Celebrate Cinco de Mayo with Cookbook Author Sloane Taylor...

 Many people believe Cinco de Mayo is MexicanIndependence Day. Nope, that is actually September 16. May 5 celebrates theBattle of Puebla which was Mexico’s victory over France in 1862. Anotherinteresting fact – Americans celebrate Cinco de Mayo more than the people inMexico. 

I met a wonderful lady in the Hispanicaisle when I was shopping for these ingredients. Lydia literally took me by thehand and taught me a great deal in just a few minutes especially abouttortillas and refried beans which I’m sharing with you. I am thankful for Lydiaand the time she spent with me. 

MENUGuacamole &Tortilla ChipsBeef TacosFlour TortillasRice with Tomatoesand OnionRefried BeansMexican Beer –Corona, Dos Equis, Modelo, Tecate

 

Guacamole

Thisdish can be made hours in advance of your dinner and stored in the fridge.

2lg. ripe avocados1tbsp. (15ml) onion, chopped fine5drops Tabasco sauce1med. tomato, peeled and chopped⅛tsp. (.60ml) cumin⅛tsp. (.60ml) garlic powderFreshlyground pepper to taste

Cutavocados in half. Lift out pits and save. Scoop out avocado from shell andplace into a glass bowl. Mash with a fork. Stir in remaining ingredients.

Tastefor seasoning and adjust to suit you.

Placeguacamole into a serving dish. Bury at least one pit into the dip. This helpskeep the avocado from turning black. Cover with cling wrap and refrigerateuntil ready to serve.

Servewith tortilla chips.

Photo by The BlackRabbit on UnsplashBeefTacos1 lb. (500g) 90% lean ground beef½med. onion, chopped1cup (250ml) canned tomato sauce2tsp. (10ml) chili powder½tsp. garlic powder½tsp. (2.5ml) dried oregano½tsp. (2.5ml) paprika½tsp. (2.5ml) ground cumin½tsp. (2.5ml) cayenneFreshlyground pepper to taste

Preheatoven to 220° F (100°C).

Brownbeef in a large skillet set over medium heat. Be sure to stir and break upclumps. Stir in onion and cook 3 – 4 minutes.

Pourtomato sauce over meat mixture. Sprinkle on spices. Stir well. Cook 5 – 8minutes longer, stirring often.

Pourinto an ovenproof dish. Set in oven until ready to serve.

FlourTortillas1package store bought flour tortillas

Whenyou return home open the package, separate tortillas and lay directly onto yourkitchen counter for 10 – 15 minutes. Restack tortillas, wrap lightly in a papertowel. Replace them in their original package, seal, and refrigerate untilready to use. 

Heata flat skillet over medium heat. Lay in a tortilla and warm for a minute or so.Turn. Fold tortilla in half. You now have a perfect taco shell. 

Layshells on a plate and serve. 

Ricewith Tomatoes and Onion¼cup (60ml) olive oil1med. onion, sliced thin2cups (200g) rice, not instant2cups (450ml) chicken stock, not broth2cups (450ml) water14½oz. (411g) can diced tomatoes

Heatoil in a large saucepan set over moderate heat. Swirl oil to coat pan bottom.Add onion. Cook, stirring constantly, for about 5 minutes or until onion istransparent but not brown.

Pourin rice. Stir well for 2 – 3 minutes to coat all the grains. Do not let therice brown or the dish will be bitter.

Stirin stock, water, and tomatoes. Bring to a boil. Cover pan and reduce heat to asimmer. Cook for 20 minutes or until rice absorbs all the liquid.

Ifneed be, keep rice warm in a low oven until you’re ready to serve.

RefriedBeans1can refried beans*2strips bacon

Scoopbeans into a microwaveable bowl.

Frybacon until crisp. You want to render as much fat out as possible. Eat thebacon (no joke) and then stir the rendered fat into the beans.

Dependingon how powerful your microwave is, heat for 1 – 2 minutes before serving.

*Buying canned beans is much easier than using dried pinto beans for this dishand probably better tasting. Be sure the can reads Authentic Refried Beans. LaPreferida is the brand Lydia recommended. She was right. It was delicious as ithas bits of bean in it instead of just being a heavy paste.

May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!

Sloane

Sloane Taylor is an Award-Winning author with a second passion in her life. She is an avid cook and posts new recipes on her blog every Wednesday. The recipes are user friendly, meaning easy.

Taylor's cookbooks, Date Night Dinners, Summer Sizzle, and Recipes to Create Holidays Extraordinaire are released by Toque & Dagger Publishing and available at all book vendors.

Excerpts from her books and free reads can be found on her website, blog, and her Amazon Author Page. Connect with Taylor on Facebook and Twitter.