Cinco de Mayo Celebration - Ole

 

Lime Margueritas

1 1/2 cups Organic Lime Juice
2 Tbsp Honey
1 oz Tequila
1/2 oz Triple Sec
1/4 Lime
Slice of Lime for Garnish

Mix lime juice and honey and stir to dissolve. Add tequila and triple sec. Squeeze in 1/4 lime and garnish with slice of lime. Use less honey if you like your marguerite more tart.

Chicken Mole

2 lbs Chicken pieces, bone in skin removed
1 large can Organic Whole Tomatoes
1 medium Onion, chopped
1/4 cup Creamy Almond Butter
4 cloves Garlic, minced
2 Tbsp Ghee
1 Chipotle Pepper in Adobo
1.5 oz Dark Chocolate (85%)
1 tsp Sea Salt
1/2 tsp ground Black Pepper
2 tsp ground Cumin
1/2 tsp ground Cinnamon
2 tsp Chili Powder
1 Avocado, diced
1 handful of chopped fresh Cilantro

Place a Dutch oven on medium low heat. Add ghee and melt. Add onion and spices and sauté until translucent. Add garlic and sauté for 1 to 2 mins. Add the tomatoes, chipotle pepper, almond butter, dark chocolate and the chicken pieces. Cook on low 2 to 3 hrs or until the chicken is tender and pulls apart easily. You can also put all ingredients into your slow cooker on low for 6 hrs.

Garnish with avocado and cilantro and serve over rice

"Totchos" aka Tater Tot Nachos

1 bag frozen Tater Tots
1 1/2 cups shredded Cheese (3/4 cup cheddar & 3/4 cup jalapeno jack)
1/2 lb lean ground Beef
2 Tbsp Olive Oil
2 tsp ground Cumin
2 tsp Chili Powder
1 tsp Onion Powder
1 tsp Garlic Powder
1/2 tsp Chipotle Powder
Salt & Pepper to Taste
1/4 cup Bacon Bits
1/4 cup Pickled Jalapeno Peppers
1/2 cup sliced Black Olives
1/2 cup Green Onions, chopped
1/2 cup Avocado, diced
1/2 cup Sour Cream or Paleo Mayo
2 Tbsp Frank's Hot Sauce

Preheat oven to 450 degrees. Place frozen tater tots on baking tray and spread out evenly. Bake in oven 25 mins,  stirring halfway through. Meanwhile in a saute pan over medium heat, add olive oil and ground beef. Scramble fry the beef until cooked through. Added spices and cook until fragrant. Set aside. Sprinkle the tater tots with bacon bits and cheeses after 25 mins. Bake until cheese melts. Mix mayo and hot sauce and set aside. Divide tater tots into 4 bowls. Garnish with seasoned beef, pickled jalapenos, black olives, avocado, green onion and then drizzle with sauce.

Mini Mexican Flag Enchiladas

Corn Tortillas
2 Tbsp Olive Oil
1/2 lb lean ground Beef
1/2 medium Onion, chopped
2 tsp ground Cumin
2 tsp Chili Powder
1 tsp Onion Powder
1 tsp Garlic Powder
1/2 tsp Chipotle Powder
Salt & Pepper to Taste
1/2 cup Sour Cream
1/2 cup Tomatillo Salsa
1 cup Medium Tomato Salsa
1 cup shredded Jalapeno Jack Cheese
1/4 cup sliced Black Olives
1/4 cup Green Onion, chopped
1/4 cup fresh Cilantro, chopped


In a saute pan over medium heat, add olive oil. Add onion and saute until translucent. Add Beef and scramble fry until cooked through. Add spices and saute until frangrant. Set aside. Set up an assembly line with all of your filling and topping ingredients with a casserole dish at the end. Preheat oven to 375 degrees. In the middle of each corn tortilla place, spiced beef, olives, tomato salsa, green onion and 2 Tbsp cheese. Place seam side down in the casserole dish. Spoon red salsa on one side of the tortillas and green salsa on the opposite end of each tortilla. Sprinkle with remaining cheese. Bake for 20 mins until filling is hot and cheese has melted. Spoon sour cream down the middle of each tortilla and garnish with cilantro.