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Week #27 – Mexican Fiesta!

23 Apr

Chef Jonathan: We wanted to try something new and fun this week for our blog, and what says fun more than a fiesta! I made the Chicken Mango Tacos, but due to the unripeness of the mangoes, I’ve renamed it, Spicy Jalapeño Chicken Tacos. Despite the mango situation, it was fairly easy as long as you remove all the seeds from the Jalapeño peppers. I also added cilantro, which added a nice garnish. I also made Bobby’s guacamole, which is a nice recipe, although I added lots of garlic, because that’s my preference. For the Virgin Margaritas, I ended up adding some lemon juice and sugar, because there wasn’t much taste. I also garnished with a lime quarter. I love all these recipes, and I will likely use them all again. Enjoy!



Karen: I LOVE tacos but we usually pile on the cheddar cheese and sour cream when we make them. I found some newer recipes quite refreshing. They’re taken from this month’s Food Network Magazine. I made the “Chicken and Vegetables” tacos and the “Chicken-Mango” tacos. I also assembled Bobby Flay’s guacamole recipe.

All of the recipes were very easy to make. I followed each recipe as directed. My only mistake was putting too much cayenne on the chicken for the “Chicken-Mango” recipe. It made me, my husband and one guest cough uncontrollably. Thankfully, the “dust” settled and we were able to enjoy the meal.

I placed the ingredients in separate bowls instead of putting together the tacos for everyone. My dinner guests had fun mixing the different ideas together and creating their own Mexican masterpieces.

I also served Virgin Margaritas. They were pretty good.

I highly recommend trying these recipes. Happy Cinqo De Mayo!

Chicken-Mango Taco: Mix 1 chopped mango, 2 tablespoons each minced red onion and scallion, 1 teaspoon each minced jalapeno and lime juice, and salt. Season 1 pound chicken cutlets with salt and cayenne; grill and slice. Serve in tortillas with the mango salsa.

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Chicken and Vegetable Taco: Saute 1/4 cup chopped onion and 1 teaspoon each minced garlic and jalapeno in oil. Add 1 1/2 cups each corn and chopped zucchini; cook until crisp-tender. Stir in 2 cups shredded cooked chicken, and cilantro, lime juice and salt to taste. Serve in tortillas.

Bobby Flay’s Guacamole:

  • 4 ripe Hass avocados, peeled, pitted, and chopped
  • 1/2 red onion, chopped
  • 1 jalapeno pepper, minced
  • 2 limes, juiced
  • Salt and pepper
  • Chopped fresh cilantro leaves, to taste
Combine all ingredients in a molcajete and mix to a chunky consistency
. Season, to taste, with salt, pepper, and cilantro.

Virgin Margaritas: Ingredients:

1 Can frozen limeade concentrate, thawed

1/4 Cup orange juice

2 tbsp Kosher salt

1/2 Lime, cut into 4 wedges

4 Cups ice cubes

How to make Virgin Margarita:

Put the salt in a shallow dish and rub the rim of each margarita glass

Dip the rims into the salt and keep the lime wedges aside.a glasses with a lime wedge.

In a blender, blend the orange juice, limeade and ice cubes on high speed for about 1 to 2 minutes till well blended and the ice cubes are crushed.

Now pour into the glasses, garnish it with the lime wedges and serve.

Here is a taco that was created using all of the ingredients!
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2 responses to “Week #27 – Mexican Fiesta!

  1. hippylostintime

    April 23, 2012 at 3:55 pm

    Oh yeah! Thinking about trying your tacos … btw, visiting SAU this weekend, one of the cooks told me she was doing Cinco de Mayo this year for the student body! Complete with tamales (home made, I might add), and they’re getting a Mariachi band!!! But keep in on the dl if you know any current students … yummy! Where was she when WE were there!!??!! Love the blog (and that you do it with your boy) … keep up the good work!!!

     
  2. onerecipetwokitchensendlessopportunities

    April 23, 2012 at 6:11 pm

    That’s so awesome! The only thing I remember about SAC food is the Shepherd’s Pie. I’d never had it before….. and actually, I make it a bit better than they ever did! Thanks for reading…… LOVE doing it with Jonathan!

     

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