May 5, 2008

Cinco de Mayo

Cinco de Mayo is celebrated to honor and remember the victory against the French in The Battle of Puebla. The Battle took place on May 5,1862 during the French intervention in Mexico. It ended in victory for the Mexican army over the French forces.

Join in on the Cinco de Mayo festivites, Check out:
www.chicago.metromix.com

Mexican Recipes:

Ceviche de Tilapia

Ingredients
12oz Tilapia, medium diced (can replace with mahi mahi, sea bass, grouper or swordfish.)
6 oz Fresh Lime Juice
˝ c Spanish onion, finely chopped
˝ c Plum tomatoes, finely chopped
1 t Serrano Peppers 1 t Minced Garlic
ž t Dried Mexican Oregano
˝ c Hass avocado from Mexico, small dice
ź c Cilantro, chiffonade
2 T Sliced Manzanilla Olives
ž T Capers
Salt and pepper to taste
Crispy corn tortilla chips

Procedures
1. Dice and marinade fish with 3 ounces of lime juice for about 2-3 hours or until fish is fully penetrated into fish so that is absorbed. Drain liquid.
2. Add rest of ingredients, including remaining lime juice and season to taste.
3. Serve with Tortilla chips.

Isaac's Mother's Favorite Enchiladas with Salmon

Green Salsa
Tomatillos- 5
Jalapenos - 3
Broil both tomatillos and jalapenos until brown.
Once cool take out veins from jalapenos
Blend both with:
10 Whole Cumin seeds
2 Cloves
3 Peppercorns
Salt to taste

Once blended, heat a little cooking oil in a pot.. Add a few onion slices to pot and cook until onions are brown and oil soaks up flavor. Remove onions from pot.
Add green salsa, boil for 45 minutes.

Salmon
Marinate in lemon juice for 20 minutes with a little bit of tequila. Remove from marinade and thrown on grill for about 10 minutes. While grilling brush with a chipotle BBQ sauce. When it's finished, dice up.

To prepare corn tortillas:
Fry in hot oil for a couple of seconds. Drain oil. Stuff with salmon. Roll up tortillas with salmon and top with green salsa. Garnish with shredded lettuce, avocado, tomato and red onion slices, crumbled Cotija cheese, and layers of sour cream.