Cinco de Mayo Recipes from your Friends at the Office!

If you ever find yourself at a crossroads in life, refer to “The Office”. They covered everything, and the algorithm is simple! Just watch what they do and then do the opposite.

So, the opposite of being culturally insensitive to Oscar and our other Mexican peers is…….yes, to honor them! Well done! A+ for volunteering on Diversity Day! Nothing brings people together like good food, just ask Jan. She LOVES a good dinner party. And based on its’ cuisine alone, Mexico, you are Beyonce ALWAYS!

“eso es lo que dice el”
– translation “That’s what he says”

Mexican Lemonade

Remember when Ryan tried to welcome Oscar back with this impostor Mexican Lemonade?

“Actually…”
– Oscar Martinez
(Accountant, Mexican, Homosexual, Smartest in the Office next to Michael)

Actually, it’s pronounced “Limonada”, not “Lemoñadé”. But the more traditional is “Limeade” or “Lime Agua Fresca” which is made with key limes.

Ingredients:

8-10 cups of fresh water *If you like your lime agua fresca sweeter use 8 cups, if you prefer it less sweet use 10 cups.*
1 cup of sugar
2 limes (golf ball size), cut in quarters
Ice

Instructions:

Make simple syrup: boil the 1 cup of sugar and 1 cup of water. Once the sugar is dissolved, remove from heat and let cool.

The amount of sugar is relative to how sweet you like your limeade and how tart your limes are.

Pour into a blender pitcher.

Add 2 whole limes (yes, the whole lime) and remaining water, blend for 5 seconds.

Add ice to a pitcher. Pour mixture through a mesh strainer over the ice.

This gets more tart the longer it sits so serve immediately.

Margarita

They were such bitches to Angela in this episode. Although, I get it…

Ingredients:

2 oz. tequila
1 oz. fresh lime juice
1 oz. simple syrup (boiled water and sugar ratio 1:1)

Instructions:

Make simple syrup: boil the sugar and water. Once the sugar is dissolved, remove from heat and let cool.

Place some salt on a small plate. Rub rim of a margarita glass with a lime, dip in salt. Fill with ice and set aside.

Combine tequila, lime juice, and simple syrup in a cocktail shaker. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 20 seconds. Strain cocktail into the reserved glass.

Chicken Chimichanga

Ingredients:

For Chicken Seasoning:

1 tablespoon chili powder
1 1/2 teaspoon ground cumin
1 teaspoon garlic salt
1/2 teaspoon paprika
1/2 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
1/4 teaspoon onion powder
1/4 teaspoon oregano
the output is more than what is needed for this recipe, so store in an airtight container.

For Shredded Chicken:

1 lb shredded chicken (2-3 chicken breasts)
2 tablespoons of above seasoning
1/2 cup water
1 teaspoon oil
1 can refried beans
Mexican blend shredded cheese

For Toppings

Crema:
Combine ½ cup sour cream and juice of 1 lime. Whisk together.
Guacamole, your preference
Salsa, your preference

For Slurry (If you plan to deep fry these, this will act as a glue so the tortilla doesn’t break apart in the deep fry)

1 tablespoon of flour to 3 tablespoons of water
And, of course, large flour tortillas

Instructions:

Heat oil in a frying pan over medium-high heat and sear chicken breasts until slightly brown
Wisk seasoning and water, then add to the pan and bring to a boil
Reduce heat and let simmer until sauce has thickened and chicken is fully cooked.
Shred chicken using two forks

Assembly

On the lower 1/3 of the tortilla lay down a bed of shredded chicken.
Top chicken with refried beans and shredded cheese
Fold opposite sides over filling and roll up like a burrito. If planning to deep fry, brush the outside of the tortilla with the slurry before the last fold.
For baked chimichangas, preheat oven to 400°F. Brush chimichangas lightly with oil and bake for about 25 minutes, until golden and crispy.
For deep-fried chimichangas, heat a quart of vegetable oil to 350°F, drop in the burrito and fry for 2 minutes, or until deeply golden brown. Flip and fry for additional 1-2 minutes.
Plate your chimichanga, top with a light drizzle of crema, a generous amount of guacamole, and a dollop of salsa.