Celebrating Cinco de Mayo

I miss Mexico.

I miss the feeling of hot sand between my toes and warm sunshine beaming down on me — causing my freckles to surface and my hair to turn golden.

I miss the vibrant culture and the spirited Latin music.

I miss la cocina…

Tomorrow is Cinco de Mayo — otherwise known as the perfect excuse to bring a little taste of Mexico into my life. And I want to bring a little bit of it to you…

Here are a few recipes for a delightful Mexican dinner… Margaritas included.

Salud!

Margarita
Makes 1

Ingredients:
1 ounce tequila
1 ounce triple sec
1 ounce fresh lime juice
Salt, for the rim

Instructions:
Moisten the rim of a margarita glass with a lime wedge and salt (place salt in a dish and twist the glass to coat the rim). Place crushed or cubed ice in the glass and set aside. Combine tequila, triple sec, and lime juice in a shaker. Shake well and pour in the glass.

Fresh Salsa
Makes about 2 cups

Ingredients:
1 ½ cups diced tomatoes (vine ripened or cherry taste best)
¼ cup finely chopped onion
1 clove garlic, smashed and minced
¼ cup chopped cilantro (if you’re not a fan, use a tablespoon of dried for a milder taste, or fresh parsley for a refreshing alternative)
1–2 jalapeno or chili peppers, finely chopped
Juice of 1 lime
Sea salt, to taste

Instructions:
Combine all ingredients, refrigerate for at least 30 minutes before serving to allow flavours to mix.

Mexican Rice
Serves 4

Ingredients:
½ cup diced tomatoes
½ small onion, diced
2 cloves garlic, smashed and minced
2 tablespoons cilantro
1–2 jalapeno peppers, finely chopped
1 tablespoon oil (I like to use avocado oil)
1 cup uncooked rice
1 ¾ cup chicken broth (or water with chicken bouillon)
½ cup tomato sauce or strained tomatoes
½ teaspoon chili powder

Instructions:
Combine diced tomatoes, onion, garlic, cilantro, and jalapenos and set aside. Heat oil in a large pan with a fitted lid over medium-high heat and add rice. Cook just until the rice starts to brown and then add the tomato mixture, chicken broth, tomato sauce, and chili powder. Stir and cover, and cook for 30 minutes or until all liquid is absorbed and rice is tender.

Burritos
Serves 4

Ingredients:
4 large corn or flour tortillas, lightly steamed or grilled
½ cup refried beans
½ cup Mexican Rice, recipe above
Shredded chicken, recipe follows
Shredded iceberg lettuce

Instructions:
Top each tortilla shell with refried beans, shredded chicken and lettuce. Tuck in one side of the tortilla and then roll. Serve with salsa (recipe above), guacamole, sour cream, and Mexican rice

Shredded Chicken
Serves 4

Ingredients:
2 boneless, skinless chicken breasts
½ an onion, quartered
1/2 teaspoon chili powder
Water or chicken broth

Instructions:
Place chicken breasts, onion, and chili powder in a medium pot. Pour chicken broth or water over top so the chicken is covered by an inch of liquid. Cover and bring to a boil, and then reduce heat to low and cook for 30 minutes. Remove chicken breasts from the pot and place on a cutting board or plate. Using two forks, pull apart the chicken until shredded.