Monday is Cinco de Mayo! Wait a minute…..margaritas on the first day of a work week? Ok, why not, twist my arm. But, in the meantime, in anticipation of the day that celebrates Mexico’s freedom and democracy from the first part of the American Civil War (and my favorite kind of food), let’s get a jump start and dig in early.
This week’s happy hour is all about spicy, yummy, Mexican flavor. The appetizer was inspired in part by my cupboard, refrigerator, and freezer, or the contents within.
I had these cute little yellow creamer potatoes that needed to be eaten soon. Another day or two and they would have been ready to sprout some roots. But, I wasn’t feeling mashed, broiled, roasted, or riced. So I kept searching.
Then, I saw the avocados sitting in the basket on my counter top. They were getting kind of squishy, it was time to finish those babies off. So, I had little starchy tubers and creamy, green fruit. Hmmm……..
As I toured my kitchen the wheels started turning faster and my imagination kicked into high gear. Potatoes, avocadoes, tomatoes, salsa, cilantro, scallions, and Beyond Meat Feisty Crumbles. This was starting to look like a Mexican fiesta. Holla!
The only thing that this recipe in my head was missing was heat. So I gathered up my keys and my purse and made a quick trip to buy some Pablano peppers.
As I began to make these cute little potato tacos (do you like the name? Kinda fun, right?) I remembered an episode of Food Network’s Chopped. Don’t ask me what the dish was, or who the chef was, I only remember that the potatoes were raw. Ruh-roh! I couldn’t have that, so I made sure that I boiled them until they were easy to pierce with a fork.
When they were cool enough to touch I scooped out the center, coated the skins with some olive oil, salt, and pepper, and roasted them for 10 minutes. This made the skins a little crispy and savory.
While they were roasting I mashed up the potato filling, avocadoes, tomatoes, peppers and scallions, and crumbles with a potato masher. Then I added salsa to the mix. This is something you should do one tablespoon at a time so the heat doesn’t get away from you. You can put it in, but it’s hard to get it out.
Finally, I scooped the filling into the potato cups and garnished. OMG, they were so good I swore I heard a mariachi band playing, at least you would have thought one was by the way I was dancing in delight. Yup, I’m weird that way. And, no, I hadn’t had a margarita. Yet.
Which brings me to the other part of happy in happy hour. Alcohol!
Honestly, I’m a light weight, I don’t drink a lot for fear of making a fool of myself. Control freaks such as myself are consistently conscious of such things. Which, I suppose is a good thing. Having said that, I do love me a good margarita on a Friday.
This was inspired by my refrigerator. I had pineapple juice, compliments of the last time Alex was home for the weekend. My first thought was to make a Pina-colada, but that’s not Mexican. Then I saw some limes. A pineapple lime margarita? Sure, why not!
It works. It’s good. It’s refreshing. I want a second.
So happy early Cinco de Mayo my friends, and TGIF!!!!
What are you doing this weekend? Talk to me.