A visit to colonial-style
Puebla, Mexico, during
cinco de mayo finds a
re-enactment of the battle,
fiestas and indigenous
foods such as mole
poblano, a chocolate-chile
sauce poured over turkey
orchicken; chile en nogada,
chile peppers covered
sauce; and camotes, a
A good souvenir is a
piece of the lovely local
pottery called azulejos.
Barbara Pullo’s Camarones Picantes
“These shrimp are even better the second day,” says this
Piermont, New York, Costco member.
1/4 cup white wine vinegar
1/4 teaspoon prepared horseradish
2 teaspoons prepared honey mustard
2 teaspoons tomato puree
1/2 teaspoon chili powder, or to taste
Salt, to taste
1 cup Kirkland Signature extra-virgin olive oil
1 dash Italian seasoning
1 pound frozen cooked shrimp, thawed, cleaned and deveined
4-5 plum tomatoes, sliced very thin
1 large sweet onion, sliced very thin
Combine the vinegar, horseradish, mustard, tomato puree,
chili powder, salt, olive oil and Italian seasoning. Pour
half of this mixture over the shrimp and refrigerate 5 hours.
Pour the remaining sauce over the tomatoes and reserve.
Put the onion slices in cold water so they will be crisp. At
serving time, combine the shrimp, tomatoes and onions.
Makes 8 servings.
Guacamole Especial 11/2 cups flour
Flautas, a Mexican favorite of warm, cigar-shaped, Pinch salt
rolled tortillas stuffed with tender seasoned 1/2 cup margarine
shredded beef or skinless chicken, are the perfect
accompaniment to this avocado dip. Muy bien! 1/4 cup cold water
30 ounces Nalley’s Chili*
1 package Don Miguel Garlic Chicken
or Shredded Beef Flautas
1 clove garlic, chopped
6 ripe avocados
1 tablespoon chopped parsley
4 eggs, beaten
1 medium onion, minced
2 tablespoons coarsely chopped cilantro /2 cup grated Cheddar cheese
4 serrano chiles, or to taste, Sour cream
deveined and chopped
1/2 teaspoon salt, or to taste
Don Miguel Mexican Foods
Nalley’s South of
the Border Quiche
Prepare flautas according to package instructions.
Peel the avocados, place fruit in a bowl and
mash with a fork. Add the remaining ingredients,
reserving some onion and chile for garnish,
and mix well. Serve immediately on one side
of a platter of warmed flautas. Makes 3 cups.
Preheat oven to 375°F. Place
flour and salt in bowl. Cut
margarine into flour; stir in water. Turn onto floured surface
and knead 5 times. Wrap and chill 30 minutes. Roll out and
line 10-inch quiche dish. Fit foil over pastry and weight with
dried beans. Bake 15 minutes; lift out foil and weights. Mix
chili, garlic, parsley and eggs. Pour into pastry; top with
cheese. Bake at 350°F 50 minutes, or until lightly browned.
Slice and top with sour cream. Makes 8 servings.
*Brands may vary by region; substitute a similar product.