Lawry's and B. Smith (Love her!) Celebrate Hispanic Heritage Month
Friday, September 5, 2008
Hispanic dishes are some of the most flavorful on earth. All of the herbs, spices, marinades, meats, beans, and vegetables... Oh! Our mouths are watering. Lawry's and B. Smith have joined together to celebrate National Hispanic-American Heritage Month through recipes, food and family.
"Mexican food, in particular, has become one of the most popular types of cuisine in America. Some longstanding, traditional dishes in America have roots in Mexican cuisine," said B. Smith, national spokesperson for the Lawry's "Cooking Up Culture" campaign, a yearlong celebration of the global influences on American cuisine. "Tacos, tamales and enchiladas, to name a few, are traditional Mexican dishes that can be found at any given time on American dinner tables. But, you don't have to limit yourself to those traditional favorites when cooking at home. It's easy to add the essence of Mexico to any meal. With marinades such as Lawry's Mexican Chile and Lime Marinade, the zesty flavors of Mexico can liven up your poultry, seafood, meat or vegetables by marinating no longer than 30 minutes," said Smith.
"Mexican cuisine is such a melting pot of flavors and delicious ingredients, that it's easy to be creative when preparing meals," added Smith. Get creative with your next family meal by trying these culturally-inspired recipes from Lawry's this Hispanic-American Heritage Month. Also, visit http://www.lawrys.com for different, delicious cultural recipes each month throughout the year.
GRILLED SKIRT STEAK TOSTADAS
Prep Time: 45 minutes
Marinate Time: 30 minutes
Cook Time: 8 minutes
1/4 cup PLUS 1 Tbsp. Lawry's(R) Mexican Chile & Lime Marinade With Lime
3/4 lb. skirt steak, trimmed
4 Tbsp. mayonnaise, divided
1 bag (4 oz.) baby watercress or baby spinach (about 6 cups loosely
1 cup quartered grape or cherry tomatoes
3 large radishes, julienned (1/8- x 1/8- x 1-inch strips)
1/4 cup thinly sliced red onion
1 can (15 oz.) black beans, rinsed and drained
1/2 tsp. Lawry's(R) Garlic Salt
6 (5-in.) corn tostadas*
1/2 cup shredded queso fresco or Monterrey Jack cheese (about 2 oz.)
In large resealable plastic bag, pour 1/4 cup Lawry's(R) Mexican Chile & Lime Marinade With Lime Juice over steak; turn to coat. Close bag and marinate in refrigerator 30 minutes.
Meanwhile, in small bowl, combine 2 tablespoons mayonnaise with remaining 1 tablespoon Marinade; set aside. In large bowl, combine watercress, tomatoes, radishes and onion; set aside.
Remove steak from Marinade, discarding Marinade. Grill steak, turning once, 8 minutes or to desired doneness; thinly slice and keep warm.
In medium microwave-safe bowl, coarsely mash black beans with remaining mayonnaise and Garlic Salt. Microwave at HIGH 30 seconds or until warm. Evenly spread bean mixture on tostadas, then top with steak. Toss watercress mixture with mayonnaise mixture, then mound on tostadas. Sprinkle with cheese.
On the Net: www.lawrys.com
posted by The Mom Salon Editors @ 8:26 AM,