It seems I have a habit for celebrating Cinqo de Mayo on the 6th of May every year as in re-reading the blog I realized I did the same thing last year as well. Last year I went all out making Rick Bayless’ Cornish Game Hens with Apricot-Pine Nut Mole served with a Cactus, Chayote, and Green-Apple Salad straight out of the pages of Gourmet magazine. Though I didn’t exactly fall in love with cactus as an ingredient it was a successful meal and continued peak my interest in Mexican food.
This year my decision to make a belated dinner for Cinqo de Mayo was a little more spontaneous. As a result I ended up taking some short cuts and using the meal as a vehicle to use up leftovers. As a main course I served Vegetarian Enchiladas with Mole Sauce. This was more of a hodge podge than a recipe. For the filling I used a mixture of sauteed mushrooms as well as some Beefy Style Seitan that was another tester recipe for Tami’s cookbook. The mixture was rolled up in corn tortillas and topped with some mole sauce that I had previously made and frozen and a generous mixture of shredded cheese.
On the side I served a guacamole salad that was a cross between Ina Garten’s Guacamole Salad and Gourmet’s Guacamole with Pear and Pomegranate Seeds. Basically it was the ingredients in Gourmet’s guacamole (minus the out of season pomegranate seeds) in the style of Ina’s salad. I like using mango salsa in this recipe because mine contains, among other things, citrus and onions reducing the need to prepare these ingredients. Because it also often has time for the flavors to come together I find it adds more depth than fresh ingredients alone.
Serves 2-4 as a side
Ingredients:
-1 large ripe avocado, peeled, cored and cubed
-1/2 cup pear, cubed
-1/2 cup grapes, halved (I like black or red for the color contrast)
-1/2 cup mango salsa (I purchased mine in the produce department)
-Salt and pepper to taste
-Lime juice to taste
Method:
Toss together the first four ingredients in a large bowl and mix well, taking care not to break up the avocados. Taste for seasoning and add additional salt and pepper and lime juice if necessary.,
Some other excellent Mexican recipes I have made:
Mahi Mahi Tacos (Mexican with a Hawaiian spin)
Smokey Two Bean Soup (Not authentic I’m sure, but still delicious)
What are your favorite Mexican Foods?
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Wow…your menu last year was very ambitious. I’m not a huge cornish game hen fan, but I haven’t had one in years. I should try it again.
I think fajitas are my favorite Mexican food.
Sounds like you made a delicious meal, anything with enchiladas and avocadoes has to be awesome!
The salad sounds so yummy. And enchiladas are one of my favorites!!
The salad sounds so yummy. And enchiladas are one of my favorites!!
ooh, this salad sounds awesome!
i love me some fish tacos
Those seitan enchiladas in molé sauce sound really yummy!
Gosh, I remember reading when you posted that menu last cinco de mayo. It doesn’t feel like a whole year already!
Mmmm- the guacamole sounds fabulous!
The guac salad sounds delicious!
i’m being hypnotized w/ pictures of mexican food every place I go. must make some…
I love mole! especially w/ seitan.