More May Recipes

Mayan Margarita

Serves 1
Xtabentun flowers only grow in Mexico’s Yucatan Peninsula. Xtabentun liqueur is made with honey extracted from these unique flowers, and leaves a lingering anise flavor on the tongue.

1¼ oz. Sauza silver tequila
¾ oz. Gran Gala orange liqueur
¾ oz. Xtabentun liqueur
3½ oz. fresh margarita mix

Shake all ingredients in a cocktail shaker with ice. Pour drink over ice into a salt-rimmed glass.

Queso Frito with Tomatillo Salsa (Fried Cheese with Tomatillo Salsa)

Serves 2
Tangy tomatillo salsa is a perfect complement for the white and salty Panella cheese.

TOMATILLO SALSA

1 lb. tomatillos
2 to 3 serrano chiles, stemmed and seeded (add more or less to vary the heat)
1 bunch fresh cilantro, chopped
1 bunch scallions, trimmed and chopped
salt, to taste

Remove papery outer husks from the tomatillos, and rinse to remove stickiness. Cut into quarters. In a blender, combine tomatillos and serrano chiles. Puree until fairly smooth. Add cilantro and scallions. Puree until combined well and texture is smooth. Add salt to taste. Place salsa in bowl and let stand at room temperature for at least 30 minutes so flavors can develop. It is best served at room temperature the same day it is made, but it’s not a problem to refrigerate for later use. You can store the sauce in a tightly covered container in the refrigerator for up to 2 days.

Queso Frito

Serves 2
5 oz. Panella cheese, cut into 1-inch squares
2 oz. vegetable oil
2 to 3 oz. raw tomatillo salsa
small tortillas, warmed

Heat vegetable oil in a non-stick skillet until it ripples. Add cheese and carefully brown on all sides. Remove cheese from pan and quickly drain or dab oil from squares. Arrange squares on a plate. Spoon raw tomatillo salsa over each square. Serve with a side of warm tortillas.

Pork in Green Chile Sauce

Serves 5
“Pork with green chile sauce is an all-time favorite for my family and at the store,” says Silva. If she has time, Silva cooks pork roast all day in a crock pot. If not, she cuts the roast into chunks and simmers the meat and sauce in a saucepan on the stove. If you want more of a stew, “add potato chunks and throw in slices of cactus leaves, as well,” she suggests.

MEAT:

1 3-4 lb. pork roast
2 Tbsp. flour
black pepper, to taste
olive oil

SAUCE:

1 lb. tomatillos, husks removed
2 serrano chiles
¼ onion
2 cloves garlic
15 sprigs cilantro
1½ c. water
salt, to taste

Slow version:
Heat oil in saucepan over medium heat, and brown the pork roast while sprinkling with flour and black pepper. Place roast into crock pot. Puree tomatillos, chiles, onion, garlic, cilantro, and water in a blender. Pour over roast, and salt to taste. Cook for 6 to 7 hours; meat will be very tender. Serve with tortillas and beans.

Fast version:
Cut the pork roast into small pieces. Heat olive oil in a saucepan. Add meat chunks, and sprinkle with black pepper and flour. Cook for 20 to 25 minutes or until the meat is tender. Puree tomatillos, chiles, onion, garlic, cilantro, and water in a blender. Pour over the meat, and salt to taste. Simmer dish for another 15 to 20 minutes to allow the meat to fully absorb the flavors. Serve with rice.

Café de Olla

Serves 4
Café de olla is a spiced and sweet Mexican coffee. An “olla” is a clay pot in which this recipe was traditionally prepared. Nowadays, however, most people prepare the drink in a pan. “Café de olla is the number-one coffee in Mexico. Especially in rural areas, this is the most traditional way of making coffee,” explains Silva. “Mexicans drink coffee for breakfast; it’s not a dessert coffee. And most Mexicans like café de olla really sweet.”

4 c. water
3 sticks cinnamon
3 or 4 cones piloncillo
½ c. dark coffee, coarsely ground

In a saucepan, heat water, cinnamon, and piloncillo (pressed cones of pure, unrefined sugar, available at local Mexican grocery stores,) Add coffee and bring mixture to a boil. Stir occasionally until coffee steeps to desired strength. Strain liquid into cups and enjoy. (You can place coffee grounds in a cheesecloth to avoid straining.)

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