Cinco de Mayo gives us all an opportunity to try some authentic Mexican style cuisine.  With some TLC (Tequila, Love, and a Clay Pot) you can open your palate to an amazing cultural flavour profile regardless of pigeon holing you as a meat-eater or vegetarian.  If you do not have access to a clay pot, do not fear because your accessible kitchen devices will work.

Tacos for starters should be a labour of love and not defined by a packet of spice from a box.  So many flavour combinations exist be it the use of cheap cuts of meat slow braised to infuse flavour, or the use of walnuts and grilled pineapple to keep it vegetarian.  Use corn tortillas and you get gluten free!  So much potential exists with some creativity and a punchy sauce to finish the dish.  Yes, you can buy store bought items like guacamole and salsa but try to create your own for a lively flavour.

 

Grilled Corn and Black Bean Salsa

2 cobs of corn

1 can of black beans (rinsed and drained)

2 green onions (diced)

2 oz Tequila

¼ C Cilantro (chopped)

Pinch of chipotle powder

Salt to taste

Roast corn on BBQ (or under broiler in oven) until golden and slightly charred.

Cut all kernels off of cob and place in heated sauté pan with drained black beans and tequila.

Once tequila has reduced by ½ and been absorbed by the corn and beans, add green onion, chipotle cilantro and salt to taste.

 

Tomatillo Sauce

1 ½ lbs tomatillo

5 serrano chillies

3 garlic cloves, unpeeled

½ C of cilantro

1 large onion (coarsely chopped)

Sea salt and pepper to taste

 

Preheat your BBQ (or use the broiler in your oven).

Remove husks and rinse tomatillos under warm water to remove stickiness.

Grill (or broil) chilies, garlic, and tomatillos on grill rack (or a broiler pan 1 to 2 inches from heat)

Grill/broil until tomatillos are softened and slightly charred (about 7 minutes of cooking time…only turn once).

Peel garlic and pull off tops of chillies.

Purée all of the ingredients in a blender until you reach your desired consistency.

This sauce can be made a day ahead or jarred like any preserve.

 

Guacamole

2 Avocados (pitted)

1 tsp of minced garlic

1 Tbsp red onion minced

1 lime (juiced)

Chilli power (or chipotle power) to taste

Salt to taste

Scoop the avocado flesh into a bowl.  Coarsely mash with a fork as you incorporate all remaining ingredients.  Season this to your personal taste. Personally I like a few chunks to give the guacamole some body.

 

This taco meat filling can be used with any protein really.  Here I used short ribs, but you could easily use a shoulder roast.

Taco Beef Filling

2 lbs Beef Short Ribs (seasoned with salt and pepper and dredged in flour)

1 medium onion (chopped)

3 celery stalks (diced)

2 cloves of garlic (diced)

4 jalapeno peppers (seeded)

1 C beef stock

1 can diced tomatoes

1 tsp cumin

1 tsp coriander

1 cinnamon stick

1 tsp paprika

1 lime (juiced)

2 Tbsp Canola oil for Dutch oven

 

In a Dutch oven add the oil and once hot, gently sauté onions until translucent, then remove and set aside.

Next add celery to the Dutch oven and sauté until slightly translucent, then remove and set aside.

Repeat process for a third time with the garlic and jalapeno together.  Once the garlic softens (NOT brown or burnt or it will taste bitter) remove and set aside.

Seer the short ribs in small batches on each side until surface crust is formed.

Once everything is cooked, add all ingredients to the Dutch oven and cook.

Add the crushed tomatoes, plus stock, spices, season with salt and pepper, to taste, and add enough water to cover the meat.

Bring to a boil then reduce heat and simmer on low with a lid for 3 hours until the meat is fork tender (try to avoid removing the lid excessively.)

Let meat cool in the liquid.

Shred meat and set aside for taco creation.  It may seem bland for a taco but the punch comes from your topping and sauces.

 

 

Capriotada is a traditional style Mexican bread pudding.  A dish that I have mentioned before (during the Easter episode) which should always have a place at your table.  Much like tacos, start with the authentic base and get creative.  For this version I utilized some raisins with dehydrated strawberries, papya, guava and bananas with cashews and pecans.  Plus I infused the milk that I used for the custard with a jalapeno to add just a hint of heat to this sweet dish. Trust me, this is a KILLER desert!

 

Capriotada

½ lbs crusty bread (buy day old bread if you can)

6 eggs

6 C milk (try it with coconut or almond milk)

1 C sugar (you can use honey, maple syrup, agave syrup as a substitute.)

1 can of evaporated milk

1 can condensed milk

1/8 tsp Cinnamon

1/8 tsp vanilla extract

¼ C raisins (add whatever dried fruit that you want to this)

¼ C pecans (add whatever nuts or seeds you want)

 

Set oven to 350F

Have 2 roasting pans (one large and one small) ready for this recipe.

Using your hands tear the bread into ½ inch pieces and place on a baking sheet.  Toast in the oven for about 10-15 minutes (until golden brown).

Mix all wet ingredients on a bowl.

Mix in sugar (or other ingredient that you used as a sweetener.)

Mix in bread, plus dried fruits and nuts in a roasting pan.

Pour wet mix into small roasting pan and gently mix with the bread.  Let stand for about 5 minutes to allow it to absorb.

Fill 1/3 of a large roasting pan with hot water.  Place small pan inside large pan (ensure water does not crest the lip and flood the small pan).

Carefully place in your over at 350F for about 1 hour (check with a toothpick inserted into the centre to check if it is done…toothpick should come out clean).

To cut the sweetness of the dis you can make a berry coulis or try this…

 

Tequila and Lime Whipped Cream

2 C whipping cream

2 oz tequila

1 oz honey

Juice of 1 lime

Zest of ½ a lime

Pinch of sea salt

 

Whip cream, lime juice, honey and tequila until stiff peaks form.

By hand, gently fold in lime zest and salt

Serve chilled.