Cinco de Mayo is a good excuse to make some festive Mexican food. Then again, I don't really need an excuse.
I decided on guacamole and chili rellenos. Shop early if you want avocados to be ripe. Did you know that they only ripen after they're picked from the tree?
- 2 ripe avocados
- 1/4 medium onion, chopped
- 1 fresh tomato, chopped
- Juice of 1/4 lime (please use a fresh, real lime, not that chemical stuff in plastic)
- 1/4 tsp. salt
- 1 tsp chopped fresh cilantro, if you have it
Open the avocados and remove the flesh. Squash it around in a bowl. Add the chopped onion, tomato, cilantro, salt, and the lime juice. Mix it up and eat it with tortilla chips and a beer.
Next up, chili rellenos.
Here's the problem. This is going to be so good that you'll be tempted to eat the whole thing.
I don't make chili rellenos like you find in an American Mexican restaurant. The only time I've ever tasted the real deal is in a little mom and pop restaurant in Mexico. Here's my favorite restaurant of our last trip to Isla Mujeres. I'm not kidding, this was SO good!
Sharee's Chili RellenosSauce:
2 T olive oil
2 medium onions
1 tsp salt
2 24 oz cans good quality whole tomatoes
1 tsp cinnamon
1/2 tsp pepper
Chop the onion and saute it in olive oil with salt. While the onions cook, puree the tomatoes in a blender. When the onions are beginning to get a little brown, add the tomatoes, cinnamon and pepper to the pan. Simmer that while you prepare the peppers. Let it simmer about 25 minutes until it gets thicker.
Chilis and stuffing:
4 poblano chilis
1/4 cup slivered almonds
3/4 lb. ground pork (use any ground meat you like)
2 ears of corn, kernels cut off
1/4 cup cilantro
2 tsp cider vinegar
Toast the almonds in a dry, hot skillet. When they are toasted, remove them from the pan. Put the pork in the pan and saute until browned (if the meat is too lean, add a tablespoon of olive oil). Add the corn kernels, cider vinegar, and two cups of the tomato sauce. Simmer until the sauce thickens. Turn off the heat and add the cilantro and toasted almonds.
Meanwhile, slit the chilis lengthwise about 1/2 inch down from the top and stopping about 1/2 inch from the bottom. Carefully dislodge the seeds near the top by the stem.
Oil a deep casserole pot with olive oil. Stuff the chilis with your stuffing mixture and place in the oiled pot.
Pour the rest of the tomato sauce over the chilis and bake, covered in a 375 degree oven for 35 minutes. After 35 minutes, remove the cover and drizzle with 1/2 cup heavy whipping cream. Put back into the oven, uncovered this time, for 25 minutes or until the cream is looking brown and bubbly.
Now eat it!
NOTE: Most recipe books have you char the skin off the peppers before you stuff and bake them. I decided to try it with the skin on. No problem! Delicious. If you did char the skin off, your baking time could be cut in half. But I'd rather eat the guacamole and have a cocktail while the dinner is cooking instead of spending a bunch more time charring and peeling the peppers! You decide.
Want it Faster and Easier?
Click here for my get it in the oven weeknight version.
If you make this version, or the quick one, I'd love to hear how it went. Leave a comment below and tell me about your adventures with chili rellenos!