This Cinco de Mayo, celebrate Mexico’s independence with an appreciation of Mexican-American culture and cuisine. These three deliciously fun recipes capture the flavor of the moment in two appetizers and one appetizing dessert--all tried-and-truly tasty food sensations you can make and share with friends and family on May 5th.
Queso Fundido
Ingredients
8 ounces coarsely grated mild yellow cheddar
8 ounces coarsely grated Monterey Jack
1 tablespoon all-purpose flour
1 tablespoon vegetable oil
6 ounces fresh chorizo, casings removed
1 small onion, finely chopped (about 1/2 cup)
1 red bell pepper, finely chopped
1 fresh jalapeño or Serrano chile, seeded, if desired, and finely chopped
1/2 cup beer
2 tablespoons chopped fresh oregano (optional)
2 ounces crumbled Cotija cheese or queso fresco
Tortilla chips
Directions
Toss both cheeses with flour in a medium bowl.
Cook chorizo in 1 tablespoon oil in a heavy skillet over medium heat, breaking up with a wooden spoon until pieces start to crisp, 3 to 5 minutes. Transfer with a slotted spoon to a plate lined with paper towels.
Cook onion, pepper, and chiles in remaining fat, stirring occasionally, until vegetables are soft and turn golden, about 8 minutes. Transfer to bowl with chorizo.
Pour excess fat from pan, add beer to pan; simmer, stirring occasionally and scraping up any browned bits. Whisking constantly, add cheese mixture a 1/4-cup at a time, allowing it to become blended and smooth between additions. Stir in chorizo mixture and oregano.
Preheat broiler with rack about 6 inches from heat.
Pour cheese mixture into a shallow (2-quart) flameproof crock or baking dish and sprinkle crumbled Cotija cheese or queso fresco.
Broil 5 to 7 inches from heat until golden and bubbling, about 3 minutes.
Serve with tortilla chips.
Roasted Corn Salsa
Ingredients
4 ears fresh corn, husk/silk removed
5 ripe tomatoes, seeded and diced
1/2 small red onion, finely chopped
1/2 cup rinsed canned black beans
1-2 small jalapeño peppers, seeds and ribs removed, finely chopped
1/4 cup coarsely chopped fresh cilantro leaves
Salt and freshly ground pepper
2 Tbsp olive oil
2 Tbsp fresh lime juice
1 clove garlic, minced
Directions
Heat grill or broiler to medium high. Brush corn with olive oil, and grill or broil, turning often, until half the kernels are brown, about 15 minutes. Remove from heat.
When cool, cut kernels from cobs. In a medium bowl, combine corn with remaining ingredients. Stir and season to taste with salt and pepper.
Serving suggestion: As a dip with tortilla chips, or a taco topper.
Salted Dulce De Leche Brownies
Ingredients
1 cup unsalted butter
2 1/4 cups sugar
1 1/2 cups flour
1 1/4 cups cocoa powder
1 teaspoon salt
1 teaspoon baking powder
4 large eggs
1 tablespoon vanilla extract
2 cups mini chocolate chips
1 (14-ounce) can Dulce de Leche
Coarse sea salt for sprinkling
Directions
Preheat the oven to 350 and lightly grease a 9x13 pan.
In a saucepan over low heat, melt the butter, then add the sugar and stir to combine. Remove from heat. Let cool for 5-10 minutes.
Combine the flour, cocoa powder, salt and baking powder in a large bowl and whisk until well blended. Set aside.
Pour the butter/sugar mixture to a large bowl, add the 4 eggs and vanilla and beat with electric mixer until batter is thick and shiny. Tip in flour mixture and chocolate chips and mix until completely combined.
Pour half the batter into the prepared pan and spread evenly.
Dollop half of the Dulce de Leche in teaspoon-sized balls over the batter. Spread the remaining batter carefully over the Dulce de Leche. Repeat with the remaining Dulce de Leche on top of the brownie batter. With a knife, carefully swirl the Dulce de Leche slightly into the batter. Do not overmix. Sprinkle the top with coarse sea salt, about 1 teaspoon.
Bake for about 30-40 minutes or until the edges of the brownies look set and a toothpick inserted in the center comes out mostly clean. Cool brownies completely before cutting into 16 equal squares with a very sharp knife.
Holy Guacamole?
Thinking your party may not be complete without a great guacamole appetizer? We have you covered there, too. Pick from three different recipes to make guacamole part of your Cinco de Mayo celebration, and every summer party you have planned.
