It’s Cinco de Mayo and an excuse to have tacos tonight! Or all weekend, if you want. I asked my friend Billy, who is of Mexican heritage, about the holiday and how his family celebrated. He said the day is mainly celebrated in the mountain-city of Puebla to commemorate the defeat of the French in 1862. Even so, any excuse to celebrate Mexican food culture with our neighbors is a good thing.
I asked Billy for a gringo-friendly recipe and he suggested a classic mole poblano (pronounced moe-lay), that’s associated with Puebla. On second thought, he said, it might be too complicated. “I use the concentrated version,” he said. “The mole is sold in a jar under the brand name Doña Maria and you add it to pieces of cooked chicken and its broth for a thick flavorful dish.”
I brought this up with my hairdresser yesterday. A glow came over her face. Yes, her mother had made mole from scratch, but her generation made it like Billy had described, using a jar of Doña Maria to shorten the process. For those wanting a touch of authenticity without a lot of trouble, this might be the way to go. Better yet, get an experienced friend to make some for you.
Almost there. . .
Guacamole
Ingredients:
- 2 Tbs. onions, finely chopped
- 1 jalapeno pepper, stemmed, seeded, minced (use what you like)
- Kosher salt
- 1/4 tsp. grated lime zest and 1 1/2-2 Tbs. lime juice
- 3 ripe avocados, halved, pitted, and cut in 1/2-inch pieces
- 1 plum tomato, cored, seeded, and cut into 1/8-inch pieces
- 2 Tbs. fresh cilantro, chopped
Directions:
Place onion, jalapeno, 1 teaspoon salt, and lime zest on cutting board and chop until very finely minced. Transfer onion mixture to medium bowl and stir in 1 1/2 tablespoons lime juice. Add avocados and, using sturdy whisk, mash and stir mixture until well combined with some 1/4- to 1/2-inch chunks of avocado remaining. Stir in tomato and cilantro. Season with salt and up to additional 1 1/2 teaspoons lime juice to taste. Makes 2 cups.
