Ever since Cinco de Mayo, I’ve been feeling like having more Mexican food! I made my favorite, Queso Grande, for Cinco de Mayo and had delicious soft tacos at a friend’s house, but it somehow hasn’t been enough. So, I remembered that I picked up an old Mexican cookbook at a garage sale recently.
It’s called Favorite Mexican Cookin’ and it was published in Amarillo, Texas in 1972. I cracked it open looking for a new favorite dish. But, alas, many of the recipes are not very Mexican. They contain ingredients like crushed saltine crackers. Huh?
But I kept looking, and think I’ve found a couple to try. Both are served cold, so they will be great additions to my summer menu.
Pinto Bean Salad
2 15-ounce cans cooked pinto beans, drained
4 tablespoons hot chili sauce
1/4 cup chopped bell pepper
1/4 cup chopped onion
1/4 cup mayonnaise
1/4 cup pickle relish
1/4 cup chopped celery
1 tablespoon piniento, chopped
1/2 teaspoon salt
Mix all ingredients then chill thoroughly. Serves 6 to 8.
The use of pickle relish as an ingredient should still disqualify this as an authentic Mexican recipe, I think, but it sounds like it may be tasty. Worth a try.
Here’s another recipe that’s a Mexican twist on an American favorite.
Mexican Cole Slaw
1 medium head cabbage
1 small can pinientos
1/2 cup chopped green onions
2 teaspoons chopped bell pepper
2 teaspoons hot chili sauce
2/3 cup salad oil
1/4 teaspoon garlic salt
1 cup vinegar
2 tablespoons sugar
1 1/2 tablespoons salt
It is better to prepare slaw 3 or 4 days in advance. Combine dressing ingredients in a sauce pan and bring to boil. Pour immediately over cabbage, onions, pepper, pimiento and chili sauce. Slaw will keep for weeks.
I suspect that I will want to add a bit more sugar to this recipe because I like my cole slaw a little sweet.
I’m excited to try out some new Mexican recipes. These should be great side dishes when I make quesadillas, too. Ole!