Tomorrow is Cinco de Mayo and I'm very excited. I have my menu, and most of the ingredients. Today is a prep day. I will cut up and season the pork, make the flan and the tomatillo sauce and salsa. That means tomorrow all I have to do is cook the pork and make the guacamole. I try to go out to eat Mexican food on Cinco de Mayo, but being as we're so broke this year, I figured I'd do it myself. We'll have plenty of leftovers. Last night I made my version of ratatouille (without eggplant) with shrimp and white rice. By Wednesday, I can use the rice in stuffed peppers with some of the pork and tomato sauce. Tonight we will have Philly Cheese Steaks with shredded beef from TJ's. I love food.
Monday, May 4, 2009
Later that same day...
Cheese steaks were super yummilicious!!! I made the salsa verde, the salsa de chile and the flan de coco y canela(with a healthy dose of 151!). I roasted the tomatillos in the broiler for about 9 minutes and actually followed the recipe. For the chile salsa I strayed a little bit. First off, those chiles have been in my pantry since I tried to make mole about 4 years ago. They were not pliable, I could not score them and devein and seed them. I did the best I could by cracking them and shaking any loose seeds out, then soaking them in boiling water. After, I threw them in the food processor. I didn't toast them, which may be sacriledge to some, but so would using up old-ass dried out chiles! The soaking water didn't seem too bitter, so I used it, and I didn't strain it, as I wanted a somewhat chunky sauce, like the one in my favorite Mexican hole in the wall. I possbly used ancho and pasilla chiles, as I forgot to label them and know I used three chiles in my mole. My crazy pineapple drink is still hanging out in the bathtub, and I have the guacamole ingredients, save the avocado and tomato chopped up and ready to go. DH even said he would try the flan!!! I still have to cut up and season the pernil so it's ready to go tomorrow. Did I mention I'm excited?!