Cinco de Mayo is a reason for me to visit one of my many favorite Mexican restaurants and splurge! But if you do not want to face the crowds at the Mexican eateries, here are a few of my favorite Fiesta staples!
Fresh Salsa
* 1 small can diced green chiles, drained
* 1 small can chopped black olives, drained (I like to dice mine)
* 5-6 green onions, chopped
* 2-3 medium tomatoes, chopped (seeds and juices)
* 3 tbs olive oil
* 1 1/2 tsp tarragon vinegar
* 1 tsp salt (I typically add a bit more)
Mix all together and refrigerate at least 3 hours.
Mexican Cocktail
This is so simple to throw together and is great for a group
* 6, 12 oz bottles of Corona
* 1, 12 oz can of frozen limemade concentrate
* 1/2 a lime
In a large pitcher, combine the frozen limemade and beer. Allow the foam to settle, then squeeze the lime into the pitcher and stir.
Tres Leche
This recipe entails a little more effort, but I promise it is worth it!
Cake
* 6 eggs
* 2 cups sugar
* 2 cups flour
* 2 tsp baking powder
* 1 tsp vanilla
* 1/2 cup milk
Place all ingredients in a bowl and mix together. Pour into a greased 13x9 baking pan and bake at 350 degrees for 30 minutes or until done.
Syrup
* 2 cans evaporated milk
* 2 cans condensed milk
* 2 cans regular whole milk (use cans from condensed milk)
* 3 egg yolks (keep the egg whites for the icing)
Mix everything together in a bowl while cake is baking. When the cake is ready, cut cake in approximately 1 inch squares and pour the syrup all over. Let the cake absorb the syrup for a few minutes before you ice.
Icing
* 1 cup light karo syrup
* 1 cup sugar
* 3 egg whites
Place syrup and sugar in a small pot and bring to a gentle boil. Beat egg whites until they are sponge like and start pouring hot syrup into the mixing bowl, but do this slowly. Put a tiny drop of vinegar in the mix to kill the egg smell. When the icing is ready, spread over the cake and refrigerate.
Images: salsa (pioneer woman), drink (food network), tres leche (sylvia's)
