If you’re looking to spice things up in the kitchen, this month’s “Fiesta” theme celebrates bold Tex-Mex flavors with a mix of savory bites and sweet treats. From zesty salsas to comforting classics and indulgent desserts, there’s something for every craving! These Creative Arts ribbon-winning recipes are a great way to add festive flair to your May menu, whether you’re hosting a gathering or keeping it simple at home.
MR. LARRY’S TOMATILLO SALSA
Eva Marie Graf
Forney, TX
1st Place – Tex-Mex Contest
Ingredients:
6 Tomatillos roasted
1 med. Jalapeno, roasted
4 garlic cloves roasted
1 med. onion, chopped
½ c water
1 ½ tsp. salt
½ tsp. coarse black pepper
½ bunch cilantro
½ red bell pepper, seeded
½ T. sugar
½ tsp. ground cumin
Mix all ingredients in a blender until well blended. Pour into bowl. Serve warm or refrigerate.
PULLED PORK TACOS WITH MEXICAN SLAW
Lynda Sanders
Trophy Club, TX
Best of Show – Tex-Mex Contest
Ingredients:
1 T. oil
1 tsp. garlic powder
3- to 4- lb. pork shoulder/butt
2 tsp. ground cumin
12 fl. oz. chicken stock
2 tsp. chile powder
½ c. orange juice
12 tsp. ground cayenne pepper
1 tsp. kosher salt
1 tsp. freshly cracked black pepper
Heat the oil in a large stockpot over high heat. Sear pork roast 1-2 minutes per side until browned. Place pork into a crockpot. Combine beer (or stock), orange juice, salt, pepper, garlic, cumin, chili powder, and cayenne together, and then pour over the meat. Set crockpot to low for 12-13 hours or on high for 7-8 hours. Shred the meat with two forks and mix it into the juices that were rendered while cooking.
Zesty Mexican Slaw:
3 T. sour cream
½ red bell pepper
4 T. mayonnaise
1 T. plain Greek yogurt
Juice of 1 lime
2 ears of corn, removed from cob
1 tsp. cumin
14 tsp. chipotle powder
Salt & pepper
1 can black beans, rinsed & drained
3 c. shredded cabbage
White or yellow corn tortillas
Stir together sour cream, mayonnaise, and Greek yogurt with juice of 1 lime, 1 teaspoon cumin, chipotle powder, salt, and pepper. Stir in shredded cabbage, bell pepper, jalapeño, corn, and black beans. (If you like creamier toppings for your tacos, use more sour cream and yogurt.)
SMOKED TURKEY HATCH ENCHILADAS
Lynn Wilford
Grand Prairie TX
2nd Place – Tex-Mex Contest
Ingredients:
3 c. cooked smoked chopped turkey meat
1 lg. onion (sweet preferred)
8 T. olive oil, divided
1 tsp. garlic powder (2 lg. Garlic cloves)
3 T. chopped jalapenos
1 c. green salsa, mild
1 ½ c. red salsa
1 ½ c. chopped Hatch green Chiles
8 lg. flour tortillas
4 c. Monterey Jack cheese divided (1 c. topping)
1 tsp. garlic salt to add to sour cream topping
Saft and pepper to taste
8 oz. sour cream topping
Preheat oven to 375°. Prepared smoked turkey, cut and shredded. Sauté a large onion in 8 tablespoons of olive oil and garlic powder. Add the turkey and let it cook in the onions. Add jalapeños, green and red salsa. Let it simmer on the stove for 10 minutes or more so the smoked turkey rehydrates. Add green chiles and cook on medium heat, and set aside while preparing the tortillas. Slightly cook tortillas, one at a time, in olive oil. Oil the bottom of a large oblong baking dish. Then take each tortilla and stuff them. Place about ½ cup of the turkey mixture (slightly drained) and top with 1/3 cup of shredded cheese. Roll and place ends on the bottom. Mix the garlic salt, salt, and pepper into 1 cup of sour cream and spread over the top. Garnish with a few green chiles and top with 1 ½ cups of Monterey jack cheese. Place it in the oven and bake until the cheese is bubbly and toasty.
PASTELITOS DE TRES LECHES
Kaden Gordillo
Haslet. TX
2nd Place – Youth Cooking, Jrs., Age 13
Ingredients:
Cake:
1 ¼ c. milk, room temp.
¼ c. vegetable oil
1 tsp. almond extract
1 tsp. vanilla extract
2 c. all-purpose flour
2 ½ tsp. baking powder
½ tsp. salt
8 oz. unsalted butter
2 c. sugar
6 lg. egg whites, room temp.
1 can condensed milk
1 can evaporated milk
¼ c. whole milk
16 oz. Cool Whip
1 (6-oz.) ctn. Yoplait strawberry yogurt
Fresh strawberries
Dulce De Leche
Preheat oven to 335° and prepare foil cupcake liners by laying them on a flat baking sheet. Combine milk, oil, and extract, and set aside. Combine flour, baking powder, and salt. Set aside. Place butter in a mixing bowl and cream until smooth. Sprinkle in sugar and then whip on high until light and white (about 5 minutes). Add egg whites one at a time to the butter mixture while mixing it on low, and then let it fully combine after each addition before adding the next. Egg whites should be at room temperature. Cold egg whites will curdle batter. Add 1/3 of the dry ingredients to the egg-butter mixture and mix on low until combined. Then add in ½ liquids, then ½ dry, then liquids and the rest of the dry. Mix until combined. Add batter into prepared cupcake liners and bake at 335° for 25 minutes or until a toothpick comes out clean when poked in the center. Let cupcakes rest overnight.
Next day, mix condensed milk, evaporated milk, and whole milk into a bowl very well. Poke cupcakes with a fork and pour milks over cupcakes. Cover and refrigerate for two days (trick to the perfect Tres Leches). Mix in the Cool Whip, yogurt, and then the ice cupcakes. Add sliced strawberries. You can drizzle Dulce De Leche as a garnish.
ABUELITA’S MEXICAN CHOCOLATE PECAN PIE
Cyndy Grove
Alvord, TX
1st Place – Tex-Mex Contest
Ingredients:
½ c. butter, unsalted
1 T. Abuelita’s Mexican chocolate, chopped
In a heavy saucepan, melt butter until golden brown. Add coarsely chopped Mexican chocolate. Using a spatula, stir, mixing until the chocolate has melted, and then set aside.
Syrup Filling:
¼ c. light Karo syrup
¾ c. dark Karo syrup
¾ c. granulated sugar
3 lg.eggs
¼ tsp- salt
1 T. vanilla extract
1 ½ c. coarsely chopped pecans
Preheat oven to 350°. In the stand mixer, combine light and dark Karo syrup; add sugar, eggs, salt, and vanilla, and mix until combined. With the mixer on low speed, slowly pour in melted butter and Mexican chocolate. Stir in chopped pecans. Pour the batter into prepared pie shell. Bake in preheated oven 55-60 minutes or until set. Remove to a wire rack to let cool completely before cutting to serve. Garnish with whole pecans.