Proper Prospective

Cinco De Mayo Recipes

Classic Beef Tacos

Ingredients:

  • 1 lb ground beef
  • 1 packet taco seasoning
  • 12 small corn or flour tortillas
  • Shredded lettuce
  • Diced tomatoes
  • Shredded cheddar cheese
  • Sour cream
  • Salsa

Instructions:

  1. Cook ground beef in a skillet over medium heat until browned. Drain excess fat.
  2. Add taco seasoning and a splash of water, then simmer for 5 minutes.
  3. Warm tortillas in a pan or microwave.
  4. Fill each tortilla with beef, then top with lettuce, tomatoes, cheese, sour cream, and salsa.

2. Chicken Tinga Tacos

Ingredients:

  • 2 cups cooked, shredded chicken
  • 1 cup tomato sauce
  • 2 chipotle peppers in adobo sauce, chopped
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 12 small tortillas
  • Crumbled queso fresco
  • Fresh cilantro

Instructions:

  1. Heat olive oil in a skillet and sauté onion and garlic until fragrant.
  2. Add tomato sauce and chipotle peppers, cooking for 5 minutes.
  3. Stir in shredded chicken and simmer for 10 minutes.
  4. Serve on warm tortillas, topped with queso fresco and cilantro.

3. Fish Tacos with Creamy Slaw

Ingredients:

  • 1 lb white fish (tilapia, cod, or mahi-mahi)
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • 2 cups shredded cabbage
  • 1/4 cup sour cream
  • 1 tbsp lime juice
  • 8 small tortillas

Instructions:

  1. Season fish with chili powder, garlic powder, paprika, salt, and pepper.
  2. Heat olive oil in a skillet and cook fish for 3-4 minutes per side.
  3. In a bowl, mix cabbage, sour cream, and lime juice to make slaw.
  4. Assemble tacos with fish and slaw on warmed tortillas.

4. Vegetarian Black Bean Tacos

Ingredients:

  • 2 cups canned black beans, drained and rinsed
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tbsp olive oil
  • 1 avocado, sliced
  • 1 cup corn kernels (fresh or frozen)
  • 12 small tortillas
  • Hot sauce (optional)

Instructions:

  1. Heat olive oil in a pan, then sauté black beans with cumin and paprika for 5 minutes.
  2. Roast or sauté corn until lightly charred.
  3. Assemble tacos with beans, corn, and avocado slices. Add hot sauce if desired.

5. Pork Carnitas Tacos

Ingredients:

  • 2 lbs pork shoulder, cooked and shredded
  • 1 tsp oregano
  • 1 tsp cumin
  • 1/2 cup orange juice
  • 1 tbsp olive oil
  • 12 small tortillas
  • Diced onions
  • Fresh cilantro
  • Lime wedges

Instructions:

  1. Heat olive oil in a skillet and crisp up shredded pork with oregano, cumin, and orange juice.
  2. Serve on warm tortillas topped with onions, cilantro, and a squeeze of lime.

Enjoy these delicious taco recipes for Cinco de Mayo!

Classic Tamales

Ingredients:

  • 2 cups masa harina (corn flour)
  • 1 1/2 cups chicken or vegetable broth
  • 1/2 cup lard or vegetable shortening
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • Dried corn husks, soaked in warm water until pliable
  • Filling of your choice (shredded chicken, pork, beans, or cheese)

Instructions:

  1. Prepare the Dough:
  • In a large bowl, mix masa harina, baking powder, and salt.
  • Add the broth gradually while mixing until the dough is soft but not sticky.
  • In a separate bowl, beat the lard or shortening until fluffy, then combine with the masa mixture. Mix thoroughly.
  1. Assemble the Tamales:
  • Take a softened corn husk and pat it dry. Spread about 2 tablespoons of masa dough onto the center of the husk, leaving a border around the edges.
  • Add 1-2 tablespoons of your chosen filling to the center of the masa.
  • Fold the sides of the husk over the filling, then fold up the bottom to secure.
  1. Steam the Tamales:
  • Arrange the tamales upright in a steamer with the open ends facing up.
  • Steam for about 1 to 1 1/2 hours, checking occasionally to ensure there is enough water in the steamer.
  • Tamales are done when the masa pulls away from the husk easily.
  1. Serve:
  • Allow the tamales to cool slightly before serving. Enjoy with salsa, guacamole, or a side of rice and beans.

Tips:

  • Tamales can be stored in the fridge for up to a week or frozen for longer storage.
  • Experiment with different fillings to customize your tamales!
Classic Enchilada Recipe

Ingredients:

  • 2 cups cooked and shredded chicken (or beef/pork/vegetarian filling of choice)
  • 1 medium onion, diced
  • 2 cups shredded cheese (cheddar, Monterey Jack, or a mix)
  • 1 cup sour cream (optional, for serving)
  • 12 small corn or flour tortillas
  • 2 cups enchilada sauce (store-bought or homemade)
  • 2 tablespoons vegetable oil
  • Fresh cilantro, chopped (optional, for garnish)

Homemade Enchilada Sauce (optional):

  • 2 tablespoons vegetable oil
  • 2 tablespoons all-purpose flour
  • 3 tablespoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 2 cups chicken or vegetable broth
  • Salt to taste

Instructions:

  1. Prepare the Enchilada Sauce (if making homemade):
  • Heat 2 tablespoons of oil in a saucepan over medium heat. Add flour and whisk for 1 minute.
  • Stir in chili powder, garlic powder, onion powder, cumin, and oregano. Cook for 30 seconds.
  • Gradually add the broth, whisking constantly. Simmer for 5-7 minutes until thickened. Season with salt.
  1. Preheat the Oven:
  • Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  1. Prepare the Filling:
  • In a large bowl, combine the shredded chicken, diced onion, and 1 cup of cheese. Mix well.
  1. Assemble the Enchiladas:
  • Warm the tortillas in a skillet or microwave to make them pliable.
  • Place a few spoonfuls of the filling in the center of each tortilla. Roll tightly and place seam-side down in the baking dish.
  • Repeat with all tortillas.
  1. Add Sauce and Cheese:
  • Pour the enchilada sauce evenly over the rolled tortillas, ensuring they are completely covered.
  • Sprinkle the remaining cheese over the top.
  1. Bake:
  • Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
  1. Serve:
  • Let the enchiladas rest for 5 minutes. Garnish with sour cream, fresh cilantro, or any additional toppings you like.

Enjoy your delicious homemade enchiladas, guacamole, or a side of rice and beans. Enjoy! enchiladas!

Beans and Rice

Ingredients:

  • 1 cup long-grain white rice
  • 2 cups chicken or vegetable broth
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 1 medium tomato, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1 can (15 oz) black beans or pinto beans, drained and rinsed
  • 1 cup frozen or fresh corn kernels
  • Juice of 1 lime
  • Fresh cilantro, chopped (for garnish)
  • Salt and pepper to taste

Instructions:

  1. Heat the olive oil in a medium-sized pot over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent, about 3-4 minutes.
  2. Stir in the rice and toast it for 2-3 minutes until it starts to turn golden.
  3. Add the chopped tomato, cumin, chili powder, paprika, and a pinch of salt. Stir well to coat the rice with the spices.
  4. Pour in the chicken or vegetable broth, bring to a boil, then reduce the heat to low. Cover and let simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
  5. Once the rice is done, gently fold in the black beans and corn. Cook for an additional 2-3 minutes until everything is heated through.
  6. Squeeze the lime juice over the rice and beans, and season with additional salt and pepper if needed.
  7. Garnish with fresh cilantro before serving.

Serving Suggestions:
Serve as a side dish with tacos, enchiladas, or grilled meats, or enjoy it as a standalone vegetarian meal. Add avocado slices or a dollop of sour cream for extra flavor!

Tres Leches Cake

Ingredients:

For the Cake:

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 5 large eggs, separated
  • 1 cup granulated sugar, divided
  • 1/3 cup whole milk
  • 1 teaspoon vanilla extract

For the Milk Mixture:

  • 1 can (12 oz) evaporated milk
  • 1 can (14 oz) sweetened condensed milk
  • 1/4 cup whole milk

For the Topping:

  • 1 1/2 cups heavy whipping cream
  • 3 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • Ground cinnamon (optional, for garnish)
  • Strawberries (optional)

Instructions:

  1. Preheat and Prepare Pan
    Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking dish.
  2. Prepare the Cake Batter
    In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large bowl, beat the egg yolks with 3/4 cup of sugar until light and fluffy. Stir in the milk and vanilla extract. Gently fold the dry ingredients into the yolk mixture. In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue beating until stiff peaks form. Gently fold the egg whites into the batter.
  3. Bake the Cake
    Pour the batter into the prepared baking dish and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
  4. Add the Milk Mixture
    In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, and whole milk. Once the cake is cool, poke holes all over the surface using a fork or skewer. Slowly pour the milk mixture over the cake, ensuring it soaks in evenly. Cover and refrigerate for at least 2 hours (or overnight) to allow the flavors to meld.
  5. Prepare the Whipped Topping
    In a large bowl, beat the heavy whipping cream, sugar, and vanilla extract until stiff peaks form. Spread the whipped cream evenly over the cake.
  6. Serve and Garnish
    Sprinkle ground cinnamon on top (optional) and serve chilled. Enjoy your delicious Tres Leches Cake!

Churros

Ingredients:

  • 1 cup water
  • 2 1/2 tablespoons sugar
  • 1/2 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 cup all-purpose flour
  • Vegetable oil, for frying
  • 1/2 cup sugar (for coating)
  • 1 teaspoon ground cinnamon (for coating)

Instructions:

  1. Prepare the Dough:
  • In a medium saucepan, combine water, sugar, salt, and 2 tablespoons of vegetable oil. Bring the mixture to a boil over medium heat.
  • Once boiling, remove from heat and stir in the flour until a smooth dough forms.
  1. Heat the Oil:
  • Pour vegetable oil into a deep frying pan or pot, filling it about 2 inches deep. Heat the oil to 375°F (190°C).
  1. Shape the Churros:
  • Transfer the dough to a piping bag fitted with a star-shaped tip. Pipe 4-6 inch strips of dough directly into the hot oil, cutting the dough with scissors or a knife as you go.
  1. Fry the Churros:
  • Fry the churros in small batches, turning occasionally, until golden brown (about 2-3 minutes per batch). Remove and drain on paper towels.
  1. Coat the Churros:
  • In a shallow dish, mix sugar and cinnamon. Roll each churro in the mixture while still warm to coat evenly.
  1. Serve:
  • Serve the churros warm with chocolate sauce, caramel, or your favorite dipping sauce.

Enjoy your homemade churros!