Market District Cinco de Mayo Recipes
Cinco de Mayo is only a couple of days away! If you're looking to celebrate, check out these recipes from the Giant Eagle Market District!
Chorizo Refried Beans
Serves: 6-8
Prep Time: 15 minutes
Cook Time: 2-2 ½ hours
Ingredients:
- 3 cups dried pinto beans, rinsed
- Kosher salt, to taste
- 1 lb fresh chorizo, casings removed
- ½ cup lard or olive oil
Directions:
Put beans into a large pot of water; bring to a boil. Reduce heat to medium, season with salt; cook, adding more water if necessary, until beans are very tender. Drain beans, reserving 2 cups cooking liquid.
Heat a large pot over medium-high heat. Add chorizo and cook, breaking up into small pieces, until cooked through. Remove half of the chorizo and set aside. Add the lard and let melt. Add the beans and mash. Gradually add the 2 cups reserved cooking liquid, stirring often, until you reach desired consistency. Adjust seasoning and top with the reserved chorizo.
Fresh Tomatillo Salsa
Makes: 3 cups
Prep Time: 15 minutes
Cook Time: N/A
Ingredients:
- 1 lb fresh tomatillos, husked, rinsed and coarsely chopped
- 2 cloves garlic, minced
- 4 tbsp Market District™ Green Hot Sauce
- 1/3 cup cilantro, chopped
- ¾ tsp fresh oregano
- 1 tbsp water
- ¾ tsp salt
Directions:
Place all of the ingredients in a blender and blend until smooth
Fried Chicken Tacos
Serves: 6
Prep Time: 2 hours (including chill time)
Cook Time: 10 minutes
Ingredients:
- 6 chicken thighs with skin, deboned
- 2 garlic cloves, minced
- 3 tbsp fresh lime juice
- 1 ½ tsp kosher salt
- 1 ½ tsp chili powder
- ½ cup flour
- ½ tsp black pepper
- 12 corn or flour tortillas, warmed
- Fresh tomatillo salsa
- Thinly sliced radishes
Directions:
In a bowl, combine the lime juice, garlic, salt and chili powder. Add the chicken thighs and mix. Refrigerate for 2-4 hours.
In a separate bowl, combine the flour with the pepper.
In a large skillet, heat 1/3 inch of oil until shimmering. Dredge the chicken in the flour, shaking off any excess. Fry the chicken over medium-high heat until cooked through and a deep golden-brown. Remove and drain on paper towels.
Cut the chicken into thin strips and serve with the tomatillo salsa, radishes and tortillas.
Gordita
Makes: 12
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
- 4 cups masa harina corn flour
- 2 tsp salt
- 2 3/4 cups warm water
Directions:
In a bowl, mix the masa harina corn flour, salt and water to form a soft dough.
Heat a heavy skillet on a medium heat setting.
Divide the dough into 12 pieces. Form each piece into a smooth ball with the palms of your hands. Flatten the balls of dough with the palms of your hand until they are ¼ inch thick.
Place on the hot skillet (one at time or in a single layer depending on the size of the skillet) and cook for about 1 minute on each side. Remove and let cool slightly.
Add oil to the skillet ( 2 inches high) and let heat over medium heat. When the oil reaches 350º place the gorditas into the hot oil (one or two at a time depending on the size of the skillet. Fry for about 30 seconds, then turn the gordita over in the hot oil. And cook until slightly puffed and golden brown. Place on a paper towel to drain.
Let cool slightly, then slice open on one end and fill with chorizo refried beans, salsa, cheese and cilantro.
