Oh no, you didn’t!

You forgot you had to bring an appetizer to the Cinco de Mayo fiesta, didn’t you? Not to worry, how about this Easy Cheesy Chorizo dip (also known as Queso Fundido).

The best part? It’s only got 3 ingredients, but you can dress it up as much (or as little) as you want by adding chopped tomatoes, jalapeños, onions or cilantro.

This tastes better if you make it at the party, so text the host to make sure it’ll be okay to use their oven and microwave (really quick!).

Now get going… you’ve gotta go buy what you need. Mama can’t do everything for you!

 

 

Ditch the salsa and chips and make something really authentic for your Cinco de Mayo party: Cheesy Chicken and Chorizo Empanadas.

What makes an empanada the real deal? Well, way, way back in the 1500’s when Spain invaded what would much later become Mexico, they planted wheat. Lots of wheat. This was the only grain accepted by the Roman Catholic Church for communion wafers (corn was for the lower classes). With all that wheat on hand, the Spanish began making bread and other favorite foods, like empanadas.

By the way… the word “empanada” comes from the Spanish verb empanar, which means to wrap or coat in bread. Okay. History lesson over.

Climb out of that guacamole rut and try these Cheesy Chicken and Chorizo Empanadas. Best part? There are a lot of shortcuts in this recipe. I used store-bought rotisserie chicken and Goya’s Puff Pastry Dough for Turnovers (you can usually find these in Hispanic markets or larger supermarkets).

There’s a step-by-step tutorial below the recipe. Super easy and super delicious… and muy autentico (that means very authentic!).

Tutorial: Cheesy Chicken and Chorizo Empanadas

1. Gather your ingredients: 2 cups shredded cooked chicken (I pulled mine off a store-bought rotisserie chicken); 12 ounces chorizo (Mexican sausage); 8 ounces Chihuahua cheese; 1 package Goya Puff Pastry   Dough for Turnovers, thawed; 1 egg, lightly beaten; chopped cilantro or parsley (optional). (I forgot the egg in this image, but you need an egg).

2. Remove enough meat from a store-bought rotisserie chicken to make 2 cups; set aside.

3. Heat chorizo in a large skillet over medium heat, breaking up meat with a spoon. Cook for 10 to 12 minutes, stirring frequently.

4. Remove from heat and drain on a paper towel.

5. Add drained chorizo to chicken and mix.

6. Spray a kitchen grater with anti-stick cooking spray.

7. Grate Chihuahua cheese; set aside. (You can also buy shredded Chihuahua cheese.)

8. Place oven rack in middle of oven. Heat oven to 375°F.

9. Separate thawed dough round on work surface. Roll out each one slightly to make them easier to fold.

10. Spoon meat mixture and cheese evenly onto center of each of the 12 dough rounds.

11. Brush edges of dough with beaten egg.

12. Fold dough into half-moon shape. Press down edges with a fork or twist edges gently to seal. (I tried both.) The fork is easier, the twist is prettier (sometimes).

13. Place empanadas on baking sheets spaced 1-inch apart. Brush tops of empanadas with remaining beaten egg.

14. Bake for 18 to 20 minutes, or until golden brown and filling is hot. Top with fresh chopped cilantro or parsley if desired.

Cilantro. I’m predicting that in the next few days you’ll probably eat a dish prepared with this flavorful citrusy herb.

Why? Well, Cinco de Mayo is just a few days away, and cilantro has become the go-to herb for most of the Mexican food we eat this country. I won’t bother telling you that REAL Mexican food isn’t buried under a pile of this chopped green stuff because that might spoil your Drinko de Mayo fun.

That sounded a little ugly, didn’t it? Sorry. Let’s move on…

Cilantro, which comes from the coriander seed, was first grown in Greece… so it garnished gyros long before it topped those food truck tacos. Because it’s considered both an herb and a spice (since the leaves and seeds are used), cilantro/coriander is popular around the world. Think about that. You’ll find it in Indian food, Chinese food, Thai food and Central and South American food. Wow.

But cilantro is definitely an acquired taste. My daughter, Sistie, says it tastes grassy and green. I’ve heard others say it tastes like soap. I know a food scientist who thinks some people are born with a gene that makes them not like it. Maybe that’s why cilantro is not particularly popular in Europe and in the Mediterranean (but the coriander seed is used).

Cilantro is also known for its medicinal powers. I was once given a cilantro tea (when I was in the jungles of Nicaragua) to soothe a stomach ailment. It has been called the “anti-diabetic” herb (because it supposedly helps the secretion of insulin). Long ago in China, it’s was thought of as an aphrodisiac, (like in that West and South Asian collection of stories, “The Thousand and One Nights,” remember?).

Cilantro is mostly used as a garnish because it loses its flavor if it’s cooked for a long time. If you try to puree cilantro, its vibrant color and flavor quickly fade… unless it’s blended with oil (like in Chimichurri).

The best way to store cilantro is to cut off the lower stems, wash it really well, roll it in a damp paper towel and refrigerate it in a plastic bag. You can also snip off the bottom stems, make a bouquet, immerse it in a glass filled with a little water and cover it with a plastic bag.

Before you’re ready to chop cilantro, make sure it’s thoroughly dry or it will clump together. Gather the leaf ends together in a bunch and, using a sharp knife, thinly slice across the cilantro in one direction. Don’t randomly chop or you’ll bruise the tender leaves and they’ll turn black!

Oh, one other thing. Don’t buy dried cilantro. It’s worthless. That stuff really does taste like grass!

Start your Cinco de Mayo off right by making Churros for Breakfast!

Churros are crispy fried dough fritters sprinkled with cinnamon and sugar. They come in two shapes: thin and coiled in the traditional cruller shape or long and thick “porras” (the Spanish word for baton).

In some parts of Latin America, Churros are filled with guava paste, chocolate, dulce de leche (caramel and sweet cream) and even cheese. To get the crunchy ridges, a pastry bag with a star tip works best, but I’ve also used a Ziploc® Brand Freezer Bag.

Deep-fried and sweet… a deliciously lethal combination. So remember: Portion Control!