Let's all celebrate on May 5 but with a flavor and a very special recipe!
Wednesday, May 4, 2011
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Tequila + "Taquiza" = Cinco de Mayo a la Mexicana And you, how you celebrate May 5th?
Did you know ... May 5 is the commemoration of the victory of the Mexican army over French forces during the Battle of Puebla?
traditional and iconic
This date is celebrated each year nationwide, is an event that is celebrated in style! That's why, Jose Cuervo, a leading innovator of cocktails Premium Margarita ready to serve, together with the famous chef Ingrid Hoffman, offer the formula perfect.
To ensure a May 5 festive and cheerful, it is important to Jose Cuervo Authentic Light MargaritaTM, same great taste and the original but with less than 100 calories per serving and delicious tacos "Tinga" Puebla (dish originating in the City of Puebla).
so easy is the preparation of Jose Cuervo Authentic Light MargaritaTM, you just need a tall, salt to taste, ice, a lemon wedge and of course, Jose Cuervo Authentic Margarita Light, ready to serve.
Tequila + "Taquiza" = Cinco de Mayo a la Mexicana
And you, how you celebrate May 5th?
now preparing a Tinga Poblano
Makes 8 servings 1 pound potatoes, peeled and cubed
1 (2 to 3 pounds) of pork loin
1 yellow onion, chopped 1 / 2 onion 2 cloves
garlic, crushed 2 bay leaves
oil 12 ounces chorizo \u200b\u200b(remove tummy)
5 small tomatoes, peeled, seeded and chopped 2
canned chipotle chiles in adobo, minced (remove seeds and veins as make it less spicy) 2 tablespoons
apple cider vinegar 1 teaspoon
dried thyme 1 / 2 teaspoon dried marjoram Salt
To serve
16 corn or flour tortillas 4 avocados
medium, halved, seeded, peeled
1 cup chopped fresh coriander and lemon slices
Use a large pot of salted water and bring to a boil. Add potatoes and cook until tender, 20 minutes. Drain the potatoes and set aside.
Place pork in a large pot of water. Add half the onion, garlic and bay leaves and bring to a boil. Reduce heat to low and simmer until pork is cooked through, about 45 minutes (you can cut a small piece and see if it is pink in the center). Remove pork from water and set aside until cool enough to handle (discard the cooking liquid). With your fingers or two forks, shred the meat into small pieces and set aside.
Cut sausage into small pieces and cool over medium-high heat in a skillet or large pot until completely cooked, 8 to 10 minutes, stirring frequently. Use a large spoon to drain and transfer the chorizo \u200b\u200bto a paper towel-lined plate.
Add the onion to same skillet and cook until soft, about 3 to 5 minutes, stirring occasionally. Add the shredded pork, potatoes, tomatoes and chipotle peppers and cook until tomatoes break down and release their juices, about 15 minutes. Replace the cooked chorizo \u200b\u200bto the pan and add the vinegar, thyme, marjoram and some salt. Continue cooking over medium heat until some of the liquid has evaporated, about 5 minutes.
While pork is cooking, heat a medium skillet over medium-high heat. Add a tortilla and warm for 10 to 15 seconds. Flip the tortilla and continue to heat until the tortilla is flexible and heated through, about another 10 to 20 seconds. Place in a bowl, cover with a kitchen towel and set aside and repeat with remaining tortillas (or hot tortillas in the microwave, pile on a plate and cover with a damp cloth; microwave for 30 seconds and keep covered until ready to serve).
tinga Place in a serving bowl or bring to the table in the pot. Arrange tortillas, avocado and cilantro in a bowl for each diner can fill a tortilla with some meat and accompaniments. Pass a bowl of lemon slices around the table to squeeze over each serving.
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