Cinco De Mayo

2 May

Cinco de Mayo is upon us.

So festive! We’ve been experimenting with slow cooked carne asada and carnitas for the past few years. We love stuffed roasted poblanos, and we’ve added a strong list of tacos to our arsenal: bright orange and cilantro chicken, sweet potato, lime and and chipotle chicken, and shrimp and fish.

And we recently acquired granite molecajete. Ole.

So, while we have a satisfying collection of tried and true recipes, here are two very basic condiments that have escaped us: pickled red onions and simple crema for fish tacos.

Cebollas en Escabeche from Rick Bayless
1 small red onion, peeled and cut in half
1/2 cup fresh lime juice
1 1/2 teaspoons salt

Thinly slice the onions with mandoline. Add to a non-reactive bowl. Pour boiling water over to wilt them for about 10 seconds. Drain immediately.
Add back to empty bowl, and pour lime juice over, stirring in salt. Cover and refrigerate for at least 1 hour.

Will last for a week or more in the refrigerator.

1/3 cup mayonnaise
1/3 cup sour cream or heavy (whipping) cream
1/4 cup milk
Mix together.

1/2 very small green cabbage, coarsely grated
Juice of 1/2 lime
Pinch Maldon sea salt
Combine everything together and let it sit for 20 minutes. The cabbage will wilt slightly, but will retain its crunch.

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