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Lovely Midwestern Living

Three Cooks One Kitchen: Cinco de Mayo Edition

34 Comments

Happy Cinco de Mayo! In honor of this fun holiday I got together with two of my Omaha blogging buddies and close friends, Joanna and Hannah, to celebrate with a night of delicious Mexican food.

Our cooking is part of a new monthly blog series we’ll be doing called Three Cooks One Kitchen. Each month the three of us are going to be getting together, making some delicious/exciting/new-to-us food and blogging about it. The food might not always be great, but the stories sure will be!

Our menu for the night was Mexican Potato and Bean Tacos and Mexican-Style Jugo Juice.

Joanna and I got to work on the juice.

Hannah took the lead on preparing the potatoes.

Mexican Style Jugo Juice
(Reprinted with permission from Williams and Sonoma)

2 large cucumbers
4 cups packed cilantro leaves and stems, roughly chopped
1 lime
1 poblano pepper, ribs and seeds removed
1 Golden Delicious apple

  • Add the ingredients in order to your juicer
  • Transfer juice to a serving glass and refrigerate until cold
  • Serve

The verdict on this? While I respect that it is super healthy and a traditional Mexican juice I was not a fan. It tasted really good, but as a salsa or a pico de gallo recipe. If drinking cilantro and poblano peppers is up your alley then this is the right juice for you. Just make sure you do not go to put in contacts after cutting up poblano peppers. Your eye will feel like it was set on fire and turn into a red, puffy, watery mess in 2.2 seconds. True story.

While the juice may have been a bust, the Mexican Potato and Bean Tacos were out of this world.

Mexican Potato and Bean Tacos
Makes 6 tacos

For the potatoes:

5 medium Yukon gold potatoes
2 TB olive oil
1/2 tsp chili powder
1/4 tsp Hungarian paprika
1/2 tsp salt
1/4 tsp black pepper
2 cloves garlic, minced

*Add more or less of the chili powder and paprika depending on your heat preference.

For the tacos:

6 flour tortillas shells
15 oz can of vegetarian refried beans, warmed
Shredded lettuce
1 tomato, chopped
1 avocado, chopped
Salsa
Any additional toppings that you desire

  • Preheat oven to 400 degrees F. Spray a foil-lined baking sheet with cooking spray or line with a silpat baking liner.
  • Cut potatoes into half-inch pieces.
  • Toss potatoes in olive oil and seasonings until well coated. Stir in the garlic.
  • Spread potatoes onto the baking sheet.
  • Bake the potatoes for approximately 30 to 35 minutes, flipping once halfway through, or until golden brown.
  • Compile the tacos in the following order: tortilla, refried beans, potatoes, lettuce, tomatoes, avocado, salsa, and any additional toppings that you desire. (Or do what I do and just throw everything together and eat it with a fork and knife!)

Dinner was delicious. Even better was the company, conversation, and laughter. Time with girlfriends is good for the soul. Make time to get cooking with yours!

To read Joanna and Hannah’s perspective on our cooking extravaganza check out their blog posts!

Questions of the Day: Are you celebrating Cinco de Mayo today? Do you like to cook with your friends?

Comments

  3. Katy says

    That juice looks amazing! Love this concept for your new column. Can’t wait to see what else you cooks come up with 😉

    Reply

  12. Rosi says

    Thank you thank you thank you! I have been considering quitting my Meatless Monday tradition, I am just awful at the meatless cooking as my last two recipes were epic fails. 🙁 This gives me a great idea and hope that one day I can come up with some delicious ideas on my own. 🙂 Can’t wait to give this a try!

    Reply

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