by Martha Rhodes

Created on: March 26, 2009   Last Updated: June 25, 2009

What kind of food do you serve for Cinco de Mayo? In recent years, in the United States Cinco de Mayo has transitioned into becoming a holiday for celebrating Hispanic pride. So, the type of food appropriate for Cinco de Mayo Mexican-American food and Cinco de Mayo is also a wonderful excuse to experience all the wonderful flavors of Mexico even if you have no particular emotion about it. Here are a few my own recipes and some links that will provide other ideas and suggestions for celebating Cinco de Mayo.

*Guacamole

3 Avocados, seeded, peeled and mashed
1/4 c. Raw Onion, chopped
1 Large Tomato, chopped
2 Jalapeno peppers, seeded and chopped fine
1 t. Garlic Salt
1 t. Cumin
1/2 t. Oregano
1/4 c. Mayonnaise
1 T. Olive Oil
Juice of 1 Lemon

Mix together all ingredients and chill. Serve with warm tortilla chips.

*Chicken Enchilada Casserole

Appx. 1 lb. boned, cooked, cutup chicken (I boil 4-5 chicken thighs)
1 T butter
Salt & Pepper to taste
1 can chicken consomm with 1/2 c. water or 1 1/2 c strained broth from boiled thighs
3-4 garlic cloves, minced
1 average onion, chopped
1/4 t. oregano
8 oz. green chile, chopped (I get either fresh or Bueno frozen, extra hot)
1 T cornstarch
Corn tortillas (no need to fry!)
1 lb. Cheese, grated (longhorn, colby, monterey jack...asadero is preferred)

In large frying pan saut onion and garlic in a dab of butter for 2-3minutes. Add green chile, chicken broth salt, pepper, and oregano. Bring to boil. Dissolve cornstarch in a bit of water (enough to be pourable).Stir cornstarch into pan. Stir constantly, let thicken. In casserole dish layer, sauce first, chicken, corn tortillas, cheese. End with cheese. Bake in 350 degree oven for appx. 25 minutes covered, then uncovered for another 10-15 minutes till top is slightly crispy.

Variation: Sometimes I like to add fresh spinach and sour cream layers to this dish.

*Salsa

3, 28 oz cans of tomatoes, cut up (lazy day) OR appx. 20 salad tomatoes peeled and cut up (preferred by family)
1/2 c. New Mexico Hot Chili Powder. (If we are not using the red chiles from our garden, I like to buy the whole red chile pods, cut off the cap and blend it till fine in blender)
5 t. minced garlic
15 jalapeno peppers, chopped
2 stalks celery, chopped
1 large onion, chopped
2 T Worcheshire sauce
1 T Oregano
1 t Cumin
1/2 bundle of Cilantro, chopped
Salt & Pepper to taste

Mix all of this in a large bowl. It gets hotter after refrigeration.

*Jicama Slaw with Jalapeno Dressing

Salad - In a large

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