Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, cinco de mayo grub. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Cinco de Mayo, Oh, My Oh! Personally, we always celebrate Cinco de Mayo on the second floor of El Cantinero, the cheesy margarita mill not to be confused with the decidedly tonier Il Cantinori. These delicious, flavorful Cinco de Mayo appetizers make the best celebration snacks.
Cinco de mayo grub is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Cinco de mayo grub is something which I have loved my entire life.
To get started with this recipe, we must prepare a few components. You can cook cinco de mayo grub using 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Cinco de mayo grub:
- Make ready 5 lb Pork Shoulder
- Prepare Plantain
- Prepare 4 envelope Sazon
- Take Rice
- Make ready 1 can Dark red kidney beans
- Prepare Sofrito
- Get 1/2 onion, chopped
- Make ready 1/2 Green pepper chopped
- Make ready masa flour
- Take frijoles refrito
- Take curtido
- Prepare oil
- Make ready jalapeños
- Take onion wraps
To put it simply, chalupas are fried thick. Since then, they have been creating and serving authentic Mexican dishes to the greater capital district. Using only the freshest ingredients and recipes straight from the border, Viva Cinco de Mayo is a true taste of Mexico. Authentic Mexican food is more than tacos and salsa.
Instructions to make Cinco de mayo grub:
- Season the pork with sofrito and sazon and whatever else you like. Then put in the oven on 225 degrees and cook low and slow until it shreds easily. You can put in crockpot too.
- For the rice put enough oil to just layer the bottom of the pan. Add green pepper and onion and cook until just softened. Add the sofrito (homemade or store bought, I make my own), sazon and kidney beans (drain and rinse them first) and cook for a minute longer. Add the rice and stir well and let cool a couple minutes being sure to stir often. Add just enough water to cover the rice. Bring to a boil then stir, reduce heat to low and cover. Let cook until all water is absorbed. Flip the rice and replace lid and let cool another 20 minutes or so until rice is tender.
- For the popusas you need masa, water, salt and homemade or canned refried beans (I made my own of course) and oil for frying. Mix the masa and some salt together. Add water until the dough is soft and not sticky. Knead it as much as you need to. Make a ball with the masa then cup it up, put some of the beans in the center and form dough around that making sure to cover the beans completely. Flatten out like a pancake, rub oil on the popusa and fry on a griddle until done on both sides, it takes a few minutes. Serve with curtido and enjoy.
- The jalapeños you just rub with oil and either fry in a pan or roast in the oven. Those are optional but I love them.
- Onion wraps are a no brainer lol and optional as well.
- The curtido for the popusas is really easy. Shred a small had if cabbage, slice half a white onion very thin, julienne some carrots, thinly slice jalapeños. Mix together 1 cup of apple cider vinegar, 3/4 cup water, a handful of brown sugar, a couple pinches of oregano, a couple punched of crushed red pepper and a little bit of black pepper. Blend all that stuff together then shove it in a mason jar or and tightly sealed container and let marinade a couple hours, the longer the better. There are tons of recipes for this stuff you just have to suit to your taste.
- For the Plantains it's simple just slice them, fry them for a couple minutes on each side, take them out of the pan and smash then down flat, then fry them again until crispy and season with salt and enjoy!
Check out our favorite Mexican dishes: churros, elote, barbacoa, posole and more. There's so many Mexican food recipes to dive into! At Cinco de Mayo, tradition is part of everything that we do. From the decor of our four restaurants to the preparation of every dish, we use the traditions our parents set out for us as children. Whether we are cooking at home for our family and friends or in the restaurants.
So that’s going to wrap this up for this special food cinco de mayo grub recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
