Cover of “The Best Mexican Recipes: Kitchen-Tested Recipes Put the Real Flavors of Mexico Within Reach” by the editors of America’s Test Kitchen. (Courtesy of America’s Test Kitchen)
It’s time to celebrate…Cinco de Mayo is here. This day is also my birthday, so it’s a double celebration for me. Throughout the year, when people are asked about their birthdays in doctor’s offices or pharmacies, Cinco de Mayo is often mentioned.
This day celebrates Mexico’s victory over France at the Battle of Puebla on May 5, 1862. This day is sometimes thought to be Mexico’s Independence Day, but this is not the case. Mexico celebrates its independence from Spain on September 16th.
What I found interesting is that although it is a big celebration in Puebla, it is believed that this day is celebrated more grandly here in the United States than it is back home. It’s a celebration of Mexican tradition, culture, and of course food and drink. It’s like recognizing Irish culture on St. Patrick’s Day.
May 5th is a day when many people prepare Mexican-style food for parties and make lots of margaritas at the end. This year, it falls on a weekend, so the celebrations start early. To make this year’s fiesta unique and delicious, we’ve included the perfect recipes for your party below.
For those who want to go out and enjoy Mexican food, restaurants are planning festivals and menus that go beyond guacamole, chips and margaritas.
This title of an article on Upworthy.com (https://bit.ly/3Wiytxt) caught my attention. “Sorry, Italian food lovers. America is about to have a new favorite ethnic dish.”
“Millennials (ages 27 to 42) cite Mexican food as their favorite ethnic cuisine over Italian, while Gen Z (ages 8 to 23) cite Mexican food as their favorite ethnic cuisine, according to Chicago-based market research firm DataSessential. agrees, with Chinese food coming in second place and Italian food coming in third place.”
Not all Mexican food is extremely spicy and spicy. I can attest to that because I am extremely sensitive to both. The basic rule is to add all the spices carefully to bring out the flavor of the protein and vegetables.
Mexican cuisine has evolved over the centuries with many influences, particularly from the Aztec and Mayan civilizations. Mexico’s influence on the American food scene is undeniable.
Tex-Mex is what many Americans believe to be authentic Mexican food. Because that’s what we experience at many chain restaurants, the usual suspects: tacos, fajitas, and burritos. But the cuisine goes far beyond these well-known dishes.
My cooking inspiration comes from blogs, food manufacturer websites, and of course cookbooks.
To help you find a Mexican dish or two to prepare, I pored over my collection and read “Best Mexican Recipes: Kitchen-Tested Recipes to Discover Mexico’s Real Authenticity” by the editors of America’s Test Kitchen. I chose “Bringing Flavor Within Your Hands” (2015, $29.99). ).
This book tells the story of Mexican cooking with a view to home kitchens and American supermarkets. What I found helpful were recipes with titles that included Mexican regional cuisine, highlighting ingredients from Mexico’s diverse climate and terrain.
Examples include the spicy fish dishes of Yucatan, the rustic dishes of the north, and the complex moles of Puebla and Oaxaca. please do not worry. In addition to authentic dishes you’ve probably never seen in a restaurant, there are plenty of recipes that are part of what most people think of as Mexican food.
The introduction lists and presents the types of fresh and dried chili peppers, describes their appearance and flavor, and provides alternatives and ways to prepare them. Describes the use of different forms of corn (raw corn, corn husks, cornmeal, and masa), which is a main ingredient in Mexican cuisine.
Describes the use of herbs, spices, fruits, vegetables, and other ingredients in Mexican cooking. The Components of Mexican Food page helps you prepare recipes with tips on how to make sauces, how to use marinades and rubs, cooking in tortillas, finishing and serving, and more.
This Cinco de Mayo, why not try recreating your favorite Mexican dishes at home? While you’re at it, expand your repertoire to include lesser-known, authentic and fascinating dishes rarely found north of the border. Check out the recipes in this book to help you prepare for your Cinco de Mayo celebration.
For beef taco salad recipe, visit https://bit.ly/2yEDlo4.
Seared shrimp with tomato and avocado
For 4 people
material:
1 pound tomatoes (cored, seeded, and cut into 1/2-inch pieces)
6 green onions, thinly sliced, separating the white and green parts
1/4 cup chopped fresh cilantro
3 cloves garlic (chopped)
1-2 teaspoons of chopped canned chipotle chiles in adobo sauce
salt and pepper
1 1/2 pounds extra large shrimp (21-25 shrimp per pound), peeled and deveined.
1/8 teaspoon sugar
2 tablespoons vegetable oil (divided)
1 tablespoon lime juice, and lime wedges for serving
1 avocado (halved, seeded and diced)
direction:
Combine tomatoes, green onions, cilantro, garlic, chipotle, and 3/4 teaspoon salt in a bowl. In a separate bowl, combine shrimp with sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Heat 1 tablespoon oil in a 12-inch skillet over high heat until smoking. Add half the shrimp to the pan in a single layer and cook, without moving, until speckled brown on each side, about 1 minute. Transfer the shrimp to a large bowl (the shrimp will be done).
Repeat with remaining 1 tablespoon oil and remaining shrimp.
Return the empty skillet to high heat, add the tomato mixture and lime juice, and cook until the tomatoes are slightly softened, about 1 minute. Stir the shrimp with any accumulated juices and cook until the shrimp are cooked through and hot, about 1 minute. Transfer the shrimp to a platter and sprinkle with the avocado and green onion leaves. Serve with lime wedges.
shrimp and lime ceviche
Serves 6 people
material:
1 tomato (cored, seeded and finely chopped)
1/2 cup lemon juice (3 lemons)
1 jalapeño chile (stemmed, seeded and chopped)
1 teaspoon grated lime zest and 1/2 cup juice (4 limes)
1 clove of garlic (chopped)
salt and pepper
1 pound extra large shrimp (21-25 shrimp per pound), peeled, deveined, tails removed, and cut in half lengthwise.
1/4 cup extra virgin olive oil
4 green onions (thinly sliced)
3 tablespoons chopped fresh coriander
1/2 teaspoon sugar
direction:
In a medium bowl, combine tomatoes, lemon juice, jalapeno, lime zest and juice, garlic, and 1/2 teaspoon salt. Stir in the shrimp, cover, and refrigerate for 45 minutes to 1 hour until the shrimp are firm and translucent, stirring halfway through.
Drain the shrimp mixture in a colander, keeping the shrimp slightly moist, then transfer to a bowl. Add oil, green onions, coriander, and sugar and mix. Season with salt and pepper. serve.
7 layer dip
Serves 8-10 people
material:
4 large tomatoes, cored, seeded and finely chopped
6 green onions (2 chopped, 4 green parts thinly sliced)
2 jalapeño chiles, stemmed, seeded and chopped
3 tablespoons chopped fresh coriander
2 tablespoons lime juice and 2 teaspoons (2 limes)
salt
1 can (15 oz) black beans, drained but not rinsed
2 cloves of garlic (chopped)
3/4 teaspoon chili powder
1 pound pepper jack cheese, shredded (4 cups)
1 1/2 cups sour cream
1 chunky guacamole recipe (recipe below)
direction:
Combine tomatoes, chopped green onions, jalapeños, cilantro, 2 tablespoons lime juice, and 1/8 teaspoon salt in a bowl. Let stand until tomatoes begin to soften, about 30 minutes. Drain the mixture, discarding the liquid and returning to the bowl.
Meanwhile, process the beans, garlic, chili powder, remaining 2 teaspoons lime juice, and 1/8 teaspoon salt to a coarse paste in a food processor until you have about 15 beans. Spread bean mixture evenly in an 8-inch square baking dish or 1-quart glass bowl.
In the bowl of a clean, dry food processor, pulse 2 1/2 cups pepper jack and sour cream until smooth, about 15 pulses. Spread the pepper jack and sour cream mixture evenly over the bean layer. Top evenly with the remaining 1 1/2 cups pepper jack, then the guacamole, and finally the drained tomato mixture. (The dip will keep refrigerated for 24 hours. Just let it come to room temperature before serving.) Before serving, sprinkle with sliced scallion leaves. Serve with tortilla chips.
thick guacamole
Makes about 3 cups
material:
3 ripe avocados
1/4 cup chopped fresh cilantro
1 jalapeño chile (stemmed, seeded and chopped)
2 tablespoons chopped red onion
2 tablespoons lime juice
2 cloves of garlic (chopped)
salt
1/2 teaspoon powdered cumin
direction:
Cut 1 avocado in half, remove the seed, and scoop out the flesh into a medium bowl. Mash all the cilantro, jalapeno, onion, lime juice, garlic, 3/4 teaspoon salt, and cumin with a potato masher (or fork) until almost smooth.
Cut the remaining 2 avocados in half, remove the seeds, and dice. Add the cubes to the bowl with the mashed avocado mixture and gently mash until the mixture is still coarsely combined. (Guacamole can be refrigerated for up to 24 hours with plastic wrap pressed directly against a surface). Season with salt before eating.
Corn and black bean tortilla tart
Serves 4-6 people
material:
1/4 cup extra virgin olive oil
2 1/2 cups fresh or thawed frozen corn
2 large plum tomatoes, cored and cut into 1/4-inch pieces
4 green onions (thinly sliced)
2 tablespoons chopped fresh coriander
1 teaspoon lime juice
salt and pepper
1 onion (chopped)
1 jalapeño chile, stemmed, seeded and chopped
3 cloves garlic (chopped)
1 teaspoon powdered cumin
1 can (15 oz) black beans, washed
3/4 cup vegetable soup
Flour tortillas 4 (10 inches)
1 1/2 cups shredded cheddar cheese
1/2 cup crumbled queso fresco
direction:
Adjust oven rack to middle position and heat oven to 400 degrees. Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the corn and cook, stirring occasionally, until the kernels begin to brown and burst, 3 to 5 minutes. Transfer to a large bowl and let cool slightly. Stir in the tomatoes, green onions, 1 tablespoon cilantro, and lime juice, and season with salt and pepper.
Wipe the skillet clean with paper towels. Add 1 tablespoon of oil and onion to a frying pan and fry over medium heat for 3 to 5 minutes until softened. Add the jalapeños, garlic, and cumin and stir-fry until fragrant, about 30 seconds. Add beans and broth, stir, and cook until liquid is almost evaporated, 5 to 7 minutes. Transfer the mixture to a large bowl and mash the beans with a potato masher until almost smooth. Season with salt and pepper.
Line a rimless or inverted baking sheet with parchment paper. Lightly brush both sides of tortillas with remaining 2 tablespoons oil. Place one tortilla on the prepared sheet. Spread a quarter of the mashed beans on top, leaving a 1/2-inch border around the edges. Sprinkle with a quarter of the corn mixture, a quarter of the cheddar cheese, and a quarter of the queso fresco. Repeat with remaining tortillas, beans, corn, cheddar cheese, and queso fresco to create a layered tart.
Bake the tart for 20 to 25 minutes, until the cheese is melted and lightly browned. Let cool on the sheet for 5 minutes, then slide onto a cutting board using parchment paper. Discard the parchment. Sprinkle remaining 1 tablespoon cilantro on top. Cut into wedges and enjoy.
Recipe provided by: America’s Test Kitchen
Stephen Freese is professor emeritus and former coordinator of the Hospitality Management Program at Gateway Community College in New Haven, Connecticut. He has been a food and culinary travel columnist for the past 16 years and is also the co-founder and host of “Worth Tasting.” ” A Gourmet Walking Tour of Downtown New Haven. He is a board member of the International Association of Culinary Professionals. Email Stephen@stephenfries.com. For more information, visit stephenfries.com.
