image from The Party Dress
Happy Cinco de Mayo, amigos! This is surely one of my favorite food holidays even if most Americans have no idea why anyone is even celebrating. I'm not going to pretend like I'm super cultured and clued in to the real deal behind Cinco de Mayo either, because I am really just into margaritas and Mexican food. Sadly I don't have any Mexican friends to invite me over for authentic feasts, so I have to turn to my pretend friend, Rick Bayless. We'll be having my version of Rick's Poblano Steak Tips and Topolo Margaritas tonight, but here's what I would make if we had any local friends to invite to a big partay. One day soon, people, one day soon.
(E became obsessed with Arrachera back when he was making sort of frequent business trips to Guadelajara. After his first few attempts to recreate it at home with horrifyingly salty results, we came up with this version. He says it is very close to the original marinade, and flank or skirt steak is about the closest you can find in the States)
1 1/2 lb. flank or skirt steak
1 large onion, sliced very thin
1 cup pineapple juice
1/2 tsp. nutmeg
1 tsp. each salt and celery salt
2 tsp. each black pepper, paprika, and minced garlic
2 Tbls. dijon mustard
1 Tbls. each honey and oil
Whisk all ingredients together and pour into a large ziplock bag or shallow baking dish. Add onion and steak, turn to coat, and marinate overnight.
Cook under broiler or on a preheated grill for 4 minutes per side. Allow meat to rest for 5 minutes before slicing. Serve over rice and beans or as a salad with mixed greens, grilled peppers, onion and avocado.
I'd also make a huge batch of my favorite guacamole, a pitcher of margaritas, and, of course, I'd serve Tres Leches Cake for dessert. I don't know how Rhee Drummond makes everything look so amazing! I haven't tried her recipe, but it sounds awesome.
image from The Pioneer Woman