Mexican Day!

Last Sunday we had a Mexican day.  

We started with huevos rancheros for a late breakfast.

In the afternoon we snacked on nachos, which we topped with re-fried beans, pickled jalapenos, black olives, cilantro, and a few kinds of cheese.  We dipped them in salsa and sour cream.

For dinner we had tequila marinated pork loin with roasted potatoes and corn salad.

Tequila Marinated Pork

- pork loin cut into 4 thick chunks
- 4 T tequila
- 3 T orange juice
- 1 T lime juice
- 3 cloves of garlic, minced
- 2 tsp cayenne
- 2 tsp cumin
- 1 tsp oregano
- salt and pepper

Mix all ingredients other than the pork and pour over the pork.  Marinate 2 hours-overnight, stirring occasionally.  Preheat oven to 350 F.  Cook until meat is done according to a meat thermometer. 

Corn Salad

1 450g canned Peaches and Cream Green Giant corn kernals
1 red bell pepper, diced
1 garlic clove, minced
1 jalapeno, seeded, finely chopped
4 green onions, finely chopped
2 T lemon juice
1 T olive oil
5 T cilantro (or to taste)
salt

Drain the corn.  Add everything else.
Let sit for about 30 minutes before serving. 

We loved our Mexican day so much that we had to eat Mexican food again ... and soon!  On Tuesday we had tortilla soup, which we topped with sour cream, lime, cilantro, shredded cheese and avocado.

Do you like Mexican food?

What's your favourite Mexican dish?

Cinco De Mayo

Since it was Cinco de Mayo on Saturday, a Mexican meal was in order.  We used our dishes that are straight from Mexico ... they made the food taste more authentic :-)

First up was pico de gallo and guacamole with chips.

Then we had one of my favourite soups - a black bean, chicken, chipotle soup.

I serve it with cilantro, sour cream and lime that can be added according to one's preference.

The main course was pibil pork stuffed crepes with a poblano pepper sauce and Mexican rice.

 

 

I marinated the pork for a few hours before cooking it, then shredded it and rolled it in the crepes with some shredded cheese. 

 

 

 

The poblano pepper sauce was made with garlic, onions, poblano peppers, cream and a bit of salt.  I roasted the peppers for a bit under the broiler and peeled the skin off before using them.

We also enjoyed homemade bread throughout the meal.

Dessert was sopapilla cheesecake pie.

Before baking:

After:

Served:

I love Mexican food, and Cinco de Mayo is always a great reason to spend the day in the kitchen.

After this fabulous dinner I headed to a club to hear Criminal Kid play.  They are a wicked local band, fronted by my bloggy buddy Allysia from The Real Meal.  If they are ever in your neck of the woods, be sure to check 'em out! 

How was your weekend?  

Did you do anything to celebrate Cinco de Mayo?