Celebrate Cinco de Mayo with authentic Mex

What better way to celebrate Cinco de Mayo (that’s 5th of May for you gringos) than by making an authentic Mexican meal. Chef Richard Sandoval of restaurants Maya and Pampona was invited on the “Today” show to help prepare the fiesta. Here are the recipes:

Guacamole Maya
Makes about 3 cups

2 fully ripened Hass avocados
1 cup peeled, seeded, and diced tomatoes
1/4 cup chopped onion
1-1/2 tablespoons chopped cilantro
1 tablespoon fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon ground black pepper

Halve, pit, and peel avocados. In a medium bowl, combine avocados, tomatoes, onion, cilantro, lemon juice, salt, and pepper; mix gently. Guacamole is best when it is served immediately.

Serve with cut up vegetables such as peppers, jicama, celery, and chips, if desired.

Tostadas de Cangrejo
Makes 4 servings

For the tostada
1/2 pound cooked lump crabmeat
1 serrano pepper, finely chopped
1 small shallot, minced
1 tablespoon chopped fresh cilantro
2 teaspoons freshly squeezed lime juice
Salt to taste
Black pepper to taste
1 avocado, thinly sliced
1/2 cup shredded lettuce
8 tortillas, cut in small circles and deep fried

For the black bean puree
1/2 cup chopped bacon
1 tablespoon lard or solid vegetable shortening
1 cup white Spanish onion, chopped
1 cup epazote leaves or 1/4 cup dried epazote
16 cups (1 gallon) chicken stock or water
1/2 pound dried black beans
Salt to taste
Pepper to taste

Directions for the black bean puree
In a large pot, heat the bacon and lard until the lard is melted and the bacon begins to render a little fat. Add the chopped onion and epazote leaves, if using, and sauté until the onion is softened, 10 to 15 minutes. Carefully add the stock. Cover and bring to a boil. Add the beans. Lower the heat and simmer, covered, until the beans are very tender, about 2 hours. The beans should be soupy — you should have about 13 cups liquid. Season with salt and pepper.

In a blender or food processor, puree the black beans, adding the black bean cooking liquid, water or chicken broth as needed for desired consistency. A good proportion is 1/3 cup liquid to 1 cup cooked beans. Store, tightly covered, in the refrigerator for up to 3 days.

Directions for the tostada
Place crabmeat in a small bowl and season with all the ingredients. Place the mixture on top of each tostada, and garnish with a slice of avocado.

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