Cinco de Mayo day is May 5th, 2011


Let’s use the heritage of Mexico for dinner  at home on  Mexican Independence day:

On May 5th is the celebration of Cinco de Mayo is celebrated here in the United States, mostly in the Mexican themed restaurants and bars but you can celebrate at home as well.

First a beverage,

Sangrita

3 ounces tomato juice

1 teaspoon grenadine syrup (or less to taste)

Juice of half lime or lemon

1 ounce of orange juice

salt

Tabasco (see note

Lime wedge

1.  Combine the tomato juice. grenadine, lime, and orange juices, and salt and Tobasco sauce to taste.   Add ice cubes and shake rapidly.

2.  Strain the mixture into a glass and serve the tequila on the side.  It is drunk in Mexico by sipping the tomato mixture alternately with the Tequila.  Many non- Mexicans prefer to add the tequila to the tomato mixture before shaking the cocktail .   Serve with the lime wedges and additional salt. 

Note:  Tobasco sauce is a Yankee addition to this recipe.   In Mexico, small, hot, chopped green serrano chiles  are used as the fiery seasoning. A genuine sangrita is highly spiced.

Appetizer:

Tostados with Cheese

Heat lard or oil in a skillet and deep-fry six tortillas until crisp and golden brown on both sides.

Drain and serve hot, topped with chili con carne, grated cheddar cheese, chopped onions, and shredded iceberg lettuce.  Serve as an appetizer.

Recipes for Sangrita  and Tostados with cheese :

Craig Claiborne’ s New York Times International Cook Book

Recipe for Chili Con Carne :      😉

Ingredients

  • 1 large onion, finely chopped
  • 1 clove garlic, peeled and crushed
  • 2 teaspoons tomato paste
  • 2 tablespoons butter, cut into pieces
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried oregano, crushed
  • 1/2 teaspoon ground cumin
  • 1 1/2 teaspoons chili powder
  • 1 (14.5 ounce) can whole peeled tomatoes with liquid, chopped
  • 1 pound lean ground beef
  • 1 (15.25 ounce) can kidney beans, drained and rinsed
  • salt to taste
  • ground black pepper to taste

Directions

  1. In a large skillet over medium heat, combine onion, garlic, and tomato paste. Cover and cook for 5 minutes.
  2. Stir in butter until melted. Stir in flour, oregano, cumin, chili powder, tomatoes and beef. Cook uncovered for 8 minutes, stirring occasionally.
  3. Stir in the beans and cook for another 4 minutes, stirring occasionally. Salt and pepper to taste.

Nutritional Information open nutritional information

Amount Per Serving

Calories: 285 | Total Fat: 14 g | Cholesterol: 62 mg

Recipe reposted from Allrecipes.com



Advertisements

Please comment, I love to hear from you!! What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: