There's no better way to celebrate Mexico's independence than with flavor-packed, authentic dishes that pay homage to Mexico's proud heritage. Here, we're featuring our favorite Mexican dishes and drinks that turn any gathering into a delicious fiesta.
#-Smoky Mexican Pork Kebabs
Skirt Steak Tacos with # Sour Cream
Jícama, Avocado, Radish & Orange Salad with Cilantro
#-Smoky Mexican Pork Kebabs
by
Bruce Aidells
I sometimes serve these kebabs with grilled butternut squash though the # pork and poblano combination also makes a natural filling for warm tortillas.
Serves six.
For the marinade:
1 dried hot red chile, stemmed and seeded
1 Tbs. grated lime zest
2 Tbs. fresh lime juice
1/2 cup diced yellow onion
1/2 cup fresh orange juice
1/4 cup chopped fresh cilantro
1 tsp. dried oregano
1 tsp. ground cumin
1 tsp. light brown sugar
1 Tbs. chopped canned chipotle in adobo (I like Herdez brand)
1 tsp. minced garlic
2 tsp. kosher salt
1/4 cup vegetable oil
For the kebabs:
2 pork tenderloins (1 to 1-1/4 lb. each), trimmed, halved lengthwise, and sliced into 1-1/2-inch-thick half-rounds
1 red onion, cut into 1-inch pieces
2 fresh poblano chiles, cored, seeded, and cut into 1-inch squares
16 medium radishes, trimmed
16 scallions, root ends trimmed
1/4 cup vegetable oil
Kosher salt and freshly ground black pepper .
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Skirt Steak Tacos with # Sour Cream
by Adeena Sussman
Ground chipotle chiles add a fiery kick to the creamy sauce for these tacos, and you can find it right in the supermarket # section. Add bowls of fresh shredded lettuce, ripe tomatoes, and buttery avocado and let everyone dress their own tacos.
Serves four.
1/2 cup sour cream
1/4 tsp. ground chipotle chile
Kosher salt
1 Tbs. extra-virgin olive oil
1 tsp. ground cumin
Freshly ground pepper
1 lb. skirt steak (3/4 inch thick)
Eight 6-inch flour or corn tortillas
1/4 small head iceberg lettuce, shredded (2 cups)
2 medium ripe tomatoes (8 oz. each), cored and chopped (2 cups)
1 medium ripe avocado, pitted, peeled, and sliced 1/4 inch thick
1/3 cup chopped red onion
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Jícama, Avocado, Radish & Orange Salad with Cilantro
by Tasha DeSerio
The cool, crunchy jícama and radishes in this salad make a glorious contrast to the buttery avocado and sweet-tart oranges.
Serves 6 to 8
4 oranges
1 tsp. cumin seeds
1 clove garlic
Kosher salt
5 Tbs. fresh lime juice; more to taste
Large pinch cayenne
1/4 cup extra-virgin olive oil
1 small jícama (about 1-1/4 pounds)
8 small red radishes, cut into very thin round slices
5 scallions, dark green tops trimmed; cut diagonally into thin slices
Freshly ground black pepper
2 large ripe but firm avocados
1 cup packed fresh cilantro leaves
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