Cinco de Mayo recipes

[TripletDaddy]

I'm doing red enchiladas, flank steak on the grill, and the standard red rice and pinto beans. Corn tortillas will make a conspicuous appearance. There will be much rejoicing.

[San Juan Sun]

I'm doing red enchiladas, flank steak on the grill, and the standard red rice and pinto beans. Corn tortillas will make a conspicuous appearance. There will be much rejoicing.

How do you do your rice and beans?

[wuapinmon]

I'm making chiles en nogada. Peeling walnuts sucks. It's also very difficult to find pomegranate seeds in a small Southern town in May, pero yo sí.

[Non Sequitur]

How do you do your rice and beans?

I have a good recipe for rice I like:

I sautee an onion, half a bell pepper, half a jalepeno and a clove of garlic. Then I add a cup of rice and brown it. Then I add 2 cups of chicken broth, a can of diced tomatoes with chili peppers, 2 teaspoons of chili powder, a teaspoon of salt and half a teaspoon of cumin. Then I just cover it and let it simmer until it's done. Super easy and tastes great.

[TripletDaddy]

I have a good recipe for rice I like:

I sautee an onion, half a bell pepper, half a jalepeno and a clove of garlic. Then I add a cup of rice and brown it. Then I add 2 cups of chicken broth, a can of diced tomatoes with chili peppers, 2 teaspoons of chili powder, a teaspoon of salt and half a teaspoon of cumin. Then I just cover it and let it simmer until it's done. Super easy and tastes great.

Non-seq's recipe is the general spirit of red rice. Most red rice will have a few things in common: super finely sliced/onion and chicken broth/tomato sauce in lieu of water. Not uncommon to mix in a can corn at the end and garnish with cilantro. The recipe above uses diced tomatoes, so not sure if that gets the rice red. Also, spicy rice sounds good but generally you don't see it served at Mexican joints. I wouldn't mind trying it, though. I love spicy. Maybe I will swing by non-seq's place for a taste!

The hardest part about stove-top rice is learning to make it not too dry or too sticky. white rice is delicious sticky. red rice is disgusting when it is sticky.

Beans are super easy, too. The strangest thing white folk do is soak the pinto beans and then throw away the water. wtf?

[old_gregg]

posting live from the taco cart in the sears' parking lot in celebration of el holidayo. carne asada, al pastor popular among the locals. this stop finishes an unsuccessful tour of state street's pawn shops in search of a ruger lc9. end transmission.

[TripletDaddy]

I've eaten at that taco cart. In SLC? I want to say around 9 south or thereabouts?

[MarkGrace]

We're trying to figure out which restaurant/cart/truck to hit for the fake Mexican holiday.

[FN Phat]

We will be enjoying fish tacos for dinner.

My tacos turned into tostadas

[San Juan Sun]

Success!

Carne asada tacos on warm corn tortillas with a fresh salsa. Fresh guacamole and chips on the side. (Salsa made with tomatillos, white onion, red tomato for color, fresh minced garlic, cilantro, and lime juice). Simple, fresh and delicious.

For my second helping, I sliced the meat really thin. That seemed to help the dish a lot.

Plenty left for tomorrow after Church too.

[San Juan Sun]

My tacos turned into tostadas

Fish tostados?

[wuapinmon]

So, yesterday, we made 33 chiles en nogada. It is basically a chile relleno filled with an amazingly complex filling (relleno) of ground pork, nutmeg, cinnamon, pear, apple, peach (not the large juicy kind), almonds, raisins, tomatoes, parsley, cloves, onion, garlic, salt, pine nuts, and bishop's weed (biznaga).

I made the nogada (walnut sauce).

3 cups of whole milk
1 cup of crumbled queso fresco (or cotija if you can get it)
3 cups of walnuts
2 tbsps of fresh ground cinnamon
3 tbsp of table sugar
1 tsp table salt

I brought it slowly to a steam, stirring quickly and constantly. It took about 10 mins. As soon as it started to steam, I killed the heat.

We stuffed the poblano peppers, dipped them in merengue, fried them, ladled the nogada over them, and then dressed them with choped parsley and pomegranate seeds to resemble the Mexican flag.

This is one of the most complex dishes I've ever had, and it takes ALL DAY to make. We also figured up that we spent about $150 making 33 of these, so we said it was like Thanksgiving in May. I doubt we'll do them again soon, given the amount of work, but we will do them again.

I love these people. It felt like a family gathering yesterday.

[wuapinmon]

The kids had fun:

[TripletDaddy]

You should balance one of the rellenos on your finger to make sure it bends properly.

[wuapinmon]

You should balance one of the rellenos on your finger to make sure it bends properly.

I'm not sure what that means, but we would've invited you to our party if you lived around here. No seas así conmigo para siempre, por favor.