Cinco de Mayo
If you love Mexican food half as much as I do then you will also take any opportunity to celebrate anything Mexican. The Cinco de Mayo is a celebration held on 5th May (which if Spanish is not a language you know, is exactly what cinco de Mayo means).
The celebrations are actually held as a remembrance for the anniversary of Mexico's victory over the French Empire at the Battle of Puebla in 1862 when 2,000 Mexican troops defeated 6,000 French troops despite having very old weapons. Mexicans do not call it Cinco de Maya but El Día de la Batalla de Puebla - The Day of the Battle of Puebla.
The first Cinco de Maya took place not in Mexico at all but in California a few weeks after the victory when news spread about the herculean win over the French. We might be many hundreds of miles away but why shouldn't we muscle in on the act and enjoy some gorgeous Mexican fare.
I deeply love Mexican food, I love the various chillies you can buy, love avocados, love tacos, enchiladas etc. I mean honestly what is not to love? Although having said that I do need to confess to my food probably being anglicised Mexican food rather than anything authentic.
Whenever I cook anything vaguely Mexican I end up making a huge vat of guacamole as I cannot tell you how quickly it goes. Matt eats it by the bucket load. Most guacamole recipes have chillies, tomatoes and onions in which, I confess, mine does not. It is really not in the least bit authentic as it is simply avocados, sour cream, seasoning and lime. I initially started making it that way when the children were young so that chilli con carne could be toned-down spice wise by the cooling avocado dip so that they would be able to eat it. Having started it that way I now prefer it so much more and am unlikely to make it any other way.
One of my favourite ingredients is the chipotle chilli. It has a gorgeous smokiness and I love the depth of flavour you get from it. Since discovering it I find I use it in so many things now. It makes a lovely mayo which can be used with almost everything you would use ordinary mayo for.
A fairly newly discovered ingredient (thank you Nigella) and one I would never want to be without now is Tajin. Tajin is a seasoning and the ingredients are 3 different chillies - de arbol, guajillo and pasilla as well as lime and salt. It is such a gorgeous seasoning, mildly spiced, fruity, warming and salty and it works wonders on fruit and vegetables. I was very sceptical about putting it on fruit (pineapples, melons, papaya, mangoes etc) but curiosity got the better of me and I was surprised, it really is lovely and somehow brings out the natural sweetness. Try it also on avocados (or indeed in your guacamole), they become very flavourful and more creamy. I use it in lots of my Mexican inspired cooking now (it is also delicious on tuna mayo), I cannot sing high enough praises.
One of my favourite dishes is my Mexican inspired chicken burger. I cannot say Mexican as it is so far from authentic it is probably more English but nevertheless it tastes fantastic. If you are vegan just replace the chicken part with either a black bean burger or any chicken style burgers that take your fancy.
I also love Chilli con carne, I always make it with chunks of beef as it really suits the long slow cook but you can change that to mince if you wanted. There is also a chilli non carne for vegetarians and vegans which is really good. Served with an array of side dishes and overeating stops being a possibility and becomes a dead cert.
Another dish I absolutely love is ancho chilli beef short ribs which is deep and rich and spends much of the cook time just taking care of itself and yet at the end is so full of flavour nobody will guess you did not slave in a hot kitchen.
If you want to be very daring, make the chocolate tart a chilli chocolate tart. Follow the recipe to the step where you heat the cream on medium. Instead, put 1 tsp chipotle chilli flakes into the cream and put the heat on low until just before it boils. As you pour the cream over the chocolate, sieving the chilli out then stir and carry on. The tart will have a smoky flavour and a little back heat. Serve with clotted cream for a truly indulgent delicious end to your meal.
Adios
Kelly x