¡Feliz Cinco de Mayo!

¡Hola! ¡Feliz Cinco de Mayo! I love spanish cuisine! So today, how could I not post some delicious recipes! Cinco de Mayo is a perfect day to enjoy Mexican food, drinks and music. Did you know that Cinco de Mayo is observed in the United States as a celebration of Mexican heritage and pride,and to commemorate the cause of freedom and democracy during the first years of the American Civil War. But, contrary to widespread popular belief, Cinco de Mayo is not Mexico’s Independence Day—the most important national patriotic holiday in Mexico—which is actually celebrated on September 16. Now you know!

Ok let’s dive right in. I was watching Food Network recently (I watch Food Network a lot as you know) and Chef Aarón Sanchez (he’s wonderful, I want to met him) was talking about traditional Mexican dishes and he mentioned carnitas. Carnitas, which literally means “little meats,” is a type of braised or roasted (often after first being fried) pork in Mexican cuisine. Sooooo yummy! So here is a delicious and simple carnitas recipes served as a little taco!

Carnitas

This recipe takes a while! But it is worth it in the end! Serve with plantain chips, and your favorite Cinco de Mayo drink!

via Simple Recipes

Ingredients

  • 4 pounds boned pork shoulder, cut into large cubes (you want to try to remove as much fat as possible)
  • 1 quart gluten free beef broth
  • 2 cups chunky tomato salsa (I like it hot but not everyone does. You can always add heat using hot sauce)
  • Water
  • Salt
  • 2 cups fresh tomato salsa (pico de gallo)
  • 16-24 corn tortillas (make sure they are gluten free corn tortillas, some corn tortillas are not gluten free)
  • Vegan butter (Earth Balance) just a little to soften the tortillas
  • Grated lettuce
  • Vinegar
  1. In a large, heavy saucepan over medium-high heat, combine pork, broth, and salsa. Add enough water to completely cover the meat. Cover and bring to a boil. Reduce heat to low and simmer, covered for 3 to 4 hours (or longer) until meat pulls apart easily. Add salt to taste. You want your meat to taste good! That’s the most important part of the dish!
  2. Preheat oven to 400ºF. Remove meat from liquid in pot (discard the liquid) and spread the meat out in a roasting pan. Break the meat into small chunks. Roast meat for 15 to 20 minutes until brown and crispy.
  3. Heat the tortillas one-by-one either in a a hot skillet. Use a little butter or oil to help soften them. When air pockets form in the tortillas they are ready. Keep warm tortillas wrapped in a clean cloth towel for serving.
  4. Dress your lettuce by lightly salting it and sprinkling it with vinegar. Set aside.
  5. To serve, double up the tortillas and place a few spoonfuls of the carnitas on them. Top with salsa. Serve with grated lettuce.
  6. To eat, remove half of the carnitas from one tortilla to another. Take one tortilla at a time with the carnitas and salsa, fold it over and enjoy. Or, keep them doubled up.

You can also serve the carnitas with beans, or grated cheese. Your choice! 

ENJOY!!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Southwest Shrimp Tacos

Put together a flavor fiesta in no time! Tacos are perfect for an easy weeknight meal!

Southwest Shrimp Tacos

Ingredients 

  • 10 to 12 (10-inch) wooden skewers
  • 2 pounds unpeeled, large raw shrimp (21/25 count)
  • Vegetable cooking spray
  • 2 tablespoons hot sauce
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons ancho chile powder
  • 1 1/2 teaspoons ground cumin
  • 3/4 teaspoon salt
  • 16 to 20 (8-inch) soft taco-size gluten free corn tortillas
  • 3 cups shredded cabbage
  • 1 cup grated carrots
  • Lime wedges
  1. Soak skewers in water 20 minutes.
  2. Meanwhile, peel shrimp; devein, if desired. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat.
  3. Toss shrimp with hot sauce and next 4 ingredients. Thread shrimp onto skewers. Grill shrimp, covered with grill lid, 1 to 2 minutes on each side or just until shrimp turn pink.
  4. Grill tortillas 1 minute on each side or until warmed.
  5. Combine cabbage and carrots. Remove shrimp from skewers just before serving. Serve shrimp in warm tortillas with cabbage mixture and lime wedges.

ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Bananas Foster on a Crispy Tortilla Shell

Bananas Foster on a Crispy Tortilla Shell

Reminiscent of New Orleans, this class dish is typically served on vanilla (or even rum raisin or pecan) ice cream and it is FABULOUS! By placing the bananas and ice cream on a crispy, salty piece of baked tortilla, you’ve added another level of delight. 

Ingredients

For the Tortilla Shell

  • 1 gluten free tortilla, such as Food for Life or La Tortilla Factory
  • 1 tablespoon unsalted vegan butter, such as Earth Balance, melted 

For the Banana Foster Sauce

  • 1/3 cup unsalted vegan butter, such as Earth Balance
  • 1/2 cup packed light brown sugar
  • 1/4 light corn syrup
  • 1/4 teaspoon salt
  • 1 tablespoon dark rum (or rum extract)
  • 1 teaspoon pure vanilla extract
  • 2 ripe, but firm medium bananas
  • 1 pint gluten free vanilla ice cream, such as Ben & Jerry’s, or Häagen-Dazs (or for you dairy free darlings any vanilla non-dairy ice cream)
  1. Make the tortilla shells: Place a rack in the middle of the oven. Preheat the oven to 425ºF. Brush the top of the whole tortilla with melted butter. Cut the tortilla into quarters with kitchen scissors and place the quarters on a foil-lined baking sheet or pizza pan (not nonstick). Lay an oven-proof wire rack (the kind used under roasts) over the tortillas to prevent them from curling.
  2. Bake the tortilla chips for 3 to 5 minutes or just until they look golden brown. Watch carefully because they CAN BURN QUICKLY. Remove them from the oven, sprinkle very lightly with salt, and let cool while making the caramel-rum sauce.
  3. Make the caramel-rum sauce: In a medium skillet, combine the butter, brown sugar, corn syrup, and salt over medium heat. Bring to a boil, reduce heat to low, and simmer about 4 minutes, stirring occasionally. Remove skillet from heat and stir in rum and vanilla.
  4. Peel bananas, cut into 1/2 inch slices, and to caramel mixture in skillet. Return skillet to low heat and cook gently just until bananas are heated trough.
  5. Place the 4 tortilla quarters on 4 dessert plates. Spoon 1/2 cup ice cream on each tortilla quarter. Drizzle banana-caramel mixture on each and serve immediately

MMMM MMMM!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.