Today’s Recipe: Cinco de Mayo!

Posted on April 29th, 2010 by host

Tequila-and-Lime-Grilled Chicken with Roasted Corn Salsa

Marinated Chicken

  • 1 cup tequila
  • 1 cup olive oil
  • 2 tablespoons ancho powder
  • 1 red onion, coarsely chopped
  • 2 tablespoons chopped fresh cilantro
  • ¼ cup lime juice
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1 tablespoon sugar
  • 12 skinless, boneless, chicken breasts

Roasted Corn Salsa:

  • 4 ears fresh corn
  • 2 ounces olive oil, divided
  • 4 Roma tomatoes, peeled, seeded, and chopped
  • 1 jalapeno pepper, ribs and seeds removed, minced
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon lime juice
  • Salt and pepper, to taste


For the marinade, combine all ingredients except chicken and mix thoroughly. Place marinade in a re-sealable plastic bag, add chicken, and refrigerate 4 hours.

Remove chicken from marinade and pat dry. Heat cast-iron grill pan until smoking. Grill each breast approximately 4 minutes per side to mark and cook through (165 F). Cover and keep warm on top of stove or in oven set on warm.

For the corn salsa, preheat oven to 325˚F. Shuck ears of corn and coat with olive oil, reserving 1 tablespoon. Place corn on sheet pan and slow roast, turning until corn begins to caramelize until corn turns golden. Remove and let cool. Remove kernels from cob. Mix corn with tomatoes, jalapeno pepper, cilantro, olive oil, and lime juice. Season with salt and pepper to taste.

Yellow Rice


  • ½ cup olive oil or vegetable oil
  • 4 garlic cloves, peeled and mashed
  • 1 cup minced white onion
  • ¼ cup diced green bell pepper
  • ¼ cup diced red bell pepper
  • ½ cup dry sherry
  • 8 ounces tomato sauce
  • 8 to 10 saffron threads or ½ teaspoon bijol
  • 4 cups chicken stock or defatted chicken broth
  • 1 ½  cups long-grain rice
  • 1 (4-ounce) jar pimientos soaked in olive oil
  • 2 tablespoons chopped fresh parsley


Heat a large skillet and add the olive oil. When oil is fragrant and hot, make a sofrito or thick sauce, by adding garlic, onion, and peppers; and stirring constantly until vegetables are soft and translucent, about 10 minutes. Add the sherry, tomato sauce, saffron, and chicken stock. Combine well and raise the heat to high, bringing mixture to a boil. Add rice. Bring to another boil then cover, lower heat to a simmer, and cook for about 20 minutes, or until liquid is absorbed and rice is slightly moist and fluffy. Do not overcook. Garnish with sliced pimientos that have been soaked in olive oil and sprinkle with parsley.

Yields: 4 servings

Pico de Gallo


  • 6 medium Tomatoes diced
  • 1 medium Onion diced
  • 1/4 cup fresh Cilantro chopped.
  • *2 to 4 Fresh serrano or jalapeño peppers, seeded and minced
  • garlic powder just a pinch
  • Salt to taste


Put all ingredients in a bowl add 1/2 cup of cold water, mix well. Let set a few minutes. You can use the pico de gallo for cooking and/or a garnish.

Here is a good recipe. You will find a few variations from different regions of Mexico, but basically they are all the same.



  • 6 ripe California avocadoes, seeded and peeled
  • 2 tablespoons lemon juice
  • 2 cloves garlic, crushed
  • 1 firm tomato, finely chopped
  • ½ cup finely chopped onion
  • 1 ½ tsp. salt
  • ½ tsp. ground cumin
  • 5 to 6 drops Tabasco or hot pepper sauce


Using a fork, coarsely mash avocado with lemon juice and garlic. Stir in remaining ingredients.

Makes 2 to 3 cups

Black Bean and Tropical Fruit Salsa


Salsa Ingredients:

  • 1 cup cooked and drained black beans (if you use canned beans, rinse them well)
  • 1/3 cup finely diced red bell pepper
  • ¼ cup finely chopped scallions, white and light green parts only
  • 1 Scotch bonnet, stemmed, seeded, and minced
  • ¾ cup crumbled queso blanco (white Mexican Cheese)
  • ¾ cup diced mango
  • ½ cup orange sections, coarsely chopped
  • ½ tablespoon fresh squeezed orange juice
  • 1 cup diced ripe avocado
  • Kosher salt
  • Freshly toasted and ground black pepper, to taste

Dressing ingredients:

  • ½ tablespoon minced shallot
  • 1 clove garlic, minced
  • 1 tablespoon coarsely chopped Italian parsley
  • ½ teaspoon freshly toasted and ground cumin
  • ¼ teaspoon freshly toasted and ground black pepper
  • 2 tablespoons Spanish sherry vinegar
  • ¼ cup extra virgin olive oil
  • Kosher salt to taste

Recipe for Salsa:

In a large mixing bowl combine all of the salsa ingredients, making sure to ad the avocado last. Very gently fold the mixture together to avoid smashing the ingredients, which are delicate. Chill and prepare the dressing.

Recipe for the dressing:

In a small bowl combine the dressing ingredients and whisk them well. Chill. When ready to serve, gently fold the dressing into the salsa. Season to taste and serve.

Recipes | April 29th, 2010