Celebrate Cinco de Mayo with these recipes

Green Enchiladas
Prep time: 25 mins
Cook time: 20 mins
Serves: 4

Ingredients 
400 gm chicken breast, shredded
150 gm gouda cheese, finely grated
50 gm onion, cut in julienne
20 yellow corn tortillas
For the sauce:
500 gm green tomatillo, husk removed, washed
150 gm onion, peeled, halved
10 gm garlic 
30 gm jalapeño chilli
80 gm coriander
Method
For the sauce: boil green tomatillos, onion, garlic and jalapeño chilli in enough water to cover all the solids; keep in boiling water until the skin of the green tomatillo cracks.
Blend all the boiled ingredients for 2 minutes, then add the coriander and blend for 1 more minute. 
Pour the sauce in a pot and season with salt.
Warm the shredded chicken, sauce and corn tortillas separately.
Place a generous amount of chicken in the middle along the corn tortilla and form a thick roll; arrange on a serving plate. 
Make four rolls per plate.
Drench the chicken rolls with the sauce, spread some grated cheese on top, and top with onion julienne.
Tortilla Soup
Prep time: 25 mins
Cook time: 35 mins
Serves: 4


Ingredients
750 ml chicken stock
4 corn flour tortillas, cut into strips, fried until crispy
10 gm dry guajillo chilli, no stem or seeds, cut in rondelles, fried until crispy
100 gm avocado, cut in thin wedges
100 gm sour cream
100 gm gouda cheese, thinly grated
For the soup base:
200 gm tomato
100 gm onion
5 gm garlic
40 gm dry guajillo chilli
40 gm dry pasilla chilli
40 gm chipotle in adobo, blended in its own liquid until smooth
5 gm oregano
Salt and pepper to taste
Method
For the soup base: Boil the tomato, onion and garlic until soft, then blend until smooth; reserve the water.Boil the guajillo and papilla chilli until very soft, then take out the stem and seeds.
Blend with a little cooking water until you get a very smooth purée.
Mix both preparations with the rest of the ingredients.
Heat up some oil in a pot and cook the soup base to develop the flavours. Add chicken stock and seasoning.
Plate the soup in a bowl, then arrange the fried tortilla strips, fried guajillo, avocado, sour cream and cheese.
Poblano Rice
Prep time: 40 mins
Cook time: 15 mins
Serves: 4


Ingredients
300 gm poblano chilli
50 gm onion, diced
200 gm long grain rice
400 ml chicken or vegetable stock
100 gm yellow corn kernels
60 gm coriander leaves,
chopped finely
150 gm gouda cheese, finely grated
100 gm sour cream
Method
Drizzle the poblano chilli with oil and place in a hot pan, turning them every now and then till the skin detaches from the pulp of the chilli.
When done, place in an aluminum foil pouch to rest for 10 minutes.
Remove stem, skin and seeds, taking care not to destroy the flesh of the chilli. Cut into squares.
In a pot with warm oil, stir-fry the onion until translucent, taking care that it doesn't burn, then add the rice and fry for 3 minutes.
Add the chicken or vegetable stock (note: stock should be seasoned
to taste).
Let the liquid boil in high heat, then cover the pot with a tight lid and lower the heat to minimum; cook for 10 minutes.
When done, add poblano chilli and corn kernels, and mix. Cover again and cook for 5 more minutes.
When the rice is cooked, mix in the chopped coriander and adjust the flavour with salt, if needed.
Serve the rice in a plate, spreading the grated cheese and sour cream on top.
Basket Tacos
Prep time: 25 mins
Cook time: 20 mins
Serves: 4


Ingredients
20 white corn tortilla
100 gm onion, cut in fine julienne
For the guajillo oil:
500 ml oil
50 gm guajillo chilli
For potato with beef chorizo:
100 gm potato, peeled, diced, cooked
in salt water
200 gm minced beef
30 gm chipotle paste
30 gm ancho chilli paste
5 gm garlic paste
2 gm oregano
Salt to taste
30 ml apple cider vinegar
For the refried beans:
300 gm black beans, canned
50 gm onion
100 gm tomato
20 gm jalapeño chilli
Salt to taste
For the sauce:
100 gm green tomatillo, husk removed, washed
50 gm onion, peeled, halved
3 gm garlic
10 gm jalapeño chilli
40 gm coriander
Method
For the potatoes: Cook the minced beef in a pot; add chipotle, ancho chilli and garlic paste, and season with the rest of the ingredients. Add the cooked potato to finish, mashing lightly, yet leaving some pieces chunky.
For the beans: Drizzle the onion, tomato and jalapeño with just enough oil to lightly coat them. Place in a pan until charred on all sides. Blend until you have a smooth paste.
Blend the black beans with the liquid of the can until smooth.
Heat up a pan with oil and add tomato sauce, followed by blended beans.
Cook until you have a smooth but consistent paste; finish seasoning with salt.
For the guajillo oil: Heat oil and fry guajillo chilli for 3 minutes or until the oil has taken enough red colour from it. Then dispose of the solids and set aside.
For the sauce: Follow the steps in recipe 2 (see page 33).
In a baking casserole, place a clean cloth, then place a layer of cling film, followed by a layer of baking paper. This will be the 'basket'.
Pass the tortillas through the guajillo oil till they are warm but not fried.
Place the warm tortillas in a plate and place two spoons of the desired fill-in, then fold and place in the basket.
Keep assembling the tacos, arranging them one on top of half of the another until you finish with one layer. Spread some onion and continue until you finish with all the tortillas.
To finish, pour a couple of spoons of the guajillo chilli to keep them warm, then close the container, folding the baking paper tightly, followed by the cling film and, finally, the cloth.
Leave in a warm place for about an hour, so that they can sweat.
Serve with the sauce.