Cinco de Mayo and Taco Tuesday? On the same day?!
That’s right! Larder & Cupboard has lots of new ways to create Mexican flavors, whether it’s for your annual celebration or your weekly taco night, starting with locally-made tortillas made from organic Missouri corn.
We recently lowered the price on our frozen La Tortilla Buena corn tortillas. Use them instead of your conventional tortillas in your favorite taco and enchilada recipes. Or, try some hyper-local huevos rancheros.
4 La Tortilla Buena corn tortillas
1/2 teaspoon ground cumin
1 16-ounce can black beans, rinsed and drained
1 tablespoon Mission Taco Joint Morita hot sauce
1/2 cup of your favorite salsa
4 large eggs, fried
1 log Heartland Natural Chevre, cut into 8 rounds
Heat oven to 425° F.
Put the tortillas on a baking sheet and place in the oven to warm, about 5 minutes. (Cover with foil if you don’t like crisp tortillas.)
Toast the cumin in a small, dry saucepan over medium heat until aromatic, about 3 minutes. Add the beans and hot sauce.
Remove the tortillas from the oven. Spoon some beans onto each, then top each with some salsa, 1 fried egg, and some cheese. Bake until the cheese has melted.
Surely we don’t celebrate Cinco de Mayo just to have a reason to drink Mexican-inspired cocktails, right? But since it is a celebratory occasion, we can get you started. For a cool margarita twist, try Quince & Apple’s Cucumber Margarita, flavored with their Lime and Cucumber Syrup and Orange Marmalade. To give it some spice, rim the glass with Spiceologist’s Chile Margarita. This rub’s peppers and citrus notes adds heat to your drink, and is also delicious on grilled pork for tacos.
If you’re serving those Huevos Rancheros for brunch, pair them with a spicy Bloody Maria by the Sea, made with Stu’s Smoked Jalapeno Blood Mary Mix Concentrate.
Bloody Maria by the Sea
Makes one cocktail
2 ounces tequila
3 dashes Mission Taco Joint Chile de Arbol Hot Sauce
½ ounce fresh lime juice
6 ounces tomato juice
2 ounces Stu’s Bloody Mary Concentrate No. 3 – Smoked Jalapeno
3 Wineforest Sea Beans, for garnish
In a shaker filled with ice, combine all ingredients except the sea beans, and shake until well-chilled. Strain into a tall glass filled with ice. Garnish with sea beans.
Post-brunch coffee goes south of the border, too, when you swirl a spoonful of rich buffalo milk dulce de leche from Annabella Buffalo Creamery into a cup of Stringbean’s bright, naturally sweet Mexican coffee.
The dulce de leche’s also fantastic with Pastaria’s Askinosie Dark Chocolate or Vanilla Bean gelatos for an easy dessert. If you want to go all-out and conjure up some Tex-Mex restaurant nostalgia, we’ve got a spin on fried ice cream with Banner Road Baking Company Granola. This granola, made in St. Louis by Pastaria pastry chef Anne Croy, has been the must-have item at Larder & Cupboard this month. With bittersweet Askinosie Chocolate and rich Sump Coffee in the mix, Banner Road Kickstart makes an unexpected fried ice cream breading.
1 pint Pastaria gelato
2.5 cups Banner Road Baking Company Kickstart Granola, lightly crushed and divided
1 tablespoon granulated sugar
½ tablespoon milk
Bolyard’s Lard for frying
Line a baking sheet with parchment paper. Form half-cup balls of gelato on the sheet, and freeze for two hours or until gelato is very hard.
Roll gelato in half of the crushed granola. Freeze for another 30 minutes.
Whisk together egg, sugar and milk. Brush over granola-coated gelato, then roll the gelato in remaining granola to thoroughly coat. Return to freezer for at least 2 hours, preferably overnight.
Melt lard in a large heavy-bottomed sauce pan until it’s three inches deep. When lard reaches 400 degrees drop gelato balls in one at a time. Fry for 30 seconds each. Drain on paper towels. Serve drizzled with Seed Geeks Honey.