Cinco De Mayo recipes

Contrary to what some may believe, it’s not Mexican Independence Day.

Cinco De Mayo is the holiday of tequila and tex-mex, shares a genre with Mardi Gras and St. Patrick’s day and has become hugely popular throughout the United States. But how many people actually know the history behind this springtime celebration?

Cinco De Mayo marks the 1862 battle of Puebla, during which Mexican troops defeated the French army in an underdog victory regarded as a symbol of national unity. Mexico celebrates Independence Day on September 16, but Cinco De Mayo is only observed regionally.

Mexican-Americans in southwestern states like New Mexico and California are thought to have brought the holiday north of the border. Since then, it has become hugely commercialized and bars have reaped the benefits. It’s not so much a hallmark holiday as an alcohol business holiday — shown in part by the launch of Bud Light Lime on May 5, 2008.

Here are three recipes provided by Harter House Supermarkets to celebrate Cinco De Mayo

Black Bean, Zucchini & Tomato Quesadillas

INGREDIENTS:
1/2 cup chunky salsa plus more for serving
1 cup drained black beans
1 zucchini - shredded on box grater
8 flour tortillas
2 cups mexican cheese

DIRECTIONS;
Combine salsa beans and zucchini. spread mixture over tortilla. top with cheese, cover with another tortilla
Heat pan over medium heat. brown on both sides (about 4-5 minutes per side).
Keep them warm in a 170 degree oven while you cook the rest.

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Beer Battered Fish Tacos with Quick-Pickled Onion and Cucumber

INGREDIENTS:
Vegetable oil, for frying
2 cups all-purpose flour
3 teaspoons ground cumin
3 teaspoons cayenne pepper
3 teaspoons salt
12 ounces beer
3 (8-ounce) tilapia fillets, cut into chunks
8 (8-inch) flour tortillas
Quick-Pickled Onion and Cucumber, recipe follows

Directions
Fill a large pot with oil halfway up the pot. Heat oil to 350 degrees F. Preheat grill.
In a medium bowl, mix together 1 cup flour, cumin, cayenne, and salt. Slowly whisk in beer until thick, but not runny. Dredge fish in remaining flour first, then dunk in the batter. Fry in batches until golden brown, about 5 minutes. Drain on paper-toweled lined plate.
Meanwhile, grill tortillas on grill.
Serve fish in tortillas topped with Quick-Pickled Onion and Cucumber.

Quick-Pickled Onion and Cucumber:
3/4 cup apple cider vinegar
3/4 cup sugar
1 cup water
1 tablespoon salt
1 large red onion, medium dice
1 large Vidalia onion, medium dice
1 English cucumber, medium dice
1 habanero chile, seeds removed, minced
1 Roma tomato, seeded and diced
2 tablespoons freshly chopped cilantro leaves
In a medium saucepan, bring to a boil the vinegar, sugar, water, and salt. Add onions and cucumber and continue to cook a few minutes more. Remove from heat, add chile, and transfer to a bowl. Let cool slightly then chill covered, for at least 1 hour.
Toss in the tomato and cilantro, 5 minutes before serving.

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Yummy Margaritas!

Basic Ingredients

• 1 (6 ounce) can frozen limeade concentrate
• 6 fluid ounces Tequila
• 2 fluid ounces triple sec

Simple Directions

1. Fill blender with crushed ice. Pour in limeade concentrate, tequila and triple sec. Blend until smooth. Pour into glasses and serve.

Using limeade as a sour mix substitute is just so simple and always on hand. If you add a half oz of OJ to the original recipe, it's even better. Plus, it never hurts to add the juice of a lemon or lime as it's blending. You can even do a half oz of Chambord or Grand Marnier "float" after you've poured them (Chambord is delish!!). Or, add some fresh or frozen fruit to the original recipe and make fruit margaritas. If you don't have fruit but have some flavored liquors at home, throw some in.  Easy recipe to work with and it's made many an anti-tequila friend huge margarita fans. 

ENJOY!!