How much time and effort, not to mention money, are you willing to put into a little Cinco de Mayo dinner tonight?
A lot?
Not very much?
Well, you’ve come to the right place, then, because we have something to fit either slot.
For starters, if you think you need one or some, nothing’s easier/faster than buying a bottle of salsa or a container of guacamole and a bag of suitable chips for scooping.
It’s only a teeny, tiny bit more trouble, though, to fix the following recipe for a chile-choke dip, which is adapted from a recipe I borrowed from my copy of “Providence Hospitality.”
With any or all of those, you could also offer some jicama, cut in bite-size chunks, wedges or slices, plus a bowl of salt mixed with chili powder (regular or hot, plain, chipotle or other specialty hot-chile fave of the moment) for dipping.
For the main rib-sticker, to round out helpings of Mexican-style rice and homemade or canned refried beans, you might rely on your own favorite recipe for tacos, enchiladas or burritos. Or buy frozen Mexican entrees and just shove them in the oven or nuker. Whatever works.
Or, the folks at Kraft Foods have come up with an altered-by-me, quick-fix technique for fajitas, beef or chicken, you choose. Then all you have to come up with are appropriate beverages and a dessert.
Speaking of dessert, a flan or possibly a tres leches cake would undoubtedly provide a perfect finish to the meal. Another possibility, and something totally off the wall, is a fast (portable, too) authentic Mexican sweet treat that’s apparently popular throughout Mexico’s Copper Canyon area.
My husband and I first ran across this concoction somewhere out of Divisidero, I think it was, when our train was stalled on the tracks there for some time for some reason which was never made clear.
A handful of young fellas were lounging about what passed for a station, watching a group of us make fools of ourselves sticking our heads out the windows and chattering like chipmunks, wondering what the boobear-hiss was happening. Or not happening, as the case was, while we in turn watched them finish their lunch and then build this, uh, dessert.
For what it’s worth, potentially absolutely nothing, I’ve included the how-to for that, too. Since we were never able to get the actual name for this particular thing, you’ll notice I’ve named it myself.
Mexi artichoke dip
1can plain (not marinated) artichoke hearts
1can (4 ounces) diced green chiles
3/4cup regular (not light or reduced fat) mayonnaise
3/4cup grated Monterey jack cheese or pepper jack
Tortilla, nacho or corn chips
Drain artichoke hearts, quarter, cut once more and turn into an 8-inch glass pie plate. Add the chiles, mayonnaise and cheese; mix together thoroughly.
Bake at 350 degrees about 15 to 20 minutes, just until hot and bubbly. Do not overbake, or mixture will separate.
Serve with tortilla, nacho or corn chips.
Beef (or chicken) fajitas
11/2pounds beef sirloin steak, thinly sliced
1/2cup zesty Italian dressing, regular or reduced fat, divided
2large green bell peppers, cut in strips
1large onion, cut in wedges
16flour tortillas, warmed
1cup (or more) grated cheddar cheese, regular or reduced fat
1cup (or more) sour cream, regular or light
1/2cup (or more) salsa
Combine steak and 1/4 cup of the dressing in glass bowl; cover and refrigerate 1 to 2 hours (or longer for stronger flavor) to marinate, stirring occasionally. Remove steak and discard marinade. Cook steak in remaining 1/4 cup dressing in large skillet on medium-high heat 5 to 6 minutes or until no longer pink. Remove steak; keep warm.
Add peppers and onion to skillet; cook until tender. Add steak and cook until heated through. Serve in warm tortillas topped with cheese, sour cream and salsa.
Makes 8 servings, 2 tortillas each.
For chicken fajitas: Use 11/2 pounds boneless, skinless chicken breast, cut into thin slices or bite-size pieces and follow directions given for the steak. Or, reduce dressing to 1/4 cup and substitute 3 packages (6 ounces each) grilled chicken breast strips for the sliced steak. Do not marinate. Cook chicken breast strips in the 1/4 cup dressing with the peppers and onions; continue as directed for the steak.
Train tracks treat
You will need 1 flour tortilla per person, plus a can of sweetened condensed milk. Working with 1 tortilla at a time, hold it flat on the palm of your off hand and use your other hand to drizzle it with some of the sweetened condensed milk. Fold in half and eat as is. Ole!
The next Forum will appear in Wednesday’s Food section.
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