On Cinco de Mayo, of this year, 2020. It seemed like any other holiday, that just came and went, without acknowledgement. Although Cinco de Mayo is a Mexican holiday, I find myself actually celebrating it with friends. We’d go to the local Mexican restaurant in my neighborhood, (I live in NY, there’s a Mexican Resturant on every other corner). However, this year 2020, no restaurants open, there is takeout, but not the same feeling of being with friends and having some frozen margaritas.
I wanted to acknowledge the day by having my version of a Mexican breakfast.
Yes! Avocados and sweet plantains! Both are my favorites. Although, this may not be a traditional Mexican breakfast, it was delicious fulfilling, and fun.
2 Semi ripe avocados
Cilantro finely chopped
2 cloves chopped garlic
1 small half red onion chopped
2/3 Tbsp of Olive oil
Salt & Pepper to taste
2/3 English muffins
How to make
Cut open avocados and put into a bowl. Use a fork to mash them, but not to much, because we want those chunky pieces. Add your ingredients in the same bowl and with a spatula, fold the ingredients in. At the end add salt and pepper to taste. I like to spread my avocado on a toasted English muffin, however you may use any kind of toasted bread you like.
FYI this is the same way I make my guacamole. And, if you like you can substitute any of the ingredients for your liking. If you don’t want onions, take out and put finely chopped bell or red peppers. It’s all up to you and your flavor spot.
Plantains, cinnamon, 1 cup vegetable or canola oil.
Semi/ripe plantains, make sure they are brown on outside, but not so much, as long as the yellow comes through the outside coloring.
Once peeled, slice at an angle. No need to add any seasoning while frying.
In a hot pan with the oil, lay your plantains flat, cook for 2 to 3 minutes on each side (depending on the softness of the plantains).
Once done, transfer to a plate, and sprinkle some cinnamon on top while hot. And, yum. 😋
I enjoyed making this dish, hope you will too.