The 5th of May has become a day of celebration in the United States and primarily in the City of Puebla. This is not Mexican Independence day but it was important in the history of our countries’ relationship. We can celebrate the local fresh ingredients the same way food plays a huge role in true Mexican culture. Try these tacos, slaws, rice, and so much more to experience the flavor and culture of some of those we share this continent with. Salud!
Beef Barbacoa Tacos
Slow cooker recipe that can pair with so many of your fresh garden veggies!
Equipment
- digital pressure cooker or slow cooker
Ingredients
Beef Barbacoa
- 5 each garlic cloves, smashed
- 1 whole yellow onion, quartered
- 3 each dried chiles i.e. chipotles, anchos, guajillos, or pasillas
- herbs mexican oregano, cilantro stems, thyme
- 2 Tbsp cumin ground
- 2 Tbsp Coriander whole
- ¼ salt
- 1 Tbsp black peppercorns
- 4 lb beef round or chuck roast
- 1 cup water or stock
Bean Salad
- 1 cup dried bean medley indian woman yellow beans, flagolet, red/black calypso and many more options
- ½ cup carrots, small diced
- ½ cup onions, small diced
- 1 cup orange basil garlic vinaigrette
- ¼ cup salt
- ½ cup fresh herbs, rough chopped
Radish Slaw
- 1 cup spring radishes daikon, watermelon, breakfast, etc
- 1 cup carrots
- 2 cups cabbage
- 1 cup dressing cilantro lime, basil garlic, or creamy citrus onion
Chimichurri
- 1 cup cilantro
- 1 cup parsley
- ½ cup garlic cloves
- 1 cup olive oil
- ¼ cup apple cider vinegar
- 1 Tbsp each salt and pepper
- ½ Tbsp red chili flake optional
Instructions
Beef Barbacoa
- Sear all sides of the chuck roast until browned.
- Place all remaining ingredients in the pot. For the pressure cooker, bring up to temperature on high pressure for 1 hour. For the slow cooker, turn on high until up to a simmer, reduce to low heat for a 6-8 hour cook, covered.
- Once complete, remove the meat from the cooking liquid and shred.
- Strain liquid and add some back to the meat to keep moist. Reserve for tacos.
Bean Salad
- Soak dried beans overnight in cool filtered water. Drain off the soaking liquid and place the soaked beans in the cooking pot. Cover the beans with new cooking liquid, oil, and herbs. DO NOT SALT UNTIL COOKED, salt hardens the outer shells of the beans and prevents them from cooking through completely.
- Cook beans in a pressure cooker for 15-20 minutes on high pressure. Test for doneness and strain off the pot liquor (bean cooking liquid). Toss in half of the dressing and place on a tray to cool completely.
- Once cool add in the vegetables and the remaining dressing. Serve cold with tacos and so much more.
Radish Slaw
- Toss julienned vegetables in the dressing and let marinade for at least 1 hour.
Chimichurri
- Crush all ingredients together by mortar and pestle, pulsing in a blender or food processor, or chopping by hand while gradually adding small amounts of oil.
- Test seasoning and chill until assembly.
Assembly
- Toast 6" tortillas 1 minute per side. Hold in tortilla warmer or foil pouch until ready.
- Fill the tortillas with ¼ cup of shredded barbacoa, top with 2 Tbsp of garden slaw, and 1-2 Tbsp of chimichurri to taste.
- Also try garnishing with microgreens, cheese, sour cream, or pickled vegetables
- Pair with the bean salad, spanish rice, grilled corn, or snap peas depending upon the season.
Spanish Rice
Traditional pot rice with a no stir method using spring veggies, canned or overripe tomatoes with juice, onions and garlic. This makes the perfect accompaniment to any hispanic or latin american dish.
Equipment
- heavy bottom soup pot with lid
Ingredients
- 1½ cups long grain rice or try oat groats with increased time and water ratio
- ¼ cup oil or ghee
- 1½ cups english peas washed and shucked, or snap peas 1" pieces
- 1½ cups carrots medium diced ½"
- 2 cups yellow onion medium diced ½"
- 3 cloves garlic rough chopped
- 16 oz diced tomatoes with juice canned or overripe fresh tomatoes
- 2 cups vegetable or chicken stock low sodium and/or homemade
- 1 Tbsp salt
Instructions
- Heat a pot at least 4 quarts to medium heat on the stove top. Add oil or ghee and rice. Toast rice until opaque and a toasty smell appears, not browned. Stirring frequently.
- Add in Carrots and sweat. Add onions and garlic and sweat until translucent. Fold in peas and tomatoes until juice cooks down slightly from tomatoes.
- Add in stock and bring back up to a boil and reduce to a simmer. Season with salt, stir, cover, and leave to cook for approximately 22 minutes on low heat.
- This is best done with a glass lidded pot if you are impatient, do not lift the lid to check the doneness until close to done. Every time the lid is lifted, liquid that should be absorbed into the rice is evaporated.
- Check for doneness and fluff rice. Adjust seasoning if need be. Serve with tacos, steak, burritos or any of your other south of the border favorites.
Marinated Squash and Tomato Salad
Try this raw summer squash salad with a method that removes the excess moisture and replaces it will flavorful dressing!
Ingredients
- 2 lb Fresh Squash Medley Zucchini, Summer Squash, Crookneck, Patty Pan, Sunburst, Young Luffa
- 2 Tbsp kosher salt
- 1 pint cherry tomatoes
- ½ cup mustard vinaigrette
- ½ cup fresh herbs oregano, basil, parsley, tarragon
- 1 cup feta cheese chunks
Instructions
- Cut the squash into quarter circle slices ½" thick. Toss in salt and place in a colander to drain for 15 minutes. This is called degorging, to remove excess water and soften the squash structure.
- Toss the remaining ingredients in a large bowl together.
- Rinse the degorged squash in running water, drain and pat dry. Add to the dressed ingredients and refrigerate, allowing to meld flavors together for at least 30 minutes.
- Serve as a side dish or with grilled meat as a main course.