		#1 (permalink)
Anathema Apex Tech Demi-God	Cinco Recetas! The month of May is now upon us, and with the month of May comes a number of famous celebrations, depending on your culture and/or religion. Today, my focus will be on Cinco De Mayo. IÃ‚â€™m going to keep this intro short, because IÃ‚â€™ve got many recipes again today (for lack of stuff to complain about, which is scary). With that.. Chorizo Breakfast Burrito Prep Time: 15 Minutes Cook Time: 15 Minutes Yield: 4 Servings *Ingredients* 24 ounces cooked Chile Chorizo, recipe follows 4 tablespoons oil 12 eggs, beaten 4 flour tortillas Red or Green Salsa, store bought, (optional) Fry chorizo in a frying pan with oil in pan until cooked to your liking. Pour the beaten eggs over the cooked chorizo and mix well together. Cook until eggs are cooked to your liking. Heat the flour tortillas and pour chorizo and eggs into each of 4 tortillas and wrap. Cover with red or green salsa. Chile Chorizo: 2 1/2 pounds pork meat 1/2 tablespoon chopped garlic 1 tablespoon salt 1 cup red chile powder 1/2 tablespoon oil Grind the pork in a meat grinder set on the coarsest grind. Add garlic, salt, red chile, and oil and mix by hand. Form into patties. Chorizo is ready to freeze or cook and serve. Yield: 2 1/2 pounds Layered Three Cheese Nachos Prep Time: 15 Minutes Cook Time: 5 Minutes Yield: 2 Ã‚â€“ 4 Servings *Ingredients* 1 large bag nacho chips 2 cups shredded hot pepper jack cheese 2 cups shredded salsa jack cheese 2 cups shredded traditional Sonoma jack cheese 1/2 cup chopped green onions 1 cup diced tomatoes 1 cup black beans, drained and rinsed 1/2 cup chopped cilantro Grilled chicken strips or steak, optional toppings Preheat the oven to 350 degrees F. Put half the nacho chips on an ovenproof platter and sprinkle with half of each cheese followed by a portion of the remaining ingredients. Top with the remaining chips and toppings ending with a layer of the remaining cheeses. Bake until the cheeses have melted. Serve with salsa and sour cream. Flan de Naranja: Orange-flavored Flan Prep Time: 40 Minutes Cook Time: 25 Minutes Yield: 6 Servings *Ingredients:* 2 cups sugar 1 cup water 2 cups whole milk 2 cups half-and-half 1 cup sugar 6 oranges, zested 8 whole eggs In a heavy saucepan, mix together the sugar and water, bring it to boil at high heat. When it reaches a deep-golden brown color, after about 8 minutes, pour into 6 (8-ounce) ramekins. Let cool. In a medium sauce pan mix the whole milk, half-and-half, sugar, and orange zest. Bring to a boil, and then simmer for 3 minutes. Remove from the heat, cover with plastic wrap, and let it rest for 10 minutes at room temperature. In a medium-size bowl whisk the eggs. Return the milk mixture to a boil and then remove from heat. Slowly pour 1 cup of the hot milk mixture into the eggs, whisking briskly to temper the eggs. Then add the egg mixture to the milk mixture, mixing thoroughly. Strain the custard into a spouted measuring cup. Pour mixture into the ramekins with the caramel. Bake in a water bath, covered with foil, in a preheated 325 degree oven for 22 to 25 minutes. Let cool at room temperature. Remove the flan from the molds by gently loosening the sides with a small knife. Garnish with orange segments and mint leaves. Jicama Salad Prep Time: 15 Minutes Yield: 6 Servings Ingredients: 1 pound jicama (about 1 large), peeled 2 large beets, trimmed and peeled 2 large carrots, peeled and cut into 3-inch lengths 2 large navel oranges 3 to 4 tablespoons freshly squeezed lime juice (about 2 to 3 limes) 2 to 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1/4 cup unsalted peanuts, toasted and coarsely chopped Using a mandolin or very sharp knife, julienne the jicama, beets, and carrots and combine in a large bowl. Slice off the ends of the oranges. Using a paring knife, remove the peel and pith from the oranges, following the curve of the fruit. Slice on either side of the membranes to remove the segments. Transfer the orange segments to the jicama mixture. Squeeze enough juice from the membranes into a bowl, to make 1/4 cup. Whisk the lime juice into the orange juice. While whisking, drizzle in the oil to make smooth vinaigrette. Pour the vinaigrette over jicama mixture, toss to coat, and season with salt and pepper. Transfer the jicama salad to a platter and sprinkle with the peanuts. Corn Tortilla Soup Prep Time: 20 Minutes Cook Time: 30 Minutes Yield: 6 Ã‚â€“ 8 Servings *Ingredients:* 3 tablespoons olive oil 1 tablespoon minced garlic 2 tablespoons minced fresh jalapenos 1 1/2 cups chopped red onion 1 teaspoon ground cumin 9 cups chicken stock 16 (6 to 8inch) corn tortillas 1/2 cup chopped scallions 1 lime, juiced 1/4 cup chopped cilantro Garnish: sour cream, fried leeks, diced tomatoes Heat olive oil in soup pot. Add garlic, jalapenos, red onion, and cumin. Add chicken stock, corn tortillas, and scallions. Simmer 20 minutes. Add lime and cilantro. To serve, ladle into bowls and top with sour cream, fried leeks, and diced tomatoes. ThatÃ‚â€™s it for today! Enjoy these recipes, and have a wonderful Cinco De Mayo!

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Thread	Thread Starter	Forum	Replies	Last Post
Cinco De Mayo!	Anathema	Daily Disturbance	3	05-May-04 10:11 AM

01-May-04, 01:08 PM		#2 (permalink)
Lokie Custom What?	mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm Honestly going to try that tomarrow. Thanks Anna.

01-May-04, 01:40 PM		#3 (permalink)
Crazy_J Apex Tech Demi-God	The time of year brings back good memories. My freshman year of highschool a friend and I made gespacho soup for our Spanish class. Only one person in the class was brave enough to try it. That stuff really does put hair on your check

01-May-04, 02:31 PM		#4 (permalink)
Wordbiker Apex Tech God	Mmmm....all that sounds fantastic! I grew up in SoCal, and was raised on Mexican-American foods like Chorizo. I've even managed to still eat it once I found out what was in it! If you also find that unappetizing, try substituting with Soyrizo. It's a vegan soy product, but it has all the same spices as authentic chorizo. It has a bit different texture when cooked (I also leave out the oil, for real or soy-rizo), but cooked with eggs, I honestly can't tell the difference. Of course, I ruin the vegan aspect of it by adding a couple strips of bacon and some cheese to the burrito. Add some good hot sauce and it's a great wakeup!