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Cinco de Mayo Celebration

Kid-Friendly Recipes for Cinco de Mayo











Corn Tortillas
1 cup corn meal
1 Tbsp. baking powder
3/4 cup water
1/2 tsp. salt (or to taste)
2 tsp. corn oil

In mixing bowl, combine corn meal, baking powder, and salt. Boil water. Mix boiling water and oil into corn meal. When mixture cools enough to handle, divide into eight equal balls. Flatten slightly. Place flattened ball on top of an 8-inch square of waxed paper. Cover with a second square. Roll into 6" circle. Remove from paper. Cook on ungreased griddle until lightly brown.

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Flour Tortillas
2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2/3 cup warm water

In mixing bowl, combine dry ingredients. Gradually add enough warm water to create a crumbly dough, then need until dough sticks together. Divide dough into eight equal pieces, then flatten each piece into a five-inch round.. Roll each round as thinly as possible. (Each round should yield roughly a nine-inch circle.)

Heat a large, flat skillet or griddle to about 375 degrees (medium high on most stoves). Lay tortilla on heated surface until tiny blisters appear (a few seconds). Flip tortilla, using a wide spatula to press it firmly against heated surface. Cook until blisters are lightly brown.

Remove cooked tortillas from griddle and place in sealable plastic bag with moist cloth. Allow tortillas to steam and soften. Serve promptly.

Caution: Homemade tortillas dry out quickly. They are best used the day they are made. If it is not possible to use them the day they are made, refrigerate or freeze them in an air-tight container.

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Guacamole
2 large ripe avocados (preferably Haas avocados)
2 Tbsp. onion, finely chopped
1 serrano chile, finely chopped (Remove seeds to make milder guacamole)
1/2 tsp. salt (or to taste)
1/2 cup fresh tomato, finely chopped
2 Tbsp. cilantro, finely chopped

Mash avocados, leaving them slightly lumpy. Stir in all other ingredients, mixing well. Chill and serve.

Hint: To keep guacamole from discoloring, place avocado pits in bowl with guacamole.

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Mexican Rice
1 1/3 cups uncooked rice
3 Tbsp. bacon drippings or cooking oil
1 medium onion, diced
1 Tbsp. minced fresh garlic
2 cups chicken broth
1 (8-ounce) can tomato paste
1 Tbsp. fresh parsley, finely chopped
1 tsp. ground cumin

Fry rice in oil in large skillet over medium heat until it turns yellow. (Do not let it turn brown!) Add onion and garlic. Continue frying until onion is transparent. Add chicken broth. Stir in tomato paste, parsley, and cumin. Reduce heat to simmering. Cover and cook until all liquid is absorbed (about twenty minutes).

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Refried Beans
2 cups pinto beans, cooked and drained
OR 1 (15-ounce) can pinto beans
1/3 cup bacon drippings or vegetable oil
2 cloves garlic, minced
1/4 cup onion, finely chopped
salt and pepper to taste

Heat bacon drippings or oil in large skillet. Add beans, garlic, onion, salt, and pepper. Fry for about five minutes, stirring occasionally. Use potato masher to mash beans. Simmer another five minutes, and serve. Beans may be dropped with finely-grated cheese, green onions, and/or cilantro.

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Salsa
5-6 ripe roma tomatoes, peeled and chopped
1/2 cup chopped green onions
chopped jalapenos to taste (may be omitted if serving to young children)
1/3 cup chopped cilantro
2 cloves fresh garlic, minced (or to taste)
1/2 tsp. cumin (or to taste)
1/2 tsp. salt (or to taste)
juice from one medium fresh lime

Combine all ingredients and stir well. Chill and serve.

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Taco Seasoning Mix
5 Tbsp. chili powder
6 Tbsp. minced onion (dried)
1 Tbsp. cornstarch
4 tsp. cumin
1 Tbsp. garlic powder 1/2 tsp. cayenne pepper
2 tsp. salt

Mix all ingredients together and store in an airtight container. To prepare one pound of ground beef, mix 1/2 cup water and 3 Tbsp. seasoning mix into beef. (Prepared mixture seasons five pounds of ground beef.)


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