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Since in the U.S., Cinco de Mayo, usually does mean party-time, this snack of nuts and seeds is always welcomed, as are the crispy chicken tacos served with guacamole. These are all recipes that will be in my upcoming Mexican cookbook, Cocina Mexicana: Three Cultures, One Cuisine which will be published by University of CA Press sometime this year.
As pecans and pumpkin seeds are native to Mexico and peanuts disseminated from South America, it should be no surprise that some version of this quite natural combination is now a popular snack.
Heat oven to 275 degrees F.
Warm the oil in a heavy skillet and sauté garlic over low heat, stirring often, until it yellows, about 2 minutes.
Spread the nut mixture onto a baking sheet, add the garlic, and bake, stirring occasionally, for 20-25 minutes. When they are all lightly toasted and give off a rich aroma, transfer to absorbent paper. Serve warm or at room temperature.
These very satisfying tacos are eaten almost any time throughout the day; breakfast, lunch or supper, appearing on the menus of Mexican fondas and small cafes, and served for a light meal at home.
The chicken can be prepared in advance and refrigerated. I sometimes stuff and roll the softened tortillas up to an hour ahead and leave at room temperature, frying only at the last minute. Make sure you have toothpicks handy to keep the tacos intact.
Serve with Guacamole Clásico.
Skin and bone the chicken breast, coarsely shred the meat, put in a bowl and mix in the salt. Heat 1 cup of oil in a medium skillet over medium heat and when almost sizzling hot, fry the tortillas one at a time until softened, only a few seconds at most. Using a slotted spatula, remove from the oil, letting the excess oil drip off, drain on absorbent paper and keep warm. Repeat this process with the remaining tortillas.
Place 2 tablespoons of chicken in the center of each tortilla, then fold over and slide a toothpick horizontally in top to hold in place.
Turn the oven on to warm at 200 degrees F.
Add the remaining oil to the skillet and reheat over medium heat. When quite hot, slide in three of the tacos and fry, turning frequently, until all sides are golden-brown and crispy, about 4 minutes. Remove with a slotted spatula, allowing the excess oil to drip off. Drain on absorbent paper and then keep warm in the oven while frying the next batches.
For each serving, remove the toothpicks from three tacos and place side by side on a plate. Sprinkle 1/2 cup lettuce on and around the tacos, top with 2 tablespoons of cheese, 2 tablespoons green salsa and drizzle with crema. Garnish with slices of radishes or radish flowers.
Avocados have existed in Mexico for thousands of years, and long played an important role as a food source with their anise-scented leaves used as a flavoring in various dishes.
There are many different ways of preparing guacamole, and this typical version is one of my favorites. In Mexico it is more than just a dip, it is an accompaniment to tacos, egg dishes, and grilled meats. If you do not have seasonal ripe tomatoes, just make a simpler version and omit them.
I do recommend guacamole be made right before serving, although the tomatoes, onions, chile, and cilantro can be crushed in advance. It can keep already made, covered with a piece of plastic wrap directly on the surface, for up to an hour, then stirred, but it is so much better when fresh.
For the Garnish
1 teaspoon finely chopped fresh cilantro, thick stems removed
Hopefully, you have a molcajete, if not, use a bowl and a fork, and put the tomatoes, onion, chile, and cilantro in it, and crush to a paste. Halve the avocados lengthwise, remove the seed, and scoop into the tomato mixture and smash all together, either leaving some chunky pieces of avocado, or mashing it more smoothly—this is a personal preference. Taste and add salt, if needed, sprinkle on the cilantro and, if possible, serve immediately right from the molcajete or a smaller bowl with totopos.
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all material copyright 2001-2010 by Marilyn Tausend.
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