Just some of my all-time favorites to celebrate Cinco De Mayo. I love a good celebration, maybe not authentic but delicious!
Wishing everyone a great weekend.
Chevy's Fire-Roasted Salsa
from Top Secret Restaurant Recipes 2 by Todd Wilbur
6 medium tomatoes
6-8 jalapenos (I use 2-3)
1/4 medium Spanish or Yellow onion
2 cloves garlic
2 tablespoons chopped fresh cilantro
2 tablespoons white vinegar
2 teaspoons salt
Preheat grill on high. Remove stems from tomatoes, then rub some oil
over each. Leave stems on jalapenos and rub oil on them, too.
Place tomatoes on grill. After about 10 minutes, add the jalapenos. In
about 10 minutes, turn the tomatoes and peppers. When almost all of the
surface of the peppers are black, remove them from the grill. The
tomatoes will turn partially black, but when the skin begins to come off
they are done. Remove from grill to a bowl.
Remove skin from tomatoes and place in a food processor. Pinch the stem
end from each pepper, remove any skin that has burned, and place into
food processor with tomatoes.
Add remaining ingredients and puree on high for 5-10 seconds. Chill for
several hours or overnight before serving. Makes about 2 cups.
Source:
Epicurious, May 2009 – recipe by Lourdes Castro, Simply Mexican
Printable Recipe
1/2 red onion, thinly sliced
About 1 1/2 cups red wine vinegar (I used 1/2 cup rice wine vinegar, a little less than 1/4 cup simple syrup and some water)
1/4 cup olive oil
1 1/2 teaspoons ancho chile powder
1 1/2 teaspoons dried oregano (I used Mexican oregano)
1/2 teaspoon ground cumin
1/4 cup lightly packed fresh cilantro leaves, chopped, plus more for garnish
1 jalapeño, stemmed and chopped
1 pound flaky white fish (such as mahi mahi or cod), cut into 4 pieces
salt and pepper
8 fresh corn tortillas (I used whole wheat)
Mexican crema, homemade or store-bought (I mixed 1 cup sour cream with
the zest and juice of one lime, jalapeno, a little salt and pepper)
Fresh Tomato Salsa
2 limes, cut into quarters
Put the onion in a small bowl and pour in the vinegar to cover well. Set aside for at least 30 minutes or up to several weeks.
Pour the olive oil into a small bowl and add the ancho chile powder,
oregano, cumin, chopped cilantro, salt, pepper and jalapeño. Mix well.
Place the fish on a dish and pour the marinade over it, making sure to
coat the fish well on both sides. Allow to marinate for 20 minutes. (I
put it in a Ziploc bag to marinate)
Heat a nonstick sauté pan over medium-high heat. Place the fish in the
pan, no need for more oil. Cook the fish for about 4 minutes, then turn
over, and cook for another 2 minutes. Remove the pan from the heat and
flake the fish into the pan with a fork, making sure to mix in all the
marinade that has stuck to the bottom of the pan. Check if it needs more
salt and pepper. I cooked it on the grill, in a disposable aluminum pan
and left the pieces whole!
Place four of the tortillas on a plate and sandwich them between two
slightly dampened sheets of paper towel. Microwave on high for about 45
seconds. Place the warm tortillas in a towel-lined basket or plate and
cover. Repeat with the remaining tortillas.
To assemble the tacos, place a big spoonful of the fish onto the center
of a tortilla. Top with the marinated onions. I also added a sort of
cole slaw to the taco's. Serve with salsa.
Fish Taco Cole Slaw
1 bag shredded green cabbage
1 cup sour cream
juice and zest of one lime
minced fresh jalapeno (half of one jalapeno)
salt and pepper to taste
Combine the sour cream with the lime juice, zest, jalapeno, salt and
pepper. Mix shredded green cabbage in with the crema and refrigerate for
about 20 minutes.
Mexican Black Bean Salad
Source: StacyS (gardenweb)
1 cup frozen (thawed) whole kernel corn, drained, or fresh cut from the cob
1 (15-ounce) can black beans, rinsed and drained
1 - 2 whole
fresh jalapenos, seeds and ribs removed, chopped in a very small dice or 1 4-oz can of chopped green chilies
1/2 pint or more grape tomatoes, sliced in half
chopped fresh cilantro, to taste
4 cups torn iceberg lettuce or romaine (or both)
2 avocado, diced
Shredded Monterrey Jack, Cheddar or Mexican Cheese blend
Tortilla chips for garnish
Dressing:
1 tablespoons honey (little bit more, I just poured about 2 tablespoons)
2 - 3 tablespoons olive oil
1 tablespoon lime juice (I used juice of one lime)
1/2 teaspoon salt
1/2 teaspoon ground cumin
Whisk all the dressing ingredients in large bowl.
Add all salad ingredients except lettuce and cheese; stir until well
coated. Cover and refrigerate at least 1 hour to blend flavors.
Toss the lettuce, avocado and cheese with the bean mixture a little
while before you are ready to serve. Garnish with tortilla chips at the
last minute.
Creamy Chicken Tortilla Soup
Source: Marilyn (DanaIN) - Gardenweb Cooking Forum
adapted by
There's Always Thyme to Cook
Printable Recipe
2 tablespoons olive oil
1 large onion, chopped
2 tablespoons minced garlic
4 corn tortillas (regular or fried)
1 (14 oz.) can diced tomatoes with chilies (I used 2 10-ounce cans of Rotel tomatoes with chilies)
4 cups chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon turmeric (I omitted)
2 cups chopped, cooked chicken
1 1/2 cups frozen corn kernels
1/2 cup heavy cream
1 cup shredded Monterrey Jack cheese (optional)
1 tablespoon chopped cilantro
juice from 1/2 fresh lime
1 cup diced, seeded Roma tomatoes or 1 cup salsa for garnish
Sour cream for garnish
Tortilla Chips for garnish
Heat oil in a large saucepan over medium heat; sauté onions and garlic
for 3 minutes. Slice or break tortillas into small pieces and add to
onions and garlic; sauté until they are soft. Add tomatoes, broth and
spices and bring to a boil. Remove from heat; allow to cool for 5
minutes. Puree soup base in batches in a blender or food processor until
smooth, return soup to pot. (I used an immersion blender)
Add chicken, corn and cream and return to a boil then simmer for 5
minutes or until it starts to thicken. Reduce heat to medium-low and
sprinkle in cheese and cilantro; stir to melt cheese. Add lime juice and
season with salt and pepper to taste. Serve topped with tomatoes and a
dollop of sour cream.
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