Cinco de Mayo Fiesta For $80

If you're looking for an excuse to throw a Mexican-inspired fiesta, next week is your chance.

Thursday is Cinco de Mayo, the Mexican holiday that's become increasingly popular in the U.S.

Scott Linquist, executive chef of Dos Caminos, prepares authentic Mexican cuisine with a modern touch in the New York City restaurant.

The Saturday Early Show asked him to prepare a special party menu for eight people on an entertaining budget of $80.

The menu includes Guacamole and Salsa with Homemade Corn Chips; Chorizo, Potato and Goat Cheese Sopes; Plantain and Black Bean Empanadas; Roasted Pork Tamales; Bunuelos with Vanilla Honey; and White Wine Sangria.

Linquist has loved Mexican food since he was young. He was born and raised in Los Angeles and had access to great, flavorful Mexican food.

Linquist is a graduate of the Culinary Institute of America in Hyde Park, N.Y. He worked at Boulevard in San Francisco, and Lutece and Gotham, both in New York City. Eventually, Linquist returned to California to cook Mexican-influenced food at the Border Grill.

He took a short break from the restaurant business to teach at the California School of Culinary Arts. But Linquist says that, while he enjoyed teaching, he really missed working in a kitchen.

Steven Hanson tapped Linquist to open Dos Caminos in 2002. It's part of the B.R. Guest corporation, which also runs Blue Fin, and Fiamma.

The Dos Caminos Web site says the eatery "has captured the true spirit of genuine Mexican cuisine, with Executive Chef Scott Linquist spicing up the New York Mexican scene. From after-work margaritas to a fiesta-friendly lunch, dinner or brunch, Dos Caminos has earned a place among the city's top Mexican spots."

FOOD FACTS

Sopes: Small round corn tartlets. They are like a thick tortilla with the edges pinched to form a ridge. They are a great finger food and can be filled with just about anything.

Empanadas: Small corn turnovers that can also hold a variety of fillings. Empanar is Spanish for "to bake in pastry." They can be fried or baked.

Tamale: In this popular dish, your filling of choice is surrounded by a corn dough and then wrapped in a corn husk and steamed.

Masa: It's Spanish for dough that's made with corn flour, and very traditional. Sopes, empanadas and tamales are made from masa. When you go to the grocery store look for "tortilla masa," it's sold alongside the more familiar white flour. You may be surprised to discover how easy it is to make your own tortillas, empanada dough, and similar foods.

Sangria: Linquist believes the secret to really good sangria is a shot of grand marnier or other citrus brandy. He also includes a can of lemon-lime soda to add a hint of carbonation.

Chile de Arbol: A very, very hot chili pepper. It's green when fresh and red when dried; it's the dried pepper that often used on Southwestern-themed holiday wreaths.

Salsa Verde: A green sauce made with tomatillos, a fruit that resembles a small green tomato wrapped in a husk. Linguist roasts the pork that's used in the tamales in salsa verde.

Bunuelos: A Mexican puffed-dough fritter, like a doughnut, that's tossed in cinnamon and sugar.RECIPES

White Sangria with fresh strawberries, mango and mint

Ingredients:
2 bottles dry white wine (Spanish whites work well such as albarino or Rueda, sauvignon blanc and pinot grigio will work also. Try not to use wines that are too heavily oaked such as California chardonnay.)
1 large ripe mango, peeled and cubed
1 pint fresh strawberries, sliced
1 orange, sliced into rings
1 lemon, sliced into rings
1 bunch fresh mint
4 ounces brandy or rum (grand marnier or other citrus brandy work best)
1 can lemon lime soda or club soda
plenty of ice

Method:
Crush mint to bring out its flavor, then combine all ingredients in large pitcher and serve.

Guacamole
Serves 8-10

Ingredients:
4 ripe Haas Avocados diced
4 tablespoons onions diced
8 tablespoons cilantro chopped
4 tablespoons Serrano chiles chopped
8 tablespoons tomatoes diced
2 limes
2 teaspoons salt

Method:
1) In a medium-sized bowl place half of the salt, onions, chiles and cilantro and macerate in the bowl by pressing it with a spoon against the sides of the bowl.
2) Add peeled and seeded avocado and mash with a fork.
3) Add remaining ingredients and squeeze limes into mixture. Fold together. Serve with warm fried corn tortillas.

For corn chips:

Ingredients:
4 dozen 6-inch corn tortillas
1 1/2 quarts vegetable oil for frying
salt

Method:
1) Cut 6-inch corn tortillas into six equal wedges.
2) Heat oil to 350 degrees in a large pot.
3) Add tortilla wedges to the hot oil and cook until crispy. Do this in batches, being careful not overload the oil. If too many chips are cooked at one time they will cook unevenly and may become saturated with oil.
4) Remove chips from oil after approximately 5 minutes and let drain on paper towels. Sprinkle with salt and serve warm.

Dos Caminos uses transfat-free non-hydrogenated soy bean oil because, Linquist points out, it's a much healthier product.

Roasted Tomato Salsa

Ingredients:
4 large plum tomatoes
2 cloves garlic
2 jalapenos (for milder salsa, remove seeds)
1 medium sized onion
1/4 cup vinegar (red wine, white wine or cider work best)
1 lime juiced
1/2 cup cilantro, washed and roughly chopped

Method:
1) Place tomatoes, garlic, onion and jalapenos on a baking sheet and cook at 400 degrees for about 20-30 minutes or until all ingredients are roasted and browned. Allow time to cool.
2) Place roasted ingredients into a blender with all other remaining ingredients and puree until smooth. Season with salt.Chorizo, Potato and Goat Cheese Sopes

Sopes are small round corn masa tartlets, also called picaditas because they are like a thick tortilla with the edges pinched to form a ridge. They work well for parties and can be filled with almost anything.

Makes 24, 1 1/2inch sopes

For masa (dough):

Ingredients:
2 1/2 cups tortilla masa (dry corn flour, Maseca is the common brand name found in most grocery stores)
4 tablespoons vegetable shortening (in Mexico lard is used and produces a more flavorful product)
1 cup water
2 teaspoons salt

Method:
1) Mix all ingredients and knead until smooth.
2) Roll masa into 1 ounce balls, press the dough ball with the palm of your hand to form a 1 1/2 inch round disk, approximately 1/4 inch thick.
3) On a griddle or in a sauté pan, over medium heat, coated with vegetable oil, cook the masa disks for about 2-3 minutes on each side.
4) After it is cooked gently pinch the edges to form a rim resembling a small tart shell.
5) Reserve until ready to fill.

Sopes, like any tortilla-like product, are best used fresh.

Chorizo, Potato and Goat Cheese Sopes Filling

Ingredients:
8 ounces Mexican chorizo sausage
1 medium onion diced
2 cloves garlic chopped
1 jalapeno diced
2 chili de arbol, ground (cayenne pepper may substitute)
1 large russet potato diced
2 tablespoons olive oil
2 teaspoons dry oregano (preferably Mexican)
2 ounces (4 T) creamy goat cheese

Method:
1) Remove skin casing from the chorizo and roughly chop. Heat a medium skillet and add chorizo, browning as you would do with ground beef. (which would work for a substitute if you don't want to buy or can't find Mexican chorizo)
2) Remove chorizo from the pan and drain any unnecessary fat.
3) Add onions to pan and sauté slowly until lightly brown. Then, add garlic, jalapeno, chile de arbol and oregano. Add browned chorizo back to pan. Continue to sauté for another 5 minutes.
4) Toss diced potatoes in olive oil, salt and pepper and lay out on a small baking sheet. Bake diced potatoes at 350 degrees for about 10 minutes. Potatoes should be cooked through but not too soft. Combine with chorizo mixture.
5) Fill each sope with ½ teaspoon of goat cheese and then top with chorizo mixture. Garnish a tiny dab of sour cream on top, if desired.

Sopes can be made and filled ahead of time and then baked in a 350 degree oven for 5 to 10 minutes just prior to serving.Plantain Empanadas

Empanadas are corn masa turnovers, which can be filled with many different fillings.

Empanada Dough

Ingredients:
2 cups Maseca for tortillas (Maseca is a common brand name for Mexican corn flour)
1 cup warm water
2 teaspoons salt

Method:
1) Place corn flour in large mixing bowl, add water and salt and mix until water is completely incorporated.
2) Knead dough with your hands until it is a smooth firm consistency. Reserve in the refrigerator while you make the filling.

Roasted plantain and black bean filling

Ingredients:
1 large ripe plantain
1 cup black beans cooked (canned will work as a substitute)
1/2 cup scallions
1 medium onion diced
2 cloves garlic chopped
1 chipotle chile chopped (canned chipotle in adobo works best)
1/4 cup chopped scallion
2 tablespoons vegetable oil

Method:
1) Place whole unpeeled plantain in a 350-degree oven until it turns black and bubbly, let cool, peel and dice.
2) Heat a medium sauté pan, add oil and sauté onions and garlic until lightly brown.
3) Add chopped chipotle, beans and diced plantains and mash with the back of a spoon until smooth.
4) Season with salt and pepper and fold in chopped scallions.

To make empanadas
1) Roll corn masa into 1 ounce balls and press into thin and even discs using a tortilla press. Or, cover two books with plastic wrap and press dough between the two books. Masa should be pressed to about 3 inches in diameter and about 1/8 inch thick.
2) Place 1 ounce of the plantain mixture in the center of each masa disc and fold in half bringing all the edges together. It should form a half-moon shape. Pinch all the edges to seal.
3) Fry or bake and serve warm.
**NOTE: Empanadas can be made days in advance and reserved in the refrigerator or freezer.

To fry empanadas
1) In a large pan, add vegetable oil about 1 1/2 inches deep and heat over medium heat to 350 degrees.
2) Fry empanadas to a golden brown, about 3 minutes. Serve warm.

To Bake
1) Place empanadas on a baking sheet, brushing each with a small amount of vegetable oil.
2) Bake in a 350-degree oven for 10 minutes. Serve hot.

Chipotle Aioli

Ingredients:
2 cups mayonnaise
2 tablespoons chopped chipotle chilies
1/4 cup chopped scallions
1 tablespoons fresh lime juice
2 tablespoons honey

Method:
1) Mix all ingredients together and serve ailoi with the empanadas for dipping.Roasted Pork Tamales

This tamale preparation will work with any type of filling.

Tamale Dough:

Ingredients:
2 cup Maseca for tamales (Maseca is the brand name; it is Mexican corn flour)
2 cups warm water or stock
1 teaspoon baking powder
1 teaspoon salt
5 1/3 T (3 ounces) vegetable shortening
5 1/3 T (3 ounces) butter
12 dry corn husks

Method:
1) In a mixer add corn flour, water, baking powder, salt, butter and shortening. Mix at medium speed for about 3 minutes until mixture becomes light and fluffy.
2) Spread 2 ounces of tamale dough on each corn husk and place 1 1/2 ounces of pork filling in the center of each. Fold corn husk and place into a steamer for 1 hour. Allow time to rest and serve warm.

Roast Pork with Salsa Verde Filling

This filling also works well in empanadas, tacos, sopes and quesadillas.

Ingredients:
2 pounds pork (boneless shoulder works best)
2 tablespoons vegetable oil
1 quart salsa verde (recipe to follow)
2 cups chicken broth

Method:
1) Heat medium-sized roasting pan, add vegetable oil, and add pork which has been cut into cubes about 2 inches by 2 inches and seasoned on all sides with salt and pepper.
2) Sear pork to a golden brown on all sides.
3) Add salsa verde and chicken broth. Cover and place in a 300-degree oven for about 1 1/2 hours, or until meat is very tender.
4) Remove pork from liquid and cool.
5) Pull meat, shredding it into small pieces, then brown lightly in a sauté pan and add cooking liquid. Season to taste.

Salsa Verde

Ingredients:
10 tomatillos
1 medium onion, peeled and quartered
6 cloves garlic, stem removed
2 jalapenos or serrano
1/2 cup chopped cilantro
2 tablespoons lime juice
Salt to taste

Method:
1) In a medium pot bring 3 quarts of water to a boil, then add tomatillos, onions, jalapenos and garlic. Simmer for 5 minutes and drain.
2) Place ingredients in a blender with cilantro, lime juice and salt; puree.
3) Return pureed mixture to sauce pot and simmer gently for 15 minutes. Adjust seasoning as needed.Bunuelos

Mexican puffed dough fritters with vanilla honey, cinnamon and sugar

Ingredients
3 cups all purpose flour, sifted
2 large eggs, beaten
3 tablespoons shortening
3 tablespoons butter softened
1/4 cup milk
2 tablespoons sugar
1/2 teaspoon baking powder
1 teaspoon salt

To coat bunuelos:
1/2 cup sugar
2 tablespoons cinnamon

To drizzle or dip:
1 cup honey
1 vanilla bean or 1 teaspoon vanilla extract

Method
1) Sift flour, sugar, baking powder and salt together. Place sifted dry ingredients into a bowl and make a pool in the center.
2) In the pool add beaten eggs, milk, softened shortening and softened butter.
3) Mix all ingredients to form a ball, knead dough until smooth. Add more milk or flour to adjust for dough that's too wet or too dry.
4) Cut dough into four equal pieces; cover each with plastic wrap and refrigerate for at least 30 minutes.
4) To make bunuelos, cut dough into 12 equal pieces and roll each piece into a ball.
5) On a floured board press each ball into a disc about 1/4 inch thick, then press with your thumbs into the center of each disc to form a well.
6) Fry each bunuelo in vegetable oil at 350 degrees until golden brown, drain on paper towels. Quickly toss bunuelos in cinnamon and sugar and drizzle with vanilla infused honey. Serve hot.

To infuse honey:
1) Warm 1 cup of honey over low heat with one vanilla bean cut in half lengthwise, scraping out all of pulp from the center of the bean.
2) Add both the scraped pulp and the two vanilla bean halves to the warming honey. Heat to 165 degrees and let vanilla steep in the honey.
3) Remove vanilla bean halves and drizzle honey over the top of the warm bunuelos.