Cinco de Mayo Themed Recipes

Cinco de Mayo Themed Recipes

























Fun Fact: The date is observed to commemorate the Mexican army‘s unlikely victory over French forces at the Battle of Puebla on May 5, 1862

2 large ripe avocados, peeled & seeded
1 T lemon juice
¼ small onion, finely chopped
1 small tomato, finely chopped, without
skin and seeds
(1 t salt)
4 T sour cream
1 T jalapeño pepper, finely chopped
1 T fresh cilantro, finely chopped
Tortilla chips
Mash avocados with a fork. Add lemon juice, onion, tomato,
salt and sour cream. Stir in jalapeño pepper and cilantro.
Serve with tortilla chips.

1½ sticks butter, melted
1 c flour, sifted
(1 t baking soda)
4 eggs, beaten
1 c cottage cheese
8 oz bag shredded mozzarella cheese
(1 t salt)
½ c jalapeño peppers, finely chopped
(Cooking spray)
Pre-heat oven at 325˚. In a large bowl, mix butter, flour,
baking soda, eggs, cottage cheese, mozzarella cheese,
and salt together. Mix well. Stir in jalapeño peppers. Grease
a 9×13” baking dish with cooking spray. Spread cheese
mixture in baking dish. Bake for 30 minutes until golden
brown. Let cool. Cut into squares and serve. Makes about
35 squares.

Cook meat ahead
Stove top or Crock-Pot
2 lb trimmed beef brisket, preferably the
flat half
1 large yellow onion, chopped
(5 black peppercorns)
(2 dried bay leaves)
2 medium cloves garlic, crushed
12 small (6 inch) corn tortillas, heated in
microwave for 30+ seconds
1 quart cooking oil
24 toothpicks
To cook brisket stove top: Put the brisket, onion,
peppercorns, bay leaves and garlic cloves in a 4-quart Dutch
oven and cover with 5-7 cups of water. Bring to a boil over
high heat and then reduce the heat to maintain a simmer
and partially cover. Simmer until the meat is falling-apart
tender, about 4 hours. Add hot water as needed during
cooking to keep the meat submerged. Remove meat and let
cool slightly. Use two forks to shred meat. Cut into 1” pieces.
To cook brisket in crock-pot: Put brisket, onion,
peppercorns, bay leaves and garlic in crock-pot. Pour ¼ c
water over brisket. Cook on low 8 hours. Remove brisket
and shred with fork. Cut into 1” pieces.
Fill each warm tortilla with 1 T of shredded meat. Roll them
up, cut in half to make two small tacos. Place toothpick in
the center of the taco to hold together. Deep fry in hot oil, no
more than 30 seconds, until lightly brown. Drain on paper
towels. Serve with avocado sauce.

Cinco de Mayo Themed Recipes

Looking for more information on Starkville, MS Real Estate ?  Email ( , ( , ( , Text/Call (Stephanie @ 662.769.0721, Kim @ 662.312.7763, Tricia @ 662.418.2128 , Tweet (@JitzGrrl) , Facebook (stephanieatkinsarnett), Website (, or (


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