Celebrate with breakfast tacos and tamale pie!
May seems a gentle month, yet full of promise of the dramatic unfolding of nature in summer. It is also full of celebrations: envision the pastel colors wrapped around the maypole on the 1st of May; quickly followed by Cinco de Mayo (May 5th), a holiday boldly celebrating Mexican American culture; to be followed; in turn by Mother’s Day and Memorial Day.
Cinco de Mayo is often mistaken for Mexican Independence Day, which is celebrated in September and commemorates the initial fight for independence from Spain in 1810. In contrast, Cinco de Mayo celebrates a military victory in 1862 over the second French invasion, that led to eventual settlement of the southern borders of USA. Thus, the first American celebrations of Cinco de Mayo date back to late 19th century, originating in California and Texas.
For Cinco de Mayo celebrations, the colors of red-green-yellow are bold, the music has a Mexican beat and the food ranges from true Mexican dishes with Mole poblano and enchiladas to more Americanized versions including tacos and tamales. The recipes in this column are chosen from the latter category, in view of more easily available ingredients.
Breakfast tacos
These are made with either small 6-inch corn or flour tortillas, 2-3 per person. If using soft corn tortillas, lightly fry them in a hot skillet on both sides to make them sufficiently firm to hold the filling. Heat flour tortillas (wrapped in a dish towel) briefly in microwave.
To prepare fresh salsa chop: ½ seeded and deribbed green pepper and 1 Roma tomato. Toss with 4 thinly sliced scallions, both green and white parts and 1 tsp. white wine vinegar.
Scramble 4 eggs (1 egg per person), seasoned with salt and pepper, with a bit of milk in 1 tblsp. olive oil. For spicier eggs stir in 1 tsp. finely chopped pickled Habanero pepper.
Assemble tacos 2-3 per plate: a layer Cheddar or Mexican cheese mixture, a layer of scrambled eggs, layer of fresh salsa and dab with medium or hot prepared salsa. Serve with melon on the side.
Tamales are a universally loved flavorful Mexican dish consisting of meat, corn, cheese, spices and Masa, a cooked maize dough, wrapped and steamed in softened corn husks. For anyone with difficulties finding clean and ready to use corn husks and not prepared Masa flour, here is a recipe that gathers the same ingredients in a tasty baked casserole.
Tamale pie
Brown 1 lb. lean ground beef in a large pan. Remove meat and set aside and pour off most of the fat. In the same pan sauté for 5 minutes: 1 chopped onion, 1 seeded and deribbed green pepper diced, or ½ each green and red peppers, and 2 chopped cloves of garlic.
Return meat to the pan. Stir in 1 can 15.5 oz. chopped tomatoes, 1 tblsp. Worcestershire sauce, 3 tblsp. double strength tomato paste, 1 tsp. salt, ¼ tsp. pepper, 3 tsp. chili powder, 1 tsp. sugar, ½ cup cut up black olives (optional), 1 can (12 oz.) drained corn kernels and cook to heat and blend. Remove from heat and stir in 1 and ¼ cups Mexican blend cheese.
Spray an 8x8x2 inch baking dish or a deep-dish pie plate with cooking spray. Transfer the meat mixture to the pan and smooth the top.
Make the topping in a small pot. Stir ¼ cup cornmeal in 2 cups COLD water with ½ tsp. salt. Use cold water to avoid lumps. Bring mixture to boil while stirring and cook until the mixture becomes quite thick, 8-10 minutes. Remove from heat and stir in 1/3 cup shredded Mexican blend cheese. Make cris-crossing strips of cornmeal-cheese blend on top of the casserole. Bake in a pre-heated oven at 375 degrees for 40 minutes, until topping is slightly browned. Serve hot with a sliced cucumber salad on the side.
For anyone wishing to include a Margarita in their celebrations, be aware that frozen Margaritas are strictly an American invention.
(I. Winicov Harrington lives in coastal Maine 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)
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