Mexican Dinner Recipes
With Cino de Mayo around the corner we should all be ready with a few Mexican dinner recipes. Cinco de Mayo is one of those holidays that gives us a good excuse to make some delicious Mexican food. Not that an excuse is needed, but who are we to pass up an opportunity to celebrate. For the most part I don’t think most people really know what they are celebrating, but that does not stop us from breaking out the cerveza and chips. When we find out that it is not the celebration of Mexican independence there is no pause between tacos although there is always the “Are you sure?” and funny looks as people brush burrito crumbs from their “Me Encanta Mexico” or Corona T-shirts.
When we find out that Cinco de Mayo is really the celebration of Mexico’s successful defense against French forces in the 1800s it is still nothing but enchiladas all the way. Imagine if the French had been successful. The black bean croissant could be very popular right now. Not to mention that the French may have wanted to attack the U.S.A.from their Mexican stronghold. Perhaps Mr. Eiffel’s tower would have been erected in Dallas or some other city the French may have taken. Oh the twists and turns history takes. Thank goodness it didn’t come to that. Not because it gives yet another reason to sneer at the French, which is uncivilized, but because Mexican food is so delicious! I am all for fusion cuisine, but sometimes it is nice to just sit down to a plate of homestyle Mexican food – no French influence needed. Carnitas, Tacos, Burritos, Empanadas – YUM!
Even if you still think Cinco de Mayo is the celebration of Mexican Independence day (BTW, that is September 16) a few delicious Mexican dinner recipes will help the celebration. My personal favorite is empanadas. They are easy to make (can even be made ahead) and when served with a nice slaw and an avocado margarita it becomes a very tasty celebration indeed! Anytime beef is seasoned nicely and wrapped in pastry you can’t really go wrong, especially if there is some guacamole and salsa to dig into, too!
Here are few Mexican dinner recipes – including empanadas, cabbage and pineapple slaw, and avocado-pineapple smoothies for your Cinco de Mayo celebration. With the addition of some black bean salsa, guacamole and tomato salsa it will be a Cinco de Mayo nobody will forget!
- 3/4 lb of sirloin
- 1 medium sweet onion
- 1 small jalepeno pepper (optional)
- 1 small bunch of cilantro
- 2 tsp of ancho chilli powder or mild paprika
- salt and pepper
- olive oil
- 10-12 green olives
- 2 cup of flour
- 1 cup of cold butter
- 1/4 tsp of salt
- cold water
- cream
- Peel and dice the onion.
- Dice the jalepeno pepper.
- Cube the sirloin into small pieces about 1/4 inch in size.
- In a large sauté pan, heat 3 tbsp of olive oil over medium heat.
- Add the onions and cook until soft.
- When the onions are soft add the jalepeno pepper. Cook the pepper until soft.
- Add the meat and cook until well browned.
- Add the chilli powder to taste.
- Season with salt and pepper.
- Set aside to cool.
- Cube the cold butter.
- In a bowl mix the flour and salt. With a fork, pastry cutter, or your fingers cut the butter into the flour until the mixture looks like coarse sand. A food processor can be used for this, too. Pulse the butter, flour and salt together until the mixture looks like sand.
- Add water to the mixture 1 tbsp at a time mixing or pulsing until the dough, when pushed together between your fingers, comes together and sticks together and can form a ball. You probably will need 4-6 tbsp.
- Pour the mixture onto a clean work surface and push the mixture into a thick disk. Wrap the disk in plastic wrap and refrigerate for at least 30 minutes.
- After refrigeration, remove the dough from the plastic wrap and place it on a floured work surface.
- Roll out the dough using a rolling pin until it is about 1/8 inch thick. You may have to work/push the dough together a little as you roll it so that it comes together. If it is sticky, use extra flour.
- Using a 5 or 6 inch biscuit cutter, cut 6 rounds of dough. If necessary, collect the scraps, roll together and cut more circles of dough.
- Layout a circle of pie dough on a clean work surface.
- Spoon in a few tablespoons of the meat mixture on one half of the pie dough circle leaving a border so the dough can be crimped. Resist the urge to overfill! Better to make more small pies than to overfill!
- Top the meat mixture with a few leaves of cilantro.
- Quarter the olives and add 3-4 pieces of olive on top of the cilantro.
- Brush some cream or water around the border and fold the pastry over to close the pies.
- With a fork, crimp the pie closed making sure to push out as much air as possible. Crimp well.
- With a pastry brush, brush the outside of the empanada with cream.
- Place the pies on an baking sheet that has been sprayed with non-stick spray.
- Bake the pies at 400 for 40-45 minutes until the crust is cooked and golden brown.
- For The Slaw
- 1 lb of shredded green cabbage (pre shredded is fine)
- 1/2 of a fresh pineapple
- 1 small bunch of cilantro
- 1/4 cup of cashews
- 1 tsp paprika, ancho chilli powder or regular chilli powder
- salt and pepper
- 1/2 cup of fresh lime juice
- 1/3 cup of sugar
- 1-1/2 cup of mayonnaise
- Peel and dice the pineapple into small cubes.
- Chop the cilantro.
- In a large bowl, toss the shredded cabbage, diced pineapple, cilantro and cashews all together.
- In a small bowl, whisk together the lime juice, sugar and mayonnaise.
- Dress the slaw with enough dressing to to coat nicely, but not enough to drown it.
- Add the paprika/chilli powder to taste. Toss well.
- Season with salt and pepper.
- Chill for as long as possible. Serve cold.
- Canned, drained pineapple can also be used instead of fresh.
- 1 lb of fresh, ripe pineapple plus a few pieces for garnish
- 1 avocado
- 1.5 cups coconut water
- 2 cups of ice
- honey, sugar or agave nectar
- Make sure the pineapple is well peeled and the tough inner core is removed. Dice the pineapple into small cubes. Place the pineapple into a blender.
- Peel the avocado and remove the seed. Add the avocado to the blender.
- Add the coconut water.
- Add the ice.
- Pulse the blender to start then blend until smooth.
- Sweeten to taste with honey, sugar or agave nectar.
- Serve in tall glasses garnished with pieces of pineapple.
- If this is meant to be a margarita, reduce the coconut water by 1/4 cup and replace it with tequila. Rim the glass with salt or sugar as desired.
- For a thicker experience, add more avocado.
Happy Cinco de Mayo!
I hope you enjoy!
Keep Eating! Keep Innovating!
What is your favorite Mexican Dinner Recipe? Let us know all about it in the comments or on Facebook.
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