Sunday, May 4, 2014

Cinco de Mayo 2014




Chips, Salsa, & Queso Blanco Dip

Margaritas

Horchata



INGREDIENTS

  • 4 cups whole milk
  • 1 cinnamon stick
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup rice or almond flour (bobsredmill.com)
  • 2 teaspoons pure vanilla extract
  • 1/2 cup dark or light rum (optional)
  • Ice cubes
  • Garnish: ground cinnamon and cinnamon sticks

COOK'S NOTE

Strained horchata can be refrigerated for up to 3 days.

DIRECTIONS

  1. STEP 1

    Bring whole milk and cinnamon stick to a simmer in a medium saucepan over medium heat. Remove from heat, and transfer to a bowl. Whisk in condensed milk, flour, and vanilla. Refrigerate for at least 30 minutes.

  2. STEP 2

    Strain mixture through a fine sieve, and stir in rum if using. Divide among 4 ice-filled glasses. Garnish with ground cinnamon and cinnamon sticks.

SOURCE

Martha Stewart Living, May 2011




HONEY LIME CHICKEN 
ENCHILADAS
INGREDIENTS
  • 6 Tbsp honey
  • 5 Tbsp fresh lime juice (1-2 limes)
  • 1 Tbsp chili powder
  • 1 tsp garlic powder
  • 2-3 skinless, boneless chicken breasts, cooked and shredded
  • 8 - 10 flour tortillas (depending on size)
  • 1 lb of a Mexican blend cheese (monterey jack, colby, cheddar), shredded
  • 1 large can of green enchilada sauce
INSTRUCTIONS
  • Mix the honey, lime juice, chili powder and garlic powder together with the shredded chicken. Allow it to sit for at least 1/2 hour or you could do it hours before and just cover and refrigerate
  • Pour 1/2 cup of enchilada sauce into bottom of a 9 x 13 pan
  • Place chicken and cheese into middle of a tortilla and spoon about 1 tablespoon of enchilada sauce over it and roll up
  • Place seam down in the pan
  • Reserve about 1-2 cups of cheese to sprinkle on top of enchiladas
  • Pour enchilada sauce over the top of rolled enchiladas (reserve a little bit to add after they are baked) and sprinkle with remaining cheese
  • Bake at 350 degrees for about 25 minutes or until lightly browned and bubbly




CAFE RIO SWEET PORK
INGREDIENTS
  • 2-3 lbs. boneless pork (carnitas, shoulder etc)
  • 1 12 ox. can Coke
  • 1/4 c brown sugar
  • 1 10 oz. can enchilada sauce
  • 2 cloves minced garlic
  • 1 small can diced greenchileis
  • 3/4 C brown sugar
INSTRUCTIONS
  • Marinade pork for at least 2 hours or overnight in can of coke and 1/4 C brown sugar.
  • Pour pork and liquid into crock pot and cook on low for 8 hours or high for 4 hours.
  • Remove meat and shred. Discard liquid
  • Put meat back in crock pot and add enchilada sauce, garlic, green chilies and brown sugar.
  • Cook for 30-60 more minutes. If there is excess liquid drain some off.


CAFE RIO BLACK BEANS
Yield: Serves 6
INGREDIENTS
  • 2-15 oz cans black beans, (drained)
  • 2 cloves garlic, minced
  • 2 teaspoons cumin or cumin seed
  • 3 tablespoons olive oil
  • 1 1/2 C tomato juice
  • salt ( kosher or sea salt) and pepper to taste
  • 1/4 cup chopped cilantro
INSTRUCTIONS
  • In a pan,saute garlic, cumin and olive oil over medium heat until you can smell it! Only about a minute. Be careful not to burn garlic as it will turn bitter.
  • Add beans, tomato juice and seasoning. Simmer until some of the liquid is absorbed and evaporated.
  • Stir in chopped cilantro when ready to serve




LIME cilantro RICE 
1 tsp oil or butter
2 tsp fresh cilantro
2/3 C white basmati rice
1 C water
1/2 tsp salt
1 lime
In a 2 quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.
Add rice and lime juice, stir for 1 minute
Add water and salt, bring to a full rolling boil.
At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed.
Add in the cilantro and fluff rice with a fork.

CREAMY TOMATILLO 
SALAD DRESSING
INGREDIENTS
  • 1 packet Hidden Valley Ranch Mix (Traditional)
  • 1 C mayonnaise
  • 1 C buttermilk
  • 2 tomatillos, remove husk, diced
  • 1/2 bunch fresh cilantro
  • 1 clove garlic
  • juice of 1 lime
  • 1 jalapeno
INSTRUCTIONS
  • Put all ingredients together in the blender and blend.









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