All schools in Upshur County will close at 1 p.m. today. All B-UHS sporting events today are canceled.

Sara Stirs: Take Cinco de Mayo ‘beyond the basics’ with these Cali-style Mexican classics

From the Perfect Mexican Shredded Chicken to her special taco seasoning to the Ultimate Queso, no matter what you're cooking up for May 5 gatherings, Sara Stirs has got you covered. / Photo courtesy Sara Jeran

Editor’s note: Enjoy this special Sara Stirs column! Subscribe to My Buckhannon to get new articles and recipes from Sara twice a month!

BUCKHANNON – One of my favorite eating and entertaining holidays is just around the corner, Cinco de Mayo.

First, an abbreviated history lesson as a reminder that the day has meaning beyond discounted tacos and margaritas. The fifth of May is observed to commemorate the Mexican Army’s victory over the French Empire in the Battle of Puebla in 1862. This day is often confused with Mexican Independence Day, which is September 16. Cinco de Mayo has morphed into a celebration of Mexican-American culture, as it has more popularity in the United States than in Mexico.

Mexican cuisine, deep rooted with family traditions, can be complex and laborsome. The majority of “Mexican” food in the U.S. is Tex-Mex or Cali-Mex. I have been a Mexican (all kinds) junkie for years; I adore it all. True Mexican food is a labor of love, slow simmering of sauces and tedious assembly are requirements for various dishes. Ingredient lists can appear intimidating. Mole sauce consists of ingredients ranging from chilies to chocolate. Tamale assembly is a lesson in patience, but worth every minute.

Tex-Mex, the most readily available Hispanic cuisine in the U.S., is typically found in hometowns across the country. These are the cheesy, saucy dishes we are all familiar with. If you are dreaming of red sauce enchiladas (and the endless bowl of chips and salsa on the table), bingo! This is Tex-Mex. There are many advantages of Tex-Mex cuisine: ease of preparation, affordability, and countless options for feeding a family.

Now, Cali-Mex (also known as west coast Mexican, Fresca Mexican), is my personal obsession. This approach was born in Southern California where beautiful produce is plentiful year-round. It stays authentic to California as it presents the lightest fare of the three. It’s typically overflowing with bright veggies, herbs, and lighter sauces. Dense rice and beans are replaced with bountiful veggies and avocado (of course). Fish and seafood replace beef and pork. This method is catching on and gaining popularity, as I believe the focus on healthy eating is increasing.

Taco night has exploded over recent years. This weeknight friendly dinner even has a day dedicated to the cult following, “Taco Tuesday Night.” Enjoyed by both children and adults, this meal is an ideal entertaining spread. The big decision of taco night used to be hard or soft shell tacos. Seasoning packets, pre-shredded cheese, iceberg lettuce, bottled taco sauce, and ground meat all can be placed on the back burner. Ground beef crunchy tacos will always remain a classic, but today I encourage you think beyond the basics.

First, select a protein. The toppings you choose will set your new tacos apart from the old. Lettuce, tomatoes, and occasionally onion have been the golden standard for years, but there are new combinations awaiting your tastebuds. My go-tos are sliced chilies, radish, fresh herbs, cabbage, and avocado. Pickled vegetables are also delicious. Finally, a taco deserves a sauce. Fresh salsa, creamy cilantro, or a blitzed avocado are examples of delicious drizzles. Dairy is an option, but not crucial. A squeeze of citrus over the meal before serving will round it out precisely.

For the recipes, I will start with a heavily seasoned shredded chicken. As is, the chicken may effortlessly be molded into Tex or Cali-style Mexican cooking. Ease of the slow or pressure cooker keep this primarily hands off. The chicken is extremely versatile and is scrumptious in tacos, enchiladas, burritos, nachos, quesadillas or salads. The cooked chicken can also be utilized in assembly for freezer friendly burritos. Honestly, it is the best, and it is staple in my house. Adjust the heat levels to any desire.

Next, I am sharing a homemade taco seasoning recipe. You will never have the need for store-bought packets again. This allows you the ability to control salt and heat while delivering an enhanced flavor, and it’s a fantastic coating for any protein, including beans. Taco night will be enhanced by simply using a homemade seasoning blend and salsa.

My final recipe today is house-made queso. A touch smokey from chipotle with brightness from fresh chives and cilantro, trust me this dip goes quick.

A shout out to one of my favorite herbs, oregano, which is ideal in Hispanic dishes. Oregano is a perennial, low maintenance, and a great place to start with home herb cultivation. Cilantro receives all the glory, so let’s give oregano some love. Aim high for flavor and freshness with your next Mexican-style dinner. And who doesn’t love a taco bar? As I am slowly and cautiously reopening my home, I take a pause to feel gratitude for my health, science, and the many minds that continue to work diligently to deliver improved health and public safety to our communities.

The pandemic has proven the value of human interaction and communication. While the need for safety remains crucial, I urge you to remember kindness when stepping back into society as we are still healing.

Stay well. Happy cooking. Peace.

Perfect Mexican Shredded Chicken

Ingredients:

  • 1 lb boneless skinless chicken breast
  • 1 onion sliced thinly
  • 2 garlic cloves minced
  • 1 jalapeño diced (optional)
  • 1 can diced tomatoes and green chilies
  • 1 teaspoon salt
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon sweet paprika
  • 2 teaspoons oregano
  • 1 cup fresh cilantro chopped

Directions:

For the slow cooker: Add all ingredients (including juice from tomato can) and 1/4 cup of water. Cook on low for 6-8 hrs, or low high for 4-5.

Remove and shred chicken, return to cooking liquid.

Stir in cilantro.

For the instant pot: add all ingredients (including juice from tomato can) and 1/2 cup of water. Pressure cook on high for 10 minutes.

Remove and shred, return to cooking liquid.

Stir in cilantro.

Taco Seasoning***

Ingredients:

  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 tablespoon coriander
  • 1 tablespoon sweet paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoon dried oregano
  • 1 teaspoon cayenne

Directions:

Combine all ingredients and keep in an airtight container. This is more seasoning that you will need for a lb of meat.

Larger quantities of this blend may be made and stored for up to 6months.

***There is no salt in this blend, remember this when seasoning your meat. For 1 lb of meat, add 1- 1 1/2 teaspoons salt in addition to the amount of spice blend you are using.

Ultimate Queso

Ingredients:

  • 1 cup milk
  • 1 tablespoon corn starch
  • 1 tablespoon butter
  • 3 ounces cream cheese, cubed
  • 5 ounces mild cheddar, shredded
  • 3 ounces pepper jack, shredded
  • 2 tablespoons chopped onion
  • 1 garlic clove grated
  • 1 chipotle pepper finely chopped( or 1/2 for milder)
  • 1 can diced tomatoes and green chilies
  • 1 teaspoon sweet paprika
  • 1/4 cup chopped cilantro

Directions:

In a saucepan sauté butter and garlic. Add cornstarch and whisk. Once a paste forms add milk and continue to whisk until it starts to thicken. Add cheese, tomatoes and green chilies, chipotle, and paprika. Continue to whisk until all melted and combined. Stir in cilantro before serving. Enjoy immediately.

Serving this in a crock pot will keep it warm and melty.

Share this story:

Local Businesses

RECENT Stories

Really Really Free Market and Community Potluck scheduled for Sunday, July 13

A community Really Really Free Market and potluck will be held Sunday, July 13, from 1–3 pm at Walnut and Chestnut streets, featuring free goods, services, food and opportunities to connect and volunteer.

Man arrested for attempted murder after allegedly attempting to run someone over in Walmart parking lot

Rayne Prince Marion Chuma was arrested and charged with attempted murder after allegedly trying to hit a man with his vehicle in the Buckhannon Walmart parking lot before leaving the scene.

Suspect held without bail in Brushy Fork Road robbery case

Bruno Martins Ferreira has been arrested and is being held without bail on felony robbery and conspiracy charges after allegedly participating in an armed robbery at a Brushy Fork Road residence, during which $12,000 was transferred from the victim’s bank account.

Upshur County Board of Education Agenda: July 8, 2025

The Upshur County Board of Education has released the agenda for its upcoming meeting scheduled for July 8, 2025.

City of Buckhannon calendar: July 7-11, 2025

Buckhannon has announced a series of July public meetings, bulky item and yard waste collections, family-friendly events such as Festival Fridays, deadline reminders for firefighter applications, and performances of “Mamma Mia!” at the Colonial Arts Center.

Sherry Esenwein

Sherry Esenwein, a devoted educator, animal lover, and Buckhannon native, passed away peacefully at 71 in Annapolis, remembered for her adventurous spirit, cherished family, and lifelong dedication to teaching and her beloved dogs.

Summer Basketball League kicks off

The Upshur County Summer Basketball League began its season last week, featuring multiple games with standout performances from players such as Josh Trent, Andrew Holcomb, and Sterlin Thropp, while several matches ended in forfeits.

Post 7 falls in twin bill to Charleston

Buckhannon Post 7 suffered two losses to Charleston Post 56 on Sunday, dropping the first game 14-0 by mercy rule and falling 5-2 in the second despite a late rally.

Upshur County Commission partners with development authority, eyes $550k in grants for proposed rec hub

The Upshur County Commission partnered with the Development Authority and authorized applications for $550,000 in grants, as well as a joint property transfer, to support construction of the proposed John C. Allen Regional Hub recreation complex.