It’s Cinco de Mayo (which commemorates Mexico’s victory over the French army at the Battle of Puebla on May 5, 1862.  In the region of Puebla and in many parts of the U.S., Cinco de Mayo is a day of celebration filled with traditional food, drink, and music. ) guys, and I am wondering what you all have planned for this day?

I know that the majority of us will be dining Mexican cuisine and sipping on margaritas, but do any of you have a favorite Mexican restaurant you will be eating at?

If you are choosing to stay in to host your own authentic Cinco de Mayo fiesta then let me give you a dish to munch and drinks to sip! 

 

 Tortilla Casserole with Turkey

      (makes 8 servings)

    *  3/4 cup plus 1 tablespoon corn oil

    * 18 corn tortillas

    * 3 medium zucchini, thinly sliced

    * 2 cups chayote* or other squash, thinly sliced

    * 1 cup fresh or thawed frozen corn kernels

    * 2 cups green beans, steamed and cut into 1-inch pieces

    * 2 to 3 cups leftover turkey, shredded

    * 2 cups (8 ounces) shredded Monterrey Jack or panela cheese**

    * 6 cups Salsa de Tomatillo***

    * 2 cups sour cream

    * 1 tablespoon milk

    * Sea salt and ground black pepper to taste

Salsa de Tomatillo

  (Makes 5 to 6 cups)

    * 60 tomatillos, husked and rinsed (about 3 pounds)

    * 8 serrano chiles (seeded and deveined for a milder dish)

    * 4 cups water

    * 5 garlic cloves, chopped

    * 1 cup coarsely chopped cilantro leaves

    * 2 tablespoons vegetable oil

    * Sea salt to taste

 Prepare the Salsa de Tomatillo. In a heavy, 6-quart, nonreactive saucepan over medium-high heat, combine tomatillos, chiles, and water; bring to a boil. Reduce heat to low and simmer until the tomatillos are tender, about 10 to 12 minutes. Drain, reserving 1/2 to 1 cup of the cooking liquid. Working in batches, combine tomatillos, chiles, reserved cooking liquid, garlic, and cilantro in a blender and blend to a smooth puree. In a heavy, 12-inch, deep-sided skillet, heat the oil over medium heat and cook the tomatillo mixture for about 10 minutes, stirring often. Add salt to taste.

Prepare the casserole. In a heavy, 10-inch skillet, heat 3/4 cup of the corn oil over medium heat until the oil shimmers. Using tongs, submerge the tortillas, one at a time, in the hot oil for about 10 seconds (the tortillas should remain pliable). Transfer to a baking sheet lined with paper towels to drain. Lightly oil a 13-by-9-inch baking dish and set aside. In a heavy, 12-inch, nonstick skillet, heat the remaining 1 tablespoon of oil over medium heat until shimmering. Add both kinds of squash and cook over medium heat about 5 minutes. Add the corn and green beans and cook until just tender, about 2 to 3 minutes. Add salt and pepper to taste.

Preheat oven to 375 degrees. Arrange 6 of the softened tortillas in the prepared baking dish, overlapping the edges. Cover with half of the shredded turkey, half of the vegetable mixture, 1 cup of the cheese, 1 cup of the Salsa de Tomatillo, and 3/4 cup of the sour cream. Repeat the layering process with 6 additional tortillas, the remaining turkey, vegetable mixture, and cheese, 1 cup of the Salsa de Tomatillo, and 3/4 cup of the sour cream. Top with the remaining 6 tortillas. Drizzle with 1 cup of the Salsa de Tomatillo, cover with foil, and bake in preheated oven for about 50 minutes, or until heated through.

During the last few minutes of the cooking time, heat the remaining 3 cups Salsa de Tomatillo over low heat and keep warm. In a small bowl, whisk together the remaining 1/2 cup sour cream and the milk; drizzle over the hot casserole when it comes out of the oven. Serve the hot casserole with hot Salsa de Tomatillo on the side. 

 

 Corn Pudding

 (makes 8 or more servings)

     *  2 pounds frozen corn kernels, thawed
    * Whole milk as needed (about 1 cup)
    * 6 eggs, separated
    * 1/2 cup sugar
    * 6 tablespoons butter, softened
    * 3/4 cup all-purpose flour
    * 1 teaspoon sea salt
    * 1 teaspoon baking powder
    * 1 cup (4 ounces) shredded Chihuahua,* Monterey Jack, or Cheddar  cheese
    * 1 poblano chile, roasted, peeled, seeded, and cut into 1/4-inch strips
    * Half of a red bell pepper, cut into strips

 

Preheat oven to 350 degrees. Lightly grease a 13-by-9-inch baking dish and set aside. In a food processor fitted with a steel blade, puree the corn with only enough milk to make a smooth puree, not to exceed 1 cup. With the machine running, add egg yolks, one at a time, and process 30 seconds after each addition. With the machine running, add the sugar a little at a time and continue processing until mixture is lighter in color and sugar is dissolved, about 3 minutes. Add butter and process until smooth. Transfer to a large bowl. In a separate bowl, combine flour, salt, and baking powder; fold into corn mixture. Beat egg whites until soft peaks form and fold into corn mixture, alternating with the shredded cheese. Pour into the prepared baking dish and garnish with strips of chile and red bell pepper. Bake in preheated oven for 45 minutes, or until golden brown. Serve warm or at room temperature.

Enjoy!!!!!