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Top 5 Go-To Cinco de Mayo Recipes


Mexican food is vibrant, delicious, fresh and fun. It is colourful, spicy and uses an amazing array of chillies, both fresh and dried, as well as, tomatoes, limes, coriander, red onion, avocado, and corn. Check out the delicious recipes below to enjoy some authentic Mexican cuisine.


Fresh Guacamole and Chips

Ingredients

  • 4 flour tortillas

  • 1/4 cup plus 2 tablespoons extra virgin olive oil

  • Salt

  • Pepper

  • 4 avocados, peeled and diced

  • 1/2 cup diced tomato

  • 1/2 red onion, diced

  • 1 scallion, diced

  • 1/4 cup cilantro leaves  

  • 1 jalapeño with seeds, sliced

  • Juice of 2 limes

  • 1/2 teaspoon crushed red pepper (optional)

Directions


1. Preheat the oven to 350°. Brush each tortilla with about 1/2 tablespoon of olive oil and season with salt and pepper. Cut the tortillas into large wedges. Bake directly on the oven rack until slightly brown and crisp, about 3 to 4 minutes. Keep an eye on the tortillas, as they can start to burn pretty easily. Transfer to a rack.


2. Place avocados, tomato, red onion, scallion, cilantro and jalapeño in a bowl. Add the lime juice and the ¼ cup of olive oil and season with salt, pepper and crushed red pepper (if using). Mash everything together until you reach the desired consistency (we like to keep some larger chunks of avocado, and blend the rest until it's mostly smooth). Serve with the chips.


To view the original recipe, click here.


Chipotle Shrimp Tostadas

Photo Credit: James Baigrie

Ingredients

  • 1 teaspoon vegetable oil, plus more for frying

  • 4 corn tortillas

  • Kosher salt

  • 24 large shelled and deveined shrimp (about 1 pound)

  • 1 teaspoon chipotle chile powder

  • 4 cups shredded cabbage or coleslaw mix

  • 1 medium tomato, seeded and cut into 1/4-inch dice

  • 2 scallions, thinly sliced

  • 1/4 cup sour cream

  • 1 1/2 teaspoons fresh lime juice

  • 1 Hass avocado, thinly sliced

  • 2 medium radishes, thinly sliced

  • 1/4 cup cilantro leaves

  • Lime wedges, for serving

Directions


1. In a medium, deep skillet, heat 1/4 inch of vegetable oil until hot. Fry one tortilla at a time over moderately high heat until lightly golden on both sides, about 2 minutes. Drain on paper towels and sprinkle with salt.


2. Preheat a grill pan. In a medium bowl, toss the shrimp with the 1 teaspoon of vegetable oil and the chipotle chile powder. Season the shrimp with salt. Grill the shrimp over moderately high heat, turning once, until they are browned in spots and cooked through, about 4 minutes.


3. In a medium bowl, toss the cabbage with the tomato, scallions, sour cream and lime juice and season with salt. Set the tortillas on plates and top with the cabbage slaw, chipotle shrimp, avocado, radishes and cilantro. Serve with lime wedges.


To view the original recipe, click here.


Tilapia Tacos

Photo Credit: Todd Porter & Diane Cu

Ingredients

  • Two 4-ounce tilapia fillets

  • Kosher or sea salt, to taste

  • Fresh cracked black pepper, to taste

  • 1 tablespoon butter

  • 2 cups shredded cabbage

  • 1/4 cup chopped cilantro

  • 1/4 cup chopped mint

  • 1 tablespoon fresh lime juice

  • 4 to 6 tortillas

  • Lime wedges, to garnish

  • Salsa (optional)

Directions


1. Rinse and pat dry the tilapia fillets. Season with salt and pepper.


2. Heat a large skillet over medium-high heat. Melt the butter and then add the tilapia fillets. Cook 1-2 minutes on each side or until golden and cooked through. Remove the pan from the heat and set aside.


3. In a bowl, toss together the cabbage, cilantro, mint, and lime juice. Set aside.


4. Char or warm the tortillas, wrapping the finished tortilla in paper towels or a clean kitchen towel to keep warm.


5. Break up the tilapia fillets into large chunks, and place in the center of the tortillas along with the cabbage mixture. Serve with lime wedges and optional salsa accompanying the tacos.


To view the original recipe, click here.


Mexican Pizza

Photo Credit: Pernille Pedersen

Ingredients

  • 1 cup canned black beans, rinsed

  • 1/2 cup coarsely chopped jarred roasted red peppers

  • 1 garlic clove

  • 1 tablespoon chili powder

  • Kosher salt

  • 1 pound whole-wheat pizza dough

  • Cornmeal, for dusting

  • 1 cup shredded low-fat Monterey Jack cheese (3 ounces)

  • 1/2 cup grape tomatoes, halved

  • 1/4 cup pitted black olives, sliced

  • 1 scallion, thinly sliced

  • 1 cup shredded butter lettuce

  • 3 tablespoons reduced-fat sour cream

Directions


1. Set a pizza stone on the bottom of the oven and preheat the oven to 450°. In a food processor, combine the black beans with the roasted red peppers, garlic clove and chili powder and puree until smooth. Season with salt.


2. Stretch the pizza dough to a 12-inch round and transfer to a cornmeal-dusted pizza peel. Spread the black-bean puree on top, leaving a 1/2-inch border. Sprinkle with the cheese, tomatoes, olives and scallion.


3. Slide the pizza onto the preheated stone and bake for 12 minutes, until the bottom is crisp and the cheese is bubbling. Transfer the pizza to a work surface and top with the lettuce and dollops of the sour cream. Cut into 4 or 6 wedges and serve at once.


To view the original recipe, click here.


Tres Leches Cake with Strawberries

Photo Credit: Quentin Bacon

Ingredients


For the Cake

  • 1 1/2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 3 large eggs, at room temperature

  • 1 cup sugar

  • 2 teaspoons pure vanilla extract

  • 1/2 cup whole milk, at room temperature

  • 1 1/2 cups heavy cream

  • One 12-ounce can evaporated milk

  • 1 medium cinnamon stick

  • 2 whole cloves

  • One 14-ounce can sweetened condensed milk

  • 1/2 teaspoon ground cinnamon

For the Toppings

  • 1 pint strawberries, thinly sliced

  • 1/4 cup sugar

  • Sweetened whipped cream and thinly sliced mint leaves, for serving

Directions


1. Preheat the oven to 350. Lightly butter a 9-by-13-inch glass or ceramic baking dish. In a medium bowl, whisk the flour with the baking powder and salt. In the bowl of a stand mixer fitted with the paddle, beat the eggs with the sugar and 1 teaspoon of the vanilla at medium-high speed until very light and fluffy, about 10 minutes. Add half of the flour mixture and mix at low speed until just incorporated. Gradually add the whole milk, then mix in the remaining flour mixture.


2. Pour the batter into the prepared baking dish and bake for 25 minutes, or until the center of the cake springs back to the touch. Transfer the baking dish to a rack and let the cake cool for at least 30 minutes.


3. Meanwhile, in a medium saucepan, whisk the cream with the evaporated milk, cinnamon stick and cloves and bring to a boil over moderately high heat. Reduce the heat and simmer for 3 minutes. Remove from the heat, cover and let steep for 10 minutes.


4. In a heatproof bowl, combine the condensed milk with the remaining 1 teaspoon of vanilla and the ground cinnamon. Strain the steeped cream mixture into the condensed milk and stir to combine. Let cool for 20 minutes.


5. Using a fork, poke holes all over the cooled cake. Gradually pour the milk mixture over the entire cake. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.


6. In a bowl, gently toss the strawberries with the sugar. Let stand at room temperature for 20 minutes, stirring occasionally to dissolve the sugar.


7. Cut the cake and serve with the strawberries, whipped cream and mint.


To view the original recipe, click here.

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