New Cinco de Mayo Recipes!

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By Yvette Marquez

Mexican Fruit Sangria
Sangria is a traditional Spanish drink that combines wine with fruit and a little sugar. This Mexican version is a similar fruity concoction but has a higher level of alcohol, which makes it great for pairing with spicy foods. Rioja is a great wine when making sangria, as the wine will be the most prominent flavor.

Ingredients:
2 bottles of red wine (recommended: Rioja)
2 cups brandy
1 cup fresh orange juice
1 orange, sliced
1 lemon, sliced
1 lime, sliced
1 apple, cored, and cut into thin wedges
1 pear, cored, and cut into thin wedges
1 (750-ml) bottle club soda, chilled
Ice
Brown sugar or granulated sugar (for rim glasses)

Directions:
Combine the wine, brandy, juice, and fruit in a large container or glass pitcher. Cover and chill completely, 1 to 2 hours or overnight.
Add soda to mixture when ready to serve. Using a little lime juice, give the glasses a nice brown-sugar or granulated sugar rim.
Serve with ice and enjoy!


Mango, Jicama, and Cucumber Salad
A nice change from the standard green salad. This salad has a fresh crunch and spicy kick. This refreshing side dish incorporates chopped mango, jicama, cucumber, freshly squeezed lime juice and a dash of salt and spice. The longer the salad sits, the more flavorful it becomes. A perfect complement to any dish on a sunny day.

Ingredients:
2-3 tablespoons lime juice
1/8 teaspoon chile powder
2 yellow small mangos, peeled and cut into ½ inch cubes
2 red/green mangos, peeled and cut into ½ inch cubes
1 medium cucumber, peeled, seeded, and cut into ½ inch cubes
1 medium jicama, peeled and cut into ½ inch cubes dash of cayenne pepper
Salt to taste

Directions:
In a mixing bowl, combine the mango, jicama, cucumbers, cayenne, lime juice, chile powder, and salt.
Toss well, cover and refrigerate for at least 1 hour before serving.


Chicken Tinga
Serves 10

Chicken Tinga is a tasty and simple way to prepare chicken and worthy of a special occasion. It is perfect for a tostada buffet, where guests can create their own mountain of goodness. Sprinkle this juicy shredded chicken that is delicately marinated in a spicy sauce with your choice of toppings; your guests will crave the smoky flavor that lingers on their palate stemming from the chipotle chiles in adobo sauce. My dear friend Cesi taught me this dish and it delivers big authentic Mexican flavor.

Ingredients:
1 large tomato, quartered
4 large tomatoes, chopped
2 onions, quartered
3 onions, chopped
2 garlic cloves, chopped
1 7 ounce can of chipotle peppers in adobo sauce
4 teaspoons of salt, more or less to taste
2 pounds skinless/boneless chicken breast
6 cups of water
1/4 cup of corn oil

Toppings:
Corn Tostadas, freshly made or store bought
Iceberg lettuce, finely sliced (optional)
Avocado, pitted, peeled and sliced
Mexican Cream or Sour Cream
Queso Fresco or Cotija, crumbled
Salsa of your choice (optional)
Radishes, sliced (optional)

Directions:
In a medium sized pot: place chicken, 6 cups of water, 2 teaspoons of salt, 1 garlic clove, and 2 quarters of an onion. Cover and simmer for about 30 minutes on medium to high heat. Reserve the stock. Allow the chicken to cool and then shred it.

In a blender add the remainder of the quartered onion and 1 tomato, a can of chipotle peppers in adobo sauce, 2 teaspoons of salt and 1 chopped garlic clove, and enough chicken broth to fill the blender half way and blend until smooth.

Heat the oil in a large and deep pan over medium heat. Once it is hot but not smoking, stir in the chopped onion and cook until soft and translucent, for about 5 to 6 minutes. Then add chopped tomato and cook for an additional 10 minutes. Add the cooked shredded chicken, the chipotle sauce from the blender and more chicken broth if it is too dry. Bring to a boil, reduce heat and simmer covered for 10 minutes. Add salt to taste. 

In heavy skillet heat one-quarter inch oil. Fry tortillas, one at a time, in hot oil for 20 to 40 seconds on each side or till crisp and golden. Drain on paper towels. Keep warm in foil in 250 degrees oven. Store bought tostadas can also be used.

Tostadas:
To assemble each tostada, place a warm tortilla on serving plate; spoon on Chicken Tinga, then lettuce (optional), 1 or 2 slices of ripe avocado and crumbed queso fresco and Mexican Cream or sour cream. Drizzle with your favorite homemade salsa to taste.

More Cinco de Mayo Recipes:
Chilorios, My Cinco de Mayo Favorite
Piggies
Mexican White Rice with Fried Plantains
Crispy Fried Tacos with Salsa Verde

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Reader Comments:

54321

Paula, I sure do miss your program everyday on tv! I HAVE ALOT OF YOUR RECEIPTS AND I HAVE ENJOYED ALL OF THEM. WOULD LOVE TO SEE YOU BACK ON!! MISS U ALOT! HOPE YOU AND HUBBY ARE DOING FINE. .....

By Anonymous on January 15, 2014

54321

By Roselle M. Serrano on May 07, 2011

54321

I Love you & your shows. You are the reason I love to cook.

By Tina Franks on May 05, 2011

54321

Can't wait to try the Mango, Jicama, and Cucumber Salad recipe for my family to try!

By Rachel Vigil on May 02, 2011

54321

LOVE this post! Thank you for sharing these great recipes. The Mango, Jicama, and Cucumber Salad has my mouth watering and I look forward to trying the Chicken Tinga!

By Monica on May 02, 2011

54321

Loved this menu! Simple, but completely made to impress any guests. I love that they recommend using rioja for the sangria because I always go for a more fruity wine for it. makes sense that a strong wine like Rioja would stand out

By Ana Flores on May 02, 2011

54321

By Ana Flores on May 02, 2011

54321

What a delicious way to celebrate 5 de Mayo! I love Muy Bueno Cookbook!

By Ericka Sanchez on May 02, 2011

54321

Love that you have Muy Bueno Cookbook on the site! Their recipes are fantastic!

By YvonneInLA on May 01, 2011

54321

Wow, the sangria sounds divine! And, the chicken tinga, amazing! Thank you for the early inspiration for Cinco de Mayo!

By Carrie @ Tiki Tiki Blog on May 01, 2011

54321

Gracias Paula for posting and Yvette for sharing these wonderful recipe's! Excited to try them out this week! QUE RICO!!

By Carol on May 01, 2011

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hi! wink i was wondering if you could share the recipe for the chiken/grape salad-the one that is pictured on the croissant above? thanks! wink sandra
Sandra Neuheimer-Huller in Chicken Salad: A Southern Staple on April 19, 2014 at 10:37 am

Where do I buy these magazines
in A Basketful of Traditions on April 19, 2014 at 8:22 am

I WISH I COULD COOK. COULD I COME WORK FOR JUST ROOM AND BOARD AT YOUR NEW RESTURAUNT IN PIGEON FORGE FOR THE SUMMER? I WENT TO COLLEGE NOT FAR FROM THERE - HIWASSEE COLLEGE. YOU WOULDN'T HAVE TO PAY ME, I WOULD WORK FOR FREE JUST FOR THE EXPERIENCE. TAMMY LEVAN 19 SPENCER WAY KINGS PARK, NY 11754 HAPPY EASTER! CHRIST IS RISEN!
TAMMY L LEVAN in A Basketful of Traditions on April 19, 2014 at 4:31 am

Hi Bubbles, You have some great tips. Can't wait to read your other blogs! Please give Aunt Peggy a big hug from me and here is one for you! (((HUGS))) See you in May!
Jaci Pardun in 10 Quick Household Tips on April 18, 2014 at 11:05 pm

Paula, I am glad to know that I am not the only person who makes Easter Baskets for their adult children and mail them across the United States. My Daughter lives in Long Beach, CA and I not only sent her a basket but her husband and my granddaughter Reese. We also buy special Russel Stover Bunnies for each child too. My husband has the list in his phone... Sara .. Cookies 'n Crème.... Sidney and Stephen.. Peanut Butter Etc. It one of my favorite things to do for my kids.. no matter how old they get. And passing it along to my Grandchildren. It's even more special to me knowing we share a family tradition. Blessings and Happy Easter!!
Sharon Cason-Card in A Basketful of Traditions on April 18, 2014 at 11:03 pm