So, I’m a day late and a dollar short. Yesterday was Cinco de Mayo. Usually that means my boys come home from school and tell me they have to bake something for Spanish class. Oh, and did I mention they usually need it the next day! So being the girl scout that I am and always prepared, I generally have all the ingredients to make any variety of food (well most foods anyway)! The good news is that my boys help out, especially since we always make desserts. Jarred genuinely likes to cook and Ethan likes to lick the bowl!
This year as May 5th approached I asked my younger son Ethan what he wanted to bring in to school. He said the teacher didn’t ask the class for anything – I was shocked yet at the same time being in the throws of baseball season very relieved. Over the past 6 years I have been in my kitchen making: Mexican wedding cookies, horchata or Arroz con leche (rice pudding), flan (Mexican custard), dulce de leche (caramel), churros, oh and let’s not forget to send in Mexican hot chocolate, and cafe con leche to wash it all down! Last year I made bridagderos (a chocolate candy that is a cross between fudge and a truffle) stay tuned for that recipe, it’s delicious although technically wasn’t considered Spanish for the class since it’s Brazilian! As you can see, I’m not the grab a bag of chips and salsa to bring in kind of mom! This year I was planning to make paletas (frozen popsicles) that I saw on the Food Network. I might just have to make those sometime this summer.
Since it is a baseball night, I had to make a fast dinner so I decided to prepare a make your own taco or burrito bar. Being short on time, I purchased flour tortillas, guacamole and cuban black beans from Trader Joe. They have the best homemade flour tortillas! Salsa is another story entirely and I should probably have a post dedicated the the brands I have tried. So for tonight, any jar of salsa you have in your house will be great – remember, short on time.
To set up the buffet, you’ll need a main protein (in my case grilled tilapia) toppings of your choice, shredded lettuce, salsa, guacamole, rice, corn, black beans, tortilla chips and shredded cheese.
For the recipes… roasted corn and onions, grilled tilapia, brown rice.
Taco Spiced Tilapia
3 to 4 tilapia filets (account for 1 piece of fish per person)
Penzey’s taco seasoning (or brand of your choice)
1 tablespoon olive oil
Put a non-stick grill pan on the stove top on medium heat. Meanwhile prepare the fish. Rub both sides with olive oil and sprinkle the top with taco seasoning. When the pan is hot, place the fish seasoned side down. Sprinkle the other side with a little more seasoning. Grill until done about 5 minutes a side depending on how thick your fish is.
Roasted Corn Recipe
There is a restaurant in NYC called Canyon Road. They make a roasted corn dish that is to die for. In the summer, I roast my own corn on the grill but for a nice shortcut, Trader Joe has roasted corn in the freezer section. How easy is that? It’s made with caramelized onions and very deliscious, I hope you like it.
one onion finely diced
4 garlic cloves minced
1/2 bag frozen roasted corn from you guessed it… Trader Joe!
salt and pepper to taste (I used 1/2 teaspoon of each)
In a large skillet heat 2 tbs. olive oil over medium heat. Add the onions and cook over medium to low heat for about 15 to 20 minutes until they are nice and caramelized. Add the garlic and cook for a couple of minutes then add the corn. Cook until the corn is hot, add salt and pepper to taste.
Chipotle Restaurant Style Rice
2 cups of water
1 cup brown rice
1 small shallot diced fine
2 tablespoons dried cilantro or parsely (or combination)
2 teaspoons of olive oil
2 teaspoons zesty lemon seasoning
1 teaspoon lemon pepper seasoning (no salt added)
In a 2 quart saucepan add the water and bring to a boil. When it comes to a boil, add the rice and the rest of the ingredients and stir. Cover and cook as directed on the package.
Ole!
According to the Encyclopedia Britannica…
Cinco de Mayo, ( Spanish: “Fifth of May”) , also known as the Anniversary of the Battle of Puebla, national holiday in Mexico in honor of a military victory in 1862 over the French forces of Napoleon III. When in 1861 Mexico declared a temporary moratorium on the repayment of foreign debts, English, Spanish, and French troops invaded the country.
