¡Cinco de Mayo!

Cinco de Mayo is the holiday in which friends, meet at a Mexican Restaurant drink way too many Coronas, XX, and margaritas.  It’s interesting to note that Cinco de Mayo isn't a major holiday in Mexico, and despite the popular misconception it is not the celebration of Mexico’s Independence from Spain. Mexico’s Independence Day is observed of September 16 every year, and should also be celebrated with copious amounts of tequila and Mexican beer throughout the United States.

Cinco de Mayo is the celebration of the Battle of Puebla that occurred on May 5, 1862.  The Battle marked a Mexican victory against French forces on Mexican soil.  Now this bloody battle gives many Americans an excuse to drink too much and eat too much Mexican food at the beginning of May.

We've decided that we need to celebrate the holiday here by cooking up a batch of beef and chicken fajitas.  We found a Mexican music station on Direct TV and invited a couple of friends over and celebrated the Battle of Puebla in style (as stylish as we could here in Ojeda).

Fajitas

1 lb skirt steak

1 lb boneless chicken breasts

1 red bell pepper – sliced into strips

1 green bell pepper - sliced into strips

1 onion - sliced into strips

Marinade –

½ cup of tequila

1 tablespoon corn oil

Juice of 1 lime

1 tablespoon soy sauce

½ tablespoon Worcestershire sauce

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon cumin

1 teaspoon red pepper flakes

Process:

Mix the marinade and divide into two zip-lock bags.  Place the beef into one bag and the boneless chicken breast into the other.  Allow to marinate overnight in the refrigerator.

There are two ways to prepare the meat; either on a grill or on the stove top.  Since this is a work night, we have opted to prepare the fajitas on the stove top.

Heat a little corn oil in a frying pan over medium – high heat and sear the beef for 2 minutes on both sides of the meat.  Then transfer and wrap in aluminum foil and allow to rest.

Bring the pan up to temperature again and place the chicken breast in the skillet.  Cook 4 minutes per side, then allow to rest in and aluminum pouch.  Keep the meat warm in an oven set at 200° until you are ready to serve.

Add some of the beef marinade to the pan, heat and add the onions and sauté.  After they begin to wilt (approx. 3 minutes) add the peppers and cook an additional 3 minutes.  Wrap in aluminum foil and place in the oven with the meat until you are ready to serve.

Before serving slice the meat into thin strips.  With the beef make sure that you slice the meat against the grain.  This will ensure that the meat is good and tender in your fajita tacos.

When ready, open up the packets of meat and vegetable goodness and serve with Spanish Rice, Refried Beans, Chile con Queso, Tortillas, and Guacamole.

Peruvian Style Guacamole

2 large ripe avocados 

1 tablespoon Mayonnaise

½ onion – minced

2 cloves garlic – minced

1 tablespoon minced cilantro

1 pepper (varies by what’s available) I’m using an aji dulce cleaned and minced

Juice of 1 Lime

Adobo seasoning to taste

Process;

Peel and roughly chop the avocados.

Blend the avocados with the mayonnaise and lime juice until smooth

Add the minced onion, garlic, cilantro, and pepper and mix them into the mixture.

Mix everything together until is is a little delectable concoction.

The lime juice should be enough to keep the guacamole form turning brown, but if you would like to place the pit of one of the avocados in the guacamole it will serve as insurance against browning.

 ¡Buen provecho!

*Everything else made for this meal can be found under the Taco* Night posting from April 23