Cinco de Mayo

I LOVE Mexican food and what better way to gorge yourself on the Latino fare than on Cinco de Mayo? It's also a great time to teach your kids about the people, customs and celebrations of Mexico. If you didn't know already, Cinco de Mayo is the day the Mexican Army was victorious over French forces in 1862. Contrary to popular belief it is not the "Mexican Independence Day" which is actually celebrated on September 16. Anyway, buy or make a pinata, shoot off (legal) fireworks or swirl around sparklers and make it a fun day to spend with your family. Here is our menu for Cinco de Mayo:

Chicken Enchiladas
2 whole boneless, skinless chicken breasts
3 stalks of celery, chopped
1 medium onion, chopped
2 cloves garlic
2 cups chicken stock
1 tsp garlic salt
1/2 tsp ground cumin
1/2 tsp chili powder
Filling
1 small green pepper, chopped
1/2 medium onion, chopped
1 large tomato, chopped
1 small can diced green chilies
extra virgin olive oil
8 flour tortillas
4 oz Mexican blend shredded cheese
homemade salsa (recipe below)
Enchilada Sauce
1 8oz can tomato sauce
1 tsp ground cumin
1/4 tsp chili powder
1/4 tsp salt
1/2 tsp pepper

In a medium stockpot, combine first five ingredients and bring to a boil. Cover, reduce heat and simmer for 30 minutes (or place in crockpot over low heat and cook 4-6 hours). Remove from heat. Let chicken sit in stock for 15 minutes. Remove chicken from liquid and shred in a large bowl adding back stock to moisten the chicken. Season chicken with garlic salt, cumin and chili powder and set aside.

For the filling, saute the green pepper and onions in olive oil over medium heat until tender. Remove from heat and add to the seasoned chicken along with the tomatoes and green chilies. Mix well.

In a small bowl, combine all enchilada sauce ingredients.

To assemble place 1/4 cup of the filling into each tortilla along with some shredded cheese and one teaspoon of enchilada sauce. Roll and place seam side down in a lightly greased 9 x 13 baking dish. Pour remaining enchilada sauce over the top. Cover with foil and bake at 350 degrees for 20 minutes then uncover and sprinkle with remaining cheese and bake for an additional 5 minutes or until cheese is melted. Serve with black bean and corn salad and homemade salsa.

Black Bean and Corn Salad
2 15-oz cans black beans, drained and rinsed
2 cups cooked corn kernels (or 2 large cans corn)
2 tbsp finely chopped jalapeno (optional)
1 cup finely chopped red bell pepper
1/2 cup finely chopped red onion
1 cup coarsely chopped tomatoes
1/4 cup extra virgin olive oil
3 tbsp fresh lime juice
1/2 tsp ground cumin
1/8 tsp cayenne pepper (optional)
3/4 tsp salt
1/4 cup chopped cilantro

Combine all ingredients in a large bowl and serve at once or refrigerate.

Homemade Salsa
12 plum tomatoes, chopped
1 small red onion, chopped
3 cloves garlic, minced
1/2 cup chopped cilantro
juice from 1 lime
salt and pepper to taste

Combine all ingredients in a medium bowl and serve at once or refrigerate.

Sangria Sorta
1 64 oz bottle of white grape juice
2 nectarines, chopped
1 apple, cored and chopped
1 orange, sliced into rings

Pour grape juice into a large pitcher and add fruit. Chill for at least 4 hours and then serve.