On the menu this year were tacos al carbon with refried black beans. Tacos al carbon are strips of grilled beef (I lack a grill, so these were pan-seared) on corn tortillas with one or more salsas. We had ours with a bit of cheese and sour cream. The steak came from Simply Sourced and was seasoned with smoked serrano salt I brought back from the US. The salsa is a pico de gallo I made with cherry tomatoes, red onion, cilantro and chiles (jalapeño, I think, as the package didn't say) and a bit of lime juice and salt. The corn tortillas I also made myself. The refried beans were canned black beans cooked down with some onion, cumin and oregano--quick and dirty, but tasty. Topping everything is a light feta cheese that approximates queso fresco.
On seis de Mayo (the next day) I made a tortilla soup. I'm recalling what I did for this recipe, so your mileage may vary.
- 1 medium green bell pepper (or, even better, poblano pepper)
- vegetable oil
- 3 chicken leg quarters
- 1 medium onion, diced
- 1 red jalapeño chile, seeds and ribs removed, minced (leave the seeds and ribs if you like it spicier)
- 4 cloves garlic, minced
- 1 carrot, diced
- 1 qt chicken stock
- 1/2 tsp dried oregano
- 1/2 lb new potatoes, quartered
- 1 can Mexican Fiesta Rotel tomatoes with green chiles
- 1 lime
- 1 bunch cilantro, chopped
- Garnishes: diced avocado, shredded cheese, corn tortilla chips
- Flour tortillas
We enjoyed both of these dinners immensely. The tortilla soup was really good: spicy, tart, chicken-y and corny. Simmering the chicken legs in the broth gave even store-bought broth great body. I'll definitely be experimenting more with this one.