Sleepy Cinco de Mayo… 1st May recipe test with Anna!

On Cinco de Mayo eve Anna and I had our first recipe taste test for May! Since our schedules are crazy this month we decided that ‘my turn’ would be held at my parent’s since I needed to be in town anyway. Further deviating a little from the norm, I decided to forgo the traditional Mexican fare and we made homemade salsa and Indian tacos.

The cast of characters for the homemade salsa- except for the fresh tomatos. They are for the Indian tacos as a topping. Sorry, they just jumped in there. It happens.

Just dump them all together in the blender. Easy peesy!

We added a juice from a whole lime instead of half as the recipe called for. It made it a lot less spicy- if you like spice then go with the recipe as is.

Nom nom NOM!!!!

The cast of Characters for the Indian taco bread- one tip we learned after a couple of tries- vegetable oil works a lot better than Crisco. Just make sure each new bread you’ll fry as a new bed of veggie oil to work with. You want a golden brown, not a burnt black lump of dough. 🙂

Hey good lookin!

Our cast of characters for the taco toppings. Ground meat, lettuce, sour cream, tomatos, salsa and shredded cheese. 😀

Sorry I started eating before taking the picture… it was like 9:30 before it was ready. I guess that’s what we get for starting so late, grocery shopping, having to let the bread dough rise… and forgetting the ground beef and having to make a second grocery store run. Totally worth it though, they were very tasty- and although they were not the best version I’ve ever had, it was a great first attempt. I may have put too many toppings on to really get a good taste of the bread too…

Bonus– the bread works great to put just honey on top for a dessert. YUM!!!

Sorry- no pix of me or Anna, we were crazy tired and mostly just wanted to eat. 🙂

The recipes!

They can both be found on thepioneerwoman.com:

Restaurant Style Salsa

Prep Time: 10 Minutes  |  Cook Time:  |  Difficulty: Easy  |  Servings: 12

Ingredients

  • 1 can (28 Ounce) Whole Tomatoes With Juice
  • 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
  • 1/4 cup Chopped Onion
  • 1 clove Garlic, Minced
  • 1 whole Jalapeno, Quartered And Sliced Thin
  • 1/4 teaspoon Sugar
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Ground Cumin
  • 1/2 cup Cilantro (more To Taste!)
  • 1/2 whole Lime Juice

Preparation Instructions

Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

 

Indian Fry Bread

Prep Time: 30 Minutes  |  Cook Time: 10 Minutes  |  Difficulty: Easy  |  Servings: 6

Ingredients

  • 3 cups All-purpose Flour
  • 1/2 teaspoon Salt
  • 3 teaspoons Baking Powder (slightly Rounded Teaspoons)
  • 3/4 cups Milk
  • Water As Needed To Get Dough To Come Together
  • Vegetable Shortening Or Lard For Frying

Preparation Instructions

Stir together flour, baking powder, and salt in a medium bowl. Stir with a fork as you pour in the milk; keep stirring for a bit to get it to come together as much as possible. Add just enough water (about 1/4 to 1/2 cup) to get it to come together. Cover the bowl with a dish towel and let it sit for 35 to 45 minutes to rest.

When you’re ready to make the fry bread, heat about 1 to 2 inches shortening/lard in a large skillet over medium-high heat. Grab a plum-sized piece of dough (or larger if you want larger fry bread) and press it into a circle with your fingers: place it on a clean surface and begin pressing in the center and work your way out, stretching it as you go.

When the circle is about 4 to 7 inches (however big you want it) carefully drape it into the skillet. Allow it to fry on one side until golden brown, about 1 minute, then carefully flip it to the other side using tongs. Fry it for another 30 to 45 seconds.

Remove the fry bread to a paper towel-lined plate and allow it to drain while you fry the other pieces.

Serve warm!

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One response to “Sleepy Cinco de Mayo… 1st May recipe test with Anna!

  1. Pingback: 2012 Manifesto End of Year Wrap up! | thegreentreeischirping

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