Cinco de Mayo Chili Verde and Shrimp Ceviche | SierraSun.com
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Cinco de Mayo Chili Verde and Shrimp Ceviche

Simone Grandmain
Special to the Sun

TAHOE/TRUCKEE, Calif. and#8212; Truth be told, there is only one little state in Mexico that celebrates Cinco de Mayo, that being Puebla. May 5 is not even, as many assume, really Mexicoand#8217;s Independence Day, that day being Sept. 16. What can I say? We still do it big in little Truckee. Of course, this should come as no surprise from a town that has more Mexican restaurants than single women. The point is, you do have plenty of fiestas to from which to choose, but should you decide to avoid the crowds, craziness and CHP and celebrate su casa, the following recipes will be met with Bravos!

To be prepared the day before serving

Ingredients:

2 lbs. raw shrimp, peeled, de-veined, tail off

1 1/2 – 2 cups lime juice

1 red onion, halved and sliced very thin

1 whole fresh jalapeno pepper, finely chopped

4 Tbls. fresh cilantro, chopped.

2 tomatoes diced

Dash of salt and pepper

Dash of Tabasco for coloring

Place shrimp and onion slices in 13×9 inch baking pan and cover with limejuice. Let sit over-night, covered, in refrigerator. Next day, add remaining ingredients, stirring gently. Wait a few hours before serving.

Ingredients

2 1/2 lbs. pork roast or boneless chops, cubed into half-inch piece

2 Tbls. vegetable oil

1 28 oz. can whole green chilies, chopped into one-two inch pieces

1 28 oz. can tomatillos

1 27 oz. jar Nopalitos tender cactus, rinsed, drained and chopped into 3-inch pieces

2 onions diced

dash of salt and pepper

2 dozen Tortilla Land fresh, uncooked flour tortillas, available at Safeway, in the cheese aisle, prepared per package directions. If these are not available, use regular flour tortillas.

1 can refried bean, prepared per instructions on the label.

In large pot with lid, brown pork in oil until almost cooked thoroughly, about twenty minutes. Drain off excess fat. Add onions, green chilies, cactus, and tomatillos. Cover and cook for about two hours, stirring occasionally. Salt and pepper (lightly, the tomatillos often have salt) to taste. Serve with warm flour tortillas and beans on the side.


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