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Cinco de Mayo Recipes



Mexican Picadillo with Habanero Stuffed Olives


serves 6

2 tablespoons olive oil

4 garlic cloves, minced

1 medium yellow onion, peeled and minced

1/2 teaspoon ground cinnamon

2 teaspoons ground cumin

2 teaspoons smoked paprika 

4 ounces spicy chorizo sausage, casing removed 

1 1/2 lbs. ground beef 

1 cup diced tomatoes 

1/2 cup tomato paste 

1/4 cup red wine vinegar 

3/4 cup sliced Habanero Stuffed Olives (or jalapeno stuffed olives or pimento stuffed olives)

2 bay leaves

salt and pepper to taste 


*Make sure to have some cooked rice and corn tortillas for serving

and limes and cilantro for garnishing* 

 In a large skillet, heat oil over medium high heat. Sauté garlic and onions with cinnamon, cumin and paprika until onions have softened, about 5 minutes. Add chorizo and ground beef to the skillet to brown. Stir in tomatoes, tomato paste, vinegar, olives and bay leaves. Cover and simmer for 30 minutes. Season with salt and pepper before serving. 



Mexican Street Corn Salad


serves 4-6

4 ears of sweet corn, cooked

2 tbsp. Double Garlic Oil

2 tbsp. mayonnaise

1 tbsp. sour cream

1 lime, juiced

1 1/2 tsp. Big Sur Gourmet Cowboy Rub

3 tbsp. cojita cheese, crumbled (or feta)

2 tbsp. fresh cilantro, chopped


Preheat grill to medium high heat (or preheat oven to 450°F). Brush corn with garlic oil and grill (or roast) for 2-3 minutes or until lightly charred. Remove kernels from the cob and and place into a large bowl.

Toss kernels with mayonnaise, sour cream, lime juice and cowboy rub until blended and coated. Transfer salad to a serving platter and top with cheese crumbles and cilantro before serving.



Monterey Micheladas


makes 4 cocktails

2 tbsp. Big Sur Gourmet Cowboy Rub

4 Mexican style lager beers

2 tbsp. Crying Tongue Hot Sauce (more or less depending on your spice level)

1/2 lime, juiced

garnish:

lime wedges or slices


Rim frosty beer mugs or glasses in cowboy rub and fill with lager. Stir into each glass 1/2 tbsp. of hot sauce and lime juice. Garnish with limes before serving.



Tequila Guacamole


serves 4-6

4 avocados, peeled and core removed

1/4 cup fresh cilantro (plus 2 tbsp. reserved for garnish)

1 garlic clove, peeled

1 lime, juiced

salt and pepper to taste

1/4 cup tomato, diced

1/4 cup red onion, peeled and diced

1 1/2 tbsp. habanero tequila oil


Place avocado, cilantro, garlic and lime juice in a food processor and pulse until blended and slightly chunky. Season to taste with salt and pepper.

Scrape mixture into a bowl and fold in diced tomato and onion. Place guacamole into a serving bowl and drizzle with habanero tequila oil and garnish with reserved chopped cilantro.

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