CINCO DE MAYO

Cinco de Mayo

            The four plus days of April rain in Maine in can mean only one thing – mud! “Mud, mud, glorious mud, Nothing like it for cooling the blood”, go the lyrics of the Hippopotamus song for kids by Flanders and Swann, but I am less amused as I scrape my boots after planting peas in our garden.

            On the other hand, ‘April showers bring May flowers’ may be a more positive outlook. The buds on our pear and peach trees are ready to open, the first yellow tulips are brightening the bed next to our patio and the resident wild turkey is having his annual battle for supremacy with his reflection in our garage window. Spring, Maine style, has arrived.

            One of the various ethnic holidays we have adapted in the US, especially with food, is Cinco de Mayo, on May 5^th. This is a holiday commemorating the Mexican victory over French at that date, followed by the re-establishment of the Mexican government with the help from US.

In the current climate of interest in ethnic food it is easy to find Mexican restaurants, tortillas in every grocery store and salsa and guacamole have become staples in many households. These are convenient and quick staples for a weeknight supper. But, I can still recall a time in early 1970’s when, having returned from a Southwestern vacation, I found it almost impossible to replicate tacos in Philadelphia. Finally, after much searching, I found canned corn tortillas in a small gourmet store in Chestnut Hill, and that is how Philadelphia tacos were born. I still serve them today, except the tortillas are of the more common store variety.

                        Philadelphia Tacos

            Assemble on countertop the following, before cooking the meat: ¼ chopped red onion, 2 chopped tomatoes, 2-3 cups of shredded lettuce, 4 oz. grated sharp cheddar cheese, a jar of premade salsa, mild to hot depending on your taste.  Quickly brown 1 lb. crumbled  ground beef in a large pan, pour off excess fat, stir in a package of Taco mix, ½ cup water and cook stirring until all the liquid is absorbed and keep warm. Quickly heat  6 inch corn tortillas on each side, in a hot cast iron skillet whisked with a bit of oil, about 20 to 30 seconds to a side. Stack 2-3 tortillas per person and keep warm.

            To assemble: lay out 3 tortillas on a large plate, top with a couple of tblsp. of the meat, sprinkle with layers of onion, cheese, tomato and lettuce. Drizzle top with salsa and serve with lots of napkins for wiping your fingers as you eat.

                                    Chunky Guacamole

            In a small bowl mix: 2 tblsp. fine chopped red onion, 2 chopped medium tomatoes, 1 chopped large peeled avocado, ½ tsp. salt, 2 tblsp. white vinegar and 2 shakes Tabasco sauce (optional). Mix and smash everything with a fork to blend, but keep relatively chunky. (Real Mexican protocol is mashing the last step with your hand.) Serve with corn chips.

            For a large group, it is easy to serve Tamale pie as a casserole. This recipe serves six using a 10x6x1 ½ in. baking dish, but it can easily be scaled up to twice the size.

                                    Tamale Pie

            In a large pan brown 1 lb. crumbled beef, remove from pan and set aside. Pour off most of the fat and in the remaining fat sauté until soft: 1 onion and 1 seeded green pepper, chopped . Add 2 chopped garlic cloves and after a minute return the meat to the pan. Stir in: 2 cups seasoned tomato sauce, 1 tblsp, Worcestershire sauce, 1 ½ cups frozen corn kernels, 1 can drained and rinsed black beans, ½ cup pitted sliced black olives, 1 tsp. salt, 2 tsp. sugar, 1-2 tblsp. chili powder, ¼ tsp, pepper. Simmer 20 minutes or until thick and turn into 10x6 inch baking dish. Sprinkle with 1 ½ cups shredded cheddar cheese. Topping: Stir ¾ cups cornmeal in 2 cups cold water with ½ tsp, salt, bring to boil and cook until thickened. Stir in 1 tblsp. butter. Spoon cornmeal over the meat mixture in thin strips and bake at 375 degrees for 40 minutes until browned on top.

            To celebrate Cinco de Mayo with food, these recipes will do the trick. The addition of some beer or a margarita is a personal choice, but either way this is a delicious way to welcome May and spring even in Maine.  

             

(I. Winicov Harrington lives in Waldoboro and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day: the Smart-Frugal Food Plan”; website: www.winicov-harrington.com)