Celebrate Cinco de Mayo and the Women– with a Taco Feast

 

Editor’s note: Today is “Cinco de Mayo” and Sunday is Mother’s Day. Mother’s Day is when we traditionally celebrate the mothers out there, but we at STLSportsPage.com like to call it “Amazing Women Day” and celebrate all women. All women are not moms, although they all had moms. Many won’t be with their mothers– so why not celebrate the greatness that is in all women. Married, single, mother, grandmother, or no children– Happy Amazing Women Day!  And let’s get this celebration started with a fiesta on Cinco de Mayo.

 

Article by Suzanne Corbett, STLSportsPage.com Food/Travel Editor

Cinco de Mayo kicks off Mother’s Day weekend.  Twice the reason to celebrate the seasonal changes, mothers and other women, and my favorite anytime food, tacos.

Tacos are easy for most kids to cook with supervision, which makes Mother’s Day dinner a fiesta.

“Ericka Sanchez, creator of “Nibbles and Feasts, recommends creating an Epic Taco Party Feast with variety by loading the table with an array of family favorites like taquitos, tacos, rice, guacamole and pico de gallo. Of course, Cardinal fans will always include salsa. Preferably, made using the recipe for Carpenter’s Cardinal Rally Salsa.

Before heading to the store, plan your menu. A menu Sanchez suggests as a freestyle menu that has variety. Easily done by mixing up proteins based on your mom’s and family’s preferences. Consider carne asada and carnitas to shredded chicken and meatless options such as grilled mushrooms, peppers, and sweet potatoes.  Think about using traditional Mexican cheese such as cotija and queso fresco. And don’t forget the all-American Tex-Mex taco seasoned ground beef and Co-Jack cheese blend. A traditional family favorite that’s a must have on any taco platter.

To create a stylish taco and taquito table with a twist fill the table Sanchez and the chefs at RealCaliforniaMilk.com  have great tips and recipes to make this Mother’s Day magnifico. A how to design to create a tabletop display for an Epic Taco Party Feast. AN added plus, a recipe for Carne Asada Crema Verde Taco.

Epic Taco Party Feast

Following the photo layout above.

Top Row, Left to Right: Cheese taquitos, Salsa Verde, Cotija Cheese, crumbled, Pico de gallo, Potato taquitos, Queso Fresco, crumbled, Crema, Tequila with chili salt (optional)

Middle Row, Left to Right: Carne asada tacos, Queso Fresco, crumbled, Chicken Street tacos, Real California Chipotle Crema, Carnitas tacos with hard shells

Bottom Row, Left to Right: Cotija Cheese, crumbled, Real California Crema, Mexican rice, Carne asada tacos and Guacamole

To assemble top row: Place cheese taquitos in pan, salsa verde in bowl, Cotija cheese in bowl, pico de gallo in bowl, potato taquitos on plate and Queso Fresco in bowl. Garnish potato taquitos with pico de gallo, guacamole, Queso Fresco and crema. Optional: Add tray with tequila, cups and chili salt.

To assemble middle row: Place carne asada tacos on plate, queso fresco in bowl, chicken street tacos on plate, chipotle crema in bowl and carnitas tacos on serving tray.

To assemble bottom row: Place Cotija cheese and crema in bowls, potato taquitos on serving tray, Mexican rice in bowl, carne asada tacos on plate and guacamole in bowl

Carne Asada Crema Verde Tacos

1 lb. flank steak
2 tablespoons olive oil
6 cloves garlic
2 teaspoons kosher salt
1/2 teaspoon black pepper
1 poblano chile pepper
1ccup Real California Crema Mexicana
1/2 cup cilantro leaves plus more for garnishing – 8 corn tortillas
1/2 avocado, sliced thin
1/4 red onion, thinly sliced
–Real California Queso Fresco cheese (crumbled)

  1. Place flank steak in a bowl and drizzle with olive oil.
  2. Mince 4 garlic cloves and add to bowl. Season flank steak with 1 teaspoon of kosher salt and black pepper. Rub olive oil and garlic thoroughly on meat. Cover bowl with plastic wrap and place in the fridge for a minimum of 1 hour or overnight.

3.Crema Verde: Roast poblano over an open flame until completely charred. Place poblano in an airtight bag or container and allow to steam for 30 minutes.

  1. Remove charred skin from chile by scraping with a butter knife or carefully peeling under a slow stream of water. Remove stem.
  2. Place peeled poblano chile, 1/2 cup cilantro, 2 cloves of garlic, 1 teaspoon salt, and crema in a blender. Blend until smooth. Reserve.

6.Flank steak: Place a large cast iron skillet or grill over a high flame and allow to get very hot. Place the seasoned flank steak in the pan (or grill) and cook about 5 minutes on each side or until browned with a medium-rare center. Remove the steak from the pan to a cutting board and allow to rest for a few minutes.

  1. Heat corn tortillas on an open flame until a few char marks appear on either side and tortilla is warmed through and easily bendable.
  2. Thinly slice the steak across the grain and distribute slices evenly amongst the tortillas.
  3. Garnish with red onion, avocado, a drizzle of crema verde, and crumbled queso fresco.

Makes 4 servings

Don’t Forget the Flowers!

 

Happy Cinco de Mayo, Mothers Day, and Amazing Women Day!

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For the latest news and features in St. Louis Sports check out STLSportsPage.com. Rob Rains, Editor.