Wednesday, May 5, 2010
Happy Cinco de Mayo!
It's Cinco de Mayo and time to celebrate the mysterious holiday in a Mexican restaurant. Mystery revealed! In a nutshell, on the morning of May 5, 1862, 5000 Mexican soldiers defeated a French army of 8000 (who were seeking debt repayment) in Puebla, Mexico. Although the victory was ultimately short lived, it came to represent a symbol of Mexican unity and patriotism. Ah ha! So that's why so many people (typically Americans and residents of Puebla) find a reason to consume copious amounts of margaritas and shots of tequila every May 5th! Ordinarily I would be hosting my own fiesta, but due to self imposed home imprisonment, I will have to pass this year. In the meantime I offer you my favorite guacamole recipe as well as the original Wrinkly Slut.
Tina's Cinco de Mayo Guacamole
Fresh lime juice from 1/2 lime (about 2 teaspoons)
1/2 garlic clove, minced (about 1/2 teaspoon), optional
1/4 teaspoon kosher salt
1 small jalapeño (or serrano) pepper, cored, seeded, and finely chopped (about 1 tablespoon)
1/2 small red onion, finely chopped (about 2 tablespoons)
1 tablespoon chopped cilantro, optional
1. Halve one avocado, discard the pit, scoop out the flesh, and place in a medium bowl. Mash until no chunks remain. Add the lime juice, garlic (if using), and salt and stir thoroughly.
2. Mix in the jalapeño, onion, and cilantro (if using).
3. Halve the second avocado, discard the pit, and with a knife, cut a diamond pattern into the flesh without cutting through the skin. Scoop out the cubed avocado and add to the bowl. Carefully fold into the seasoned mixture until incorporated. Serve immediately! Makes about 2 cups.
2 teaspoons kosher salt
1/4 teaspoon chili powder
1/8 teaspoon cayenne pepper
2 ounces tequila (preferrably Don Julio Blanco)
1 ounce Cointreau or Triple Sec
1 ounce fresh lime juice
1 ounce fresh grapefruit juice
1 jalapeño pepper, sliced crosswise
1 Thai chili pepper
1. Combine the salt, chili powder, and cayenne on a small plate. Rim the edge of a martini glass with the spiced salt mixture by dipping the rim of the glass into lime juice and then into the plate of salt. Set aside.
2. Pour the tequila, Cointreau, lime juice, and grapefruit juice into a cocktail shaker filled with ice cubes. Shake briskly and strain into the prepared martini glass. Garnish with the sliced jalapeño and Thai chili pepper. Makes one drink.
OPTIONAL: Soak the sliced jalapeño in tequila for an hour before serving. Use the infused tequila to make your drink extra slutty.