For Latinos who live in the states, this is our second home; therefore we are a part of and celebrate the country's festivities and traditions. When it comes to food, we too like to enjoy a barbecue on the beach, hot dogs and hamburgersÔÇªbut even so, we still love our own traditional dishes. And what better way to celebrate the 4th of July than by serving up Latin favorites that are popular in the U.S., such as burritos, tacos and enchiladas.
To enjoy a 4th of July with Latin flavor in company of your loved ones and friends, renowned chef Vicente del R?¡o, owner of Frida Mexican Cuisine and founder of the Taste of Mexico Association, created two exclusive recipes prepared with the authentic Mexican sauces LAS PALMAS.
LAS PALMAS sauces are made with tomatoes, tomatillos and real chiles, as well as other ingredients and spices that have been part of Mexican cuisine for centuries. In addition, these recipes are based on those that have been passed down from generation to generation; thus, the results are dishes with authentic Mexican flavor!
ÔÇó 1 lb. (500 g.) of boneless pork cubes
ÔÇó 3 black peppercorns
ÔÇó 1 garlic clove, peeled
ÔÇó 1 tsp. of salt
ÔÇó 4 cups (32 fl. oz.) of water
ÔÇó 3 tbsp. of chopped cilantro (coriander)
ÔÇó 1 medium onion, chopped
ÔÇó 20 corn tortillas
ÔÇó Vegetable oil for frying
ÔÇó 1 (28oz.) can of LAS PALMAS?« Red Chile Sauce
1. Place the pork, peppercorns, garlic and 1 teaspoon of salt in a saucepan, add the water and bring to a boil. Lower the heat so that the mixture simmers, and cook covered for 35 minutes or until the pork is tender. Let cool, then shred the meat.
2. Mix the cilantro with chopped onion and the red chile sauce, season with a little salt. Add the shredded pork to this mixture and boil for 5 to 10 minutes.
3. Place a large spoonful of the pork mixture in the center of each tortilla, roll up and secure with the 2 tooth-picks. Slice each taco in half.
4. Heat ?¢ inch (1 cm) vegetable oil in a skillet, add the taquitos and fry until they are golden brown, remove the tooth-picks and serve the taquitos as a snack, accompanied by guacamole.
ÔÇó 16 oz. of flap meat
ÔÇó 16 oz. of chicken breast
ÔÇó 1 oz. of salt
ÔÇó 1 oz. of pepper
ÔÇó 6 flour burrito size tortilla
ÔÇó 1 cup (8 oz./250 g.) of lettuce
ÔÇó 1 cup (8 oz./250 g.) of tomatoes
ÔÇó 2 cups (16 oz./500 g.) of Monterey Jack cheese
ÔÇó 1 cup (8 fl./250 ml.) of sour cream
ÔÇó 1 can of LAS PALMAS?« Chili Beans
ÔÇó 1 (28 oz.) can of LAS PALMAS?« Red Enchilada Sauce
1. Dice the flap meat into a skillet over medium-high heat. Cook and stir until evenly brown and season with salt & pepper.
2. Dice the chicken breast into a skillet over medium-high heat. Cook and stir until evenly brown and season with salt & pepper. Estimated time for preparation 30 minutes.
3. In a saucepan heat the Las Palmas refried beans until well blended. Turn off the heat, but keep warm.
4. Place a warmed tortilla on a plate, and spoon a generous amount of refried beans. Add the Monterey Jack cheese and, on top, the beef and chicken, add lettuce, tomato and sour cream. Roll up the tortilla over the filling. Spoon a generous amount of red enchilada sauce over the top.