Doesn’t have quite the ring as May the Fourth Be With You, but it is still a very fun day in our house. I ended up with the weekend off…..I KNOW…how is that possible in May? I am not going to look a gift horse in the mouth, I thoroughly enjoyed having two whole days off, IN A ROW. It is like a miracle. Anyway, May 5th was Cinco de Mayo and the Kentucky Derby. What’s a girl to do, that is too very food heavy holidays in our house and I couldn’t decide….so I took inspiration from both
For dinner, I made shredded beef chimi’s with a southwestern style coleslaw and rice. The coleslaw is super simple. I grabbed a bag of pre shredded coleslaw mix and made a vinaigrette with minced garlic, half of a jalapeno, minced, cilantro, lime juice, white wine vinegar, a drizzle of honey, and a bit of olive oil. Toss it all together with the cabbage and let it sit in the fridge for a few hours. Once the coleslaw was done, I turned my attention to making a batch of pickled red onions, when we were ready for dinner, I added a handful to the slaw. The rest of the onions I have been using in my salads and in sandwiches this week. DELICIOUS!
For the meat, I start with 2 lbs of beef cubes in a sauce pan. I add a couple of cloves of garlic, sliced, and a ton of spices: cumin, paprika, smoked paprika, Arizona Dreaming, chili powder, cayenne, smoked cumin, and ground chipotle. I added the other half of the jalapeno from the coleslaw, only because I had it and didn’t want it to go to waste. Cover with cold water. Bring to a boil, turn down to a simmer and cook for three hours, until tender. Bring the pan back up to a boil to reduce the liquid until almost dry. Shredded beef using two forks.
I put a handful of beef on the bottom third of a tortilla, roll it up and fry it. Once they are golden brown, I transfer to a cookie sheet lined with a cooling rack and place them in the oven at 300 degrees to keep them warm while I finish frying the rest.
All I had left to do was make a batch of Goya Mexican Rice and dinner was served!
We finished dinner just before the start of the Kentucky Derby. I sat on the couch, watching the race with a glass of bourbon and a slice of Chocolate Bourbon Pie, AKA Kentucky Derby Pie. I’ve made many versions of this pie over the years. I saw this one and was intrigued by the addition of cornmeal to the batter. I used walnuts, because I had them on hand, I used yellow cornmeal, again, because I had it in my pantry, and finally, I used half white corn syrup and half treacle – because I had an open container that needed to be used up! This pie is awesome, chocolate, bourbon, nuts….oh my! Don’t wait until the next Kentucky Derby to make this! It was a fun day with some incredible food – can you ask for a better way to spend the first Saturday in May? I can’t think of one.