Here is the first part of the Cinco de Mayo celebration. Everything that is used in this recipe is also used in tomorrow's recipe with a few additions. The idea behind today and tomorrow's post is to make a large quantity of beef, rajas and pico de gallo so that it can be used in both dishes. This would make it easy to have a big party with many options to eat but not a lot of work.
There are a few Mexican restaurants near us that are amazing. Two of them make a dish called Masilla and I love them both. One restaurant uses a tortilla as a base and the other has a softer base like the outside of a tamale. I am recreating the flour tortilla one in celebration of my favorite eating holiday, Cinco de Mayo!!
My favorite part of the dish is the rajas which are roasted and sliced poblano peppers. I seriously can't get enough of them and will order anything that has rajas in it.
I also whipped up some of my pico de gallo to top the masilla. Am I the only one who thinks cilantro tastes like soap? Well I did use a little bit in this pico de gallo, but the lime helps cut the soapy taste :)
Chips and pico de gallo are so good. I can't wait until my garden gives me so many tomatoes the only choice I will have is to eat them for every meal!
Enough teasing let's get cooking!!
Cinco de Mayo Celebration- serves 4-6
Printable recipe coming soon
Pico de Gallo- recipe by me
5 ripe tomatoes, deseeded and diced
1 jalapeno, minced
1/2 white onion, diced
handful of cilantro, chopped
1 clove garlic, minced
the juice from 2 limes
big pinch of salt
Combine all ingredients and let sit for an hour. Separate 1/2 of the pico for an addition that is coming tomorrow. Drain off the juice and save for a drink that I will serve with tomorrow's recipe :) Serve pico de gallo cold or at room temperature.
Masilla- Recipe inspired by Cactus Blue
3 poblano peppers
can of black beans, drained and rinsed.
Queso Blanco (or monterey jack)
Queso Fresco (optional)
Shredded beef (recipe here) You can even substitute a rotisserie chicken for an even easier meal.
First you need to make the rajas:
Save 1/3 of the rajas for tomorrow's recipe.
Now we are ready to assemble the Masilla. Turn the broiler on high and put an oven safe pan on the stove on medium heat.
Slide onto a plate and top with the pico de gallo and queso fresco.
Tomorrow I will share a second salsa recipe using the pico de gallo as a base. I will make aa adult beverage with the juice drained from the pico de gallo. We will also use up the rest of the rajas and shredded beef. My hubby will be in the kitchen with me to show off his quesadilla skills :)
i linked up: