I think we should have a Cinco de Mayo Fiesta today!!
For those of you unfamiliar with the Mexican Holiday here is some information, courtesy of Wikipedia!
Cinco de Mayo (Spanish for "fifth of May") is a regional holiday in Mexico, primarily celebrated in the state of Puebla, with some limited recognition in other parts of Mexico.
The holiday commemorates the Mexican army's unlikely defeat of French forces at the Battle of Puebla on May 5, 1862, under the leadership of Mexican General Ignacio Zaragoza Seguín.
While outnumbered, the Mexicans defeated a much better-equipped French army that had known no defeat for almost 50 years.
However, Cinco de Mayo is not "an obligatory federal holiday" in Mexico, but rather a holiday that can be observed voluntarily.
While Cinco de Mayo has limited significance nationwide in Mexico, the date is observed in the United States and other locations around the world as a celebration of Mexican heritage and pride.
However, a common misconception in the United States is that Cinco de Mayo is Mexico's Independence Day, which actually is September 16 (dieciséis de septiembre in Spanish), the most important national patriotic holiday in Mexico.
Now, let's have a little fun!
What is a party without food?
This Guava Margarita would be nice!
* 1 3/4 cups freshly squeezed lime juice, plus wedges for serving
* 2 3/4 cups Tequila
* 1 1/3 cups Grand Marnier
* 2 3/4 cups guava puree
* Coarse salt, for rims
1.) Stir together lime juice, tequila, Grand Marnier, and guava puree in a large pitcher; stir to combine.
2.) Refrigerate until chilled.
3.) Just before serving, rub a cut lime around the rim of each glass.
4.) Fill a saucer with salt, and dip each glass, upside down, into the salt.
5.) Pour margaritas into glasses, garnish with lime wedges, and serve immediately.
Makes about 8 1/2 cups
How about an appetizer or two?
Chips and Salsa!
* 9 plum tomatoes, cut into 1/2-inch pieces
* 1 large white onion, quartered
* 3 jalapenos (use more if your prefer it hotter or you can omit them)
* 2 garlic cloves, unpeeled
* Coarse salt
1.)Preheat broiler. Place tomatoes, onion, jalapenos, and garlic on a rimmed baking sheet. Broil until tomatoes and jalapenos are charred, about 7 minutes. Let stand until cool enough to handle.
2.) Peel the roasted garlic. Transfer to a blender along with the charred tomatoes, onion, jalapenos, and 1 tablespoon salt. Puree until smooth. For a thinner consistency, add water as needed. Season with salt to taste.
Makes 4 cups
This salsa can be covered and refrigerated for up to 2 weeks.
* 2 ripe avocados, peeled, pitted, and lightly mashed
* 1/2 cup minced onion
* 1 jalapenos, minced (remove seeds and ribs for less heat)
* 1 plum tomato, seeded and diced
* 1/4 cup chopped cilantro
* 2 to 3 tablespoons fresh lime juice
* Coarse salt
1.) In a bowl, combine avocados, onion, jalapeno, tomato, cilantro, and lime juice.
2.) Season with salt, and mix to combine.
3.) Serve immediately or store in refrigerator up to 2 hours covered with plastic wrap. (make sure plastic wrap is touching the guacamole and covers it completely)
My favorite - Tamales!
* 15 large dried corn husks, plus more for cooking
* 1 cup lard, unsalted butter, or shortening
* 2 teaspoons coarse salt
* 3 cups store-bought masa harina
* 1 3/4 cups homemade or low-sodium store bought chicken stock, heated
* 3 medium tomatillos, papery skins removed
* 2 to 3 jalapenos, stems removed
* 1 clove garlic
* 2 tablespoons cilantro
* 1/2 small onion
* 1 extra-large (3/8-ounce) cube chicken-flavored bouillon (such as Knorr)
* 1 tablespoon canola oil
* 2 cups shredded, cooked chicken
* 1 russet potato, peeled and cut into twelve 2-by-1/2-inch strips
* Mozzarella cheese, cut into twelve 2-by-1/2-inch strips
1.) Place corn husks into a large heatproof bowl. Pour enough boiling water over the husks to cover. Place a heatproof plate on the husks to keep them submerged. Let soak for 1 hour. Remove, and set aside.
2.) In the bowl of an electric mixer, beat together lard and 2 teaspoons salt on medium speed until combined. Slowly add the masa harina and stock. Continue to beat until well combined and smooth. Cover and refrigerate 1 hour.
3.) Bring a medium pot filled with water to a boil. Add the tomatillos and jalapenos and cook until soft, 6 to 8 minutes. Drain, and transfer to the jar of a blender along with the garlic, cilantro, onion, and bouillon. Blend until smooth, 1 to 2 minutes, adding a little water, if needed.
4.) Heat oil in a medium skillet over medium heat, add chicken and tomatillo mixture. Simmer until heated through, about 5 minutes.
5.) Working with the grain, tear 3 corn husks lengthwise into 24 quarter-inch-wide strips. Set aside.
6.) Place one of the remaining 12 corn husks on work surface; pat dry. Position corn husk so the small end is parallel to the edge of your work surface. Place 1/4 cup of the masa mixture onto the center, but slightly closer to the bottom, of the corn husk. Spread into a rectangle, leaving a 1 1/2-inch border on the small end and a 1-inch border around the other three sides. Place about 2 tablespoons of the chicken mixture into the center of the masa mixture, followed by a piece of potato and then a piece of cheese. Bring the two long sides of the husk together to enclose the filling. Fold the ends under, tying with 2 of the reserved strips to secure. Repeat process with remaining husks and filling.
7.) Fill a tamale steamer, or a stockpot fitted with a steamer insert, with enough water to come just below the level of the steamer. Line the bottom of the steamer insert with a layer or corn husks. Place over high heat and bring to a boil. Reduce heat to medium, and add tamales so that they stand (upright) in the pot. Cover with damp paper towels. Steam for 1 hour and 15 minutes, adding more water if necessary. To check for doneness, unwrap a tamale. When done, dough will come free from corn husk and feel soft. If dough sticks to corn husk, rewrap, and steam 15 to 20 minutes more. Remove from heat; let stand 15 minutes to allow the masa to firm up. They will remain warm for about an hour.
8.) Serve with salsa, sour cream, pico de gallo, tomatillo sauce or your favorite.
Enchilada Casserole - MMM!
* 3 pounds bone-in, skin-on chicken breast halves
* Coarse salt and ground pepper
* 5 garlic cloves, unpeeled
* 2 jars (16 ounces each) medium green salsa
* 3/4 cup heavy cream
* 12 corn tortillas (6-inch)
* 12 ounces Monterey Jack cheese, coarsely shredded (3 cups)
* 1/2 cup fresh cilantro, chopped (optional)
1.) Preheat oven to 450 degrees. Season chicken with salt and pepper; place with garlic on a rimmed baking sheet. Bake until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Meanwhile, in a large bowl, combine salsa and cream.
2.) Reduce oven temperature to 350 degrees. Once chicken is cool enough to handle, shred meat, discarding skin and bones. Peel and chop garlic. In a large bowl, combine chicken, garlic, and 1/2 cup salsa mixture.
3.) Stack tortillas flat, and wrap in damp paper towels; microwave on high for 1 minute to soften. Working with one tortilla at a time, dip in salsa mixture, lay flat, and fill with 1/3 cup chicken mixture. Roll up and arrange, seam side down, 8 enchiladas lengthwise and 4 crosswise in a 9-by-13-inch baking dish. Top with remaining salsa mixture, then cheese.
4.) Bake until cheese is browned and salsa is bubbling, 40 to 45 minutes; let rest 10 minutes. Serve, sprinkled with cilantro, if desired.
To make these up to a day ahead, prep and assemble the enchiladas (steps 1 to 3); cover and refrigerate. Go to step 4 when you're ready to bake and serve.
Before filling, soften the corn tortillas by stacking them between damp paper towels and heating for a minute in the microwave. This makes them more pliable and prevents tearing.
Prep: 1 hour
Total: 1 hour 55 minutes
I hope everyone has a wonderful day!
Go ahead and indulge!