If you are looking for an excuse to throw a virtual fiesta (not that you need one!), think about a celebration for Cinco de Mayo! The holiday is celebrated each year on May 5, to commemorate the Mexican army's victory over France in 1862, during the Franco-Mexican War, at the Battle of Puebla. It is also known as Battle of Puebla Day.
We’ve assembled the traditional ingredients for you here. Feliz Cinco de Mayo!
1 1⁄2 Hass avocados
3⁄4 cup lemon juice
1⁄2 onion, finely chopped
1 1⁄2 tomatoes, finely chopped
1 bunch cilantro, finely chopped
1⁄4 lb Cotija cheese
serrano pepper, deseeded and minced (optional)
mango, cubed (optional)
pomegranate seeds (optional)
Cut the avocados in half lengthwise, separate both sides and extract the bone, remove the pulp and place it in a bowl, mortar, or molcajete.
Add the pinch of salt and the lemon juice. Start crushing the avocados, either with the help of a mortar handle, the owl of the molcajete or simply with a fork, until obtaining a puree.
Once ready, add the onion, tomato and cilantro, and continue mixing until all the ingredients are incorporated.
Adjust seasoning and incorporate the optional ingredients, personally suggest choosing only one of them, so as not to combine flavors.
I’ve been craving tortillas throughout the stay-at-home time, and they aren’t always easy to come by, these days, in NYC--so I decided to make my own with Verve Culture’s Tortilla Press Kit. It is so easy, and these tortillas taste much better than store-bought. That is, if you can get your hands on masa corn flour. If not, you can substitute corn meal. (For every 2 cups of masa harina, substitute 2/3 cup cornmeal and 1 1/3 cup all-purpose flour.) But it won’t be quite as good! Here is the recipe:
- *Mix equal parts masa corn flour with water.
- *Make a golf ball-sized dough, put it in the press, and close it.
- *Press once, rotate, and gently press again.
- *Cook approximately one minute on each side.
- *Wrap in a cloth napkin to keep them warm.
The molcajete in this festive set is styled after the traditional centuries-old mortar and pestle used by Mexican cooks to pulverize spices for sauces and moles and blend ingredients for guacamole. The basket is a pretty accent to any table, and a great way to serve chips of tortillas.
1.5 oz PATRÓN Silver
2 oz Coconut water
.5 oz Fresh lime juice
.5 oz Simple syrup
7 Thin slices of cucumber, 3 for garnish
Combine all ingredients (including four of the cucumber slices) in a cocktail shaker and shake vigorously with ice to chill. Strain onto fresh ice in a highball glass. Garnish with remaining three cucumbers.