the secret lives of prothros.

May 6, 2009

cinco de mayo.

Filed under: Uncategorized — prothro @ 3:54 pm


So here is the recipe for a lovely cinco de mayo.

Friends+perfect outside weather+margaritas+cool lights outside+delicious food=lovely cinco de mayo

Now Evan can help you with the margaritas and the outside lights, he hung the variety above off of cables suspended on trees in the backyard. All in less than two hours, I might add, and they look beautiful! Since he doesn’t blog much, I’ll be posting about the food.


Marinate flank steak in mixture of:
1/3 cup white vinegar
1/2 cup soy sauce
4 cloves minced garlic
juice from two limes (4 T)
1/2 cup olive oil
1 t salt
1 t ground black pepper
1 t ground white pepper
1 t garlic powder
1 t chili powder
1 t dried oregano
1 t ground cumin
1 t paprika

let it marinate overnight, or better, 24 delicious hours.

cook it on the grill, serve on tortillas (i preferred corn) with grated cotija cheese, avocados, sour cream and the two relishes listed below.

THE BOY RELISH (due to the heat factor)

toast 4 mexican chile pods over the stove

toast the following vegetables at 400 degrees F for 20 min

2 large chopped tomatoes
2 chopped jalepenos
1 white onion, quartered
4 cloves of garlic, peeled
salt and pepper to taste

when they’re all done toasting, throw it all in a blender/food processor to make the hot salsa relish


mix together
1 chopped white onion
1/2 cup chopped cilantro
1 juice lime (2 T)


In a crockpot combine:
3 cups pinto beans
1 yellow onion, peeled and halved
1/2 jalapeno, seeded and chopped
2 T minced garlic
5 t salt
2 t fresh ground pepper
1/2 t ground cumin
9 cups water

let it cook on low for 8 hours

strain the beans out and either mash them with a potato masher OR use a hand/stand mixer to blend them

mash/blend and add water until you have your desired consistency.

p.s. the great bonus about these beans is they’re healthy! no lard or nastiness you find in other refried beans! and as one who loves beans…these were awesome!


add a 3 ounce pack of lemon jello to 2 cups of boiling water, dissolve.

beat 8 ounces of softened cream cheese until creamy

gradually beat in 6 ounces of thawed lemonade concentrate

stir in lemon jello water.

stir in 8 ounces of cool whip and a cup of raspberries (frozen are fine and cheaper!)

Pour into a graham cracker crust and refrigerate for 4+ hours

p.s. this recipe makes enough for two pies, which is why there is one in my freezer for later this week. yay!

There are also recipes for homemade mexican rice and a yummy homemade salsa, that I can throw on if someone wants them, but for now chick-fil-a and schmalls are calling my name.

Some cuatro de mayo business!



  1. Good one! I need to star this entry for later in life…when I make food.

    Comment by Jess — May 6, 2009 @ 4:16 pm

  2. two things: One, you were the cutest baby ever. two, I am going into blog shock with how much blogging you have done lately! 🙂

    Comment by Erin Mills — May 6, 2009 @ 7:09 pm

  3. pretty impressive huh? let’s see if i can make it last.

    Comment by prothro — May 6, 2009 @ 8:46 pm

  4. two things (also): one now I know what Colin will look like when he’s three. two. Lard is delicious in refried beans. that’s how my nana made em (or more specifically rendered bacon fat). Mmmm delicious delicious lard. It’s a miracle we all didn’t end up 400 pounds.

    sounds like a fabulous evening!

    Comment by Meg — May 6, 2009 @ 9:17 pm

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