Cinco de Mayo is one of my favorite celebrations. I have no Mexican relations. I am in no way Latina. And I am not sure the day is memorialized in Mexico, but any holiday that allows one to celebrate delicious food, is fine with me.
When Avi was visiting we hunted down a store near the התחנה המרכזית החדשה (The New Central Bus Station - the "Old" station is a story in itself) that caters to food from Mexico, Central and South America. There we found a huge tin of tomatillos and were introduced to a local woman who makes her own corn tortillas by hand. How could we not by it all and throw a party.
Avi was keen to make a rub for the flank steak and I was even more keen to make frijoles. I am not familiar with the various types of dried chilis. But Avi is and he graciously made the rub our celebration.
Avi's Super Useful and Tasty Mexican Spice Rub
Ingredients:
1 dried ancho chili
2 tablespoons whole coriander seeds
1 tablespoon Japanese dried chili
1 tablespoon whole peppercorns
4 whole cloves
1/2 stick cinnamon
1 tablespoon cumin seeds
2 tablespoons oregano
2 tablespoon dried thyme
1/2 star anise
1 bayleaf
1 teaspoon kosher salt
Directions:
Set aside ancho salt, chili and cinnamon
Add remaining ingredients to flat, cast iron pan
Toast on medium heat for 2 minutes, shaking the pan frequently to prevent burning
Remove bay leaf
Add pan contents to spice grinder
In same pan add ancho chili and cinnamon
Toast on medium for 3 minutes
Add chili and cinnamon to grinder
Grind spices until they make a light powder
Add salt
Use rub to season flank steak or chicken. Leave to marinate 24 hours. If using rub for beans, cook beans until almost tender and then add rub to liquid and cook for another for 20 - 25 minutes.
YUM!
Enjoy! !בתיאבון
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