Cinco De Mayo in December, Anyone?
This meal was discovered by my oldest daughter, Sydney Camille. She found it – of all places! - on TikTok!
All she said was: “Mom, doesn’t this look good?!”
I was sold and had to try it, with my own spin, of course!
It honestly was the perfect storm. My husband is a principal with amazing coaches and teachers. I’m lucky enough to reap some of the benefits. Coach Tawater smokes the best meat and shares great meat with us all the time. I thought it would be perfect for our quesadillas.
Coach Tawater had just given us a Boston Butt, smoked to perfection, and fork tender! All the needed ingredients were in the cabinet. I didn’t need to go to the store for one single thing.
The Tik Tok dances, I never am able to pull off, but a Tik Tok recipe, I was sure I could do!
The meal was paired with fresh avocados, fresh cut white onions, black beans and corn, and a fresh kale and broccoli slaw.
The meal was so delicious, and it tasted so authentic. It reminded me of many years ago when I taught kindergarten in Memphis.
Eight of my sweet students spoke no or very little English upon entering my class, and I didn’t speak Spanish, but by May we were so connected. I decided to plan a huge Cinco De Mayo party in my class. I met with their parents and they eagerly helped plan the event. My students’ parents prepared all the food and it was the most amazing Mexican food I had ever tasted! We had everything from soups to tacos! It became a tradition every year in my class!
We integrated the history of Cinco De Mayo in reading, writing, math, social studies, and science. It was such an amazing time for my students and me alike! We learned so many things about Mexican culture. My students enjoyed every moment, but the finale of food and music was the best part of it all!
Boston Butt Quesadillas with Liquid Gold
Prep Time: Smoked for 10 hours (precooked for this meal)
Cook Time: 3.5 hours
Ingredients
½ portion of Boston Butt (pre-smoked and cooked)
3 poblano peppers
3 red and 3 yellow sweet peppers
One white onion (cut in half)
1 garlic clove
fresh thyme
Beef Bone Broth or Stock (mine is made from Oxtails!)
3 bay leaves
2 tsp cumin
2 tsp onion powder
2 tsp chili powder
2 tsp smoked paprika
2 tsp black pepper
large tortillas (I use tomato basil)
1 small bag Mexican shredded cheese
Preparation
Place meat into a deep skillet, cast iron if you have it. Place all the vegetables on top and on the sides of the meat. Pour in broth until completely covered. Place lid on top and allow to simmer for 2 hours. Check and stir every thirty minutes.
After two hours, pour all liquid and vegetables into a blender and puree. Shred meat and pour puree onto the meat and allow to simmer for 1 hour. Salt to taste. Add cheese and meat inside the tortilla and fry in a lightly greased skillet. Flip until golden brown on both sides. Garnish the quesadilla with chopped white onions and avocado slices, plus jalapenos if you’re brave.
Save some of the jus from the simmering meat pot and place some in a frying pan with 1 TB of oil. Get the skillet good and hot then crack eggs into the hot pan and cook for 30-45 seconds, gently flip, and cook the same on the other side.
The jus and egg are LIQUID GOLD. Use it to dip your quesadilla in before every bite!
Black “Beane” & Mexican Style Corn
Prep Time: 10 min.
Cook Time: 20 minutes
Ingredients
1 can of black beans (rinsed and drained)
1 frozen bag of Mexican style corn
Salt (1 tsp or to taste)
Coarse black pepper (1 tsp or to taste)
Garlic pepper (1 teaspoon)
Preparation
Mix everything in a saucepan. Allow to simmer.
Kale & Broccoli Slaw
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients
1 bag fresh Kale
1 bag fresh broccoli
1 bag shredded Carrots
1 bag shredded brussels sprouts
3 tsp mayonnaise
1 tsp sugar
1 tsp black pepper
Preparation:
Mix everything and refrigerate.