Cinco de Mayo Recipe Extravaganza! Tortillas, Chilaquiles and Margaritas, Oh My!

posted in: Mexico, Recipes | 0

Announcing: My cookbooks are now available at Hammock Hardware in Largo, Florida! It may sound a little weird that a hardware store sells cookbooks, but they have a bit of everything, I think. My impression is that they are sort of a general store for the area. So stop in at 13870 Walsingham Rd. and pick up one of my books – Mother’s Day is coming up on the 13th, you know! 

And, for those of you who can’t make it to Largo, you can always buy my books on Amazon, as always!

Cinco de Mayo is coming up again, so I’m devoting this post to Mexican fare. You’ve already seen several delicious homemade Mexican recipes on this blog. Here are the links:

This week I’m adding two awesome favorites: margaritas and chilaquiles.

Everyone knows margaritas, at least they think they do. This recipe, however, is an old-school, traditional, purist recipe. No fruit, no fluff, no frills. It’s all the way down to the basic components. It’s my husband’s recipe and he makes it well. Here’s the recipe for you:

Print Recipe
Margarita, James' True and Perfect Recipe
This is a no-frills, original margarita recipe for old-school traditionalists.
Cuisine Mexican
Prep Time 10 minutes
Servings
person
Ingredients
Cuisine Mexican
Prep Time 10 minutes
Servings
person
Ingredients
Instructions
  1. Rub rim of serving glass with squeezed lime rind. Invert into salt to salt the rim. Add a few ice cubes.
  2. Stir or shake the lime juice, agave syrup and tequila vigorously until syrup is dissolved.
  3. Pour over ice and serve.
Recipe Notes

Use a good tequila made with the tahona process, such as Fortaleza, Patrón or Casa Noble Organic. No need for aged tequila here.

For subtle salt flavor, skip the salted glass rim and use a salt shot glass to measure the lime and tequila, the kind of shot glass carved out of pink Himalayan salt.

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I saved the chilaquiles recipe until after the margaritas because it makes a great hangover food!

It’s fun to say, too, kind of like “chee-la-KEY-lace”. Essentially, it’s leftover tortilla chips simmered in either green or red salsa and topped with Mexican crema or sour cream, onions and queso fresco. You can use my tortilla chips and salsa verde recipes for this one. Serve it up with a couple of eggs and you have yourself a hearty, Mexican-style breakfast. You could even top it with some pico de gallo while you’re at it. And for those out there who like breakfast for dinner, here ya go!

Print Recipe
Chilaquiles, Mexican Recipe
Cook Time 5 minutes
Servings
people
Ingredients
Cook Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Combine salsa and chicken broth in skillet.
  2. Submerge tortilla chips in mixture. Add chicken and epazote, if desired.
  3. Simmer over medium-low heat about 5 minutes until tortillas are soft but not mushy.
  4. Serve warm drizzled with Mexican crema and sprinkled with diced onions and crumbled queso fresco. Top with eggs cooked any style, or serve the cooked eggs on the side.
Recipe Notes

Caution: chilaquiles are easy to overcook, watch them closely while they simmer. It’s better to serve them slightly undercooked than overcooked.

You can substitute sour cream thinned with a little cream for the Mexican crema.

Instead of salsa verde, you can use red, tomato-based salsa.

Instead of queso fresco, use shredded Monterey Jack.

Additional toppings: sliced avocado, chopped cilantro, or pico de gallo.

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So happy Cinco to all of you! I hope you try these recipes – let me know in the comments how they turn out.

Photo for No Apparent Reason:

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