Everything is pretty straight forward, so there's really no unnecessary commentary to be made today. Aww, I know... all of you are probably making sad faces because you love my commentary, right? Haha, it's okay though. I promise boring commentary in later posts. It's a staple in this blog. So, let's get in the kitchen and make some food!
Enchiladas Verdes
Yields 4 servings
You will need:
- 2 bone-in chicken breast halves
- 2 cups chicken broth
- 1/4 white onion
- 1 clove garlic
- 2 teaspoons salt
- 1 pound fresh tomatillos, husks removed
- 5 serrano peppers
- 1/4 white onion
- 1 clove garlic
- 1 pinch salt
- 12 corn tortillas
- 1/4 cup vegetable oil
- 1 cup crumbled queso fresco
- 1/2 white onion, chopped
- 1 bunch fresh cilantro, chopped
Instructions:
- In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt.
- Bring to a boil, and then boil for 20 minutes.
- Reserve the broth, set chicken aside to cool, and discard onion and garlic.
- When cool enough to handle, shred chicken with your hands.
- Place tomatillos and serrano chiles in a pot with water, enough to cover them.
- Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green).
- Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt.
- Pour in the reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed.
- Pour salsa in a medium saucepan, and bring to a low boil.
- Pour oil in a frying pan, and allow to get very hot.
- Slightly fry the tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil.
- Finally, dip the slightly fried tortillas in low-boiling green salsa, until tortillas become soft again.
- Place on plates, 3 per person.
- Fill or top tortillas with shredded chicken, then extra green sauce.
- Top with crumbled cheese, chopped onion, and chopped cilantro.
- Enjoy!
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Tres Leches (Milk Cake)
You will need:
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup unsalted butter
- 1 cup white sugar
- 5 eggs
- 1/2 teaspoon vanilla extract
- 2 cups whole milk
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 fluid ounce) can evaporated milk
- 1.5 cups heavy whipping cream
- 1 cup white sugar
- 1 teaspoon vanilla extract
Instructions:
- 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 the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
- Add the 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 30 minutes.
- Pierce cake several times with a fork.
- Combine the whole milk, condensed milk, and evaporated milk together.
- Pour the milks over the top of the cooled cake.
- Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick.
- Spread over the top of cake.
- Keep the cake refrigerated until serving.
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Classic Sauza®-Rita
Yields 7 servings
You will need:
- 8 ounces Sauza® Blanco Tequila
- 4 ounces DeKuyper® Triple Sec
- 12 ounces fresh lime juice
- 12 ounces simple syrup (equal parts water and sugar)
Instructions:
- Pour Sauza Blanco Tequila into pitcher with ice.
- Add in 4 oz DeKuyper Triple Sec and 12 oz fresh lime juice.
- Lastly add 12 oz simple syrup, stir and serve over ice.
Okay everyone, I've had a blast giving you guys some fun ideas for Cinco de Mayo. Stay tuned this week for our guest blogger, Dani, and her amazing recipes. Be safe today, and I'll catch you all on the flip side! Adios!
