A CINCO DE MAYO BRUNCH
Mango Punch
Pork Tortas
Chile Seasoned Braised Pork
Chilaquiles with Ham
Jicama Salad with Chile and Lime
Tres Tesoros Brownies

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MANGO PUNCH
Servings: 8-12.

4 cups fresh Mango puree (from 8 soft, ripe mangoes or from canned mangoes)
2 quarts water
1 cup sugar
1/2 cup fresh lime juice (2-3 limes)
1/2 cup red prickly pear syrup (or grenadine)

Puree mango in food processor or blender until smooth; strain to remove any pulp. Place puree in large pitcher or punch bowl. Stir in water, sugar and lime juice. To serve, fill drinking glasses with ice cubes and mango juice, then add 1-2 tsp prickly pear syrup or grenadine to each glass.

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PORK TORTAS
Servings: 8

8 French rolls, about 4-5 inches long, split, or bolillos from a Mexican bakery
1 can (16 oz) Mexican style refried beans
1 lb thinly sliced or chopped Chile Seasoned Braised Pork (or thinly
sliced roasted pork loin)
3/4 cup salsa
1-2 ripe avocados, thinly sliced
8 ozs crumbled Mexican queso fresco or sliced Monterrey jack cheese

Open rolls and spread about 1 tbsp of refried beans on each face. Layer the bottoms of rolls with pork, some salsa, avocado slices and some cheese. Top with roll tops and serve.

Tortas can be made up to an hour ahead of serving. Place on a serving tray and wrap well with plastic wrap.

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CHILE SEASONED BRAISED PORK

1/3 cup best-quality chili powder
1 tsp dried leaf thyme
1 tsp oregano, preferably Mexican
1/8 tsp cloves
1/8 tsp allspice
1 to 2 Tbsp chicken broth
3 lb piece of boneless pork shoulder (Boston butt) or 2 lb boneless pork loin

Mix together chili powder, thyme, oregano, cloves, allspice and hot chicken broth to make a paste..

Rub paste over all surfaces of pork. Place pork in a small roasting pan with a lid: add 1/2 cup water to pan.

Cover and place in 350 degree oven for 2 hours, until tender.

Remove pork from oven and let stand, covered, for 30 minutes, moistening with pan juices before slicing or chopping.

Can be made up to two days ahead. Cover and refrigerate. Reheat gently before serving.

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CHILAQUILES WITH HAM
Serves 8 as a side dish

Chilaquiles was once considered a poor man's dish because it was invented as a way to make use of day-old corn tortillas, says Bayless. It is now among the most common casseroles in Mexico and frequently appears on brunch menus.

1 (14 1/2 oz) pkg unsalted tortilla chips, preferably thick homemade style
1/2 lb shaved deli ham
2 jars (16 oz each) chunky salsa with chipotle
1 cup chicken broth
1 cup sour cream
1/2 cup crumbled Mexican queso anejo, or grated parmesan cheese

Preheat oven to 400 degrees. Spray 13x9 inch shallow baking dish with cooking spray.

Toss tortilla chips, crushing some lightly, with ham in bottom of dish.

Stir together salsa and chicken broth and pour over chips. Evenly distribute sour cream in dollops over top of chips and sprinkle with cheese.

Bake for 15 minutes until lightly browned on top and serve immediately.

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JICAMA SALAD WITH CHILE AND LIME
Servings: 8

1 medium jicama, about (1 lb)
2 small cucumbers, seeded and sliced into 1/4 inch slices
3 seedless oranges, peeled, halved and sliced
8 radishes, thinly sliced
1/3 cup lime juice (2 limes)
Salt
2 to 3 tsp ground red chile*
1/3 cup chopped fresh cilantro

Peel jicama, cut in half, then slice in 1/4 inch slices. Cut slices in half diagonally. Toss jicama with cucumbers, oranges, radishes and lime juice. Salt to taste. Arrange on serving platter, sprinkle with chile and garnish with cilantro. Serve immediately.

*Check Mexican markets for ground red chile or substitute cayenne pepper (for a hot flavor) or chili powder (for a milder flavor).

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TRES TESOROS BROWNIES
Makes 9 large servings

Finish off with a decadent dessert like Tres Tesoros Brownies, packed with “three treasures” -- chopped pecans, chocolate chips and coconut flakes -- that will keep guests lingering.

1 stick (4 oz) butter
2 oz unsweetened baking chocolate
1 cup sugar
2 eggs
1 tsp vanilla
3/4 cup flour
1 cup chopped pecans
1 cup chocolate chips
1 cup flaked coconut

Preheat oven to 350 degrees.

In a small saucepan (or a medium bowl in microwave) melt butter and chocolate over low heat.

Remove from heat and stir in sugar; beat in eggs and vanilla, then stir in flour, nuts, chocolate chips and coconut. Spread batter in a lightly greased 8 inch square baking pan.

Bake for 25 minutes until brownies begin to pull away from sides of pan and middle has barely set. Let cool and cut into squares to serve.

Source: Rick Bayless for National Pork Producers Council