---

It’s Cinco de Mayo coming up early next week, and if you’re one of those who likes to get in the spirit of all of the holidays, this column will be for you.

I’m going to share some of my favorite Mexican recipes that we have at home!

We don’t ‘celebrate’ Cinco de Mayo at our house, but we like Mexican food a lot, so we’re always enjoying the tastes from south of the border.

+++++

ESQUITES

1 Tbsp. vegetable oil

8 ears yellow corn,  cut kernels off the cob

1 poblano pepper, seeded and diced

6 green onions, thinly sliced, whites and greens separated

1 tsp. kosher salt, plus more to taste

1/2 tsp. black pepper, plus more to taste

2 garlic cloves, grated

3/4 cup crumbled Cotija cheese

3/4 cup chopped fresh cilantro

1/4 cup mayonnaise

1/4 cup sour cream

1 medium lime, zested and juiced

1 tsp. chili powder, plus more to taste

Heat a large cast-iron or stainless steel skillet over medium-high heat. Add the oil, then corn kernels, poblano, green onion whites, salt, and pepper. Cook until the corn begins to char, 8 to 10 minutes. Stir in the garlic. Remove from heat and transfer the mixture to a large bowl.

Add the cheese, cilantro, mayonnaise, sour cream, lime zest, lime juice, chili powder, and the green onion greens. Fold to combine. Season with salt, pepper, and chili powder to taste.

+++++

CHURRO FRENCH TOAST BAKE

French Toast Bake

2/3 c. heavy cream

2/3 c. whole milk

1/4 c. brown sugar

1 heaping tablespoon vanilla bean paste

4 large eggs, beaten

8 medium croissants

3 tbsp. cane sugar

Scant teaspoon ground cinnamon

2 tbsp. melted salted butter

Chocolate Butter:

3 oz. Mexican chocolate, chopped

2 tbsp. heavy cream

2 sticks salted butter, at room temperature

3 tbsp. powdered sugar

1 heaping tbsp. cocoa powder

1/4 c. bottled caramel sauce, plus more for serving

For the French toast bake: Make the custard by mixing the cream, milk, brown sugar, vanilla and eggs in a bowl until smooth. Using a paring knife, poke a few holes into the croissants, then layer them in a small baking dish. Slowly pour the custard mixture over the croissants, then cover with foil and refrigerate overnight for best results, but a minimum of 2 hours. Mix the cane sugar and cinnamon together in a bowl and cover with plastic wrap; leave on the counter until ready to bake.

For the chocolate butter: Meanwhile, add the chocolate and cream to a bowl. Microwave in 30-second intervals, stirring between each interval, until melted and smooth. Set aside to cool for about 15 minutes. Add the butter to a bowl and top with the melted chocolate, powdered sugar and cocoa powder. Beat until smooth. Cover and set aside.

When ready to bake, preheat the oven to 350 degrees F.

Brush the tops of the croissants with the melted butter and sprinkle over 2 mounded tablespoons of the cinnamon-sugar mixture. Cover again and bake for 20 minutes. Remove the foil and continue to bake until the top is golden and the custard has set, an additional 20 minutes.

Sprinkle the top with the remaining cinnamon-sugar mixture and drizzle over the caramel. Serve with the chocolate butter and caramel sauce on the side.

+++++

PAN DE ELOTE

Non-stick cooking spray

1 (15-oz.) bag frozen yellow corn kernels, defrosted (about 2 1/2 c.)

1 (14-oz.) can sweetened condensed milk

3 large eggs, room temperature

1/4 cup unsalted butter, melted

1 tsp. vanilla extract

1 cup all-purpose flour

2 tsp. baking powder

1/2 tsp. kosher salt

Powdered sugar, for dusting (optional)

Preheat the oven to 350°F. Spray a 9-inch square baking pan with cooking spray, line it with parchment paper, and spray again.

In the pitcher of a countertop blender, combine the corn, sweetened condensed milk, eggs, unsalted butter, and vanilla. Blend until well combined and the corn is almost smooth. Add the flour, baking powder, and salt. Blend until just combined.

Pour the batter into the prepared baking pan.

Bake until golden, 40 to 45 minutes. Serve warm or at room temperature, dusted with powdered sugar, if you like.

+++++

ENCHILADAS VERDES

For the Sauce:

1 1/2 lb. fresh tomatillos, husks removed and cut into 2-inch pieces

1/2 white onion, peeled and cut into 8 pieces

2 serrano chilis, split into half lengthwise

1 Tbsp. olive oil

2 garlic cloves

1 1/4 tsp. kosher salt

1 Tbsp. lime juice

1 cup fresh cilantro, leaves and small stems, chopped

1 cup chicken stock

1/2 cup sour cream

For the Enchiladas:

3 cups cooked chicken (from 1 rotisserie chicken)

12 oz. grated Monterey Jack cheese

1 tsp. cumin

1 tsp. chili powder

1/2 tsp. kosher salt

1/4 tsp. ground black pepper 

10 8-inch flour tortillas 

1/4 cup chopped red onion, optional

2 Tbsp. chopped, fresh cilantro, optional

For the sauce: Preheat the oven to 425°. Place the tomatillos, onion and serrano chilis on a sheet tray lined with foil. Drizzle all over with olive oil and toss to combine. Roast for 25 to 30 minutes until the tomatillos and onions have softened. Let cool slightly then transfer to a blender canister. 

Add the garlic, salt, lime juice, cilantro, chicken stock, and sour cream to the blender. With the lid vented (to release steam) and a clean kitchen towel covering the opening, blend on high for about 30 seconds, until almost smooth. 

For the enchiladas: Meanwhile, combine the chicken, two thirds of the cheese, 3/4 cup of enchilada sauce, cumin, chili powder, salt, and ground black pepper in a large bowl. Stir to combine. 

Place the tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave for 30 seconds on high to soften. Leave the paper towel over top of them to keep them moist and pliable. 

Add 1 cup of the remaining enchilada sauce to a 13-by-9-inch casserole dish and spread to coat the bottom. Place a tortilla flat on a cutting board. Add a mounded 1/3 cup of the chicken mixture in a row in the center of the tortilla and roll up tightly. Place seam side down in the baking dish. Repeat to fill all the tortillas and the casserole dish. Drizzle all over with the remaining sauce and sprinkle with the remaining cheese. 

Reduce the oven temperature to 375 degrees. Bake for 25 to 30 minutes, until the cheese is melted and the sides are golden and bubbly. Top with onion and cilantro if you like, before serving. 

+++++

CADILLAC MARGARITA

3 oz. reposado tequila

3 oz. freshly squeezed lime juice

2 oz. orange liqueur, such as Cointreau or Grand Marnier

1/2 oz. agave nectar (optional)

Sea salt, for glasses

Lime and mandarin slices, for garnish

Fill a cocktail shaker halfway full with ice cubes. Add tequila, lime juice, orange liqueur, and agave, if using.

Sprinkle sea salt on a plate. Rub the rims of two margarita or cocktail glasses with a lime wedge or mandarin slice; dip the rims of the glasses into the salt, twisting to coat. Fill the glasses with ice.

Shake the cocktail shaker vigorously; pour the margarita mixture evenly into the two glasses. Serve with lime and/or mandarin slices, if you like.

TFD: “El que con lobos anda, a aullar se enseña.”

(He who runs with wolves will learn to howl.)

---