Cinco de Mayo Enchiladas | Print |

Cinco de Mayo, the fifth of May, commemorates Mexico’s victory over the French army in 1862. Around here, it’s a great excuse to chill the beer and invite friends over for a casual fiesta.

 

This year we’re thinking enchiladas—rich, cheesy specimens filled with pork or shrimp. Make one flavor for an intimate party of 4 or make both for good times with a small crowd. Frontera’s new enchilada sauces, packed in convenient 8 ounce pouches, simplify the preparation. Good news for weekday cooking, too.

 

Serve the enchiladas with a pretty mound of salad such as this frisee salad with pumpkinseeds and tangy, salty Mexican queso fresco.

 

Guacamole and chips jumpstart any party. Decorate the top of the guacamole with diced white onion, red tomato and green cilantro (the colors of the Mexican flag) to show holiday spirit.

 

For dessert, cucumber and lime combine for a twist on a frozen margarita. Drizzle on a bit of tequila if desired just before serving. Add a few crisp cookies and the party is good to go.

 

 

Cinco de Mayo Menu 2011