Cinco de Fryo

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     So May 5 has already arrived, but why enjoy these delicious Mexico-inspired delicacies only once per year? Gather some friends, some beverages, and pull out the deep fryer. Try our Southern twists on Mexican delights, and you'll soon thank goodness it's fry-day.       Are the recipes authentic? Nah. Are they delicious? You bet. Plus, prep is easy. All but the frying can be done in advance. Just put out the taco fixings and fry up the rest at party time.  Menu BLTacos (Hard shells, lettuce, bacon, tomato, avocado, mayo, hot sauce) Pulled Pork Tacos (Barbecue, slaw, hard shells, sauce) Queso Pimento Chiles Rellenos Churros "Fried" ice cream (Crumble well-done churros over ice cream. Trust us... we tried frying ice cream. This works far...

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Pumpkin (or Sweet Potato) Churros...

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      These churros are surprisingly easy and absolutely delightful. With a kick of spice, a creamy, cakey interior, and a brown sugar coating, you will be coming back for more. As a bonus, you can make the dough early in the day, and just pull it out and start frying when you're ready, making this a fuss-free recipe for a gathering.  Pumpkin Churros Adapted from Bakergirl  Ingredients Dough 2 c. flour 1 tsp. pumpkin pie spice 1/2 tsp. cinnamon 1/2 teaspoon salt a few turns of the peppermill 2 c. water 3/4 c. pumpkin or sweet potato puree 1 tsp. vanilla extract 1 tbsp. molasses 1 stick plus two tbsp. butter 4 eggs canola oil for frying Sugardust 4 parts dark brown sugar to one part granulated sugar cinnamon to taste Equipment...

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Queso de Pimento Chiles Rellenos...

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 Queso Pimento Chiles Rellenos  Chiles rellenos are delicious, so we figured a Southern spin might be tasty. We were right! The chiles can be prepped and stuffed in advance, keeping these low fuss for the party. Ingredients pasilla or poblano peppers homemade spicy pimento cheese one egg per pepper cornstarch canola oil for frying Equipment deep fryer or other frying apparatus mixer pan fitted with rack for draining oil Procedure 1. Wash peppers and cut a T shape on one flat side. Remove seeds and ribs (gloves are a good idea here!). Leave stem intact. 2. Roast peppers under broiler until skins blacken. Immediately transfer to a bowl with a tight lid, or cover bowl in plastic wrap. Leave peppers in bowl to cool; the skins will loosen. 3. Carefully peel cooled peppers (might...

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