Recipes for Cinco de Mayo

In our column this week, we have selected a few recipes for those who are planning on celebrating Cinco de Mayo.

If you have a favorite dish, that you would like to share, we would love to hear from you! Recipes, with photo (and a short story/history), if available, can be submitted to ads@thedrummer.com.

Horchata  

Level: Easy

Total: 6 hr 15 min

Prep: 15 min

Inactive: 6 hr

Yield: 4 servings

1 c. uncooked long grain white rice

1 qt. warm water

1/2 c. whole milk

2 tsp. pure vanilla extract

1/2 tsp. almond extract

1/2 tsp. ground cinnamon

1/4 c. sugar

Whole cinnamon sticks, optional, for serving

In a blender, combine the rice and warm water. Blend for 1 to 2 minutes until the rice breaks up but does not form a powder. Let the rice mixture stand in the refrigerator for 6 hours or up to overnight.

Strain the rice mixture into a container through a fine-mesh sieve or several layers of cheesecloth to remove the rice solids.

Pour the rice water into a blender and add the milk, vanilla and almond extracts, cinnamon, and sugar. Blend for 1 minute until well combined and smooth. Serve the horchata over ice with cinnamon sticks as stirrers.

Baked Huevos Rancheros

Yield: 4 Servings

Prep Time: 5 min

Cook Time: 30 min

4 flour tortillas

1 T olive oil

1 large onion, finely chopped

7 oz. dried chorizo, chopped

14 oz. can cannellini beans, rinsed, drained

1 long green chilli, seeds removed, chopped, plus extra to serve

1 yellow capsicum, chopped

14 oz. can chopped tomatoes

4 eggs

Sour cream, to serve

Preheat oven to 400˚ F. Grease 4 x 8.5 oz. ramekins and carefully line with tortillas.

Heat oil in a frypan over medium heat. Add the onion and cook for 2-3 minutes until softened. Add chorizo and cook for 2-3 minutes until starting to crisp. Add the beans, chilli and capsicum, season and cook for 2 minutes. Add the tomatoes and cook for 3-4 minutes until mixture is slightly reduced. Divide mixture among tortilla cups, making small wells in the centre of each.

Break eggs into wells, then bake for 20 minutes or until eggs are just set. Serve with extra chilli and sour cream on the side.

Cheesy Taco Pasta

Prep Time: 5 min

Cook Time: 20 min

Total Time: 25 min

Yield: 8 Servings

1/2 lb. large shells pasta

1 lb. ground beef

2 T. taco seasoning (or 1 packet)

3/4 c. water

1 c. jarred salsa

1 c. shredded cheddar cheese

Cook the shelled pasta according to the directions on the box and drain.

Add the ground beef to the pan and brown well. Drain the fat.

Add the taco seasoning and 3/4 cup of water, stir and cook until water is gone. Add the pasta back into the pot with the salsa and cheese. Stir to combine.

Serve immediately, preferably with crunchy tortilla chips (optional) on top.

Note: I had an open box of medium shells, so those were used instead of the large shells.

Mexican Street Corn Salad

Prep: 10 min

Cook: 15 min

Total: 25 min

Yield: 8 servings

Dressing:

1/2 c. plain nonfat yogurt

1 T. lime juice

1 tsp. honey

1/2 tsp. paprika

1/4 tsp. cumin

Salad:

Splash of oil

4 ears corn shucked & kernels removed (about 3 c. of kernels)

1 clove garlic minced

2 T. lime juice

1/4 tsp. salt

1 c. canned black beans, drained & rinsed

1 red bell pepper seeded & chopped

1/2 c. chopped red onion

1/2 c. packed fresh cilantro chopped

1/2 c. cotija cheese, crumbled, can sub feta

Dressing: Mix all dressing ingredients and set aside.

Cook Corn: Heat oil over medium/high heat in a large saute pan then add garlic and corn. Cook about 15 minutes, flipping frequently, until corn begins to char a bit. Gently toss with lime juice and salt.

Serve: In a large bowl, combine corn mix, black beans, pepper, onion, cilantro, and cheese. Drizzle sauce over and serve either warm or cold. Perfect over tacos, as a chip dip, or by itself!

Roasted Vegetable Mexican Torta

Prep Time: 10 mins

Cook Time: 35 mins

Total Time: 45 mins

Yield: 2 servings

1/2 med. aubergine (eggplant), cut into thick slices

1/2 red pepper, cut into large pieces

4 med. mushrooms, cut into thick slices

1 T. oil

1/4 tsp. hot chilli powder

Salt

Black pepper

2 lg. bread rolls, e.g. tiger rolls, ciabatta, etc.

3 T. refried beans

2 slices cheese, e.g. Monterey Jack, cheddar, gouda, etc.

1/2 avocado, mashed

Small handful lettuce leaves

3 cherry tomatoes, halved

Add the sliced vegetables to a baking tray, and drizzle with oil. Sprinkle with chilli powder and a little salt and pepper. Roast at 375°F for about 30 minutes (turning halfway), until soft.

Cut the bread rolls in half, and spread one half with refried beans. Top the beans with the roasted veggies, and a slice of cheese. Return to the oven for a further 5-10 minutes, until the bread is crispy and the cheese has melted.

Spread the mashed avocado on the other half of each roll, and sandwich the two pieces together with some lettuce and cherry tomatoes. Serve immediately. 

Mexican Brownies

Level: Easy

Total: 35 min

Prep: 10 min

Cook: 25 min

Yield: about 16 servings

Prepare your favorite boxed or homemade brownies, adding 3/4 teaspoon ground chipotle chile pepper and 1 teaspoon ground cinnamon to the batter (for a batch that fits a 9-by-13-inch pan). Top each Mexican brownie with a scoop of dulce de leche ice cream and sprinkle with cinnamon.

Quote of the Week:

“Prices are important not because money is considered paramount but because prices are a fast and effective conveyor of information through a vast society in which fragmented knowledge must be coordinated.”

~ Thomas Sowell