Celebrating Cinco de Mayo? Here are 3 easy recipes to try
Celebrate Cinco de Mayo with a fiesta!
This most misunderstood holiday honors the Mexican army’s victory over a much larger force of French invaders in the 1862 Battle of Puebla.
It was a glorious day for Mexico, but only the beginning. The French were finally vanquished in 1866 with some American support after the end of the Civil War.
Cinco de Mayo is not to be confused with Independence Day on Sept. 16, which marks the day in 1810 when a Catholic priest made the first cry for independence in the Mexican town of Dolores. Mexico finally achieved its freedom from Spain after nearly 300 years of colonialism in 1821.
In the spirit of the cultural relationship forged between Mexico and the United States, I’m sharing three easy recipes from my Mexican-American culinary collection.
Baked chile rellenos, which originated in the 1950s, is one of my favorite comfort foods. Eggs, cheese, green chiles and evaporated milk are combined with other ingredients and baked to fluffy perfection.
I serve this dish with a green salad tossed with oil and vinegar and adorned with radish slices and carrot curls, plus warm corn tortillas and a seasonal fruit for dessert. I love the flavors of this fiesta dinner.
Spanish Beans, with its south-of-the-border influences, can be traced back six generations to the days of California ranchos and pioneers.
The recipe is best made in a cast iron pot.
Serve as a side with chili rellenos or use as a foundation for a tostada salad or bean soup with green peppers, finely chopped celery, tomatoes and chicken broth. Top with tortilla strips or crushed Fritos. Ole!
Nachos Original recalls a story that sums up the essence of Cinco de Mayo.
In the early 1940s, Ignacio Anaya created a Mexican appetizer in Piedras Negras, Mexico, for American military wives visiting from Eagle Pass, Texas.
While enjoying a drink in his establishment, they requested a bite to eat.
With no chef in the kitchen, Ignacio concocted a plate of fried tortilla wedges sprinkled with grated Colby cheese, topped with slices of jalapeño and baked to a melting melange.
When asked the name of the dish, Ignacio replied, “Nachos,” his nickname.
Baked Chile Rellenos
Serves 4
2 7-ounce cans Ortega whole green chiles
4 ounces grated cheddar
4 ounces grated Monterey Jack cheese
4 eggs, separated
1 12-ounce can evaporated milk (can use skimmed) evaporation removes water for a firmer custard
1/4 cup flour
1/4 teaspoon fine salt
Dash of Tabasco (optional)
Line a 9 inch-by-9-inch greased dish with one can of chiles, opened and de-seeded. Mix cheeses together and sprinkle over chiles. Layer other can of chiles over cheese.
Beat evaporated milk with egg yolks, flour, salt and Tabasco until well combined. Beat egg whites until frothy. Fold whites into yolk mixture and pour over chiles and cheese. Bake at 350 degrees Fahrenheit for 1 hour. Let stand for 5 minutes before cutting and serving.
Spanish Beans
Serves 4 to 5
1 pound dried pinto or cranberry beans (Rancho Gordo is a good source)
1/2 cup olive oil
1/4 pound bacon, sliced in 1/2-inch, crosswise (optional for vegetarian/vegan version)
1 clove of garlic, minced
1 onion, chopped
1 15-ounce can diced tomatoes
1 tablespoon chili powder
Enough boiling water to cover beans
Salt to taste after beans are tender
Soak beans for at least 2 hours or overnight. Drain.
Add to a large Dutch oven over medium heat, stir in bacon and cook for about 3 minutes. Place drained beans in pot and cover with boiling water. Add oil, garlic and onions. Bring to a boil, lower heat and simmer uncovered for 2 to 3 hours stirring occasionally until beans are tender.
Add about 1/2 teaspoon salt, chili powder and tomatoes. Simmer for 30 minutes to an hour. Check for salt and add a pinch more if necessary; the bacon should season the beans nicely. For a heartier dish, use a ham hock in place of bacon.
Nachos Original
Serves 4 to 8
4 corn tortillas, cut in eighths
Oil for frying tortillas
Salt
8 ounces Colby cheese (can also use cheddar), grated
Thin slices of pickled jalapeño peppers
Place a sheet of parchment paper or aluminum foil on a large cookie sheet. Preheat oven to
375 degrees.
In a large skillet heat to hot but not smoking enough oil to come up about 1/2-inch on the side of the pan. In four batches, fry the tortilla segments, turning once with tongs, until lightly brown and crisp.
Remove to lined cookie sheet and lightly salt one side. Top each tortilla chip with 1 teaspoon grated cheese and 1 slice of jalapeño pepper. Place in heated oven and bake about 5 minutes until cheese is melted.
Serve immediately.
The Culinary Corner is special to The Tribune. Comments or questions? Contact Nancy Allen at nancyal@pacbell.net .
