Happy Cinco de Mayo!

To celebrate, Lindsay and I made a few of our more favorite Mexican style dishes. Chile Verde, Nacho Dip and Key Lime Pie.


Chile Verde (This is a variation of my chile verde, found HERE)

• 2 Lbs. pork rib meat
  
• 1 Lb. tomtatillos
  
• 2 jalapeños
• 3 green chile peppers
• 1 Small chopped onion
  
• 1/2 cup cilantro
  
• pork rub or seasoning
• 2 garlic cloves
• 1 Bay Leaf
  
• 2 cans white beans
• Cumin to taste (I use about 1/4 cup!)

Accomaniments:

• Cubed jack cheese
• White jasmine rice

Prep:

Roast chili peppers, jalapeños and tomatillos under broiler until skins turn brown and bubbly, then place peppers in covered container for approx. 10 minutes for skins to loosen.

While vegetables are broiling, place pork in crock pot and season with desired seasoning.

After removing skins, combine peppers, tomatillos, cilantro, garlic and onion in blender and blend until smooth. Poor mixture over pork and add in bay leaf; cook covered until pork is tender and can be pulled apart with a fork.

Finish:

After shredding pork, add in white beans and cumin and cook an additional hour.

Serve with cubed jack cheese and rice if desired.

Nacho Dip

• 1 can refried black beans
• 2 Tbsp. chili powder
• 1 cup guacamole
• 1 cup light sour cream
• 1 small can chopped olives
• 1 small chopped onion
• 1 small can chopped jalapeños
• 2 tomatoes, chopped
• 2 cups shredded cheddar/jack mix

Accomaniments:

• Tortilla chips
  

Prep:
Mix refried beans with chili powder and spread in 9" casserole.
Layer remaining ingredients in order and top with shredded cheese.

Finish:

Serve with tortilla chips.


Key Lime Pie (as adapted from Gourmet, May 2003)
For crust

• 18 graham cracker squares; crumbed
  
• 2 tablespoons sugar
• 5 tablespoons unsalted butter, melted

For filling

• 1 (14-ounce) can sweetened condensed milk
• 4 large egg yolks
• 20 Key Limes; juiced
  

For topping

• 3/4 cup chilled heavy cream

Make crust:

Preheat oven to 350°F.

Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate.

Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Leave oven on.

Make filling and bake pie:
Whisk together condensed milk and yolks in a bowl until combined well. Add juice and whisk until combined well (mixture will thicken slightly).

Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours.

Make topping:
Just before serving, beat cream in a bowl with an electric mixer until it just holds stiff peaks. Serve pie topped with cream.