Mexican food is one of the most popular cuisines in the United States, and with Cinco de Mayo around the corner, you should take the opportunity to prepare some of your favorite Mexican dishes from scratch. Whether you spend Cinco de Mayo celebrating your family’s history and ancestry, or you are spending the day showing appreciation for a culture known for its unique customs and traditions, there are many tasty recipes you can make to celebrate a holiday highly regarded among Mexican-Americans. Here are the recipes for some favorite Mexican meals.
Chimichangas are a popular Mexican dish. They require quite a few ingredients, but it is worth it for the delicious end product. The ingredients you will need are 1 pound of ground beef, 1 can of refried beans, 1 chopped onion, 3 cans of tomato sauce, 1 teaspoon of minced garlic, 12 flour tortillas, 1 can of chopped green chilies, 1 ½ cups of shredded cheddar cheese, and oil for deep frying.
Cook the beef over medium heat. Add in the beans, onion, 1/3 cup of tomato sauce, and garlic. Spoon about 1/3 cup of the beef mixture onto each tortilla. Fold in the sides and roll up each tortilla. You can keep the tortillas in place with toothpicks. In a large pan, combine the chilies and the remaining sauce and cook over heat. Deep-fry the chimichangas in the oil. After you remove them from the oil, sprinkle with cheese and serve with the sauce.
Another favorite among those who like Mexican food, chicken fajitas are another delicious recipe with a long list of ingredients. The ingredients needed are 4 tablespoons of canola oil, 2 tablespoons of lemon juice, 1 ½ teaspoons of seasoned salt, 1 ½ teaspoons of dried oregano, 1 teaspoon of garlic powder, ½ teaspoon of paprika, 1 ½ pounds of boneless skinless chicken breast, cut into thin strips, ½ of a medium sweet red pepper, sliced, ½ of a medium green pepper, sliced, 4 green onions, cut into thin slices, ½ cup chopped onion, 6 flour tortillas, shredded cheddar cheese, and a sauce or salsa of your choice.
Marinade the chicken with 2 tablespoons of oil, lemon juice, and the seasonings in a resealable plastic bag. Refrigerate the chicken for 1-4 hours. Saute the peppers and onions in 2 tablespoons of oil until they are crisp. Remove from the heat and keep warm. Remove the chicken from the marinade and cook the chicken in the same pan until it is fully cooked. Add the pepper mixture to the chicken. Spoon the chicken filling onto each tortilla and fold in half. You can serve the fajitas with the cheese and sauces.
Chicken quesadillas do not require as many ingredients as some other Mexican dishes. The ingredients you will need are 2 ½ cups of shredded cooked chicken, 2/3 cup salsa, 1/3 cup sliced green onions, ½ teaspoon of salt, ½ teaspoon of dried oregano, 6 flour tortillas, ¼ cup of melted butter, 2 cups of shredded cheese of your choice (I recommend cheddar), and sour and cream and guacamole.
Combine the chicken, salsa, onions, salt, and dried oregano. Cook over medium heat. Brush one side of the tortillas with butter and place the buttered side down on a lightly greased baking sheet. Spoon 1/3 cup of the chicken mixture on each tortilla and sprinkle with 1/3 cup of cheese. Fold the tortilla in half and bake at 375 degrees for approximately 10 minutes. Cut each tortilla in half and serve with sour cream and guacamole.
Flan is a traditional Mexican dessert, and it is relatively simple to make. The ingredients needed are ¾ cup of sugar, 1 package of cream cheese, 5 eggs, 1 can of sweetened condensed milk, 1 can of evaporated milk, and 1 teaspoon of vanilla extract.
Cook and stir the sugar on low heat until melted. Pour into an ungreased round baking dish or soufflé dish, tilting to coat the bottom. Let the sugar stand for 10 minutes. In a separate bowl, beat the cream cheese until smooth. Add in the eggs, milk, and vanilla extract. Pour over the caramelized sugar. Place the dish with mixture into a larger baking pan and pour boiling water into the larger pan about 1 inch deep. Bake at 350 degrees for about 1 hour. The mixture should still jiggle in the center. Remove the baked dish from the larger pan and cool for 1 hour and refrigerate overnight.