Cinco de Mayo is a holiday that calls for celebration and entertaining! According to History.com, “Cinco de Mayo is widely interpreted as a celebration of Mexican culture and heritage” and revelers in the United States “mark the occasion with parades, parties, mariachi music, Mexican folk dancing and traditional foods.” If you’re among the millions celebrating this year, but need some inspiration for a crowd pleasing fiesta with true Mexican flare, you’re in luck!
I have some amazing recipes to share with you and a fun video made just for Mom Does Reviews by Chef Pati – from Pati’s Mexican Table- the hit PBS series! AND and fun contest too! Keep reading for more delicious recipes!
Chorizo and Avocado Black Bean Enchiladas
Enchiladas de Chorizo y Aguacate con Salsa de Frijol
Makes 12 enchiladas, serves 6 to 8
- 3 cups cooked beans and their cooking broth (or 2 cans black beans plus 1 cup water)
- 2 tablespoons adobo sauce from chipotles in adobo sauce
- 1 Chipotle chile in adobo, seeded, optional
- 1 pound Mexican chorizo, casings removed, roughly chopped
- 3 tablespoons vegetable oil
- 1/3 cup chopped cilantro leaves
- 1/2 teaspoon kosher or sea salt, or to taste
- 12 corn tortillas
- 2 ripe avocados from Mexico, halved, pitted, diced
- Mexican cream to garnish
Place the cooked black beans and their cooking broth in a blender along with the sauce from the chipotles in adobo and the chipotle chile if using. Place in a medium saucepan, heat over medium-low heat, stirring occasionally, until very hot. Reduce the heat to the lowest possible setting and keep warm. The puree should have the consistency of heavy cream.
Heat a large skillet over medium heat. Once it is hot, add chorizo, and cook, crumbling as it cooks with a wooden spoon or spatula, until it has browned and crisped, about 5 to 6 minutes, scrape into a bowl, cover and set aside.
Pre-heat a comal or cast iron skillet over medium heat.
Heat the corn tortillas, a pair at a time, in the pre heated comal or skillet, about 30 seconds to 1 minute per side, you want them to be completely heated and even slightly toasted.(Alternatively, the tortillas can be quickly “passed through hot oil”, that is quickly fried, 10 seconds per side, over pre heated oil in a medium skillet over medium heat, then drained). One by one, dip a tortilla in the black bean sauce, and place on a platter, folded. Continue with the remaining tortillas.
When all the tortillas are dipped and folded, pour more black bean sauce on top. Cover with the cooked chorizo and avocado. Drizzle with Mexican cream.
HOW ABOUT A CONTEST?
Are you ready for Cinco De Mayo? Avocados From Mexico wants YOU to show us how you’re celebrating in our #CelebrateCinco contest!
- The Assignment: Avocados From Mexico looking for your best pictures of how you #CelebrateCinco in four categories: Decor, Mexican Fare, Spirits, and Guac.
- To enter the contest, tag your photo with hashtag #CelebrateCinco beginning May 1ston Twitter or Instagram or upload a pic from a Facebook album via this site HERE (Remember to claim your entry with the submission form!) or click on the contest image above.
- Our call for entries follows the schedule below — in our countdown to Cinco De Mayo! You can submit ONE pic each day of the contest.
o May 1 – Decor
o May 2 – Mexican Fare
o May 3- Spirits (don’t show any brand logos please!)
o May 4- Guac
o May 5 – All categories
- Prizes: The top winner in each category — chosen by our panel of judges — gets a $500 cash gift card!
- Judging criteria based on: Fit to Contest / Category theme, Composition and Originality
On Friday, April 17th, 2015, Chef Pati Jinich, host of the hit PBS series “Pati’s Mexican Table,”shared her favorite Mexican inspired recipes including a secret ingredient: avocados! They’re an extremely versatile fruit that adds creamy, rich texture and delicious flavor that will take your favorite Mexican dishes to the next level this Cinco de Mayo. Here are few tips that Pati shared:
- Delicious dishes with authentic flavors for crowd pleasing and true Mexican flare
- How fresh Avocados from Mexico can be a nutritious addition to your Cinco de Mayo dishes and take them to the next level
- How to choose an avocado and determine if they are ripe
This is my favorite part! Chef Pati even took the time to answer a few of my questions about Avocados! Check out the video below!
Tart Pico de Guac
Pico de Guacamole
Serves 6 to 8
This is a delicious cross between a pico de gallo salsa and a guacamole, so I am calling it a pico de guac. It is mostly green in color, except for the red onion, which adds a welcome pungent note and a sprinkle of color. This pico de guac is also tart, but in a most delightful way and with different kinds of tartness: bright from the tomatillos, crisp from the green apples, and mild from the cucumbers.
I love to use it as a guacamole for an eye-opening appetizer. Yet, it is fabulous ladled as a chunky salsa on top of grilled fish, such as salmon. If you chop the ingredients into bigger bites, it makes for a saucy side salad. Have some left over? Spoon it inside of a chicken or cheese sandwich.
This pico de guac is versatile to no end.
- 1 cucumber (about 1 pound) peeled, seeded and cut into small dice
- 4 tomatillos (about ½ pound), husked, thoroughly rinsed, diced
- 1 tart green apple (granny smith, about ½ pound), rinsed, diced
- 2 celery sticks, thoroughly rinsed, strings removed, thinly sliced
- ½ cup chopped red onion
- 1 to 2 jalapeños or serranos, seeding optional, finely chopped
- ½ cup chopped cilantro leaves and upper part of stems
- ½ cup fresh squeezed lime juice
- 3 tablespoons olive oil
- 2 teaspoons kosher or sea salt, or to taste
- 3 ripe avocados from Mexico, halved, pitted, meat scooped out, diced and gently mashed
In a large mixing bowl, combine all ingredients and mix well. Taste for salt, and add more if needed.
Here are some fun avocado facts for this Cinco de Mayo from Avocados from Mexico:
- During the week of Cinco, 33,892,841 Million Pounds of avocados are consumed. That’s enough to fill over 45 million standard Margarita glasses.
- Over 66 million individual avocados are consumed during the week of Cinco. Enough for half of the entire Mexican population to get their own avocado.
- The amount of avocados consumed during Cinco week is 51 times the population of Denver, the city that holds one of the top Cinco De Mayo Festivals, “Celebrate Culture” and 6 times that of the entire Colorado population
- The avocado is also known as the “Alligator Pear”, Alligators weigh around 1,000 pounds each. The weight of the Avocados consumed would equal around 33,000 alligators.
- The amount of avocados consumed during the week of Cinco would equal the weight of over 8 million average sized Spanish guitars similar to those used by Mariachi Bands.
Many thanks for Chef Pati for participating in this fun Cinco De Mayo post! Mom Does Reviews thanks YOU!
ABOUT PATI JINICH:
Born and raised in Mexico City, Pati Jinich is host of the hit PBS cooking series “Pati’s Mexican Table,” which is currently airing its fourth season nationwide (You can find TV listings by zip code HERE. ). She served as a political analyst before jumping into the kitchen. Her first cookbook, Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking was recommended by The New York Times and included in Amazon’s Top 20 2013 cookbooks. Jinich is a regular guest on The Chew, The Today Show, The Talk, All Things Considered and The Splendid Table. She has been featured in The Washington Post, The New York Times, The Chicago Tribune and other leading national and regional press. She has cooked for President Obama at the White House’s Cinco de Mayo dinner.