Each year as May 5 arrives to announce Cinco de Mayo, a celebration is held nationwide and regionally in Mexico. I can’t help but get inspired. Some time ago, my neighborhood girl friends and I wanted to celebrate our friend Jhonae’s birthday. After finding out our birthday girl’s favorite cake was Tres Leches, I knew I had to do some researching. Combining various ingredients and proportions from a few recipes, I ended up with a delightful, moist cake. Everyone said they could not get enough of it. My friend, Philemon, said it was better than his home town bakery’s.
Whether you are planning a party, casual get together or simply a family dinner, you can easily turn any event into a Mexican fiesta. Happy Cinco de Mayo.
1 (6 oz.) pkg. Mexican cornbread mix
1 (1 oz.) envelope buttermilk Ranch Salad dressing mix
1 small head romaine lettuce, shredded
2 lg. tomatoes, chopped
1 (15 oz.) can black beans, rinsed and drained
1 (15 oz.) can whole kernel corn with red & green peppers
1 (8 oz.) pkg. shredded Mexican four cheese blend
6 bacon slices, cooked and crumbled
5 green onions, sliced
Prepare cornbread according to package directions. Cool, crumble and set aside.
Prepare salad dressing according to package directions.
In a large bowl, layer half of cornbread, lettuce and next 6 ingredients. Spoon half of dressing evenly over top. Repeat layers with remaining ingredients and dressing. Cover and chill at least 2 hours.
1 lb. hamburger
1 can tomato soup
1 pkg. taco seasoning
1 c. onion, chopped
1 (8 oz.) can refried beans
1 c. sour cream
Brown hamburger and onion and drain off grease. Stir in soup, taco seasoning and beans. Put into a shallow baking dish. Spread sour cream over top and sprinkle with chili powder. Heat in oven at 350 degrees for 15 minutes. Serve hot with nacho chips.
½ c. McCormick Original Tartar Sauce for Seafood
½ c. salsa
½ c. McCormick Seafood Fry Mix
1 T. cumin, ground
1 lb. Tilapia fillets, cut into serving size pieces
Vegetable oil for frying
4 flour tortillas (8 inch) warmed
Assorted toppings: shredded cabbage, shredded Monterey Jack cheese, chopped tomatoes, sliced avocado, optional
Mix tartar sauce and salsa. Chill. Stir fry mix and cumin in shallow dish. Moisten fish with water. Shake off excess water. Coat fish evenly with dry mix. Let stand 5 minutes.
Pour oil into large skillet, filling no more than 1/3 full. Heat to 375 decrees on medium heat. Fry fish, several pieces at a time, 3 to 5 minutes or until golden brown and fish flakes easily with a fork. Turn fish once to brown evenly. Drain on paper towels. Serve fish in warmed tortillas with dressing. Serve with assorted toppings if desired.
Tres Leches (Three Milk Cake)
1 ½ c. all-purpose flour
1 t. baking powder
½ c. unsalted butter
1 c. white sugar
½ t. vanilla extract
1 c. whole milk
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) can evaporated milk
1 ½ cups heavy whipping cream
1 cup white sugar
1 t. vanilla extract
Preheat oven to 350 degrees. Grease and flour one 9x13 inch baking pan. Sift flour and baking powder together and set aside. Cream butter or margarine and 1 cup sugar together until fluffy. Add eggs and ½ teaspoon vanilla extract; beat well.
Add flour mixture to the butter mixture, 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan. Bake at 350 degrees for 25 to 30 minutes. Allow to cool in pan on a rack for 10 minutes. While cake is still in pan, prick it with a toothpick at 1-inch intervals.
Combine the while milk, condensed milk and evaporated milk together. Pour over the top of the cooled cake.
Whip whipping cream, remaining 1 cup sugar and remaining 1 t. vanilla together until thick. (Can use meringue topping if preferred). Spread over the top of cake. Sprinkle with cinnamon. Refrigerate for at least 1 hour before serving.