Most people love to go out for Cinco de Mayo. I can’t remember ever doing that. I never was a big party girl, preferring small groups with great conversation to loud, crowded rooms with strangers sweating on me. Don’t misunderstand. Everyone needs to experience as much as they can in life and I had enough of those nights to know that as freeing and fun as they can be in one moment, the feeling doesn’t last. But the strength that great friendships build in us last a lifetime and nurturing them is most satisfying.
We called up our close friends last night and asked them to come over for a little Cinco de Mayo dinner. I have to give the credit to my sous chef and grill master husband. He had the idea and found the feature dish, Tequila Lime Marinated Skirt Steak with Charred Tomatillo Salsa. It came from the excellent Weber Grilling app. That thing is fantastic: Grilling times, recipes, a time, techniques, and a grocery list are all at your fingertips! (Not a sponsor, we just love the thing.) The recipe isn’t available on line and since it is theirs, I am directing you to the app to get it.
I took off to get the ingredients because I don’t just have tomatillos sitting around. Since we chose Mexican, I had a huge craving for that sweet corn mixture that some places serve alongside your meal. Rio Bravo used to have it, but they aren’t around anymore. I found this Mexican Sweet Corn Cake recipe that seemed like it would work with one minor inconvenience. It called for masa harina which is just not available in your local grocer unless there is a strong Mexican population. It’s literally translated as “dough flour”, but is a type of flour made from hominy. I substituted Jiffy cornbread because I didn’t have time to hunt it down. It worked, but I do want to try it with the good stuff.
There is a lot of ingredients in this meal, but it didn’t take long to prepare and it was so beautiful. The peppers, onions, and tomatillos have such vivid colors and the aromas just made our mouths water. Feliz Cinco De Mayo!