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Cinco de Mayo

Explore 138 recipes, 6 projects, 13 articles, 13 galleries, 29 videos, and more

Carnitas

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Horchata

Time:1 hour
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Chicken and Green Salsa Tamales

Ingredients
  • 15 large dried corn husks, plus more for cooking
  • 1 cup lard, unsalted butter, or shortening
  • 2 teaspoons coarse salt
  • 3 cups store-bought masa harina
  • 1 3/4 cups homemade or low-sodium store-bought chicken stock, heated
  • 3 medium tomatillos, papery skins removed
  • 2 to 3 jalapenos, stems removed
  • 1 clove garlic
  • 2 tablespoons cilantro
  • 1/2 small onion
  • 1 extra-large (3/8-ounce) cube chicken-flavored bouillon (such as Knorr)
  • 1 tablespoon canola oil
  • 2 cups shredded, cooked chicken
  • 1 russet potato, peeled and cut into 12 2-by-1/2-inch strips
  • Mozzarella cheese, cut into 12 2-by-1/2-inch strips
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Basic Tamales

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Tamale Pie with Shrimp

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Rustic Guacamole

Ingredients
  • 1 small onion, finely chopped
  • 2 to 3 serrano chiles, finely chopped
  • 1 teaspoon coarse salt
  • 2 ripe avocados, (preferably Hass), halved, pitted, and peeled
  • 3 tablespoons fresh cilantro, coarsely chopped
  • 1 small green zebra tomato, (or any small ripe red tomato), seeded and chopped
  • Tortilla chips, for serving
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Ina's Guacamole

Ingredients
  • 4 avocados
  • 3 tablespoons (about 2 limes) freshly squeezed lime juice
  • 1/2 teaspoon hot-pepper sauce
  • 1 scallion, sliced 1/8- inch thick
  • 1 medium tomato, seeded and cut into 1/4-inch pieces
  • 1/4 cup coarsely chopped fresh cilantro (optional)
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
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Calexico Cart's Guacamole

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Guacamole

Ingredients
  • 2 ripe avocados, peeled, pitted, and lightly mashed
  • 1/2 cup minced onion
  • 1 jalapeno chile, minced (remove seeds and ribs for less heat)
  • 1 plum tomato, seeded and diced
  • 1/4 cup chopped cilantro
  • 2 to 3 tablespoons fresh lime juice
  • Coarse salt
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Guacamole with Queso Fresco

Ingredients
  • 2 ripe Hass avocados, halved, pitted, and peeled
  • 2 tablespoons fresh lime juice
  • 1/2 medium red onion, finely chopped (1/2 cup)
  • 2 plum tomatoes, seeded and finely chopped (1/3 cup)
  • 2 tablespoons coarsely chopped fresh cilantro
  • 1/8 teaspoon coarse salt
  • Freshly ground pepper, to taste
  • 2 tablespoons queso fresco, for sprinkling
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