Cinco de Mayo is a day to lift up the Mexican culture and clink some margarita glasses in celebration. See our recipe below for that delicious cold cocktail as well as a union-made enchilada that no one will be able to refuse. Viva la fiesta!
For one margarita:
1-1/2 oz. Herradura tequila
1-1/2 oz. Montezuma triple sec
1 to 1-1/4 oz. of lime juice
Salt (Morton or Diamond Crystal) for the rim of the glass
Shake all the ingredients with cracked ice in a cocktail shaker until the exterior frosts. Strain into a glass over rocks, or “up” into a cocktail glass.
(Makes 6 servings)
1 cup Manischewitz chicken stock, or water
3 boneless, skinless chicken breasts (Foster Farms, Tyson), cut into strips
1 jar (12 oz.) Pace salsa
1 cup shredded cheddar (Horizon or Alta Dena)
1/2 cup shredded Monterey Jack (Horizon or Alta Dena)
1/2 cup chopped fresh cilantro
1 can (16 oz.) Old El Paso red enchilada sauce
1 can (16 oz.) Old El Paso green enchilada sauce
Durkee cayenne pepper (optional)
12 Mission soft corn tortillas (six inches across)
Heat oven to 425 degrees.