So today is Cinco de Mayo, and instead of just enjoying great food I decided to do some research about the holiday. I found it to be interesting reading… http://latino.sscnet.ucla.edu/cinco.html
It is no secret that Don and I share a deep mutual appreciation for Mexican food, and so I spent the afternoon cooking our favorites. We have had to adjust to the shortage of quality “authentico” mexican food, so I have been working on perfecting a few recipes.
Prep Time: 15 MinutesCook Time: 15 Minutes
Ready In: 30 MinutesYields: 9 servings
Traditional Mexican tacos, simple and delicious!
2 pounds top sirloin steak, cut
into thin strips
salt and pepper to taste
1/4 cup vegetable oil
18 (6 inch) corn tortillas
1 medium onion, diced
4 fresh jalapeno peppers,
seeded and chopped
4 limes, cut into wedges
1 bunch fresh cilantro, chopped
1.Heat a large skillet over medium-high heat. Fry the steak strips, stirring constantly, until browned on the outside and cooked through, but not too firm, about 5 minutes. Season with salt and pepper. Remove to a plate and keep warm.
2.Heat the oil in the skillet, and quickly fry each tortilla on both sides, until lightly browned and flexible. Set aside, and keep warm.
3.Place tortillas on a plate, and top with steak strips, onion, jalapeno, and cilantro to taste. Squeeze lime juice over. Wrap and eat.
Prep Time: 5 Minutes
Ready In: 5 MinutesYields: 8 servings
This sauce/marinade goes well with any type of grilled meat. It gives lots of flavor, the longer the meat marinades, the more flavorful it will be.
1/2 cup olive oil
4 teaspoons crushed garlic
1 tablespoon salt
2 1/2 teaspoons black pepper
1.In a blender or food processor, combine olive oil, garlic, salt, and pepper. Process for 3 to 5 minutes.
Prep Time: 20 MinutesCook Time: 2 Hours
Ready In: 2 Hours 20 MinutesYields: 8 servings
This recipe is so simple and tasty you’ll never go back to canned refried beans.
14 ounces dried pinto or red
7/8 large onion, quartered
2-3/4 garlic cloves
1/2 teaspoon ground cumin
2-3/4 drops hot pepper sauce
1.Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain beans; discard liquid. Return beans to pan; add water to cover. Add onion and garlic; bring to a boil. Cover and cook over low heat for 2 hours or until beans are very tender, adding water to keep covered if needed. Discard onion and garlic. Mash beans with a potato masher, leaving some beans whole. Stir in cumin and hot pepper sauce.
Ready In: 5 MinutesYields: 4 servings
A near perfect strawberry margarita with frozen strawberries and limeade concentrate.
6 fluid ounces tequila
2 fluid ounces triple sec
8 ounces frozen sliced
strawberries in syrup
4 fluid ounces frozen limeade
1.Fill a blender with ice and crush. Pour in the tequila and triple sec. Add the strawberries and limeade. Blend for 30 seconds or until smooth. Serve in margarita glasses with the rims dipped in powdered sugar.