It’s been so beautiful here the last few days.. . wonderful weather and sunny skies! So I’ve been out playing in the greenhouse and gardens. The flowers in the greenhouse are growing by leaps and bounds! I’ll be posting soon, but today, I’m sharing two Cinco de Mayo recipes I’m making Tuesday for Cineo de Mayo – Mexican Meatloaf – while sipping on a Coconut Lime Margarita.
The funny thing is, in Mexico, Cinco de Mayo is a local celebration mainly in the city of Puebla, where a small Mexican militia beat a large French army in 1862. The French won right back and it took a few years for Mexico to shake itself off from an imposed European Monarchy.
Cinco is not a national holiday. There aren’t fiestas and Mariachi music on every corner. No margaritas generously poured in the middle afternoon specifically on that day. They only do this for Mexican Independence Day -September 16- or when Mexico is playing an international soccer match.
But in the US, for whatever reason, Cinco de Mayo has become a day to celebrate anything and everything we love about Mexico and Mexican food. So Mexican fiestas are everywhere, Mariachi music playing on street corners, slushy margaritas of all kinds being poured in the middle of the afternoon.
And for that: we need to toast and celebrate! We’ll be celebrating with Mexican Meatloaf, Spanish Rice and a crazy good Coco-Lime Margarita.
One that you can munch on the toasted sweetened coconut with a sprinkle of lime zest as you sip a creamy and luscious Margarita.
Both of these recipes are easy to make, a good idea is to make the margaritas just before the meatloaf is done!
TIP: the glaze sends the meatloaf over the top! A great thing about making your own food is that you can adjust the “heat” factor to your liking. Mr. C doesn’t like heat, so I halved the recipe and then added the cayenne pepper to mine. Use as much, or as little as you want!
….if you make the margarita’s at home you won’t have to worry about driving.
Mexican Meatloaf with Tomato Glaze
2 tablespoons olive oil
1/2 cup finely chopped onion
1 medium carrot, finely chopped
1 rib finely chopped celery
1 garlic clove, minced
1 pound ground beef
6 ounces smoked bacon (you could use Mexican chorizo, removed from casing and crumbled)
*** if using smoked bacon add 1/2 tsp. smoked paprika
1 poblano chile, roasted, peeled, and diced
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
2 eggs, well beaten
1/4 cup ketchup
1/4 cup sour cream or Mexican sour cream
1/2 cup dried bread crumbs
2 medium tomatoes, cored or 1 small can tomatoes
1/4 medium white onion
2 garlic cloves, unpeeled
1 jalapeno (for heat use 1 to 3 serrano chiles)
1/4 cup brown sugar
1 chipotle chile in canned adobo sauce, minced
1 tablespoon yellow mustard
Preheat the oven to 375 degrees F.
In a heavy skillet, add the oil and heat over medium-high heat. Add the onion, carrot, celery, and garlic. Cook, stirring often until vegetables are soft, about 8 minutes. Set aside until cool enough to handle.
In a large bowl combine the sauteed vegetables, ground beef, chorizo, and diced poblano chile.
In a medium bowl, combine the salt, pepper, cayenne, cumin, and eggs. Add the ketchup and sour cream. Mix well with a fork and pour it on top of the mixed meats. Sprinkle with bread crumbs and mix thoroughly with clean hands.
Put the mixture into a 9 by 13-inch loaf-pan. Bake until an instant-read thermometer inserted into the center of the meatloaf registers 160 degrees F, about 40 to 45 minutes. Remove from the oven and carefully pour off any accumulated pan juices.
Meanwhile, heat a heavy skillet over high heat. Add the whole tomatoes, onion, garlic cloves, and jalapeno (serrano) chiles. Cook, turning frequently, until lightly charred on all sides. Peel the garlic cloves. Add all the charred ingredients to a blender. Pulse until chunky, then pour into a small skillet. Stir in the sugar, chipotle chile and mustard. Bring the mixture to a boil over medium heat. Cook until slightly thickened, about 4 to 5 minutes. Season with salt, to taste.
Slice the meatloaf and arrange on a platter. Spoon the salsa-glaze over the meatloaf and serve.
Coconut Lime Margarita
Recipe from Mexican Table
1/2 cup sweetened shredded coconut, such as Bakers’ Coconut Angel Flakes
Pinch of kosher or coarse sea salt, plus more for the glasses
1 lime, zested then quartered for the glasses
1 1/2 cups cream of coconut
1 cup white or silver tequila
2/3 cup Triple Sec, Cointreau or another orange liqueur
1/3 cup freshly squeezed lime juice
2 cups ice cubes, for pouring on the rocks or making slushy style
Preheat the oven to 325 degrees. Spread the angel flakes on a small baking sheet, sprinkle with a pinch of salt and the lime zest, mix and spread again. Place in the oven and bake for 6 to 7 minutes, or until the coconut is just barely beginning to color. It should not brown (mine did, oops). Remove from the oven and immediately transfer to a small bowl. Reserve.
Pour some salt onto a small plate. Rub the rims of the glasses with the quartered lime, squeezing some of the juice over them. Then gently dip in the salt, coating all around the rims. Set aside.
Combine the cream of coconut, tequila, orange liqueur and lime juice in a blender and puree until completely mixed and smooth. If making slushy style, add the 2 cups of ice and puree until almost smooth. Serve with the toasted flakes on top.
If serving on the rocks, fill each glass with about 1/2 cup ice cubes and pour in the margarita mixture. Top with the coconut flakes.