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Cinco de Mayo recipes from Mercadito

Get more: food
05/04/2012

We had Chef Patricio Sandoval and Mixologist Tad Carducci from the Mexican restaurant, Mercadito in studio today showing us some great drinks and snacks for a Cinco de Mayo fiesta.

Try out the recipes below in your own kitchen or stop by Mercadito to try them at their Cinco de Mayo celebration.

Mercadito
108 W Kinzie Street
Chicago, IL 60654
Tel: 312.329.9555
http://www.mercaditorestaurants.com/chicago/

QUESO FUNDIDO:
baked oaxaca-machego cheeses, corn tortillas, choice of wild mushrooms, rajas or chorizo (Yields: 4 servings)

Ingredients:
- 16 oz. cheese mixture (recipe follows)
- 4 tbsps wild mushrooms (recipe follows) or chorizo (recipe follows)
- 4 tbsps poblano rajas (recipe follows)

Procedure:
1. Put cheese mixture in serving bowl and bake in 500 degree F oven until melted.
2. Remove from oven and add mushroom or chorizo and rajas.

Cheese Mixture:

Ingredients:
- 7 oz. manchego cheese
- 4 oz. gauda cheese
- 7 oz. Oaxaca cheese

Procedure:
1. Separately, grate all cheeses in a food processor.

Wild Mushrooms:
Ingredients: - 3 tbsps oil
- 1 tsp garlic, finely chopped
- 1 tbsp red onions, small diced
- ½ cup shiitake mushrooms, sliced
- ½ cup oyster mushrooms, sliced
- ¼ cup cremini mushrooms, sliced
- 2 tbsps epazote, finely chopped
- 1 tbsp butter
- Salt to taste

Procedure:
1. Heat up a sauté pan with oil; brown garlic and add onions, sweat for 1 minute.
2 Add mushrooms making sure pan is really hot. Season with salt; add butter then add epazote.
*If extra mushroom mix is left, it can be stored in refrigerator for about 1 week.

Chorizo:
Ingredients:
- 1 cup white vinegar
- 12 ea. garlic cloves, whole tsps oregano, dried
- 2 ea. bay leaves
- 20 ea. peppercorns
- ¼ tbsp salt
- ¼ tbsp cumin
- 6 ea. cloves
- 4 ea. poblano chiles, large
- 3 cups cilantro, roughly chopped
- 2 cups parsley, roughly chopped
- 1 cup epazote
- ½ cup spinach
- ½ pork butt, grind pork in kitchen aid with medium size blade
- 1 tsp oil, for serving

Procedure:
1. Combine all ingredients, except pork butt and oil, in blender and blend until smooth. This will make the marinade.
2. Pour marinade over pork making sure pork is very well covered.
3. Let marinade for 3 hrs or preferably overnight.
4. For serving, grab amount desired to cook and heat a sauté pan with oil. With a spatula break pork into crumbles and cook all the way through.

Rajas Poblanas:
Ingredients: - 5 ea. plum tomatoes
- 1 ea. garlic cloves, raw
- ½ cup water - 1 Spanish onion, sliced
- 1 ½ tbsps cooking oil
- 5 ea. poblano peppers, charred; peeled and julienned
- ½ jar crema fresca

Procedure:
1. Blend tomatoes and garlic in blender and blend with water. Set aside.
2. In a sute pan heat oil and add onions, sauté until translucent. Add tomato puree. Season with salt. Simmer 5 minutes.
3. Add poblanos and let simmer 5 minutes. Remove from heat and let stand 10 minutes. Add crema fresca.

ELOTE MEXICANO: Mexican style corn on the cob (Yields: 4 corns)

Ingredients: - 4 ea. corn, whole and boiled - 4 tbsps mayonnaise - 4 tsp cotija cheese, crumbled - 1 tbsp chile powder, divided in four - 4 tsps key lime juice

Procedure: 1. Heat up grill, put corn on grill until nicely charred, when dark lines appear on corn. 2. Spread mayonnaise on corn and sprinkle with cheese, chile powder, and squeeze lime juice over.

GUACAMOLE DE MANGO: Serves 6 people avocado, mango, jicama, chipotle, pico de gallo

INGREDIENTS: - 2 avocados - ¼ cup white onion, finely diced - ¾ cup, plum tomatoes, finely diced - 2 tablespoons cilantro, finely chopped - ¼ cup mango, small dice - ¼ cup jicama, small dice - 2 tablespoons chipotle puree, or to taste - 2 tablespoons salt to taste - Lemon juice, optional depending on the avocado ripeness

PROCEDURE - In a medium bowl add the avocado and smash it down with a fork until it is smooth but has some small chunks - Add onion, tomato, Serrano, cilantro, lemon, mango and jicama, toss until ingredients incorporate evenly
- Add the chipotle puree and salt, mix and adjust seasoning

LITTLE MARKET COCKTAIL:
tequila reposado, fresh pineapple, chile guajillo, pico piquin
Yields: 1 drink

Ingredients:
- 1 ½ fl oz house reposado
- 1 fl oz guajillo syrup (recipe follows)
- 1 fl oz lime juice
- 2 chunks pineapple, 1.5 " by 1.5"

Procedure:
1. In tin, muddle pineapple.
2. Add remaining ingredients.
3. Shake over ice.

*This recipe's amount can be increased to yield more portions.

Guajillo Syrup (Yields: 1 quart)

Ingredients:
- 1 qt simple syrup
- 7-8 guajillo chiles

Procedure:
1. Bring simple syrup to medium heat.
2. Break up chiles and add to heated syrup.
3. Simmer for ten minutes, check heat level and let simmer for another ten minutes if needed.
4. When desired heat level is achieved, strain and refrigerate.

MARGARITA TRADICIONAL:
el jimador blanco, grand marnier, fresh lime juice, organic agave nectar
Yields: 1 drink

Ingredients:
- 2 fl oz blanco tequila
- 1 fl oz fresh lime juice
- ½ fl oz grandma mix
- ½ fl oz agave nectar

Procedure:
1. In a mixer, mix all ingredients.
2. Shake and pour liquid over ice.
3. Can salt the rim of glass using for serving. (Spice up your salt with cumin, hibiscus salt or pico piquin!)

*This recipe's amount can be increased to yield more portions.

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