A Mexican Fiesta

Sam Choy
By Sam Choy
Wednesday - May 03, 2006
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This week, Veronica Macias of Sinaloa treats us to the following recipes perfect for your Cinco de Mayo celebration.


* 8 chili anchos (poblano chilies) washed, roasted, seeded and deveined,
* 1 medium onion, chopped
* 4 garlic cloves
* 1/2 cup olive oil
* 1/2 cup red vinegar
* 3/4 cup queso fresco or feta cheese, crumbled
* 1 teaspoon crushed oregano leaves
* salt, to taste

Combine all ingredients in a bowl and marinate for two hours

Serve on a Sinaloa home-fried tortilla as a tostada.


* 2 avocados
* 1-2 jalapenos, chopped
* handful of cilantro, chopped
* water or milk
* salt

Peel and roughly chop avocado. Place small amount of avocado and each ingredient into blender along with small amount of water or milk at the bottom of the blender blend until smooth. Continue adding the ingredients along with more liquid if needed until all ingredients are well incorporated smoothly.

This creamy guacamole is absolutely fabulous with Sinaloa homemade taquitos or used for dipping with Sinaloa homemade chips.


* 12 Sinaloa Corn Tortillas
* 12 ounces cooked shredded


* frying oil
* salt

Heat the Sinaloa corn tortilla on a ungreased pan. Place the Sinaloa tortilla face down flat, add small amount of chicken and roll tortilla tight. You may want to use a toothpick to hold it together. Roll the rest of tortillas with the chicken, set aside until you have them all rolled. Meanwhile you have a frying pan with frying oil warming. Carefully place one taquito at a time into hot pan and fry evenly until brown. Remove, allow to drain, garnish with creamy guacamole and enjoy.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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