by Macki May 1st, 2011 // Swell Suppers

Swell Supper: La Comida de Cinco de Mayo

It’s almost Cinco de Mayo and that’s a big deal for those of us in Los Angeles. My daughter’s school puts on a show with traditional dancing and singing – adorable. Little history lesson; Cinco de Mayo is a tribute to the Mexican army’s surprise victory over the French at the Battle of Puebla. The holiday is mostly celebrated in the United States and was created by Mexican Americans to honor their heritage. Our family loves Cinco de Mayo so for this swell supper we’re cooking something to represent: Easiest Enchiladas, Garlicy Corn on the Cob and Pocket Pop Tarts filled with Dolce de Leche.

The first step is to prep the pocket pop tarts. The recipe calls for strawberry jam or nutella, but we wanted a Mexican spin so we’re using dolce de leche instead. This can be found at your local grocer next to the other canned milk products. Follow the recipe and when you get to the filling, just swap it out. While the pop tarts are in the oven prep the garlicy corn. When the pop tarts are finished baking, remove from oven and turn the oven up to 450 degrees and put the corn in.

Next get the ingredients for the easiest enchiladas and begin to assemble. When the corn is cooked take it out of the oven and turn the oven temp down to 350 degrees and place the enchiladas in the oven. They only need about 10 minutes to cook which gives you just enough time to set the table and call everyone to dinner. You will love the enchiladas and corn, but make sure to save room for the irresistible dolce de leche pop tarts. Now doesn’t that sound swell?