A very important holiday is coming up: Cinco de Mayo. Like most holidays we celebrate in America, it has historical significance. But it’s used mostly as an excuse to eat and drink. (See Thanksgiving, St. Patrick’s Day and my birthday.)
- 1/2 cup extra virgin olive oil
- juice from two limes
- juice from 1/2 an orange
- 2 cloves garlic, minced
- 2 chipotles packed in adobo, rinsed and diced fine
- 1 tsp cumin seeds, ground semi-fine with mortar and pestle
- 1/2 tsp sea salt
- 1 tsp chile powder
- 1 tbsp Tapatio or other hot sauce
- 1 pound flank or skirt steak, pounded out very thin
Combine all ingredients for marinade and pour over steak in a nonreactive dish. Refrigerate for 4-24 hours. Grill meat to desired doneness over high heat. Serve on warm tortillas with cilantro, onion or other desired toppings.
Here are some other ideas for Cinco de Mayo.
And how about some sides?
By now, you may be getting a bit thirsty. Tomorrow we’ll have a cocktail roundup fit for the fifth.