Simple Cinco de Mayo Recipes

by Michele Cheplic | More from this Blogger

02 May 2009 10:03 AM

If you are looking for an easy way to celebrate Cinco de Mayo, then head to the kitchen and whip up the following recipes. Both require minimal cooking skills, but yield outstanding results.

Turn an ordinary Tuesday (May 5th) into a tasty treat-filled Mexican fiesta with these hot dishes:

SPICY SHREDDED PORK TACOS

Ingredients:

2 tablespoons vegetable oil

1 (4 to 6 pound) or 2 to 3 smaller pork butt or shoulder roasts

2 tablespoons garlic salt

3 teaspoons black pepper

3 (6-ounce cans) diced green chiles

3 cups chicken broth

1 small yellow onion, sliced

2 garlic cloves

Fresh lime juice

Hot sauce

Flour tortillas

Directions:

Preheat oven to 325 degrees.

Season pork well with garlic salt and pepper.

Heat the vegetable oil in a large ovenproof pan. Brown roast for a few minutes on both sides. Add remaining ingredients. Bring to a boil. Remove from heat, cover pan with foil.

Place pork in the oven for 3 to 6 hours until meat falls apart.

Remove pork with a slotted spoon.

When pork is cool enough to handle, shred.

Squeeze a little fresh lime juice on top of shredded pork.

Warm tortillas, then fill with pork and other taco fixings, such as hot sauce, sour cream, salsa, shredded cheese, shredded lettuce, guacamole, black olives, peppers, etc.

EASY QUESADILLAS

Ingredients:

2 tablespoons butter

2 large flour tortillas

1 cup shredded Monterey Jack Cheese

2 cups shredded Cheddar cheese

Salsa

Sour cream

Guacamole

Directions:

Heat half of the butter in a large skillet.

Place 1 tortilla in the pan.

Sprinkle both cheeses on top of tortilla. Place the other tortilla on top.

Use a plate, skillet, or pan lid to press down tortilla when cooking.

When one side starts to get a little brown, add remaining butter to pan and flip over to cook the other side.

When cheese is melted, remove quesadilla from pan.

Slice into wedges and serve with sour cream, salsa, and guacamole.

Related Articles:

Cinco de Mayo: Grilled Shrimp Quesadillas

Mexican Fiesta

Mexican Menu

Simple Ways to Spice Up Dinner

Mexican in the Crock Pot

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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