Cinco De Mayo!!!
And it’s Cinco deMayo Foodie Friday with lots of links over at Designs by Gollum, you’ll be sure to get some great ideas for your Mexican Fiesta! Today I’m posting about an early Cinco de Mayo party I went to in honor of my bud, Leontta! Leontta’s actual birthday is on May 5th! Here she is with her sweet baby Leland~
We got together over at Todd & Darlene’s my friends who are the BEST hosts in the world! They have this finished downstairs where we usually have our parties…it’s got everything, Kitchen-bedroom-bath-den/game room! All looking out over the pool area! They don’t know it, but that little part of their house is where The Husband and I plan to retire!
We had Chicken and beef Fajitas…
Ruthie’s Enchilada’s (Recipe to follow!)
Ruthie’s homemade Guacamole (Recipe to follow!!)
My Refried Bean Dip (Julie, is this your recipe or mine?!?!?) We started doing this when we were 19 years old! It’s easy…I’ll tell you in a minute!
Had to add another picture of that precious Leland and his Auntie Gigi!!!
Please someone take note, I grilled the chicken and for the VERY FIRST time in my 47 years did not make chicken jerky!!!
Before I give you the recipes…I had to show you how very helpful The Husband is…Todd are you out there, do you see how helpful your friend Mike is?????
1 3-4 pound chuck roast or good crock pot roast (Cut any fat away)
2 packages of taco seasoning (I use Mild McCormick’s)
1 large can crushed tomatoes (28 ounces)
10 small flour or corn tortillas (I use the flour)
1 lb of cheddar cheese graded (you can use light cheese)
Put the roast in the crock pot, cover with taco seasoning and tomatoes. Finish with enough water to cover the roast completely.
Cook for 4-6 hours on high or 8 hours on low until the roast can be pulled apart.
Take the roast out and let it cool. Put the sauce in a sauce pan and reduce until the sauce is a nice consistency. (it will thicken in the oven so do not go crazy reducing, you just don’t want it runny)
Pull the roast apart so that it is shredded. You do not want big chunks. Take a ½-1 cup of the sauce and moisten the meat. Lay all the tortillas out and put a generous portion of meat down the middle. Sprinkle a small amount of cheddar cheese across the meat and roll and place in a 9 x 13 pan. These freeze well.
When all the enchiladas are placed in the dish pour the enchilada sauce you reduced over and top with cheese.
Cook at 350 degrees uncovered until hot all the way through. (Around 20-30 minutes)
3 ripe avocados
Here is a little trick: cut a ring all the way around the avocado to the seed. Pull apart. Stick your knife in the seed and pull it out. Now hold the avocado in the palm of your hand and using a sharp knife make little slices so that it is minced inside the skin. Then take a large spoon and scoop it out and it is all sliced up!
2 cloves of garlic minced
Recently learned that in a recipe when it calls for a clove that is equivalent to one teaspoon.
1 lemon juiced
1-2 tablespoon (heaping) light sour cream (you can use mayo)
Salt and pepper to taste
Dash of Worchestire Sauce
1-2 Roma Tomatoes diced small
Julie & Robin’s Refried Bean Dip
1 can (31 ounces) refried beand
8 oz. sour cream
1/2 packet taco mix (low salt)
1/4 cup salsa
Mix everything~ sprinkle cheese on top~ Microwave for 5 minutes…
Serve with chips (well, duh!!!)*****You can use Fat Free Beans and Sour Cream & Baked Chips if you want to have a really low fat dip!!!******
Maybe you can get an idea for your dinner on Cinco deMayo!!! Happy Weekend Peeps~ I’m off to help Baby Sister with my niece’s wedding!!! Such fun!