Scrumpticous Cinco de Mayo Recipes

Cinco de Mayo is one of the most fun holidays to celebrate here in the states. What better excuse is there to have some yummy Mexican cuisine? If you plan on staying at home instead of dealing with the crowded hot spots this Cinco de Mayo, we have a few recipes you should try!

Shredded Beef Chimichangas

These are so yummy and easy to make–oven fried vs. deep fried for easy home cooking!

What You Need:

1. 2 pounds boneless beef chuck roast, trimmed of fat

2. 1/4 cup water

3. 1/2 cup beef broth

4. 3 tablespoons red wine vinegar

5. 2. tablespoons chili powder

6. 1 teaspoon ground cumin

7. 4, 8 in. tortilla

8. 3. tablespoons butter, melted

9. 1 cup salsa

10. 1/2 cup shredded Monterrey Jack Cheese

11. 1/2 cup sour cream

Fix it Fast:

1. Place beef in a Dutch oven over medium heat. Pour in water. Cover, and cook for 30 minutes. Remove cover, and cook until liquid has evaporated, and beef is well browned, about 10 minutes. In a medium bowl, combine beef broth, red wine vinegar, chili powder and cumin. Pour mixture over beef. Cover, and cook until meat is very tender, and pulls apart easily, about 2 hours. Allow to cool, then shred and mix with pan juices.
2. Preheat oven to 500 degrees F (260 degrees C).
3. Brush both sides of each tortilla with melted butter. Spoon shredded beef filling down center of each tortilla. Fold ends over filling, then fold sides to center to make a packet. Place chimichangas, seam side down, in a 9- by 13-inch baking pan.
4. Bake in preheated oven for 8 to 10 minutes, or until golden brown. Serve with shredded cheese, sour cream and salsa.

Serve with: chips and salsa

Quick Chicken Enchilada Casserole

We love a good casserole because it is one of the simplest way to cook!

What you need:

1. 4 skinless, boneless chicken breast halves

2. 18, 6 in corn tortilla cut in half

3. 1 28 oz can green chile sauce

4. 1 16 oz package shredded Monterrey Jack cheese

5. 1 oz container low fat sour cream

6. garlic salt, to taste

Fix it Fast:

1. Preheat oven to 350 degrees and lightly grease a medium baking dish.
2. Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes, until no longer pink and juices run clear. Cool, shred, and set aside.
3. With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed. (If you do not have a gas burner use grill or just warm in microwave a few seconds)
4. Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce.
5. Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving. Top with sour cream (or your favorite salsa!).

Serve with: Mexican Style Rice

Cool Coconut Margarita

What You Need:

2 cups ice

3/4 cup coconut cream

4 1/2 oz tequila

1 1/2 oz triple sec

1/4 cup sweetened coconut flake

Fix it Fast:

Fill a blender with ice; add the coconut cream, tequila, and triple sec; blend at high speed until smooth. Scatter the coconut onto a plate. Wet the rims of four glasses. Dip the glass rims in the coconut. Serve the margaritas in the prepared glasses.

Recipes adapted from allrecipes.com

Ole! Celebrate Cinco de Mayo at home!

Let’s face it: Cinco de Mayo falls on a weeknight, some of us work, and sitters will be hard to come by. Celebrate with your family at home! We’ve got a yummy, super easy Cinco de Mayo recipe that is sure to please the whole family! Don’t forget to pick up a pinata and some sombreros at the party store for some extra family fun.

Burrito Supreme-o

What I Need:

-1/2 lb. ground beef

-1 15 oz can spicy chili beans, undrained

-1 tsp ground cumin

-4 10 in. flour tortillas

-2 1/2 cups shredded Mexican chees blend

-1 cup mild taco sauce

-3/4 cup sour cream

-shredded lettuce if desired

Fix it Fast:

1. Heat oven to 375°F. Spray 15×10x1-inch pan with cooking spray.

2. In 10-inch skillet, cook beef over medium-high heat until well browned. Drain. Add chili beans and cumin; mix well.

3. Place tortillas, overlapping, down one side of pan. Spoon beef mixture down center of tortillas; sprinkle with 1 1/2 cups of the cheese.

4. Roll tortillas over sausage mixture to create 1 large burrito, seam side down. Spoon taco sauce over burrito; sprinkle with remaining 1 cup cheese.

5. Bake 15 to 20 minutes or until hot. To serve, cut burrito into slices. Serve with sour cream.