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    Cinco de Mayo!

    Mama's Kitchen (Hope)
    Tue Apr 27, 2010 4:25 pm Groupie
    Join us in a celebration of fantastic Mexican food and beverage!


    Cinco De Mayo, the 5th Of May, commemorates the victory of the Mexican militia over the French army at The Battle Of Puebla in 1862. Many erroneously think of it as Mexico's Independence Day, which is actually September 16.

    The day is celebrated in Mexico, and is gaining in popularity in U.S. cities with a significant Mexican population, but is celebrated most vigorously in the state of Puebla. In these areas the holiday is a celebration of Mexican culture, cuisine, music and customs unique to Mexico.

    Please share your recommendations and reviews of food and drink to celebrate the holiday?

    Last edited by Mama's Kitchen (Hope) on Tue May 25, 2010 4:15 pm, edited 1 time in total
    Mami J
    Fri Apr 30, 2010 5:50 pm Groupie
    Mama's Kitchen (Hope)
    Mon May 10, 2010 3:53 pm Groupie
    I would love to be YOUR guest! Wow!
    Mama's Kitchen (Hope)
    Tue May 25, 2010 4:15 pm Groupie
    Mama's Kitchen (Hope)
    Fri May 04, 2012 3:36 pm Groupie
    How are YOU celebrating this holiday?
    Fri May 04, 2012 5:44 pm Groupie
    My niece is receiving her AA in social work on Sunday, so I asked her what she wanted for her party that we are having on Saturday. We'll have food buffet-style and set out fixings for Tacos. Also making Working Mom's Layered Nachos, plus Home-Style Mexican Rice, Trying to decide (at the last minute!) if we should also have fixings for fish tacos. Probably also fresh fruit, Mexican beer and ??. I feel like I'm missing something, but can't see the forest for the trees.
    PaulO in MA
    Sat May 05, 2012 8:51 am Groupie
    Also my wife's birthday today. She got the best birthday present ever yesterday. We put down our second car in less than a year on March 8. Brought home two more black cats froom the shelter on march 13. The female cat is very scared and has been hiding most ofthe time.

    The cat has been running more from my wife than me.

    The car was out on a window shelf yesterday and my wife was able to pet it three times last night, sitting on a bench by her the last time. My wife camedownstairs with tears in her eyes she was so happy.

    Making the following later.

    All from ... Mexican Cooking Class Cookbook. By the Editors of Consumer Guide. Lincolnwood, IL: Publications International, 1990. Spiral bound hardcover.

    Corn Tortilla Chips (Tostaditas)

    12 (6-inch or 15-cm) corn tortillas, preferably a day old
    Lard or vegetable oil
    ½ to 1 teaspoon (2 to 5 mL) salt

    1. If tortillas are fresh, let stand, uncovered, in single layer on wire rack 1 to 2 hours to dry slightly.

    2. Stack 6 tortillas; cutting through stack, cut tortillas into 6 or 8 equal wedges. Repeat with remaining tortillas.

    3. Melt enough lard in a deep, heavy, large skillet for ½-inch (1.3-cm) depth. Heat to 375 °F (190 °C); adjust heat to maintain temperature.

    4. Add as many tortilla wedges as will fit in a single layer. Fry, turning occasionally, until crisp, about 1 minute. Remove with slotted spoon; drain on paper toweling. Repeat until all chips have been fried. Sprinkle chips with salt.

    Makes 6 or 8 dozen chips.

    Chili Variation: When all chips have been fried, pour off lard remaining in skillet. Sprinkle chips evenly with salt and 1 to 2 teaspoons (5 to 10 mL) pure, hot chili powder. Return chips to skillet; cook over low heat, stirring constantly but lightly until chili powder is fragrant, 45 seconds to 1 minute. (Do not let chili powder burn.) Transfer chips to basket or bowl; let cool slightly.

    Note: Tortilla chips are served with salsa as a snack, used as the base for nachos, and used as scoops for guacamole, other dips, or refried beans. They are best eaten fresh, but can be stored, tightly covered in a cool place 2 or 3 days. Reheat in 350 °F (180 °C) oven a few minutes before serving.

    Creamy Chicken Enchiladas (Enchiladas Suizas)

    1 broiler-fryer chicken (about 3 ½ pounds or 1.6 kg), cut into 8 pieces
    3 fresh poblano chilies, roasted, peeled, seeded, deveined, diced
    1 large tomato, peeled, seeded, chopped
    ½ cup (125 mL) finely chopped white onion
    1 clove garlic, minced
    ¾ teaspoon (4 mL) salt
    ½ teaspoon (2 mL) ground cumin
    ½ cup (125 mL) chicken stock or broth
    1 ½ cups( 375 mL) whipping cream
    12 (6-inch or 15-cm) corn tortillas
    2 cups (500 mL) shredded queso Chihuahua or Monterey Jack cheese
    Sliced green onion tops
    Red bell pepper slivers

    1. Arrange chicken pieces in single layer in 12-inch (30-cm) skillet. Sprinkle with chilies, tomato, onion, garlic, salt, and cumin; add stock. Heat over medium-high heat to boiling; reduce heat to low. Simmer, covered, until chicken is very tender, about 1 hour.

    2. Remove chicken pieces from skillet with tongs, shaking off pieces of vegetables. Let chicken stand until cool enough to handle.

    3. Skim and discard fat from top of stock mixture in skillet. Heat mixture to boiling; boil gently over medium-high heat, stirring frequently, until reduced to 2 cups (500 mL), 6 to 8 minutes. Transfer mixture to 16 x 9 x 2-inch (33 x 23 x 5-cm) baking dish.

    4. Remove and discard skin and bones from chicken. Tear chicken into coarse shreds.

    5. Heat oven to 375 °F (190 °C). Heat cream in medium skillet over medium heat until just below boiling; remove from heat.

    6. Dip 1 tortilla in hot cream until limp, a few seconds; remove, draining off excess cream. Spread 1/12 of the chicken ( about 3 tablespoons or 45 mL) down center of tortilla; roll up and place seam-side down on sauce in baking dish. Repeat with remaining tortillas and chicken. Pour remaining cream over enchilidas.

    7. Sprinkle enchilidas evenly with cheese. Bake until sauce is bubbly and cheese if melted and golden, 25 to 30 minutes. Garnish with green onion and bell pepper.

    Makes 4 to 6 servings.

    Corn Tortillas (Tortillas de Maize)

    2 cups (500 mL) masa harina
    1 to 1 ¼ cups (250 to 310 mL) warm water

    1. Cut two 7-inch (18-cm) squares from heavy-duty plastic bag. Mix masa harina and 1 cup (250 mL) water in medium bowl. Add as much remaining water as needed, 1 tablespoon (15 mL) at a time, mixing with hand to form smooth stiff dough.

    2. Test consistency of dough as follows: Roll 1 piece dough into 1 ¾-inch (4.5-cm) ball; flatten slightly. Place ball on piece of plastic on lower plate of tortilla press, slightly off-center away from handle.* Cover with second piece of plastic; press down firmly with top of press to make 6-inch (15-cm) tortilla. Peel off top of plastic; invert tortilla onto hand and peel off second piece of plastic. If edges are cracked or ragged, dough is too dry; mix in 1 or 2 teaspoons (5 to 10 mL) water at a time until dough presses out with smooth edges. If tortilla sticks to plastic, dough is too wet; mix in 1 tablespoon (15 mL) masa harina at a time until dough no longer sticks when pressed.

    3. When dough has correct consistency, divide into 12 equal pieces for 6-inch (15-cm) tortillas or into 24 pieces for 4-inch (10-cm) tortillas. Shape pieces into balls; cover with plastic wrap to prevent drying.

    4. Press out tortillas as in Step 2, stacking between sheets of plastic wrap or waxed paper.

    5. Heat ungreased heavy griddle or skillet over medium-high heat until a little water flicked on surface dances into tiny droplets. Carefully lay 1 tortilla on griddle; cook until edges begin to dry out, about 30 seconds. Turn tortilla over; cook second side until dry and lightly flecked with brown spots, 45 seconds to 1 minute. Turn tortilla over again; cook first side until dry and light brown, 15 to 30 seconds longer. During last stage of cooking, tortilla may puff up; do not press it down. Remove tortilla to kitchen towel; it will be slightly stiff, but will soften as it stands.

    6. Cook remaining tortillas as in step 5. If griddle becomes too hot after cooking a few, reduce heat to prevent burning. Stack cooked tortillas and keep wrapped in towel until all are cooked. Use immediately or wrap in foil and keep warm in 250 °F (120 °C) oven up to 30 minutes. Tortillas are best when fresh, but can be wrapped in foil and refrigerated up to 3 days or frozen up to 2 weeks; reheat in 250 °F (120 °C) oven before using.

    Makes 12 (6-inch or 15-cm) or 24 (4-inch or 10-cm) tortillas.

    * A tortilla press works best, but if necessary, you can press with bottom of pie plate or heavy skillet.

    Skillet Red Rice (Arroz a la Mexicana)

    2 tablespoons (30 mL) lard or vegetable oil
    1 cup (250 mL) raw long-grain white rice (not converted)
    ½ cup (125 mL) finely chopped white onion
    1 clove garlic, minced
    ½ teaspoon (2 mL) salt
    ½ teaspoon (2 mL) ground cumin
    Pinch pure hot chili powder
    2 large tomatoes, peeled, seeded, chopped
    1 ½ cups (375 mL) chicken stock or broth
    1/3 cup (80 mL) shelled fresh or thawed frozen peas
    2 tablespoons (30 mL) chopped pimiento
    Pimiento strips

    1. Heat lard in 10-inch (25-cm) skillet over medium heat until hot. Add rice; cook, stirring constantly until rice turns opaque white, about 2 minutes.

    2. Quickly add onion; sauté over medium heat 1 minute. Stir in garlic, salt, cumin, and chili powder. Add tomatoes; cook, stirring constantly, 2 minutes.

    3. Add stock; mix well. Heat over high heat to boiling; reduce heat to low. Simmer, covered, until rice is almost tender, about 15 minutes.

    4. Stir in peas and chopped pimiento. Cook, covered, over low heat until rice is tender and all liquid has been absorbed, 2 to 4 minutes longer. Rice grains will be slightly firm (al dente) and separate, rather than soft or sticky. Serve, garnished with pimiento strips.

    Makes 4 to 6 servings.
    Sat May 05, 2012 11:54 am
    Forum Host
    Mama's Kitchen (Hope)
    Sat May 05, 2012 1:39 pm Groupie
    Great recipes! Thanks for sharing!
    PaulO in MA
    Tue May 08, 2012 8:12 am Groupie
    My wife finally was able to get the new camera to be recognized by the computer after telephoning Canon. Here are pictures from the 5th.

    Roasting poblano chilies for the enchilidas.

    The tortilla press is also in the picture. It broke; I bought tortillas. A bag of 30, 6-inch corn tortillas is $1.99. Six cents each! No sense in making them myself!

    Boiling down the sauce after removing the chicken. Raher than skimming the fat immediately, which is not easy to do in a 12-inch sautier, just boil to concentrate the liquid, pour in a 4-cup measuring cup, skim off the fat, then return the sauce to the pan to finish.

    Skillet red rice and two trays of creamy chicken enchilidas.

    My wife received the best birthday present ever. She was finallly able to pet the skittish new female cat on the 4th.

    Last edited by PaulO in MA on Sat Nov 24, 2012 2:13 pm, edited 1 time in total
    Mama's Kitchen (Hope)
    Tue May 08, 2012 12:35 pm Groupie
    Fabulous pics PaulO!
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