I feel the same about Cinco de Mayo as I do about St Patrick’s Day. Both have become perverted by the alcohol industry in America (particularly the beer industry). What started as a celebration of ethnic pride has in many cases just turned into an excuse to go out and drink heavily. Ugh! So, am I selling out by sharing some Mexican recipes? Probably, but there is a slight irony to today’s recipe.
First, let’s clear up the misconception that Cinco de Mayo is Mexican Independence Day. That is September 16. Cinco de Mayo marks the anniversary of the unlikely victory of the Mexican Army over the French at the Battle of Puebla in 1862.
This recipe is from my grandmother. Nope, not the Texan, the one of FRENCH heritage. Yup, here’s a French woman’s recipe for Enchiladas for Cinco de Mayo. Well, I thought it was funny!
Anyway, these do take some effort but are definitely worth it. You can speed things up by using store bought tortillas, just heat them a little before trying to roll them. For chicken, substitute thickly sliced boneless chicken breasts or thighs and shred with a fork before serving. For cheese enchiladas, omit the meat filling and add shredded monterey jack (or your favorite cheese).
Until next time, happy eating.