Ingrid Hoffman's Cinco De Mayo Recipes (Access Hollywood Live)

Ingrid Hoffman — author of new cookbook “Latin D’Lite” — delivers five Latin recipes just in time for Cinco de Mayo!

Latina Mint Julep:

  • 1 tsp superfine sugar
  • 4-6 Mint leaves
  • 3 ounces bourbon
  • 1 / 8th of lime wedge
  • Crushed ice
  • Lime and mint for garnish

In a glass or silver julep cup, add the sugar and mint leaves and lightly
muddle, you only want to slightly bruise the mint. Add bourbon, squeeze 1 / 8 of
lime, the crushed ice and stir.

Serve with a lime and mint garnish.

Mexican Sangria Beauty

  • 1 cup seedless green grapes
  • 1 cup silver tequila
  • 1 750-ml bottle dry white wine, such as pinot grigio
  • 1 1 / 2 cups bottled white grape juice
  • 1 / 4 cup fresh lime juice
  • 2 tablespoons superfine sugar
  • 2 limes, each cut into eighths
  • 1 quart sparkling water, plus extra for serving ice, for serving
  • lime rounds, for garnish

Combine the grapes and tequila in a large pitcher. Let stand for 1 hour. Add the wine, grape juice, lime juice, sugar, and limes and stir to dissolve the sugar. Add the sparkling water and stir gently. Pour into ice-filled glasses, and top each with additional sparkling water, if desired. Garnish with the lime rounds and serve.

Tequila Drunken Fajitas

Makes 4 servings

marinade:

  • 2 pounds skirt or flank steak
  • 4 garlic cloves, finely minced
  • 3 tablespoons tequila, preferably gold tequila
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh orange juice
  • freshly grated zest of ¼ orange
  • 2 tablespoons red wine vinegar
  • 1 teaspoon light or dark brown sugar
  • 1 / 2 teaspoon freshly ground black pepper
  • 1 / 4 teaspoon red pepper flakes
  • 1 / 4 cup olive oil
  • 3 tablespoons fresh cilantro, chopped
  • 16 scallions, white and light green part only
  • 2 red bell peppers, cored, seeded, ribbed, and sliced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • kosher salt
  • 8 8-inch whole-wheat or multigrain tortillas
  • 2 ripe Hass avocados, halved, pitted, peeled, and thinly sliced
  • fresh cilantro, chopped, for serving
  • lime wedges, for serving
  • hot sauce, for serving

Place the steak in a shallow baking dish and rub it with the garlic. Whisk the tequila, lime and orange juices, orange zest, vinegar, brown sugar, pepper, and red pepper flakes in a small bowl. Whisk in the oil and pour over the meat. Press 1 1 / 2tablespoons of cilantro onto each side of the steak in an even layer. Cover the baking dish with plastic wrap and refrigerate, turning the steak occasionally, for at least 4 hours or overnight. Position the broiler rack about 6 inches from the source of heat and preheat the broiler. Toss the scallions and red peppers in a bowl with the olive oil and oregano and season with salt. Remove the steak from the marinade and season with salt. Place the steak, scallions, and peppers on an aluminum foil–lined baking sheet or the broiler pan. Broil, flipping the steak after 5 minutes, until browned on both sides and the meat feels soft with some resilience when pressed on top in the center, about 10 minutes for medium rare (slightly longer for flank steak). Broil the scallions and peppers, turning occasionally, until softened and browned, about 8 minutes. Transfer the steak to a cutting board, cover loosely with aluminum foil and let it rest for 5 minutes. Transfer the scallions and peppers to a serving bowl. Meanwhile, heat a medium skillet over medium-high heat. One at a time, add a tortilla and heat, flipping once, until pliable and heated through, 30 to 45 seconds. Transfer to a plate and cover with a kitchen towel to keep warm. (Alternatively, stack the tortillas on a plate, cover with a damp cloth, and microwave on high for 30 seconds and keep them covered until you’re ready to serve.) Cut the steak into thin slices against the grain and serve with the warm tortillas, the scallions, peppers and some avocado slices. Pass the remaining cilantro, lime wedges, and your favorite hot sauce to season to taste.

Mango-Tomatillo Guacamole

Makes 2 cups

  • 2 ripe Hass avocados, halved, seeded, and peeled
  • 2 tomatillos, husked and finely chopped
  • 1 ripe mango, peeled, seeded, and cubed
  • 1 / 2 small red onion, finely chopped
  • 1 serrano chile, finely chopped (remove seeds before chopping for less heat)
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon fresh mint leaves, chopped
  • 1 1 / 2 tablespoons fresh lemon juice
  • kosher salt
  • baked tortilla or pita chips, for serving

Mash the avocados in a medium bowl with a fork, leaving them still a bit chunky. Fold in the tomatillos, mango, onion, chile, cilantro, and mint. Add the lemon juice, and gently mix to evenly distribute the ingredients. Season with salt. Lay a piece of plastic wrap directly on the surface of the guacamole to discourage discoloring, and refrigerate until chilled, at least 1 hour. Serve with the chips for dipping.

Turkey Nachos

Makes 4 servings

pico de gallo:

  • 4 small ripe tomatoes, diced
  • 1 small white onion, diced
  • 2 jalapeño peppers, seeded and finely chopped
  • 1 / 2 cup packed cilantro leaves, chopped
  • 1 / 4 cup fresh lime juice
  • 1 teaspoon extra-virgin olive oil
  • kosher salt
  • freshly ground black pepper

filling:

  • 2 tablespoons olive oil
  • 1 pound ground lean turkey breast
  • 1 1 / 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 / 2 teaspoon garlic powder
  • 1 / 2 teaspoon onion powder
  • 1 / 2 teaspoon sweet paprika
  • 1 / 4 teaspoon dried oregano
  • 1 / 8 teaspoon salt
  • 1 / 4 cup water

nachos:

  • 4 8- to 10-inch whole-wheat or whole-grain tortillas, each cut into 6 wedges
  • cooking spray
  • 1 8-ounce bag shredded reduced-fat Mexican cheese blend
  • 1 15-ounce can black beans, rinsed and drained
  • 1 / 2 cup ripe black olives, sliced
  • 1 Hass avocado, peeled, halved, pitted, and diced
  • low-fat sour cream or nonfat plain Greek yogurt (optional)
  • 2 scallions, white and green parts, chopped (1 / 2 cup)

To make the pico de gallo, combine the tomatoes, onion, jalapeños, cilantro, lime juice, and oil together in a medium bowl. Season with salt and pepper. For the filling, heat the oil in a large skillet over medium-high heat. Add the turkey and the chili power, cumin, garlic powder, onion powder, paprika, oregano, and salt. Cook, stirring often, breaking up the turkey with the side of a spoon, until the turkey begins to brown, about 5 minutes. Stir in the water and reduce the heat to medium-low. Cover and simmer until the turkey is cooked through, about 5 minutes. Preheat the oven to 400°F. Line 2 large baking sheets with aluminum foil. Spread the tortilla wedges on the baking sheets and spray with the nonstick spray. Bake until golden brown and crispy, about 5 minutes. Remove from the oven. Spray a large, shallow baking dish with nonstick spray. Spread half of the tortilla wedges in the baking dish, and top with half of the cheese, half of the turkey mixture, half of the beans, and half of the olives. Top with remaining tortilla wedges, and repeat with the remaining cheese, turkey mixture, beans, and olives. Bake until the cheese melts, about 10 minutes. Remove from oven and sprinkle with half of the pico de gallo and the avocado. Spoon a large dollop of the sour cream on top of the nachos. Sprinkle with the scallions. Serve immediately, with the remaining pico de gallo on the side.