Cinco de Mayo
Since Cinco de Mayo is right around the corner I am looking for some great Mexican recipes. Maybe also some recipes for your favorite salsa or guacamole. Thanks for sharing...
My typical quick salsa:
s, lime juice
Fun variation: I slow-roasted the tomatoes & fresh corn then chopped up the tomatoes and basically did the same thing (minus the beans). My mistake was that I added too much salt before roasting, but otherwise it was FABULOUS and so so so tasty.
CH-er dommy! has always contributed great Mexican recipes. here is a link to a short thread about carnitas. http://www.chowhound.com/topics/28329...
maybe a mole-simmered chicken or pork chili verde for a main course? search those topics here on home cooking for some examples.
For a simple fresh tomato salsa cruda, I use vine-ripened or hot house tomatoes, along with a fresh jalepeno and onion, salt, garlic and cilantro. I like lauren's use of the roasted veggies. Sounds very good.
Here's a recent thread for some great ideas with lots of recipes:
Our menu, with contributions from various 'Hounds, is shaping up to be:
Picadillo empanadas (Epi recipe) with cilantro crema
Guacamole (I use a molcajete - I think it makes all the difference).
Chips, and 3 salsas - salsa borracha with guajillos; roasted jalapeno and tomato; and eat_nopal's Roasted Tomatillo, Garlic, Ancho & Arbol Salsa
Topolo Caesar salad with green chile, lime, and queso anejo - from Rick Bayless' "Mexican Kitchen
Steak, avocado, and salsa verde tostaditos
Slow-roasted Yucatan pork
Fresh flour and corn tortillas
Frijoles Maneados - Refried beans with queso Chihuahua and chorizo
Chocolate Bourbon Cake with Caramel Whipped Cream http://www.chowhound.com/topics/356047
Serves 8 on paper, but more like 4-6 for me and my friends.
1 cup raw cane sugar
10 sprigs fresh mint, plus extra for garnish
1 cantaloupe, seeded and cut into 1-inch cubes
1 small yellow seedless watermelon, cut into 1-inch cubes
1 seedless red watermelon, cut into 1-inch cubes
1 honeydew melon, cut into 1-inch cubes
juice and zest of 3 limes
Bring sugar, 1 cup water and mint to a boil. Reduce heat to medium-low, and simmer until sugar dissolves. Remove from heat and steep 30 minutes. Seed melons, and cut into chunks. Strain syrup through fine mesh sieve into small bowl. Place fruit in large bowl. Add lime juice, lime zest and just enough syrup to lightly coat. Gently toss together. Garnish with remaining mint. Chill, or serve immediately.
You can also use the remaining syrup for REAL mojitos!!!
I add berries, kiwis and chunks of mango, papaya, pineapple and banana (squirt with lemon juice so not to turn brown) for more variety, color and texture. Frozen fruit also works in a pinch!