I know Cinco de Mayo has a bad rap as an excuse to go out and get drunk. To be honest, I use Cinco de Mayo to feed my Mexican food cravings. And, since I usually have to work the next day, getting drunk is out of the question (not to mention I have an irrational fear of hangovers).
Mexican food happens to be my favorite ethnic cuisine, but this year I think I peaked too early. Last week we had Mexican food every night. We ate it so much, I thought my family would mutiny, but when my husband took the kids out on Friday night they chose a Mexican restaurant! I served my tortilla soup Monday night. We had black bean tacos on Tuesday night, and we had tostadas on Wednesday night. And, Thursday night was leftover night with all of the above. Wow, when looking back, I think my menu was a bit heavy on the Mexican food, but no one complained.
The tostadas were easy to put together. I opened a can of refried beans, (I know, I am hanging my head in shame as I type.) I bought a rotisserie chicken from the grocery store, shredded some cheese, cut-up an avocado, and I made Elva’s salsa. I promise I will try to wrestle Elva’s recipe for refried beans with chorizo out of her soon.
Slow-cooked pork tacos with green onion slaw are popular in my household, but I didn’t have the chance to make them this week.
And, since I am nice, I am sharing our friend Brian’s margarita recipe.
1 cup tequila
½ cup triple sec
¾ cup Rose’s lime juice
Squeeze of fresh lime
Mix the tequila, triple sec and lime juice in a shaker or a pitcher and shake or stir. Pour over ice finish with a squeeze of lime and course salt on the glass. Makes 2+ margaritas.