Back Deck Recipes:¡Cinco De Mayo Fiesta!

Published in the May 2019 Issue May 2019 Multimedia

Drink: Grand Margarita

Recipe by SSMITHTRANS

 

Ingredients:

3 cups water

1 1/2 cups fresh lime juice

1 1/2 cups cointreau

1 1/2 cups silver tequila

1 lime, cut into 8 wedges

Coarse salt

 

Directions:

Combine the water, lime juice, tequila, and cointreau in a half-gallon pitcher. Stir to mix.

To serve, rub the rim of a margarita glass with lime, and dip in salt. Fill the glass with ice, and top with the tequila mixture. Garnish with a slice of lime.

 

Appetizer: Fresh Tomato Salsa

Recipe by bluebayou

 

Ingredients:

3 tomatoes, chopped

1/2 cup finely diced onion

5 serrano chiles, finely chopped

1/2 cup chopped fresh cilantro

1 teaspoon salt

2 teaspoons lime juice

 

Directions:

In a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice. Chill for one hour in the refrigerator before serving.

 

Dinner: Lime Chicken Soft Tacos

Recipe by Marissa Wright

 

Ingredients:

1 1/2 pounds skinless, boneless chicken breast meat – cubed

1/8 cup red wine vinegar

1/2 lime, juiced

1 teaspoon white sugar

1/2 teaspoon salt

1/2 teaspoon ground black pepper

2 green onions, chopped

2 cloves garlic, minced

1 teaspoon dried oregano

10 (6 inch) flour tortillas

1 tomato, diced

1/4 cup shredded lettuce

1/4 cup shredded Monterey Jack cheese

1/4 cup salsa

 

Directions:

Sauté chicken in a medium saucepan over medium-high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.

Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

 

Dessert: Creamy Caramel Flan

Recipe by Jo Poynor

 

Ingredients:

3/4 cup white sugar

1 (8 ounce) package cream cheese, softened

5 eggs

1 (14 ounce) can sweetened condensed milk

1 (12 fluid ounce) can evaporated milk

1 teaspoon vanilla extract

 

Directions:

Preheat oven to 350 degrees Fahrenheit. In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden. Pour into a 10-inch round baking dish, tilting to coat bottom and sides. Set aside.

In a large bowl, beat cream cheese until smooth. Beat in eggs, one at a time, until well incorporated. Beat in condensed and evaporated milk and vanilla until smooth. Pour into caramel-coated pan. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.

Bake in preheated oven 50 to 60 minutes, until center is just set. Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight. To unmold, run a knife around edges of pan and invert on a rimmed serving platter.

 

These recipes are shared at AllRecipes.com. Check out more on our Pinterest page! (www.pinterest.com/houseboatmag)

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