Cinco de Mayo recipes from Marcela Valladolid

Cinco de Mayo recipes from Marcela Valladolid

In honor of Cinco de Mayo, Chef Marcela Valladolid prepares four dishes for the co-hosts of “The View.”

All recipes are from Marcela Valladolid and her cookbook “Cocinando on Cook Street: A Collection of Mi Familia’s Recipes”


Serves 4


• 6 ounces Mexican pork chorizo

• Olive oil

• 2 cups shredded Monterey Jack cheese


• Preheat the oven to 375 degrees F.

• Cook the chorizo ​​in a heavy medium skillet over medium heat until crisp and dark, 5 to 7 minutes, breaking apart with the back of a wooden spoon. Using a slotted spoon, transfer the chorizo ​​to paper towels to drain.

• Grease a medium ovenproof baking dish with olive oil. Sprinkle cheese on the bottom of the dish. Divide the chorizo ​​over the cheese. Bake until cheese is bubbly and melted, about 15 minutes. Place queso fundido on the table over a coaster. With pieces of tortilla, squeeze some of the cheese to make a bite-sized quesadilla and eat it.


Serves 4


• 12 corn tortillas

• 3 cups shredded chicken

• Rapeseed oil

• 4 Roma tomatoes, cored, seeded and finely chopped

• 1/3 cup finely chopped white onion

• 2 tablespoons finely chopped coriander

• 1 jalapeño, seeded and finely chopped

• 1 tablespoon olive oil

• 1 tablespoon lime juice

• Kosher salt, to taste

• Freshly ground black pepper, to taste

• 2 cups shredded iceberg lettuce, for garnish

• 1/4 cup crumbled Cotija cheese, for garnish

• 1 cup Mexican crema, for garnish

• Parmesan cheese and mozzarella, for garnish


• Place a stack of tortillas on a plate and microwave them for about 1 minute to make them pliable. Place 1/4 cup shredded chicken mixture in the center of each tortilla and roll up tightly to enclose, using 2 toothpicks to secure each flauta.

• Pour enough oil into a heavy, large pan to cover 1 inch (2.5 cm) up the sides of the pan. The oil is ready for frying when an oil thermometer reaches 350 to 375 degrees F, or when you dip the tip of a wooden spoon into the hot oil and small bubbles form on the spoon. Deep-fry flautas until crisp and golden brown, about 7 minutes in total. Transfer flautas to paper towels to drain and place on a serving platter.

• Combine tomatoes, onion, cilantro, jalapeño, olive oil and lime juice in a medium bowl. Season the salsa with salt and pepper to taste.

• Top flautas with shredded lettuce, salsa, a dash of crema and Cotija cheese crumbles. Feel free to add Parmesan cheese and mozzarella. serve.


Serves 6


• 3 cups chicken stock

• 1 tablespoon plus 2 teaspoons salt, divided

• 2 tablespoons olive oil

• 2 cups uncooked white basmati rice

• 1 cup finely chopped white onion

• 2 large cloves of garlic, finely chopped

• 1 (8-ounce) can tomato sauce

• 1/2 jalapeño, without seeds

• 1/2 teaspoon garlic powder

• 1 cup thawed frozen peas and carrots


• Place the chicken stock and 1 tablespoon of salt in a small saucepan and bring to the boil. You don’t want to reduce it. You just want it to be hot for when you add it to your rice.

• Heat oil in a heavy medium saucepan with lid over high heat. When very hot, add rice and cook, stirring frequently, for about 3 minutes. Add onion and garlic and stir for 1 to 2 minutes until rice begins to turn golden brown and fragrant. Add tomato sauce and stir to absorb and release additional moisture, 1 to 2 minutes.

• Add hot stock and salt to the mixture and bring to a boil. Stir the rice and add jalapeño and garlic powder. Cover, reduce heat and simmer for 12 minutes. Quickly uncover peas and carrots and add them to rice (they will sit in the center and you’ll mix in later). Cover and cook for a further 3 minutes. Uncover and gently mix rice to incorporate tomato sauce (it will float to the top) and vegetables. Cover and cook for a further 2 minutes. Turn off the fire. And this is very important: let the rice stand, covered, for at least 20 minutes before serving.


Serves 6 to 8


• 1 cup heavy whipping cream

• 1 (14-ounce) can sweetened condensed milk

• 1 cup of sour cream

• 1 tablespoon vanilla extract

• 32 ounces strawberries, washed, patted dry and thinly sliced


• In a medium bowl, combine heavy whipping cream, sweetened condensed milk, sour cream and vanilla and beat until well blended. Add strawberries to the bowl and mix. Serve in shallow serving dishes.

“The View” “Behind the Table” original podcast series is available for free on major listening platforms, including: Apple PodcastsSpotifyAmazon musicGoogle PodcastsiHeartRadiostitcherSwitchdare and the ABC News app.