Hey everyone, welcome to my recipe site. Today I’m gonna show you a way to make a special dish, Cinco de mayo grub. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.
Cinco de mayo grub Recipe. These delicious, flavorful Cinco de Mayo appetizers make the best celebration snacks. Healthy, vegetarian, and gluten-free options make the fiesta complete.
You can have Cinco de mayo grub using 14 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Cinco de mayo grub
Make ready 5 lb of Pork Shoulder.
Take of Plantain.
Take 4 envelope of Sazon.
Make ready of Rice.
It’s 1 can of Dark red kidney beans.
It’s of Sofrito.
Take 1/2 of onion, chopped.
It’s 1/2 of Green pepper chopped.
It’s of masa flour.
You need of frijoles refrito.
Make ready of curtido.
You need of oil.
Prepare of jalapeños.
Take of onion wraps.
Join us for the finest Mexican Food in New Hampshire!Cinco's Cantina provides authentic Mexican food and handcrafted Margaritas.Open for Take-out, Dine-In & Delivery!.At Cinco de Mayo, tradition is part of everything that we do.
Cinco de mayo grub step by step
Season the pork with sofrito and sazon and whatever else you like. Then put in the oven on 225 degrees and cook low and slow until it shreds easily. You can put in crockpot too..
For the rice put enough oil to just layer the bottom of the pan. Add green pepper and onion and cook until just softened. Add the sofrito (homemade or store bought, I make my own), sazon and kidney beans (drain and rinse them first) and cook for a minute longer. Add the rice and stir well and let cool a couple minutes being sure to stir often. Add just enough water to cover the rice. Bring to a boil then stir, reduce heat to low and cover. Let cook until all water is absorbed. Flip the rice and replace lid and let cool another 20 minutes or so until rice is tender..
For the popusas you need masa, water, salt and homemade or canned refried beans (I made my own of course) and oil for frying. Mix the masa and some salt together. Add water until the dough is soft and not sticky. Knead it as much as you need to. Make a ball with the masa then cup it up, put some of the beans in the center and form dough around that making sure to cover the beans completely. Flatten out like a pancake, rub oil on the popusa and fry on a griddle until done on both sides, it takes a few minutes. Serve with curtido and enjoy..
The jalapeños you just rub with oil and either fry in a pan or roast in the oven. Those are optional but I love them..
Onion wraps are a no brainer lol and optional as well..
The curtido for the popusas is really easy. Shred a small had if cabbage, slice half a white onion very thin, julienne some carrots, thinly slice jalapeños. Mix together 1 cup of apple cider vinegar, 3/4 cup water, a handful of brown sugar, a couple pinches of oregano, a couple punched of crushed red pepper and a little bit of black pepper. Blend all that stuff together then shove it in a mason jar or and tightly sealed container and let marinade a couple hours, the longer the better. There are tons of recipes for this stuff you just have to suit to your taste..
For the Plantains it's simple just slice them, fry them for a couple minutes on each side, take them out of the pan and smash then down flat, then fry them again until crispy and season with salt and enjoy!.
It'll feel like a party whenever you serve up these special dishes.The limited-time menu item includes eight flour tortillas.From fresh salsas, to margs, to guac, we've got all your party favorites accounted for to plan a perfect Cinco de Mayo party menu.
From the decor of our four restaurants to the preparation of every dish, we use the traditions our parents set out for us as children.Whether we are cooking at home for our family and friends or in the restaurants.We pride ourselves on fresh ingredients and authenticity as well as atmosphere and guest satisfaction.We like to think our food is some of the finest Mexican food around.CARNE EN SU JUGO Beef sauted in tomatoes, onions and spices, served with rice and beans.
