With all the blah of recent weeks, the stars seems to be aligning for some GOOD next week. “Why,” you may ask? Because Taco Tuesday and Cinco de Mayo are falling on the SAME DANG DAY. I love any reason for a Mexican fiesta and this is basically the best reason of all time! We will definitely be cooking up some of our favorite Tex-Mex-varities next week.
You may disagree over what is the best thing to order at your fav Mexican restaurant: tacos, enchiladas, chimichangas or chili rellenos (I’ll have one of each, please and thanks), but I think we can agree on both sides of the aisle that the MAIN EVENT are the chips and dip. Am I right, or am I right?
The Holy Grail is of course the queso, the salsa and the guacamole. Today I want to share my go-to recipes of each. Warning: More than likely these will create threats to invade your social distancing protocol after making for your crew. Proceed with caution.
The Queso … or as we say in Arkansas, “Cheese Dip”
For years there was a restaurant in town called “Mexico Chiquito.” They’ve closed down most of the locations except for one to-go spot that I frequent more than I should. I drive-thru mainly for the chips and salsa. Well, and the punch.
Once upon a time they published this recipe in this thing we used to have in the days of old called a newspaper that showed up on your doorstep every day to tell you of current events. My mom cut it out and our familia has used this as our tride-and-true ever since.
Ingredients:
1/2 stick of butter
4 tbsp flour
1 tsp chili powder
1 tsp cumin powder
½ tsp ground mustard
1 tsp pepper sauce
1 tsp cayenne pepper
½ tsp garlic
½ tsp diced jalapeno
1 tbsp ketchup
A dash of salt
2 cups of milk
½ pound Velveeta
Melt the butter in pan and add flour. Combine to make a paste. Add in all other ingredients except the cheese. Once combined begin to add in the cheese over a double broiler stirring continunally until thick. “Dip your chip here!”
Guac … or as my fam calls it “The Holy Guacomole”
This is a crowd pleaser and everyone in my house loves it so I make it A LOT. It’s one of my go-to dips I bring to potlucks and cookouts because it goes great with basically anything. Enjoy.
Ingredients:
4-6 ripe avocadoes, diced
2 roma tomatoes, diced
½ red onion
1 bunch of cilantro
1 jalapeno, diced
Juice of one lime
1 tbsp mayo
1 tbsp sour cream
Garlic Salt
I think the key to making this delicious is salting in layers. I dice the avocados first and salt them. Then I add the tomatoes and salt to taste … I repeat the process with each ingredient. I basically could have a salt lick next to my bed, so I like more salt than the average human. I also would prefer the juice of about 3 limes. The great thing about this is all these ingredients are basically optional. Not a fan of onions? Leave them out. Jalapenos not your thing? Toss those too. The above recipe is our holy grail, but you can adjust to your own denomination.
Last but definitely not least is the Salsa … not just any salsa- Aunt Tamra’s salsa
This makes a good amount, but you’ll want to share! Best ever!
Ingredients
10-12 roma tomatoes
1 can black olives
5-6 green onions
2 cans (small) green chilis
2 fresh jalapenos, (seeded if you don’t like super spicy)
1 bunch cilantro
5-6 cloves garlic
4 tbsp olive oil
4 tbsp apple cider vinegar
Juice of two limes
salt
Roma tomatoes are great for this because they tend to stay firm. Quarter your tomatoes and cilantro and add them to your food processor. Pulse on medium speed for a rough dice (tomatoes will be about the size of sugar cubes). Dump these ingredients into your bowl. Then add in onions, black olives, chilis, jalapeno, garlic to processor and pulse to a finer diced consistency. I add salt here, too (sometimes a little garlic powder if you’re into that!). Now dump these to your bowl with the tomatoes and cilantro. Mix well and then add in your liquid ingredients (oil, vinegar, lime juice). If you like it really spicy then let it refrigerate overnight as it gets hotter the longer it sits!
Enjoy friends! Tag me if you try these next week!