Ole! Aztec Salsa
2 avocados - peeled, pitted, and chopped
1/4 cup red wine vinegar 1 (15-oz.) can black beans, rinsed and drained
1 (11-oz.) can Mexican-style corn 3 tomatoes, seeded and chopped 3 green onions, sliced 1 small red onion, chopped 1/4 cup olive oil, or as needed 1 (.7-oz.) pkg. dry Italian-style salad dressing mix
Super Easy Slow Cooker Chicken Enchilada Meat
2 cups chicken broth
1 (14.5-oz.) can diced tomatoes 1/3 cup chili powder 1/2 cup all-purpose flour 1 clove garlic
2 tsps. ground cumin 1 tsp. oregano
1 tsp. salt, or to taste 1 pinch cayenne pepper, or more to taste (optional)
4 skinless, boneless chicken breast halves
Lightly combine the avocados with red wine vinegar in a salad bowl. Stir in the black beans, corn, tomatoes, green onions, and red onion.
Whisk together the olive oil and Italian dressing mix in a bowl, pour over the salad, and toss lightly.
Chilaquiles
2 cups oil for frying 1/4 cup chopped onion
30 (6-inch) corn tortillas, torn into strips
6 eggs, lightly beaten 2 tsps. salt
1 (7.75-oz.) can Mexican style hot tomato sauce 1/2 cup water
1/2 cup shredded Monterey Jack cheese
Blend chicken broth, tomatoes,
chili powder, flour, garlic, cumin, oregano, salt, and cayenne pepper in a blender until smooth.
Put chicken breast in bottom of a slow cooker; pour blended enchilada sauce over the chicken.
Cook on Low 8 to 9 hours (or 4 to 6 hours on High). Shred the chicken with 2 large forks and stir into the sauce.
In a large, heavy skillet, heat the oil to 350 degrees. Carefully stir in the onion and tortilla strips. Fry until tortilla strips are crisp and golden brown. Re- move from heat, and drain on paper towels. Drain the skillet, leaving only a thin residue of oil.
Over medium heat, return torti- llas to the skillet, and stir in the eggs. Season with salt. Cook and stir until eggs are firm.
Mix Mexican-style hot tomato sauce and water into the skillet. Re- duce heat, and simmer until thickened, about 10 minutes. Top with cheese. Continue cooking until cheese has melted.
Tasty
Cinco de Mayo Recipes
Chipotle Guacamole
2 avocados, peeled, seeded and cubed
1 Tbsp. fresh lime juice 2 Tbsp. sour cream 1/4 cup salsa, or to taste 1/4 tsp. Adobo sauce from canned chilies, or to taste Salt and pepper to taste
Mash together cubed avocado, lime juice, sour cream, salsa, and Adobo sauce in a bowl until blended. Season with salt and pepper.
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