Living in Las Vegas, Cinco de Mayo is always a HUGE celebration. With that being said, I wanted to add a few of my favorite takes on Carne Asada, Salsa and Mexican style street corn. Enjoy and let me know what you think.
Carne Asada Marinade
½ 28 oz can of chile Colorado
¼ jar of organic green olives
2-4 organic garlic cloves
½-1 organic red onion (depending on size)
11/2 cups organic cilantro
2 organic limes
1 rounded Tbs. Himalayan salt
1 Tbs. organic black pepper
1 Tsp. organic ground oregano
11/1 Tsp. organic ground paprika
1 Tbs. organic onion powder
1Tbs. organic garlic powder
1 Tsp. organic ground coriander
1 Tsp. organic cumin
Optional: Chipotle peppers
Place all ingredients in a food processer or blender and blend until all ingredients are pureed. This marinade is good for about 3-4 pounds of skirt steak. Give the skirt steak at least 2 hours in the marinade. Grill to perfection.
1 28oz can organic whole tomatoes
1 cup organic cilantro
1 organic red onion
2 organic limes
1-2 Tsp. Himalayan salt
½ Tsp. organic pepper
1 organic serrano pepper
1 chipotle pepper
Add all ingredients to a blender, and blend to desired consistency. Add additional salt and lime to taste. Refrigerate for at least 2 hours.
Mexican style street corn
I find it very hard to find organic corn on the cob, so I improvise.
1 Lb. of frozen organic NON-GMO corn
2-4oz organic cream cheese (depends on how much cream cheese you like)
¼ stick unsalted organic butter
1 Tsp. organic ground chili powder
¼ cup grated parmesan cheese
½ Tsp. Himalayan salt
¼ Tsp. organic pepper
Cook corn until defrosted and warmed through, combine butter and cream cheese. When everything is melted into the corn, add the chili powder, salt, pepper and parmesan cheese. Add salt and pepper to taste.
I hope you enjoy my take on Cinco de Mayo.