Hola amigos!
While I’d love to commit to a big ol’ Mexican feast with homemade tortillas and an authentic mole sauce, this year’s Cinco de Mayo celebration falls in the middle of an absolutely crazy schedule. {I’m not even Mexican anyway, so I don’t feel obligated…} This weekend, I’m going for another one of my it’s-so-simple-I-could-make-it-in-my-sleep recipes.
Start the evening with some sliced jicama sticks, chips and guacamole or a make-ahead dip… Serve the enchiladas with rice, and maybe a side of black beans, roasted corn and tomatoes*, and you’ve got yourself a meal. Pour your favorite tasty adult beverage, turn on your favorite background music {that’d be Gypsy Kings for us}, and you’ve got yourself a fiesta!
