Local Chef Dax Erickson made fun food to serve your family and friends for Cinco de Mayo. Click here for more information about Chef Erickson.
Cinco de Mayo Menu
Street Tacos with Sofrito, Braised Black Beans and Elote-style Corn
Marinade for beef
- Dry spices (toasted):
- ¾ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 2 teaspoons chopped garlic (can be roasted first for more depth of flavor)
- 1 medium thinly sliced jalapeno
- ¼ cup lime juice
- Zest of ½ lime
- 1 teaspoon sea salt
- 1 pound skirt steak or flank steak (substitute chicken if you like)
- Marinate at least 2 hours after rub is applied; overnight is best. Grill or broil the beef.
- Charred Three-onion Sofrito (Potuguese-style)
- ½ medium red onion sliced ¼-inch thick
- ½ medium yellow onion sliced ¼-inch thick
- 1 bunch green onions, trimmed
- 2 tablespoons red wine vinegar
- 1 tablespoon rough-chopped garlic
- 1 bay leaf
- 2 tablespoons olive oil
1. Char both sides of onion slices on grill or in a hot skillet with minimal to no oil. Remove from pan and set aside.
2. Take green onions and char in the same manner. Remove from pan and set aside.
3. When onions (red, white and green) are cool enough to handle, chop them as finely as possible.
4. In the skillet, add the olive oil, garlic, bay leaf, vinegar and chopped onion mixture. Simmer on medium heat until all ingredients are well incorporated (approximately 10 minutes).
5. Assemble beef and sofrito in tortillas, adding other favorite ingredients, such as tomatoes, lettuce, avocado, etc.
Braised Black Beans
- 2½ cups black beans
- 1 medium large-diced onion
- 1 cup peppers medium-diced (½ cup for cooking, ½ cup for sautéing and folding in at end)
- ¾ cup chopped bacon
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
1. Heat a stock pot over medium heat then add bacon, onion and ½ the diced peppers. Sauté until onions are somewhat soft and bacon is starting to render out the fat. Add your black beans and sauté for a minute or two. Cover the beans with 2½ quarts of water and cook over medium heat at a moderate simmer for 2 to 2 ½ hours. Add more liquid if needed.
2. In a separate pan, sauté the remaining peppers with the oregano and smoked paprika until peppers start to take on some color. Set aside.
3. When beans are just about finished, stir in 1½ teaspoon salt and simmer for another 15 minutes.
4. When beans are fully cooked, remove the bacon and onions, if you like. Strain off any excess liquid and then return to pan and stir in the pepper and paprika mixture.
Makes approximately 5 cups
- 1 cup queso fresco 1 cup
- 1 tablespoon chopped cilantro
- 2 teaspoons chili powder
- ½ cup cream cheese ½
1. Place all ingredients except the cilantro in a food processor and blend till smooth.
2. Fold in the cilantro.
3. Cook corn in seasoned water or on grill (your preference)
4. To serve, spread schmear on warm corn and sprinkle with paprika, if desired.