Tortilla Flat Stacks:
For most Cinco de Mayo is an excuse to knock back a few too many tequila shots or non-stop Margaritas. This Cinco De Mayo, we prefer our celebration a little more low-key since it’s on a Sunday and tomorrow is back to the grind Monday.
Okay, You know I’m having a Margarita and maybe just one shot of Tequila!
Here are some of my “Cinco De Mayo” favorites!
Ali in the Valley
Photos by: Ali
Recipe for Tortilla Flat Stacks:
1 cup cooked black beans, drained and rinsed 1 large bell pepper, seeded and diced small 1/4 cup finely chopped red onion 1/4 packed cup cilantro leaves, chopped Juice 1 lime 1/4 tsp sea salt 1 avocado, pitted, peeled and chopped 4 whole-grain corn tortillas 1 tsp ground cumin 2 oz reduced-fat Mexican cheese blend or part-skim mozzarella, shredded (1/2 cup) Olive oil cooking spray 8 egg whites 1/4 cup low-fat sour cream
Preheat oven to 350°F. In a medium bowl, combine beans, bell pepper, onion, cilantro, lime juice and salt. Gently fold in avocado and set aside.
Recipe for Quesadillas:
1 lb. ground beef 1/2 med. onion, chopped salt and pepper to your taste 1 package of taco seasoning Sharp cheddar cheese grated Corn tortillas Jalapenos (optional)
Brown meat and drain. Add onion, season with salt and pepper then add taco seasoning. Cook until all meat is browned. Heat 1/8 – 1/4 inch oil in skillet. Spread cheese on one tortilla, top with taco meat then top with tortilla. Place in hot oil and cook until cheese melts and tortilla crisps. Quickly flip quesadilla to crisp other side. Drain on paper towel. Add jalapenos if you like and cut into quarters.
Recipe for Shrimp Fajitas:
1 1/4 lbs medium shrimp, peeled and deveined 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon pure chile powder 1/2 teaspoon chopped oregano 1/4 teaspoon garlic powder 1 lime, juiced 8 -12 flour tortillas or 8 -12 soft corn tortillas, warmed 2 tablespoons extra virgin olive oil 1 large onion, cut into strips 2 green bell peppers, cut into 1/3 inch strips Cheddar cheese, shredded (optional) Chopped fresh cilantro Minced red onion
Add shrimp, salt, cumin, chile powder, oregano, garlic, lime juice to a large bowl or heavy duty zip-top plastic bag. Toss until spices are distributed and shrimp is well coated. Let marinate for 10 minutes. Heat oil in a large skillet (cast-iron is best). Add the green onions and peppers; cook and stir occasionally 2 minutes or until slightly softened. Add the shrimp and marinade; cook and stir constantly about 3 minutes or until the shrimp are pink. Spoon shrimp and vegetables into warmed tortillas; garnish with cheese, cilantro and onion if desired. Fold up and eat.
Ali in the Valley’s Margarita Recipe:
1 can of frozen limeade (not lemonade) 3/4 can (see below) of tequila (Reposado Hornitos 100% puro de agave) 1/4 can (see below) of Cointreau (not generic triple sec) ice fresh basil leaves or mint for garnish
In blender add 1 can of limeade then use the can from the limeade and pour 3/4 can full of tequila add 1/4 can full of cointreau and plenty ice and blend.
Pour into margarita glass and add a basil leave for garnish.