Monday, May 4, 2015

Cinco De Mayo Menu

It's Monday! 
Today's meal is a repeat. Since tomorrow is Cinco de Mayo ON TACO TUESDAY nobody has an excuse :) Here's what we're eating tomorrow:

Refried beans in a can are far from "real" - for example, the ingredient list includes "Lard (Partially Hydrogenated Lard With BHA And BHT Added To Help Protect Flavor)" and don't taste very authentic. Here's a simple fix for that - 

Homemade Re fried Beans:
  • 2 cans Organic Pinto or Black Beans (one drained, one undrained)
  • 3 Cloves Minced Garlic 
  • 2 Teaspoons Chili Powder
  • 2 Teaspoons Cumin
  • Salt to taste
  • 2T olive oil 
  • Lime Juice to taste

Directions:


  1. Sautee garlic in olive oil over medium heat. 
  2. Add in the cans of pinto beans (one drained, one undrained) and the spices and allow to heat for two minutes
  3. Turn heat down and let some liquid cook off  while spices blend (move the beans around here and there to prevent sticking) for about ten minutes
  4. Mash with a potato masher, adjust spices as desired, and top with some lime juice! Yum!


Tostada Recipe:


On a typical night, I would pop some corn tortillas in the oven at 425 for about ten minutes to create a baked tostada shell. On this night? We went authentic, baby :)


What I love about this recipe - options! My kids do so much better with OPTIONS. While I require that they choose some toppings, they choose how much, what colors, and "decorate" their own tostada shells. 




To match the amount of beans in the recipe, you will need:


  • 10 corn tortillas, plus oil of your choice for frying* 
  • Bean recipe, listed above, or 1 can refried beans
  • 1/3 block monterey-jack cheese**
  • cilantro
  • Various toppings of your choice (we use avocado, tomato, sour cream, lime wedges, onions, etc.)

Directions:

  1. Over medium high heat, fry each tortilla about 30-45 seconds per side in 1/4 inch of oil. Oil should SIZZLE when your drop tortilla, and tortilla should bubble. Remove and let drain on paper towels.
  2. Line tostada shells on a baking sheet and spread with beans
  3. Grate some fresh cheese on top of each 
  4. place in your oven broiler 30 seconds/1 minute - watch CLOSELY! 
  5. Pop on some cilantro, top as desired, and serve immediately


*Why don't I buy store bought tostada shells? One of the most common homes of GMO's is in cooking oils. I try to fry with my own oil. And just so there's no confusion: I am not above the fryer! 


**Why not use shredded cheese? Cellulose, the anti-caking agent used in bags of shredded cheese, is made from wood pulp. And though it is declared a "safe" ingredient for consumption, I try to avoid added, um...agents...when it's just as simple to make it myself.

1 comment:

  1. Love this, I am going to use these recipes tomorrow! I used to be the same as you, everything, EVERYTHING was homemade, now that I work outside the home fulltime, I don't get that time to do everything from scratch. However, all my meals are still from scratch, just maybe not all the ingredients, lol!

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