Celebrate the rich flavors of Mexican Cuisine with Cinco de Mayo

Food & Living
"Celebrate the rich flavors of Mexican Cuisine with Cinco de Mayo"

Celebrate the rich flavors of Mexican Cuisine with Cinco de Mayo
Food & Cocktail Recipes from Tabasco



Makes 1 serving

1 fresh lime
Small plate of coarse kosher salt
1/2 teaspoon Jugo Sazonador Maggi or soy sauce, to taste
1/2 teaspoon Worcestershire sauce, or to taste
1/2 teaspoon Tabasco Original Red Sauce
1 (12-ounce) Mexican beer
Salt to taste


Cut lime in half and rub half around rim of a 16-ounce beer mug to moisten; dip rim lightly in salt.

Fill mug half-full with ice.

Add three shakes of salt to the ice. Squeeze juice from remaining lime and add to mug along with Jugo Sazonador Maggi, Worcestershire sauce and Tabasco Sauce. Fill mug with beer and stir just enough to combine well.




Scrambled eggsScrambled Egg Enfrijoladas

Makes 6 servings
1 tablespoon vegetable oil
1/2 cup chopped white onion
2 cloves garlic, minced
3 cups beans (cooked or canned, pinto or black)
2 teaspoons Tabasco Original Red Sauce
2 1/4 cups chicken stock, preferably homemade or reduced-sodium canned or boxed
Salt to taste
10 eggs
1/2 cup vegetable oil
12 corn tortillas


1/2 cup Ranchero cheese, crumbled
1/2 cup Mexican crema
1/4 white onion, thinly sliced
1 or 2 avocados, sliced
1 (6-ounce) piece chorizo, crumbled into small pieces and well cooked


Heat oil in large frying pan. Add onion and garlic, and sauté for 5 minutes. Add beans, Tabasco Sauce, stock and salt. Cook another 5 minutes. Transfer to a blender jar and puree until smooth.
Cook scrambled eggs. Set aside.

Pour oil into a medium frying pan over medium-high heat. When hot, using tongs, quickly pass the tortillas through the hot oil to coat them. Drain on a paper towel.

Fill each tortilla with approximately 2 tablespoons of scrambled egg and tightly roll up. Place tortillas in a shallow serving dish and cover with bean sauce. Garnish with cheese, crema, onion, avocado and optional chorizo.




Tortas de Milanesa de Res

Makes 6 sandwiches

2 tablespoons Worcestershire sauce
1 teaspoon Mexican oregano
1 cup orange juice
2 teaspoons minced garlic
1 tablespoon Tabasco Original Red Sauce
2 teaspoons salt
6 (4-ounce) sirloin steaks, pounded to 1/4-inch thick

Torta Sauce
1/2 cup mayonnaise
2 teaspoons Tabasco Original Red Sauce
1/2 cup finely chopped avocado
2 tablespoons finely diced white onion
2 tablespoons finely chopped cilantro


1 cup vegetable oil
1 cup flour
1/2 teaspoon salt
4 eggs, beaten
1 1/2 cups breadcrumbs


6 bolillos (Mexican rolls), sandwich buns, or French bread cut to size
2 cups shredded lettuce
12 slices Roma tomato


Combine marinade ingredients in a medium bowl. Mix well. Place steaks in a shallow baking dish. Cover with marinade. Refrigerate for 30 minutes to an hour.
While steaks are marinating, place torta sauce ingredients in a medium bowl and blend. The sauce should be somewhat chunky.

Preheat oil (about 1/2-inch deep) in large frying pan over medium-high heat. Remove steaks from marinade. Mix flour and salt. Dredge steaks in the salted flour, dip in eggs and then fully coat with breadcrumbs. When the oil starts to sizzle, fry steaks (2 at a time) until golden brown, about 2-3 minutes on each side. Remove and place on a paper towel-lined plate to drain.

Cut the rolls in half lengthwise and toast. Spread Torta Sauce on top portion, and place the steak on the bottom. Top with lettuce and tomatoes.