Cinco de Mayo! Guacamole, steak with tequila
This Mexican holiday that celebrates the unlikely defeat of the French army at the Battle of Puebla on May 5, 1862, is also a festive day to feast on delicious Mexican fare. Roberto Santibanez, chef and owner of Truly Mexican Consulting in New York City, shares his spicy and savory recipes, including guacamole with apples and tequila and sauteed skirt steak with mushroom-chipotle-tequila sauce.
Makes 2 cups
- 1 large crisp, sweet apple, peeled, cored and diced (1/3-inch)
- 1 tablespoon tequila
- 1 tablespoon fresh lime juice
- 1/4 cup pecan halves, sliced crosswise, or coarsely chopped
- 1 teaspoon butter
- 1/8 teaspoon fine salt
- 1 serrano chile, stem discarded coarsely chopped
- 1 1/2 tablespoons chopped white onion
- 1/2 teaspoon fine salt
- 3 tablespoons chopped cilantro
- 2 Mexican Hass avocados, halved and pitted
- 1 more tablespoon chopped cilantro for garnish
Macerate apples: Toss apples with tequila and lime juice in a bowl and let stand 30 minutes to 1 hour.Toast pecans: Spread pecans on a baking pan and bake at 350°F until golden and fragrant, 7 to 8 minutes. Add butter to pan and toss to melt and coat pecans. Sprinkle with salt.Make guacamole: Mash together chile, white onion, salt, and 2 tablespoons cilantro in a molcajete, or mince and mash with a large knife on a cutting board to obtain a paste. Cut avocado flesh in shells in a crosshatch pattern without going through skin, scoop out with a spoon and stir into chile, cilantro mixture, mashing avocado slightly.Stir in apple mixture. Stir in most of pecans. Garnish with remaining pecans and cilantro.