Chicken with chorizo tacos

Celebrate Mexican independence day with flavor and flair pick up Mark Miller's "Tacos: 75 Authentic and Inspired Recipes." (Susan Tusa/Detroit Free Press/MCT)

1 ripe avocado, halved, pitted, sliced thin

1 cup Mexican sour cream, or American sour cream slightly diluted with milk

1 small can of pickled jalapeno or serrano peppers

Place the potatoes in a large pot and add water to cover. Bring to a boil and boil until tender. Drain the potatoes and place in a large bowl.

In another bowl, whisk together the vinegar, olive oil, oregano, onion, salt and allspice berries. Pour the mixture over the potatoes and toss to coat. Let set for about 2 hours.

To assemble the tostadas: Remove the potatoes from the vinaigrette and be sure to remove and discard the allspice berries. Spread the tostadas with a thin layer of warm beans, then drained potatoes, tomato slices, avocado slices, sour cream and a sprinkle of salt. Top with pickled jalapenos.

From Maria Elana Rodriguez, Allen Park.

Tested by Susan M. Selasky for the Free Press Test Kitchen.

288 calories (43 percent from fat ), 14 grams fat (4 grams sat. fat ), 36 grams carbohydrates , 6 grams protein , 144 mg sodium , 13 mg cholesterol , 60 mg calcium , 5 grams fiber .

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PINEAPPLE MARGARITA

Makes: 5 liters of base / Preparation time: 10 minutes (plus 4 to 5 days fermenting)

Total time: 20 minutes

1 whole fresh pineapple, the riper the sweeter

1 bottle (750 milliliters) tequila

MARGARITAS

2 cups crushed or cubed ice

6 to 8 cubes of pineapple from the fermenting pineapple

1 cup of the pineapple-fermented tequila

Sliced oranges, fresh pineapple and a maraschino cherry for garnish

To prepare the pineapple margarita base, cut the sides and eyes off the pineapple and remove the core. Cut the pineapple into cubes.

In a large glass jar, place cubed pineapple and pour the bottle of tequila over it. Place lid on and allow it to ferment for 4 to 5 days.

To prepare 1 liter of margaritas: In a blender, place the crushed or cubed ice, pineapple cubes and fermented tequila. Blend to desired consistency. Serve in a margarita glass garnished with fresh sliced fruit of choice.

From El Rancho Restaurant, Detroit. Not tested.

Analysis per 1 margarita.

158 calories (0 percent from fat ), 0 grams fat (0 grams sat. fat ), 5 grams carbohydrates , 0 grams protein , 1 mg sodium , 0 mg cholesterol , 5 mg calcium , 1 gram fiber.

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