With Cinco de Mayo fast approaching (May 5), we wanted to highlight a few recipes that are sure to be crowd pleasers at this year’s party. Whilst celebrations for Cinco de Mayo originated from Mexico’s 1862 victory in the Battle of Puebla, the day is now commonly observed as a prideful way for the Mexican people to celebrate their heritage and rich food culture. For some, these recipes, courtesy of Mazola, might be a way of introducing a dish to the family, and for others, as a way of showing support to the Mexican community and trying something new. —Vita Daily
Baked Tortilla Chips
10 (6-inch) corn tortillas
1 tablespoon + 1 teaspoon Mazola Canola Oil
1 teaspoon garlic salt
Preheat oven to 425°F. Spray 2 baking sheets with cooking spray. Cut tortillas into quarters and place in a large bowl. Toss with oil and garlic salt. Place the tortillas in a single layer on the baking sheets; do not overcrowd. Bake 5 minutes; remove from oven and turn each chip over. Switch pans between oven
racks and rotate each pan for even baking. Continue to bake an additional 3 to 7
minutes until crispy and lightly browned. Watch carefully so the chips don’t get too
brown. Remove from oven and cool completely. Use baked chips for nachos, snacking or crush for casserole toppings.
Queso Cheese Dip
1 tablespoon Mazola Canola Oil
1/2 cup finely chopped green pepper,
1 can (14.5 ounces) diced tomatoes
1 package original chili seasoning
1 pound pasteurized prepared cheese product, cubed (1/2-inch)
Heat oil over medium heat in a saucepan. Add green pepper; cook till tender. Add undrained tomatoes and chili seasoning. Reduce heat to a simmer. Gradually add cheese to the saucepan, stirring until melted. Serve with vegetables or chips.
Churros With Chocolate Dipping Sauce
For frying:
Mazola Corn Oil
Churros:
3/4 cup water
2 tablespoons Mazola Vegetable Oil
2 tablespoons sugar, divided
3/4 teaspoon salt
1 cup all-purpose flour
1 (2-1/4 tsp.) envelope Fleischmann’s Traditional Yeast
1/4 cup warm water (100°F to 110°F)
2 eggs
Cinnamon sugar (optional)
Chocolate Sauce:
1 tablespoon Fleischmann’s Corn Starch
1/4 cup sugar
2 cups milk
3/4 cup dark chocolate chips
Line a baking sheet with 3 or 4 layers of paper towels. Place a large deep sided, heavy skillet on the stove top and add oil until 1/2 to 3/4-inches deep. Assemble pastry bag with star tip (1M), cookie press or churro press. Combine 3/4 cup water, oil, 1-1/2 tablespoons of the sugar and salt in a deep sided saucepan over medium high heat. Stir to combine and bring to a boil. Reduce heat to medium, add flour and stir well using a wooden spoon. Continue to stir and cook for 1 minute or until dough is very stiff and forms a ball; remove from heat and allow to cool for 5 to 10 minutes. Add yeast and remaining 1-1/2 teaspoons sugar to the 1/4 cup warm water, stir to dissolve and set aside. Add eggs one at a time to the dough in a medium bowl. Beat with an electric mixer on medium-high speed for 1 to 1-1/2 minutes. Dough may appear lumpy at first. Pour in the yeast mixture and continue mixing for 1 to 2 minutes or until the dough is very smooth; dough should be very thick and sticky. Heat oil over medium heat to 375°F. Transfer the dough using a rubber spatula into the pastry bag or cookie press fitted
with a star tip (1M works best). NOTE: Do not substitute any other shape or tip. Churros can explode when cooked in hot oil if not star-shaped. Pipe the dough into the hot oil in 6-inch long strips. Fry in batches of 3 or 4 at a time allowing oil temperature to recover between batches. Cook for 1 to 2 minutes per side or until golden brown. Transfer cooked churros onto prepared baking sheet to cool. Sprinkle with cinnamon sugar, if desired. In a saucepan combine sugar, corn starch, and milk. Turn heat to medium high, stirring constantly bring to a boil ( approx. 5-8 minutes) and allow to boil for one minute. Remove from heat and stir in chocolate until melted and very smooth. Serve with warm churros.
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