From: WWS <email@example.com> Newsgroups: alt.fan.tom-servo Subject: Cinco de Maya Recipes Date: Sat, 05 May 2001 21:48:35 -0500 Organization: WWCD Message-ID: <3AF4BB83.E879DC50@tyler.net> MY CINCO DE MAYO SUPPER: Take 4 avocados, very ripe. Peel and mash in a large mixing bowl. Whip with a Braun hand held blender. Add one 32 oz bottle of Salsa (medium or hot, depending on your palette) Whip that in as well, you will have an absolutely perfect guacomole. Tostito's 100% white corn restaurant style chips are the best, imho. Next, Fajitas! Seasoned chicken strips are easy to buy. Need some flautas (or tortillas). Corn is more authentic, but I like flour. Veggies: saute some thin sliced onions, tomatoes, and bell peppers together. Add some seasonings too them while you saute. Adding some salsa while you're sauteeing is a decent short cut. I like to add garlic, too. Then make your fajita with a flauta, some veggies, some grated cheese, some chicken strips, add some sour cream and some guacomole. You've got a chicken fajita wrap! Tamales make a great snack food on a day like today. Probably not many of you can find the homemade ones in the corn husk wrapping. Too bad! And then I did top it off with some chicken enchiladas. I bought these at the store, didn't make them myself. I couldn't resist the GARIBALDI name on them! Oh, and of course, the key to the entire meal - Corona! With a slice of lime, of course! -- _________________________________________________________WWS_____________ Now this was a supper worth writing about.
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