For this Lunes Latino, I am moving away from the Caribbean and sharing with you a recipe that fits the upcoming celebration of Cinco de Mayo. I discovered Cinco de Mayo when I first moved to the United States. Earlier on I really had no clue why was Cinco de Mayo celebrated, but I did partake in the celebrations for the food and margarita specials of course. I now know a bit more about this commemoration and I want to share it with you so that we can all be informed and celebrate with a purpose.
Cinco de Mayo:
- Spanish for fifth of May.
- Contrary to popular belief, Cinco de Mayo is not Mexico’s independence day.
- Anniversary of the Mexican victory over the French at the Battle of Puebla on May 5, 1862.
- This date is not as popular in Mexico as it is in the United States.
- In the US, Cinco de Mayo has evolved into a celebration of Mexican heritage and pride.
The last bullet is my favorite. As a big melting pot, the United States has become home to immigrants from around the world and I enjoy seeing how many, regardless of their background, take part of cultural celebrations like this. Be it for the food, the drinks or the music, I say go for it, celebrate and be happy for our fellow Mexican friends and their culture. Que viva Mexico! (and its food!).
We owe a lot of great dishes to Mexican cuisine, like the Guacamole. Guacamole is oh so good and can be oh so versatile. It can simply be mashed avocados, or it can be dressed up in many many ways.
The ingredients on my ultimate basic guacamole are listed above. I adjust the flavors depending on how will I serve the guacamole. My favorite variations are:
As a side dish: I leave mostly chunks of avocado pieces and add tomatoes and peppers to make it heartier.
As a dip: I add sour cream to make it more velvety and smooth to dip in.
As a sauce: I add sour cream and double the lime amount in order to make it runny and drizzle it over food.
The avocado sauce is the one that surprises my guests the most. I drizzle this sauce over anything: grilled chicken, steak salad, quesadillas, enchiladas or my favorite flautas.
To make flautas, take small tortillas, lightly fill them with meat of choice, roll them up and bake them for 20 minutes at 400 F or until gold and crunchy.
You can use flour tortillas but to make it more authentic I prefer to use corn tortillas. You will need to heat the corn tortillas for 15 seconds in the microwave before rolling them up in order to make them more pliable and avoid breaking them.
For this Cinco de Mayo I recommend you try this recipe. The sauce is completely different from what is commonly served at regular Cinco de Mayo parties.
Drizzling the sauce over flautas is a great match, plus flautas are a such a great crowd pleaser.
- 2 hass avocados
- 8 ounces sour cream
- ½ small
- jalapeño, diced (add as much or little seeds depending on how spicy you like it)
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 big garlic clove, finely chopped
- 1 handful cilantro, finely chopped
- 2 medium size limes, juiced
- Mash avocados smoothly.
- Blend well with sour cream.
- Add all other ingredients and adjust salt to taste.
- If needed add more lime juice if you would like the sauce runnier. Be sure to taste.