Cinco de Mayo Main Dish

The 5th of May is a special date for the people who live in the Mexican state of Puebla, and for millions of people in the United States and around the world.  Cinco de May is the day they commemorate Puebla’s win in a hard fought battle with the French in 1862 over their territory. That Puebla was the underdog makes the win that much more satisfying.  Interestingly, most other places in Mexico do not celebrate Cinco de Mayo. Every year celebrations around the world honor Mexican heritage and pride, and include mariachi music, festivals, and good food.

 Chili Con Frijoles

2 pounds ground beef
1 medium onion, chopped
Cooking oil
1 teaspoon salt
½ teaspoon pepper
1 tablespoon chili powder
½ teaspoon cumin seed, optional
1 16-ounce can tomato sauce
1 28-ounce can tomatoes, undrained
2 15-ounce cans kidney or pinto beans, undrained

1. Cook ground beef and onion in a small amount of hot oil until meat is brown. Drain off excess oil.
2. Add seasons, tomato sauce, and tomatoes that have been cut into pieces.
3. Simmer for about 3 hours, stirring occasionally.
4. Add beans and cook for about 45 minutes longer.

You can serve this spiced stew garnished with grated Cheddar cheese and chopped green onions, or serve over fresh avocado shells. Serves 8.

Fiesta Pie

½ cup minced onion
1 clove garlic, minced
½ cup chopped green bell pepper
1 tablespoon melted butter or margarine
1 pound ground round
¼ pound pork sausage
1 16-ounce can tomatoes
1 16-ounce can whole kernel corn, drained
1 ½ teaspoons salt
1 ½ teaspoons chili powder
1/2 cup sliced rip olives
1 cup corn meal
1 cup milk
2 eggs, well beaten
1 ½ cup grated longhorn Cheddar cheese

1. Preheat oven to 350 degrees.
2. Sauté onion, garlic, and bell pepper in melted butter over medium heat until onion is tender. 
3. Add meats, and brown while stirring. Pour off excess fat.
4. Add vegetables and seasonings. Simmer uncovered while stirring, 2-3 minutes. 
5. Pour meat mixture into a buttered 2-quart casserole dish. Sprinkle with olives.
6. Combine corn meal, milk, eggs, and half of grated cheese. Spoon over meat mixture and olives. Sprinkle with rest of grated cheese.
7. Bake 1 hour in 350 degree oven. Serves 6.

 Chili Queso Quiche

1 10-inch pie shell, uncooked
1 7-ounce can while green chilies
1 small onion, sliced
1 pound pork sausage, cooked and crumbled
4 eggs, lightly beaten
2 cups light cream or half-and-half
1 cup grated Swiss cheese
¼ cup grated Parmesan cheese
¼ teaspoon salt
1/8 teaspoon garlic powder
¼ teaspoon chili powder

1. Line bottom of pie shell with whole chilies that have been split open, seeded, and flattened.
2. Top with onion slices and sprinkle with cooked sausage.
3. Combine eggs, cream, cheeses, and seasonings; pour over sausage.
4. Bake in a preheated 350 degree oven for 35-40 minutes or until top is golden brown and quiche is set.
5. Remove from oven and allow cooling for 5 minutes before serving. Serves 6.

 Quesadillas

12 regular size flour tortillas
1 7-ounce can whole green chilies, seeds and pits removed
1 pound Monterey Jack cheese, sliced
1 pound Cheddar cheese, sliced
1 cup butter or margarine for frying

1. To make each Quesadilla, separate flour tortillas and place about ¼ of the green chili in the center of each tortilla.
2. Arrange a thick slice (about 1 x 4 x ½-inch) of Jack and Cheddar cheese side by side on one half of tortilla.
3. Fold tortilla over cheese and pin shut with a small wooden pick.
4. Fry in shallow hot butter until golden brown, turning occasionally. Be careful not to burn butter or Quesadilla.
5. Drain on paper towels and serve hot.
6. Serve with favorite salsa or a dollop of sour cream on top. Serves 12.

 Hopefully these recipes will prompt you to try other Mexican and Southwestern dishes. For more Cinco de Mayo recipes, click on the appropriate category on the side bar or click on this link for the history of Cinco de Mayo and the links to other recipes on this site.