Count Down to Cinco de Mayo
This is our Count Down to Cinco de Mayo. Cinco de Mayo is probably my favorite “food holiday” after Thanksgiving. What is not to like about ooey, gooey, spicy, creamy, warm and tasty Mexican (inspired) food? I’m hungry just typing that sentence. Oh and don’t get me started on Mojitos. In celebration of Cinco de Mayo, here are two recipes I’ve adapted to my own families tastes. I’ll feature a new recipe every day through May 5th. What is your favorite Cinco de Mayo food?
Carne Asada Tacos
1/2 cup white vinegar
2 tablespoons chili powder
2 tablespoons extra-virgin olive oil
2 teaspoons salt
1 teaspoon garlic powder
2 pounds flank or skirt steak, trimmed and cut into 3 equal portions
16 5- to 6-inch corn tortillas, warmed
1 Jar of Tomato Salso of your choice
Fresh Cilantro or Parsley
1/3 cup crumbled Cotija cheese or other shredded cheese
Mix or whisk vinegar, chili powder, oil, 2 teaspoons salt and garlic powder in a large zip lock bag; add steak and turn to coat. Close bag and marinate in the refrigerator for at least 1 hour and up to 24 hours.
Position rack in upper third of oven; preheat broiler.
Place the steak on a rimmed baking sheet (discard the marinade). Broil 3 to 4 minutes per side for medium. Transfer to a clean cutting board and let rest for 5 minutes. Thinly slice against the grain. Serve the steak wrapped in warm tortillas and topped with the salsa, cilantro or parsley and cheese.
Adapted from Eatingwell.com
Breakfast Tacos
1 beef Top Sirloin Steak Boneless, cut 3/4 inch thick (about 12 ounces) or Flank Steak
Salt
6 small flour tortillas (6-inch diameter), warmed
6 eggs, beaten
6 tablespoons shredded Mexican Cheese Blend
6 tablespoons fresh pico de gallo (check your store’s produce or deli department)
6 tablespoons sour cream
Heat large, heavy nonstick skillet over medium heat until hot. Season beef steak with salt, as desired. Place beef in skillet. Pan-broil 12 to 13 minutes for medium doneness, turning occasionally. Remove beef from skillet. Set aside; keep warm.
Heat oil in the same skilled adding eggs and scramble until set, stirring occasionally; keep warm.
Carve steak into thin slices. Top each tortilla with equal amounts of eggs, steak and 1 tablespoon each of cheese, pico de gallo and sour cream. Serve immediately.
Adapted from Beefitswhatsfordinner.com