We like to believe our weekends start on Thursdays, so when Cinco de Mayo fell on a Thursday this year, we took that as a sign that we’re on the right track.
Naturally, that means we’re celebrating May 5 a few days early with not one, but two recipes made for a fiesta such as this, courtesy of our friends at Chuy’s.
Enjoy, amigos.
New Mexican Martini
The Ingredients:
- 2 oz. green chile infused El Jimador tequila
- 1 oz. Cointreau
- 1 1/2 oz. lime juice
- 1 1/2 oz. sugar water
The Instructions:
Combine ingredients in a salted martini glass. Garnish with a lime wedge, or kick it up a notch with jalapeño-stuffed olives on a sword pick.
Chicka-Chicka Boom-Boom Enchiladas
The Ingredients:
- 10 corn tortillas
- 1 1/4 lb. cooked, roasted chicken
- mixed cheese as needed
For the Boom-Boom Sauce:
- 1/2 cup vegetable broth
- 1/4 cup water
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 3/4 lb. roasted green chiles
- 2 oz. tomatillos
- 1 1/2 oz. cilantro
- 1 oz. green onions
- 3/4 oz. serranos, minced
- 1/2 oz. lime juice
- 1 1/4 lb. cheese
The Instructions:
To make the sauce, add vegetable broth, water and spices in a saucepan and place over a medium to high flame.
Using a food processor, puree roasted green chiles, tomatillos, cilantro, green onions, serranos and lime juice.
Add to a large pot, stirring well. Bring mixture to a slow boil. Lower flame and slowly add cheese, whipping as needed to remove clumps and make sure it doesn’t stick to the bottom. When the cheese is melted and mixed, remove from heat.
To make enchiladas, fill a corn tortilla with two ounces of cooked, roasted chicken. Roll up and place in a baking pan. Top with mixed cheese as needed.
Warm in a hot oven for four minutes until cheese is melted. Top with Boom-Boom Sauce.
Psst. Want to make it a festive night in without the work? Chef Shuttle can hook you up with these and more. Olé!