CINCO DE MAYO Simple Food

Cinco de Mayo commemorates the victory battle of Mexico against the French Army in The Battle of Puebla  in 1862 after their independence from Spain in 1821.

The celebrations of Cinco de Mayo in the United States began around the borders of Mexico and the US.  Eventually, areas heavily populated of Mexican heritage began to celebrate as well through parades and Mexican foods.

In the past, I used to make tacos out of Taco mixes that come in a box.  Lately, I have developed my own version which reminds me of trips to Mexico.

INGREDIENTS:
2TB oil (olive oil or canola oil)
1 lb ground beef or pork
1-2 garlic cloves, minced
1/2 onion minced
2 TB chili powder
1 tsp cumin
1/4 tsp cayenne pepper (optional)
1/2 cup broth
Salt and pepper to taste

GARNISHES and OTHER INGREDIENTS:
Fresh soft flour tortilla or crisp corn taco tortillas
bunch of cilantro
1-2 large tomatoes chopped or minced
2 Avocados chopped
1 TB lime
1/2 an onion minced
Cotija Cheese grated (preferably) or aged cheddar shredded or grated
1 cup sour cream
Sliced romaine lettuce

In a wok type of pan, in medium heat, add oil to saute the garlic and onion until the onion becomes translucent.  Add the ground meat (pork or beef).  Add the cumin, chili powder, and salt, pepper to taste.  Saute lightly. When it begins to dry, add the broth (beef, chicken or water).  Turn down the heat to low and cook till liquid slightly evaporated.

Meantime, prepare your garnishes:
Mix together the minced cilantro, onion and tomatoes.  Chop the lettuce.

Chop the avocado and squeeze lime on it so it doesn't turn brown.

If using soft fresh tortilla, you can microwave covered with wax paper or another bowl or plate on top for 1 minute.

Above, your taco is assembled over the warmed flour tortilla.

To assemble your taco, place the flour tortilla on your plate.  First you put about 2 TB of the ground meat mixture.  You now can add your lettuce, tomatoes-onion-cilantro mixture, top with fresh cut jalapeno peppers (you can use any hot peppers if unavailable), top with sour cream and the cheese last on top.

You can now roll up your taco to eat.  You may also add Tabasco Sauce or any hot sauce on top.

Es muy bueno!!  Hasta la vista!!

SPINACH SALAD

Actually, this should really be called - the salad dressing.  But because I used it with spinach, I've called this the spinach salad recipe.

Since the avocado is healthy for you, I've decided to make this spinach salad with avocado.  It's easy and you can make it your main lunch.  This serves 2 side dish salads or 1 main course salad.

INGREDIENTS:
3 cups baby spinach cleaned
1 Avocado
1/4 c blue cheese or creamy ranch dressing
2 TB crumbled feta cheese
1 clove garlic
2 TB mayonnaise
2 TB buttermilk
1-2 slices of cooked bacon chopped (preferrably sodium nitrate free)

Combine the dressing, garlic, mayonnaise and buttermilk with the garlic pressed over the mixture in a small bowl or large cup.  Set aside until ready to use.

When ready, place the spinach on a serving bowl (individual), top with slices of avocado and feta cheese.  Sprinkle the bacon on top.  Spoon the dressing over and serve.

Easy for lunch, or dinner.  You can use the dressing for a cob salad.  Simply add some hard boiled egg slices, chopped lettuce, some defrosted corn kernels if you don't have a fresh one.  For a main meal, you can add cooked shrimp or pieces of left over roast or boiled chicken.

http://www.avocadocentral.com/nutrition/avocado-nutrition-health-facts-label