Una Cena Para EL CINCO DE MAYO

FOR A COLORFUL, HOMEMADE MEAL PERFECT FOR ANY FIESTA, TRY THESE ORIGINAL RECIPES.

RECIPES BY SARAH M c CULLEN | PHOTOGRAPHED BY JOE WORTHEM

Cinco de Mayo commemorates the day in 1862 that Mexico defeated the French in the Battle of Puebla. In the U.S., it is now an occasion to celebrate Mexican-American culture and traditions. Bring a taste of it to your dinner table with these Mexican-inspired recipes.

CHICKEN verde TAQUITOS

3 boneless skinless chicken breasts

1 (16-ounce) jar salsa verde ½ cup water

1 package corn tortillas

2 to 3 cups grated sharp white cheddar cheese

In a medium saucepan, add chicken, salsa verde and water. Cook over low heat until chicken pulls apart easily, about 1 hour. Remove from heat. Transfer chicken to a plate, reserving salsa verde mixture in pan. Let chicken stand until cool enough to handle, about 30 minutes; shred chicken, and return to salsa mixture in saucepan. Preheat oven to 325°F. Place skillet over low heat. Warm 1 tortilla in skillet about 30 seconds. Top with 2 to 3 tablespoons shredded chicken and sprinkle with cheese. Roll up tortilla, and place on a baking sheet. Repeat with remaining tortillas, chicken and cheese. Bake in preheated oven until tortillas are browned, about 25 to 30 minutes.

Weeknight

Guacamole

3 to 4 ripe avocados, peeled and pitted

¼ cup chopped fresh cilantro

Zest and juice of 1 lime

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

In a small bowl, smash avocado to desired texture. Add cilantro, lime zest and juice, garlic powder, onion powder and salt. Stir well to combine.

Beth's HOT SAUCE

1 (16-ounce) can whole tomatoes

¼ cup roughly chopped fresh cilantro

1 teaspoon granulated sugar

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon freshly squeezed lime juice

4 teaspoon white vinegar

1 (10 ounce) can diced tomatoes and green chiles, such as Rotel

1 teaspoon olive oil

6 slices canned jalapeno chile slices

Combine all ingredients in a blender, and pulse until smooth.