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Monday, October 07, 2013

Celebrating Hispanic Heritage Month






This month is Hispanic Heritage Month! I'm adopted . . not many of my readers know this. Once I found out my family background, I learned all I could about the culture, food, and language of part of my heritage.

Learning the language has always been an on going process. A quite enjoyable one at that. But what I really love is the food! Give me a choice on what to have for dinner and it will always be Mexican or Spanish food.  I crave all things full of flavor that is super colorful. 

Recently IMUSA teamed up with McCormick and sent me a Southwest/Mexican themed package containing IMUSA’s granite mortar and pestle, salsa dishes, a tortilla warmer and an assortment of McCormick seasoning packets and spices to try. There was a recipe mix for Tinga de Pollo ( Mexican Chicken in a smoky tomato sauce), Tacos, a box of Mexican rice , plus Oregano Entero(whole Mexican oregano), Garlic Salt, Chili Powder and Black Pepper.



My favorite go to snack is Pico De Gallo with Avocado. You can eat it with chips, on tacos,  or even add it to lettuce for a bit of added flavor and color to your greens, which by the way is my most favorite way to eat it!

Here's an easy recipe for Pico De Gallo . . . 

Ingredients
  • 2 cloves garlic, halved,
  • kosher salt (a solid three fingers full), and more to taste
  • 1 shallot, minced
  • Juice from 1 to 2 limes
  • 3 avocados
  • 1 roma tomato, seeded and tiny diced
  • 1/4 cup cilantro, roughly chopped
Directions

1. Mash the garlic with the salt in the mortar till it’s a paste (or add it crushed or finely minced to a bowl).


2. Add the shallots and the juice of a lime and let it sit for 10 minutes or so, so that the lime juice can do its business on the garlic and shallot and continue to dissolve the salt.  Cut the the avocados in half.  Remove the seed by firmly tapping the blade of your knife into the seed, then twisting to release it from the fruit.  Scoop the avocado into the mortar or bowl.  Mash it with a fork or the pestle. 

 3. Fold in the tomatoes , taste, season with more lime juice (it probably needs it), the cilantro, more salt if necessary.


 Serve with tortillas or use it to top some tacos or a burger or my favorite, salad! 



In celebration of Hispanic Heritage Month McCormick and IMUSA are kindly offering one lucky Mama Report reader a

  • CUBAN / CARBIBBEAN PACKAGE: : IMUSA Wood Mortar and Pestle, Caldero and Tostonera, & McCormick’s Black Pepper, Garlic Salt, Curry Powder, Paprika, Cinnamon, Oregano, Black Peppercorn Grinder, Chicken Bag ‘n Season, and Black Beans & Rice Mix.
Please note this contest is available to U.S. residents only. The winner will be selected at random using Rafflecopter and contacted via email. The winner has 48 hours (2 days) to respond. If the winner’s email is incorrect or they do not respond within 48 hours, another winner will be selected. If a winner is selected, and their entries are found to be fraudulent, they are automatically removed from the list and another winner will be selected.The winner will be announced on this page.

Enjoy and Good Luck!!







1 comment:

GAHCindy said...

Enchiladas, which I may or may not be having for breakfast this morning.

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