May 5th is Cinco de Mayo, which is often celebrated in America with some delicious Mexican food! The holiday commemorates the Mexican Army’s victory over the French at the Battle of Puebla. As you pull together your feast, consider these recipes and learn more about the holiday.
Strawberry Mango Salsa
- 1 pint strawberries
- 1 large mango, preferably manila or champagne
- ¾ cup chopped fresh cilantro (one small bunch)
- ¼ red onion, minced
- 1 whole jalapeno, minced (seeds removed if you prefer less heat)
- juice of 2 limes
- 1 tbsp honey
- Chop up the strawberries and mango into very small bits.
- Place in a bowl with the cilantro, minced red onion and minced jalapeno.
- Add honey and lime juice and stir well.
This salsa is best eaten the day it is prepared.
Yield: yields about 2 cups
- 1 tablespoon olive oil
- 1/4 red onion, diced
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground Ancho chile powder
- 1/4 teaspoon ground cayenne pepper
- 1 small zucchini, diced
- 1 small squash, diced
- 1 ear of corn, kernels removed
- Salt to taste
- For Serving:
- Corn or flour tortillas
- 2 ounces cotija cheese, crumbled
- Limes, for serving
- In a large saucepan or skillet, set over medium heat, add the olive oil. When warm, add the diced onion and cook until softened, about 5 minutes. Next, add the garlic and spices; mix until the onions are thoroughly coated in the spices. Then add the zucchini, squash and corn. Give it a good mix and cook until slightly softened, about 10 minutes, stirring the mixture intermittently. Salt to taste. I ended up adding about 1 teaspoon.
- To assemble the tacos, fill the corn tortillas with a few spoonfuls of the zucchini mixture. Top with a sprinkling of cotija cheese and a dollop or two of guacamole.
For more great recipes click here!