Recipe(tried): Cinco de Mayo Dinner - Pico de Gallo, Rajas con Crema, Pork Tenderloin Fajitas, Papas Rellenas, Mexican Rice, Margarita Fruit Salad

CINCO DE MAYO DINNER
Pico de Gallo (Fresh Tomato and Jalapeno Sauce)
Rajas con Crema (Chili Strips with Mozzarella and Cream)
Pork Tenderloin Fajitas
Papas Rellenas (Stuffed Potatoes)
Mexican Rice
Margarita's Fruit Salad (Dessert)
Beverages: Cold Mexican Corona Beer and Margaritas

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PICO DE GALLO
(FRESH TOMATO AND JALAPENO SAUCE)

2 large ripe tomatoes, finely chopped
1/2 cup water
1/4 cup finely chopped scallions (white and tender green part)
1 fresh jalapeno chili, finely chopped
1 clove garlic, finely chopped
Juice of 1 fresh lime
1 teaspoon dried oregano
Salt

In a medium mixing bowl, combine all ingredients and stir to blend well. Refrigerate until serving.

Serve with fresh grilled meat, burritos, tostadas, poached chicken, and simply as a dipping sauce for freshly made tortilla chips.

Note: For maximum flavor, do not prepare this sauce more than 1 hour ahead of serving time

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RAJAS CON CREMA
(CHILI STRIPS WITH MOZZARELLA AND CREAM)
Servings: 8

6 fresh poblano chilies or long green California chilies, roasted, peeled, and seeded, or two 4-ounce cans whole green chilies, rinsed
2 tablespoons lard or vegetable oil
1 clove garlic, peeled but left whole
1 large onion, cut in half through root end and vertically sliced
1 pound mozzarella cheese, cut into 1-inch cubes
2 cups half-and-half

Pat chilies fry on paper towels and cut lengthwise into 1/8-inch wide strips.

Heat lard or oil in a large, heavy skillet, add garlic and saute over medium heat for several minutes, pressing garlic gently with the back of a spoon to release flavor. Remove and discard garlic.

Add onion and saute for 1 minute.

Add chili strips and saute 1 minute longer.

Add cheese cubes and reduce heat to low. Pour in half-and-half and simmer just until cheese begins to melt; do not allow to boil or the sauce will curdle.

Remove from heat immediately and serve hot with flour or corn tortillas.

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PORK TENDERLOIN FAJITAS
Source: Steven Raichlen
Servings: 6

HERB AND SPICE RUB (delicious with other different dishes):
1 tablespoon packed brown sugar
1 tablespoon paprika
1 1/2 teaspoons chili powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons coarse salt
1 1/2 teaspoons ground cumin
1/4 teaspoon freshly ground pepper
1/8 teaspoon ground allspice
FAJITAS:
Two 1-pound pork tenderloins, halved crosswise
2 tablespoons herb and spice rub
1/4 cup fresh lime juice
1/4 cup olive oil
Vegetable oil, for the grill
1 red bell pepper, quartered
1 yellow bell pepper, quartered
1 poblano chile or green bell pepper, quartered
2 medium white onions, sliced crosswise 1/2-inch thick
2 bunches scallions, trimmed
18 small flour tortillas
2 tomatoes, seeded and finely diced
1 red onion, finely diced
1 cup coarsely chopped cilantro
1 1/2 cups sour cream
Chipotle Salsa
Pico de Gallo

PREPARE THE HERB AND SPICE RUB:
Combine all of the ingredients in a 1/2-pint jar. Cover and shake to blend.

PREPARE THE FAJITAS:
Cut the tenderloins halfway through lengthwise; pound to 1/4-inch thickness with a meat mallet. Put the meat in a baking dish; sprinkle with the rub. Drizzle on the lime juice and oil and turn to coat. Cover and set aside to marinate for 30 minutes.

Light a grill. Lightly brush the grate with oil. Grill the peppers, onions and scallions until they begin to char at the edges. Remove to a large platter and keep warm.

Remove the meat from the marinade and pat dry. Grill the pork over high heat until browned and cooked through, about 4 minutes per side.

Transfer the meat to a carving board and cut crosswise into thin slices. Transfer the meat to a platter, cover loosely with foil and keep warm.

Warm the tortillas on the grill until soft, 10 to 20 seconds on each side. Place them in a cloth-lined basket, cover and keep warm.

Serve the fajitas and grilled vegetables with the tortillas, diced tomatoes, red onion, cilantro, sour cream and Chipotle Salsa and Pico de Gallo.

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PAPAS RELLENAS (STUFFED POTATOES)
Makes 12 stuffed potato cakes or 6 servings

6 medium Idaho Potatoes (about 6 oz. each) peeled
1/2 medium onion, finely diced
2 cloves garlic, finely chopped
5 canned chipotle chilies*, finely chopped
1 1/2 lbs. extra lean ground beef
1/2 cup canned tomato sauce
cumin, salt and black pepper to taste
1/2 cup flour for dredging
oil for frying

Cut potatoes into 1/4-inch thick slices. Cook in boiling, salted water until just done, about 10 minutes. Drain and let cool.

In a medium skillet, over medium heat, cook onions, garlic and chilies until soft, about 8 minutes.

Add beef and cook an additional 7 minutes or until the beef is browned and completely cooked through.

Add tomato sauce and cook until thick, about 8 minutes. Season with cumin, salt and pepper to taste.

Pass potatoes through a food mill, then season them with salt and pepper. With clean hands, form potatoes into approximately 12 small balls, each about the size of a large lime. Roll balls in flour, covering them lightly on all sides. Flatten the balls into 'cakes', 1/4 to 1/2-inch thick. Place approximately 1 1/2 tablespoons of the meat mixture into the center of each cake and then fold the cake up and over the filling, pinching to seal. Refrigerate stuffed potato cakes about 20 minutes.

Heat 2-3 inches of oil in a deep, heavy-bottomed pot over medium heat (350 - 375F).

Fry potato cakes until golden brown. Serve with salsa, if desired.

*For a spicier version, increase the number of chipotle chilies.

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MEXICAN RICE
Servings: 6

1 tbsp vegetable oil
1 large onion, chopped
1 cup long-grain rice, uncooked
1 (28 oz) can stewed tomatoes
1/2 cup water
1/2 medium sweet green pepper, chopped
1/2 medium red bell pepper, chopped
2 tsp. chili powder
1/4 tsp. cayenne pepper

In a large skillet, heat oil and add onion and rice. Saute for 5 minutes, or until onion is translucent and rice is evenly browned, stirring frequently.

Add remaining ingredients and mix well. Cover and simmer until rice is tender, approximately 30 minutes.

Remove lid and continue cooking until liquid is absorbed.

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MARGARITA FRUIT SALAD
Source: Light the Fire: Fiery Food with a Light New Attitude by Linda Matthie-Jacobs

Servings: 6

TEQUILA ORANGE LIQUEUR DRESSING:
3 tbsp tequila
3 tbsp orange-flavored liqueur (Triple Sec, Cointreau or Grand Marnier)
3 tbsp orange marmalade
juice of 1 lime, approximately 2 tbsp
FRUIT SALAD:
4 cups fresh strawberries, sliced
4 oranges, peeled, sectioned, and cut in small pieces
1 small honeydew melon, rind and seeds removed, and cut in small pieces
1 small cantaloupe melon, rind and seeds removed and cut in small pieces

In a large bowl, mix together tequila, orange-flavored liqueur, orange marmalade and lime juice.

Add strawberries, oranges, honeydew and cantaloupe. Stir to combine and refrigerate for several hours or overnight to allow the flavors to blend.