The Chew’s Cinco de Mayo Recipes

The Chew’s Cinco de Mayo Recipes

 
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Clinton’s Frozen Peach Margarita
up to 4 Servings

Prep Time: 5 mins
Total Time: 5 mins

Ingredients:
Simple Syrup:

1 Cup water
1 Cup sugar

Peach Margarita:
1 lb frozen sliced peaches
3/4 Cup tequila
1/4 Cup orange liqueur
1 orange (juiced)
3 limes (divided, 1 sliced into wheels for garnish)
1/4 Cup simple syrup
1 Cup ice cubes

Directions:
Simple Syrup:

In a small sauce pot, combine water and sugar. Bring to a boil, reduce to a simmer for 5 minutes. Remove from heat and allow to cool.

Peach Margarita:
In the carafe of a blender, add peaches, tequila, orange liqueur, orange juice, juice of 2 limes, simple syrup, and ice cubes. Puree until smooth. Pour mixture into a cold margarita glass and garnish with a lime wheel.

Mario’s Grilled Chicken Torta with Iceberg Slaw
4 Servings

Prep Time: 45 mins
Cook Time: 15 mins
Total Time: 1 hr

Ingredients:
Marinated Chicken Thighs:
1/3 cup olive oil
2 jalapeños (thinly sliced)
1 orange (juiced)
2/3 cup Mexican beer
2 teaspoons cumin
8 chicken thighs (boneless, skin-on)
8 slices pepper Jack cheese
Kosher salt and freshly ground black pepper (to taste)

Iceberg Slaw:
2 limes (zested, juiced)
1/4 cup olive oil
2 cups iceberg lettuce (shredded)
1 jalapeno (thinly sliced)
1/2 bunch scallions (thinly sliced)
1/2 cup cilantro leaves

Torta Sandwich:
1/2 cup mayonnaise
1 tablespoon chipotle in adobo
4 Telera buns (toasted)

Directions:
For the Marinated Chicken Thighs:
In a large zip top bag or baking dish add the olive oil, jalapeno, orange juice, beer and cumin and whisk to combine. Season with salt and pepper and add the chicken thighs. Allow to marinate for 1 hour.

Preheat the grill or grill pan to medium-high heat. Remove the chicken thighs from the marinade and place on the grill, skin-side down. Grill about 4 minutes per side until chicken is cooked through or a meat thermometer registers 165ºF. During the last minute of grilling, add one slice of cheese on top of each chicken thigh and allow to melt.

For the Iceberg Slaw:
In a large bowl add the lime zest and juice and olive oil and season with salt and pepper, whisk to combine. Add the iceberg lettuce, jalapeno, scallions and cilantro and toss to combine. Season with additional salt and pepper if necessary. Allow to sit for 10 minutes.

For the Torta:
In a small bowl add the mayonnaise and chipotle in adobo and mix to combine. On the bottom toasted bun, add two chicken thighs, top with the iceberg slaw. Spread the mayonnaise on the ‪top bun and place the bun on top of the sandwich. Slice in half and serve!

Carla’s Mexican Chocolate Blender Flan
6 Servings

Prep Time: 1 hr 15 mins
Cook Time: 35 mins
Total Time: 1 hr 50 mins

Ingredients:
3/4 cup granulated sugar
3 oz bittersweet chocolate chips (melted)
1/2 (14 ounce) can sweetened condensed milk
1 cup whole milk
3 large eggs (room temperature)
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cayenne
1/2 teaspoon Kosher salt
1 block bittersweet chocolate (shaved, for garnish)

Directions:
Preheat oven to 325ºF. Place 6 (6-ounce) ramekins inside a roasting pan. Fill a kettle with water and bring to a boil.

In a small saucepan, add 3/4 cup sugar and 2 tablespoons of water. Bring to a boil, then reduce heat to a simmer. Cook until the caramel turns golden, without stirring. Swirl the caramel around in the pan to ensure even cooking. Immediately divide caramel into prepared ramekins.

In the carafe of a blender, add melted chocolate, sweetened condensed milk, milk, eggs, vanilla, cinnamon, cayenne and salt. Blend until smooth. Do not over-mix. Divide the mixture between the caramel-coated ramekins. Pour into the ramekins, fill the roasting pan with enough water to come half way up the ramekins. Carefully place in the oven and bake for 25-30 minutes, until custard has a slight jiggle in the center. Remove from oven and allow to cool in the water for 10 minutes.

Remove from water and dry ramekins. Place in the refrigerator to cool for at least 1 hour.

To serve, loosen flan with a paring knife that you run around the edges of the ramekin. Flip each onto a plate, topping with any caramel left in the ramekin. Garnish with shaved chocolate.

TIP: To loosen the flan, dip the bottom of the ramekins into warm water for 30 seconds. Then loosen with a knife and invert onto a plate.

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