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Cinco de Mayo Fiestas Underway

DUNMORE — It’s party time in a lot of places today as millions mark Cinco de Mayo From restaurants to schools, many are planning fiestas including s...

DUNMORE -- It's party time in a lot of places today as millions mark Cinco de Mayo

From restaurants to schools, many are planning fiestas including students at Holy Cross High School in Dunmore.

Newswatch 16's Ryan Leckey was with students who are not only celebrating, but learning about the day.

Want to make something delicious to eat for Cinco de Mayo? Chef Jimmy Torbeck from Tequila Grill on Penn Avenue in Scranton gave us some recipes to share with you.

Chipotle Summer Shrimp Tacos

First marinate the shrimp in a lime/cilantro marinade.
Marinade; juice from 2 limes, 2 tbsp. chopped cilantro, 2 clove garlic, smashed & chopped. 1 tsp fine chopped jalapeño, salt& pepper to taste. Let sit 15/20 min, then grill or pan fry.
Season with dried chipotle spice.

Toast 6” tortillas, then 1/2 shredded lettuce of your choice.
Drizzle Mango sauce:
1 mango peeled & diced
1/2 cup peeled cucumber
1 tbsp. finely chopped jalapeño
1/3 cup diced red onion
1 tbsp.each lime & orange juice
1/3 cup chopped cilantro
Salt & pepper to taste.

Add as much Pico de Gallo as you like.
Then shrimp
Top with pickled cabbage
To pickle cabbage, first slice cabbage as thin as possible. Reserve in bowl.
Pickling liquid; 2 cups water, 1 cup cider vinegar, 12 tbsp. sugar& 4 1/2 tsp salt. Bring to boil, then submerge all cabbage in liquid for about 20 min, until soft.
Then top with Queso Fresco. Enjoy.

Meat Lovers Burrito

Toast a 12” tortilla, then build with; 1 cup rice. (Your choice)
½ cup black bean salsa
2 cup black beans
1 cup seasoned frozen corn
¼ cup diced red onion
¼ cup diced red pepper
1/4 fine chopped jalapeño
juice from 2 limes
1/2 cup rough chopped cilantro
1 tbsp. Cumin, Salt & pepper to taste.
1-2 tbsp. Sour cream. Depending on how much you prefer.
1/2 cup Pico de Gallo or salsa of your choice. Mostly any store carries them.
¼ cup cheese of your choice.
4-6 oz meat of your choice: fold over sides, then roll the bottom half way over your filling then tuck the sides in again, then tightly roll into burrito form.
Toast again for a couple of seconds in a sauté pan on medium heat. Cover with your choice of sauce or salsa, and cheeses of your choice. You can use whatever ingredients you prefer.

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