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Happy Cinco de Mayo

Posted by Shannon on August 22, 2018
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Puerto Vallarta, Mexico. Cinco de Mayo – translates as “5th of May” and commemorates the Battle of Puebla when the Mexican army was victorious over the French Army in a battle that took place in the state of Puebla, it is not even a blip on the radar of Festivals in Mexico. No parade, no fireworks, the kids do get the day off from school, but the theory is that is to make a really long weekend when combined with the May 1st holiday. There is a great online article “Cinco de Mayo who’s holiday is it anyway?”

It has become a huge holiday in the United States and hey why not. Everyone loves Mexican Food and Margaritas.

Check out The Rick Bayless ultimate Cinco de Mayo party planner a great menu with Mango Basil Margarias, almost Oaxacan Tostadas with chorizo, fresh cheese and guacamole and the Dessert a flan with carmelized mango slices over a Mexican chocolate base with salty Pepitas.

The Mango Basil Margaritas are traditional Mango Margarita, but the rim of the glass is done with a salt and finally chopped fresh basil, the combination of flavors is very fresh and summery.

See the recipe below from the well known TV series and cook books One Plate at a time.

  • 2tablespoons butter
  • 2small (about 1 3/4 pounds total) ripe – but not over-ripe – mangos, peeled, flesh cut from the pits, cut into 3/4-inch slices.
  • 2tablespoons sugar
  • 1/23-ounce round ofMexican chocolate (Ibarra brand is readily available), roughly chopped
  • 1ounce bittersweet chocolate, roughly chopped
  • 1/3cuppepitas, toasted and salted
  • 1/4cup almond butter (look for it in natural foods stores or sections of your grocery store)
  • 1/2of a 1 pound package of puff pastry

Instructions

  1. Caramelize the mangos. In a large (12-inch) non-stick skillet over medium-high heat, melt the butter. When it begins to brown, add the mangos. Stir frequently for a couple of minutes until the fruit releases its juice. Sprinkle the sugar over the mango and continue stirring frequently until all the liquid has evaporated and the mango has begun to caramelize, about 4 minutes. Cool.
  2. Make the chocolate-pepita filling. Turn on the oven to 400 degrees and position the rack in the middle. Scoop the 2 chocolates into a food processor. Pulse until finely chopped, then add the pepitas and continue pulsing until they, too, are finely chopped. Scrape down the sides, then scrape in the almond butter. Process until the mixture is smooth, scraping down the sides as needed.
  3. Bake the tart. Unroll the puff pastry. (If you are using the widely available Pepperidge Farms puff pastry, the sheet will be 10 x 10 inches; if yours isn’t, cut it to that size.) Cut into 2 rectangles 5 x 10 inches each and place them onto a baking sheet lined with parchment paper or a silicone mat. Spread the chocolate mixture over the puff pastry, leaving a full 1-inch border all around. Top with the cool mango slices in an even layer. Bake until the pastry is richly brown and mango richly caramelized, about 25 minutes.

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